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Best Eastern Style BBQ in Charlotte/Concord Region

Discussion in 'Food & Drink Forum' started by The Brain, Apr 2, 2010.

  1. meatpile

    meatpile 7-9

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    and went through 2 hot plates.
     
  2. wossa

    wossa Not a ********* any more

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    The process begins

    One ten pound pork shoulder (boston butt)
     

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  3. wossa

    wossa Not a ********* any more

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    soak the wood (hickory and apple)

    please ignore the friggin date stamp on the picture
     

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  4. wossa

    wossa Not a ********* any more

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    rubbed down, then wrapped up and stuck in the fridge for over night (or at least for a few hours). Rub was just a home made concoction. Kosher salt, black pepper, cayene pepper, paprika, old bay, dark brown sugar. I got tired of measuring and hunting for ingredients so I just improvise.
     

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  5. wossa

    wossa Not a ********* any more

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    get the smoker fired up
     

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  6. wossa

    wossa Not a ********* any more

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    doesn't take long for the rub to start working
     

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  7. wossa

    wossa Not a ********* any more

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    fill the water pan - didn't have any apple juice so I added some apple chunks to the water - threw a little beer in there too. This wasn't full but after filling it up it should last til morning.

    After that - dinner is on!
     

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  8. wossa

    wossa Not a ********* any more

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    SMOKIN! Too damn easy. Check the water pan in the morning, put the lid back on and twelve hours after throwing it on we'll have barbecue.
     

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  9. wossa

    wossa Not a ********* any more

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    progress - about eight hours later. Looks damn good. Also looks done but it's not yet. Almost impossible to cook it too long. I'm hungry.
     

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  10. magnus

    magnus Chump-proof

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    anywhere I lay my head I'm gonna call my home
    since I see a couple different options being used - what's better? Electric or charcoal?

    I have a charcoal one and I've been too wussy to use it. I really have no idea what I'm doing.
     

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