Lake Houston Fishing!

My new smoker has arrived!! Gonna season it tomorrow night and get the tuning plates set, then on with the cooking!!

I'll be posting my favorites here as I make them. Dobby, I've got an east Carolina style pulled pork recipe I'm gonna do on Saturday just for you!

Ok, Dobby, there were no leftovers which means the recipe was a hit, so here it is. This isn't going to make your teeth fall out like Georgia barbecue, but that mixing juice gives it a little kick!


The Rub:

I got this rub from my brother, which means I can confidently bet you dollars to donuts it probably came from the Steven Raichlen Barbecue Bible...

2 tablespoon mild paprika
4 teaspoons light brown sugar
3 teaspoons hot paprika
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon salt


Lightly coat the outside of the pork butt with olive oil to make the rub stick better. Cover the entire outside of the pork butt with the rub making sure to get it in every fold and nook and cranny. Wrap the pork butt in plastic wrap and refrigerate overnight. Smoke at 240-250 degrees until the temperature of the pork butt reaches 165 degrees. Tightly wrap the pork in tinfoil and put back in the smoker until the internal temperature gets to about 205 degrees. (To check for tenderness...if a shish kabob skewer goes through it like butter, it's ready.) Don't unwrap from tinfoil and let sit for about 20 minutes. Shred the pork into a large foil pan and pour the juice (below) over it. Mix the pork in the pan with the juice and serve on buns.


The Juice:

2 cups apple cider vinegar
2 tablespoons worcestershire sauce
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon cayenne pepper
1/2 teaspoon allspice

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer on low for 30-45 minutes. This is a thin sauce, but it will still stick to the meat good. If you want it a little thicker, add some cornstarch a little at a time until its as thick as you want. (I don't know if the starch will dull the flavor any.) This also will keep in the fridge for a few weeks, so you can make this well beforehand and pour it into a Ball jar and keep it in the fridge until you're ready, just remember to heat it back up before you mix it in with the pork.

Sound tasty......NICE lookn meat burner....

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FISH BITE WET HOOKS

ENJOY THE HUNT OR STAY HOME.....

Some go fishn, me I go catchn & always feed'um a jig....May your jigs.....or minnas stay wet.....

REGARDLESS OF HOW MANLY YOU THINK YOU ARE WEARING A PFD CAN SAVE YOUR LIFE....

I keep smokers in my house in a humidor. See my avatar, left hand.

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Dutch
"Spider Man"

Custom tied crappie jigs $18/doz plus shipping.

"Retired fishing" is just being out in the boat whenever you want.... and getting a Dairy Queen on the way home

Very nice smoker. I need to try it on my brisket