We had some family over for a BBQ this weekend to celebrate my mom-in-law’s birthday. We couldn’t have asked for better weather – sunny, not too hot, not cold at all and very little breeze. Perfect weather to smoke a bit of food.
On the menu – pulled pork, smoked turkey and the normal stuff like grilled burgers, hot (apparently too spicy) Italian sausages and 1/4 pound Shopsy’s dogs.
The pork, in the form of two 3 pound blade roasts, cooked overnight Saturday, spending a little over 14 hours in the smoker. The result – some of the best pulled pork I have made. After a 1/2 hour rest, we pulled the pork and finished it off with a bit of homemade sauce.
I brined the turkey for 16 hours in a solution of water, kosher salt and brown sugar. An hour or so before cooking, we rinsed the turkey and patted dry. For the next hour, the turkey chilled, uncovered in the fridge. Just before cooking, we rubbed the turkey with a bit of olive oil and dusted with our BBQ rub. The bird went on the top rack of the smoker, breast side DOWN with a drip pan on the lower rack (if you haven’t had smoked gravy before, you don’t know what you are missing!). In the WSM, warm air rises up the sides of the cooker and circulates back down toward the food. Breast side down puts greater heat on the leg and thigh areas of the turkey, protecting the delicate breast meat. After 3.5 hours at 300+ degrees, the thigh hit 180+ degrees. The result – moist smokey turkey.
All of the above was served with a bit of Alex’s Pale Ale. We had a great afternoon. Thanks everyone for coming.