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Like many native Atlantans, my first taste of pork barbeque was at Old Hickory House, which used to have 14 locations but now only has one, in Tucker.
Since then, I’ve sampled pulled pork everywhere from large, slick chains to broken down shacks along the road to locals with large smokers on street corners – as well as at BBQ festivals and backyard all-night roasts followed by pig-pickin.
Last year, son Thomas bought a smoker the size of a small fridge and developed his own Carolina-style recipe that is the best I’ve ever had. Problem now: I’m spoiled.
3 comments
Is your son willing to share his recipe?
Hi Bill,
I use an electric smoker from masterbuilt that makes things super easy, but my recipe is as followS:
Trim fat cap from a 7-10 lb pork butt/shoulder. Rub with the following: 2 TBSP kosher salt, 2 TBSP brown sugar, 1-2 TBSP paprika, 2 tsp black pepper. Smoke with heavy hickory smoke for first four hours at 225 degrees, then cook unsmoked at 225 until the butt reaches an internal temp of at least 190 (193 is perfect IMO). All in all it takes anywhere from 1.5 to 2 hours per pound, so an 8 pound butt could take 12-16 hours before its done. Remove it from the smoker, wrap in foil for at least an hour (up to 4 then wrapped in a towel and in a cooler has worked for tailgates) then shred it with two forks or BBQ claws if you have them.
I make a sauce that combines apple cider vinegar, brown sugar, red pepper, salt, black pepper, but regular tomato based sauces are good as well. It can also be eaten without sauce at all.
Thanks so much, I’m going to give it a try!