Yeah they only have steers and queers in Texas so no pork : (
The first step when making smoked pulled pork barbecue is deciding which cut of pork you want to use. Unlike brisket, pulled pork can be made from any fatty pork roast or from a whole hog. The best roast is the shoulder. High in fat and connective tissue, the shoulder is also the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston Butt and the Picnic Roast. You can use either or both, it won’t matter a lot. What you do want is a fatty piece of pork. The fat will keep the pork moist while you smoke it. You should also pick a cut with the bone still in. The bone adds flavor and sweetens the meat. References : http://pigonbeale.com/home.htm
Harry K. is right. I’m a 6th-generation Texan and I grew up on Texas beef BBQ, and liked it fine. In the last few years I’ve been exploring my roots in the south, including Tennessee, Georgia, and South Carolina, and I discovered their wonderful pork BBQ, and especially BBQ sauces that are not tomato based, such as their mustard and vinegar based sauces.
Because so much of what Texas is, is based on the folks that founded the Republic after moving here from Tennessee and surrounds, I wondered why pork BBQ didn’t make the trip with them. The reason, it turns out, is that the Texas frontier was very well adapted to cows, but not at all to pigs. So, we developed a culture of beef BBQ and forgot all we knew about pork BBQ.
So, if you really want good pork BBQ recipes, I suggest you inquire of folks in Tennessee, Georgia, South Carolina, and thereabouts. References :
March 10th, 2010 at 11:28 pm
Texas BBQ is beef not pork.
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March 10th, 2010 at 11:43 pm
when i made pork bbq i use a shoulder roast.
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March 11th, 2010 at 12:06 am
Yeah they only have steers and queers in Texas so no pork : (
The first step when making smoked pulled pork barbecue is deciding which cut of pork you want to use. Unlike brisket, pulled pork can be made from any fatty pork roast or from a whole hog. The best roast is the shoulder. High in fat and connective tissue, the shoulder is also the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston Butt and the Picnic Roast. You can use either or both, it won’t matter a lot. What you do want is a fatty piece of pork. The fat will keep the pork moist while you smoke it. You should also pick a cut with the bone still in. The bone adds flavor and sweetens the meat.
References :
http://pigonbeale.com/home.htm
March 11th, 2010 at 12:11 am
The best cut for me is a 19mm chop with all of the fat and skin left on.
I will remove the skin only for making crackling and heat on the hottest part and cook the chop on a medium high heat.
Iwill marinade the chop in pineapple syrup from the can and do a few pineapple rings.
Others will suggest better cuts of the meat, but it is how you coo them that counts.
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March 11th, 2010 at 12:26 am
Harry K. is right. I’m a 6th-generation Texan and I grew up on Texas beef BBQ, and liked it fine. In the last few years I’ve been exploring my roots in the south, including Tennessee, Georgia, and South Carolina, and I discovered their wonderful pork BBQ, and especially BBQ sauces that are not tomato based, such as their mustard and vinegar based sauces.
Because so much of what Texas is, is based on the folks that founded the Republic after moving here from Tennessee and surrounds, I wondered why pork BBQ didn’t make the trip with them. The reason, it turns out, is that the Texas frontier was very well adapted to cows, but not at all to pigs. So, we developed a culture of beef BBQ and forgot all we knew about pork BBQ.
So, if you really want good pork BBQ recipes, I suggest you inquire of folks in Tennessee, Georgia, South Carolina, and thereabouts.
References :
March 11th, 2010 at 1:16 am
For pork, use Boston Butts and spare ribs.
For beef, use brisket.
Bill
Barbecue Recipes – http://www.bbq-book.com
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