My BBQ recipes use what I refer to as the K-I-S-S cooking method, which stands for "Keep It Simple Smoking." I infuse smoke into the pork early in the cook, then transfer it to the oven to lock in moisture.
All of my pork recipes start with a marinade or dry rub, and are smoked using a variety of wood chips. Before wrapping with foil and finishing in the oven, I always add a little soda to steam the pork. Give my recipes a try and let me what you think.
Other than a quality cut of pork, a smoker and all the ingredients, these items will make your BBQ session a whole lot easier!
Patrick's
BBQ Tips:
Make foolproof BBQ pork! Start cooking
the pork in a smoker, then transfer to the oven to finish cooking!
Pork stops absorbing smoke at 140°F, and the smoke ring stops forming
at around 170°F.
Temperature check... pork
can be pulled, or shredded, when it reaches an internal temperature
of around 195-205°F. At these temps, the collagen and connective
tissues in the meat have broken down, making the meat easy to separate.
Here are some regional styles of pork barbecue, including Carolina, Kansas City, Memphis, and Texas BBQ.
Pulled Pork • Pork Ribs • Pork Loin • Hot Dogs • More Coming Soon!