12/26 - Pulled Pork in the oven

ingredients:

• pork shoulder = 4.5 lbs?
• brine = 1/4 cup kosher salt, 1/4c light brown sugar, 1 qt cold tap water
• liquid smoke = 1 tbsp
  
• spice rub = paprika, chili powder, black pepper, brown sugar, cumin (1 part each)
  

instructions:

1. trim off excess fat
2. place meat into brine
3. brine for atleast 8 hrs
4. pull out meat, rinse, and let sit in colander to airdry slightly
5. preheat oven 210
   
6. pat dry meat
7. sprinkle spice rub onto baking pan
8. rub meat with liquid smoke all overhttp://www.blogger.com/post-edit.g?blogID=8308537458129515100&postID=5465711122954149353
9. put meat on top of spice rub
10. sprinkle rub all over and press into meat
11. place meat into dutch oven and cover
12. place into oven and turn timer to 9 hrs 50min (started at 12.45 am)
13. check after 8 hrs for temperture (8.45 am)....i am expecting 10 hrs total for ideal temp of 195

websites i looked at for reference:

• http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe/index.html
• http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html
• http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html
  

BBQ sauces

3Men Barbecue Sauce Tips

• Sweet sauces being used as a glaze should only be applied in the final stages of cooking, or they will burn on the outside of the food
• A barbecue sauce should complement the food, not overpower it
• When making a sauce, try to use fresh ingredients whenever possible
• Write down what you do, while you make a new sauce so that you can repeat it – or not repeat it!
• Don’t be afraid to experiment with different ingredients, when making barbecue sauces
• If you have tomatoes in your sauce, be careful not to burn them while cooking your sauce they will leave a bitter taste
• Just like slow cooking meat, cooking your sauce with a low heat over time is better than quickly with high heat
• Recognize that as your sauce ages the spices will change in taste. The day after you make your sauce it may taste great, but then two weeks later it may taste bland
• Always refrigerate your sauce when storing it
• We believe that the ideal barbecue sauce should taste sweet, then sour, and finally hot

(http://www.3men.com/allabout1.htm#Barbecue%20Sauces)

BBQ meats internal temperature

(http://www.3men.com/allabout1.htm#When%20Is%20It%20Cooked?)

• temperture of bbq is something i never understood...
• i always thought its done at the med-rare mark, but in fact, bbq needs to be way past well done for it to be fall off the bone
• this is why my pulled pork never pulled...needed much more heat so it falls off the bone and shreds on its own