Those of us chopped fans feel that it mixes the flavors more and many, like me, like the eating texture (bite) better than Pulled. ( I was in an old fashioned BBQ south of OK city, that actually had pork, and asked for slaw on it and created a bunch of conversation, as no one there had ever heard of it. As I opened this I was just thinking “does he ever chop or slice the pork? In Arkansas, at tradional BBQ stands, you get chopped or can ask for sliced and you (used to ) have to tell them to hold the slaw. Watch them carefully so they reach a perfect golden brown and don't burn.

Turn the oven on broil and insert the buns to toast. With the soft butter in hand, spread a thin layer onto the top and bottom of each bun and place on a baking sheet. Mix the two ingredients together until the color is consistent and set aside. I hope you were not planning on that being too difficult or a lot of ingredients.

1 cup of Jeff's barbecue sauce ( Purchase formulas | Purchase bottled product).

This gives you time to make the campfire sauce and get the buns ready to toast. I recommend placing the meat you plan to use in a foil pan with foil over the top and putting it in a 275☏ (135☌) oven for about 15 minutes. To make the sliders, I'm gonna need to get a few things ready like toasting the buns, warming the meat and making the campfire sauce. Once the meat reaches 175☏ (79☌), remove it from the smoker and set the pan on the counter for about an hour to rest and cool down. To speed things up you can wrap with foil once it reaches about 160☏ (71☌) but I wanted really good bark and for that, it's best to leave it unwrapped the entire time. I like to use that for long cooks since I can place the receiver in my pocket and no matter where I am around the house, I know the temperature of the smoker and the meat. I'm expecting this roast to take 7-8 hours but ultimately, it's not done until it measures 175☏ in the thickest part as measured by my handy dandy Smoke thermometer made by ThermoWorks. If you have multiple racks, you can place a pan below the pork butt to catch the juices that drip down if you want to.Ībout 3 hours in, the pork butt is looking good. I used a rack sitting on a baking sheet lined with foil to control the mess a little better but you certainly can just place it right on the grate if you want to. Once the smoker is ready, place the pork butt on the smoker grate. I used an equal mix of apple and cherry but you can use whatever smoking wood you have available. If you are using a gas, charcoal, or electric smoker, you need to have enough smoking wood to last about 4 hours. Set up the smoker for cooking at about 250☏ (121☌) using indirect heat and if you smoker has a water pan, fill it up. The next morning, the pork is ready for the smoker after it's long night in the ice box. Here's a look at what happens in about 20 minutes.Īs you can see, the little bit of salt in my original rub pulls moisture to the surface and that wets the rub and makes it look darker. Fortunately, my original rub is very low in salt.Īt this point I usually leave it sitting while I go get the smoker ready however, this one is going in the fridge overnight so we can cook it the next morning. This is a big hunk of meat and it can handle a lot of flavor as long as there's not a lot of salt. I then tied the long string from end to end across all of the other strings.Ī little mustard all over to help the rub to stick is just what the doctor orderedĪnd of course, a good thick coat of Jeff's original rub ( Purchase formulas | Purchase bottled product).

To get them even just tie one on each end, one in the middle and then one on each side of the middle halfway between middle and the end strings. I did these about every two inches or so along the length of the roast.

The shorter pieces I wrapped around the pork butt one by one, cinching it tight and tying a simple square knot to secure it. I cut five pieces about 2-feet long and one piece about 3-feet long. Now since we are planning to slice this thing, I want it to have a nice round shape and this will require a little string around it to hold everything in place. I guess the other option is to cook it with the bone intact and then remove it once the meat is cooked however, since we are not cooking this pork butt as long as we normally would for pulled pork, I am not sure how easily it will come out after the meat is cooked + it will be very, very hot! I'm not the right person to teach “butchering” but as long as you have a sharp knife, you can follow the shape of the bone and keep working at it until it is separated from the meat. I recommend purchasing a boneless pork butt however, if you get home with a bone-in pork butt like I did, you can remove the bone.

Meat pocket on campfire recipe