Memphis BBQ

Well I’ve been up since 6am this fine Sunday morning. I’m cooking a pork shoulder today (for you Yankees, that’s a Boston Butt) for a Memphis Barbeque. For those who do not know, a Memphis BBQ is a sandwich that includes lots of smoked pork (shredded), Barbeque Sauce, and Coleslaw.

You know it must be good if one is willing to spend all day preparing it. Yes all day…

1. Prepare offset pit by lighting a charcoal fire (I start at 6:15am). Once the charcoal burns down, add a good hardwood (I use pecan, but hickory is good too).
2. Once the fire is controlled and the smoking section is around 225-250F add the Pork Shoulder.
Note: A pork shoulder will stand on it’s on taste, but I usally apply a rub the night before. I also bone it and put the rub on the inside and tie it back up with cotton string.
3. Cook on the smoker for 5 hours controlling the temperature at about 240-250F and adding wood as needed (about one log per hour). This really smells up the neighborhood and everyone is looking around for the smoke to see who is cooking.
4. Remove from smoker and wrap in heavy duty aluminum foil.
5. Place in a 225F Oven for an additional 6 hours – that’s right total cooking time of 11 hours.
6. Let Cool
7. Pull meat apart (it will just fall apart in your hands). You will notice about a 3/8” red smoke ring around the meat.

Now the good part - layer a bun with meat, sauce, and coleslaw… and enjoy!!!