Homemade Barbecue
Source of Recipe
Arcamax
List of Ingredients
We have included instructions for smoking the pork with either a charcoal grill or a gas grill. For either method the secret to this style of preparation is indirect cooking where the smoke actually cooks the pork rather than the direct heat of the fire.
There is a certain art to this preparation that depends in large part on the heat of the fire and the amount of smoke generated by the hardwood chunks. It is best to leave the lid on the grill as much as possible to trap the smoke and allow it to cook the pork. If you notice that the smoke is dying down, then lift the lid. The addition of the fresh air should spark the hardwood and increase the heat. Then when you replace the lid the smoke will increase as well. You can also add additional hardwood chunks to the fire whenever necessary.
Under slow cooking conditions with only indirect heat and smoke cooking the pork, it may take up to 4 hours to complete the smoking process. However, if the fire is hotter or the pork closer to the direct heat, then the pork will cook faster. The pork should be done after 3 to 4 hours and will have a dark, deeply smoked surface. Also, you are going to finish the pork in a crock pot or oven after the smoking so there is little danger of ending up with under-cooked pork. With a little practice you will master the subtle methods to control the heat and smoke. The end result is fabulous pork barbeque that everyone will love.
This barbeque is a labor of love. It takes most of the day to prepare but, because you are using indirect heat and low temperatures, you can leave it cooking for hours at a time without having to check on the pork. Just start early and work around the house on all those projects you have been putting off.Recipe
1 8 - 10 lb. pork butt
10 - 12 hickory hardwood chunks (Use the large chunks that are approximately the size of the palm of your hand rather than the
hardwood chips)
Pepper flakes
2 cups vinegar (we use red wine or cider)
2 - 3 bottles of you favorite barbecue sauce
For Charcoal Grill --
Soak hardwood chunks in water for approximately 1 hour before using. Place charcoal briquettes around on one side of the charcoal grate 2 - 3 coals deep and apply lighter fluid. You can stack the coals up the side of the grill. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking (top) grate over the pie pan and away from the charcoal and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the pork for about 3 to 4 hours, adding hardwood if necessary.
For Gas Grill --
Soak hardwood chunks in water for approximately 1 hour before using. Place tinfoil pie pan on one side of grill and fill with water. Light other side of grill and, when hot, place hardwood chunks onto hot grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking grate over the pie pan and away from the direct heat. Place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the butt for about 3 to 4 hours, adding hardwood if necessary.
Remove butt from grill and place it in a large crock pot or tinfoil cooking pan. Pour barbeque sauce over the butt. If using the crock pot, cook butt on medium for about another 2 to 3 hours. If using the tinfoil cooking pan, cover the butt and cook in the oven at 225 degrees for the same amount of time. Place pork on large platter and allow to cool, reserving the barbeque sauce in a bowl. Once pork is cool enough to handle, shred pork by hand, removing any gristle. Serve on platter with barbeque sauce on the side. Buns are optional.
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