BBQ recipes, product reviews, & how-to's
NOTE: this product has since been discontinued, but this review remains posted for those who may look to buy a used one. Dustless Tools sells other vacuums here. Barbecue is a hobby that provides some good times and even better food. These are the things…
Who doesn’t love a good breakfast? If you’re cooking up breakfast at home and want some sort of pork product to go with your pancakes and eggs, most folks make a choice between sausage or bacon. But why not both? You can have a complete…
If you’re new to learning how to barbecue (that rhymed), I highly recommend making smoked pulled pork. Using a pork butt (or Boston butt), this cut of meat comes from the shoulder of the pig. While it is a popular meat at barbecue joints, don’t be intimidated. Smoked pork butt is a very forgiving meat because you can make some mistakes and it will still turn out pretty darn good. Follow this easy pulled pork recipe to get incredible results!
One aspect that makes this recipe so easy is the number of ingredients: four. All you need is a pork shoulder, spicy brown mustard (or regular mustard), your favorite bottle of rub, and a can of Dr Pepper for spritzing during the cook!
Start by taking your pork butt out of the packaging. Pat the meat dry with a paper towel before using the other ingredients. Once that’s done, put it on your cutting board or whatever sanitary surface you plan on using.
As far as trimming goes, the pork butt usually comes trimmed up pretty well out of the package with no other work to do. If there is a random flap of fat hanging off somewhere, trim that off with a boning knife or paring knife. You’ll notice a layer of fat on the top part. You can leave the fat as is or you can make crosshatch cuts on it (also known as scoring). Doing this will help the fat render into the meat. Score the fat side with cuts about a 1/2 inch deep and do so in a crosshatch pattern. Make the cuts about an inch apart.
Next, get your bottle of mustard and start applying on the meat. Make sure to smooth it over all sides. After you’ve finished rubbing that mustard on, apply the rub evenly, covering all sides of the pork. It is recommended to apply liberally as the pork can be bland without it.
Place the pork butt on the preheated grill at 275 degrees over indirect heat. When smoking pork, I like to use either a fruit wood (such as apple wood or cherry wood) or even pecan wood. As the meat cooks, the smoke flavor will permeate into the meat. Meat will absorb as much smoke as it can for four to six hours. Spritz on occasion. Speaking of…
This is a question that is bound to get a different response from pretty much every barbecue aficionado out there. Some say spritz every hour while some don’t spritz at all. With this recipe, spritz every one to two hours.
Since I’m keeping it simple here, I use a can of Dr Pepper. Not only does it provide a little bit of a sweeter flavor that pork mixes well with, it also gives a richer, darker color to the outside of the meat. I like to spritz about two or three times during the smoke session.
TIP: open the can of Dr Pepper a few hours beforehand and let it sit out and get flat. It will spritz better that way.
Some like to wrap their meat in foil when the meat hits around 150-165F range because its usually at that spot that the meat stops progressing in temperature because it starts to sweat to cool down. This phase is commonly known as the stall or Texas crutch. Wrapping helps trap the heat to help the meat cook hotter and faster. I haven’t been wrapping during cooking lately because I am giving myself plenty of time to finish. But do what you want in this regard.
A lot of recipes give you a set number of hours to tell you the meat is officially done. I don’t buy into that. I’ve had similar sized pork butts cooking side by side in the same grill at the same temps and have had one finish before the other. The reason for being is that, as BBQ pro Chad Ward told me once, “every animal has lived a different life.” Meaning that some animals have used their muscles more than others, making their meat tougher. Some may have been fed differently than others, eaten more than others, etc.
You can tell the meat is done by measuring the internal meat temp with a digital meat thermometer, such as the Thermoworks ONE, to simply probe the meat. If the probe goes in and out smooth like butter, then it is done. The pulled pork is done when it reaches an internal temp of 202 degrees.
When the smoked pork butt is done cooking, it is important to let it rest. This helps the juices build up and the meat cool down. Let the pork butt rest for 30 minutes uncovered before tearing into it. If saving for later, put the meat in a well-insulated cooler. This can last for hours before serving and still be safe to eat.
When it comes to shredding, I like to put on two layers of gloves and shred with my hands. The underlying layer is a pair of cheap worker gloves you can get at a gas station or hardware store. The outer layer is a pair of nitrile gloves (I like to use If the meat is done at the ideal temps, then shredding only takes about 30-60 seconds. There’s something gratifying about making quick work of something that took hours to finish. Serving soon after shredding is prime time for texture and taste so you and your guests should eat up quick!
If you don’t eat it all, no worries. Another great thing about pulled pork is that it reheats very well, even after freezing. It can last frozen in a vacuum sealed bag for four to five months.
Looking to take on something else in addition to this easy pulled pork recipe? I suggest the following tasty recipes:
Smoked pulled pork is a favorite in the barbecue world and is surprisingly easy to make. Using only three ingredients (four if you count the Dr Pepper for the spritz), this recipe is super easy and yields tasty results!
Why does pecan pie taste so good? It is due to the blend of sweet and buttery flavors that go into the pie itself. Ingredients like brown sugar, light corn syrup, and vanilla combine well with melted butter and salt (among other ingredients). In this…
I’ve been cooking in a ceramic grill religiously for years, mostly going low and slow for barbecue. I’ve been using the Kamado Joe Classic models and Joe Jr. I love how these things hold the heat for hours and hours (especially in the wintertime) and…
Over the past few years, I have been experimenting with smoked candied pecans. I’ve tried making these a few different ways, including some with a little heat to them, but have ultimately settled on one recipe that I’m certain you will enjoy as much as I do! It only takes about three minutes to mix together and 25 minutes to smoke. Keep reading for the quick process!
(NOTE: this post contained a different recipe once upon a time. If you are interested in that one, then scroll down past the recipe card.)
The recipe and steps are pretty simple. For starters, get your grill going to 275 degrees with indirect heat, using hickory wood. In a blender, add two egg whites and a tablespoon of maple syrup. Blend together for 2-3 minutes or until the mixture gets nice and frothy.
While that is going, get a medium sized mixing bowl (or a gallon-sized resealable plastic bag) and pour in 12 oz. of pecan halves. Then pour in 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg and 1/4 cup of both sugar and brown sugar. Mix the ingredients well.
Now that the pecans have been mixed together, spread them over a baking sheet. A medium sized baking sheet will be perfect. I prefer to line the baking sheet with a sheet of aluminum foil to make for a much easier cleanup. To help these smoked candied pecans have a little sweeter taste, use this time to sprinkle a little more brown sugar on top. Take the pecans to the grill and smoke for 25 minutes.
After 25 minutes, remove the pecans from the grill and let them cool. It’s important to let them cool so they can set. It only needs a few minutes. They are best served warm to match the amazing aroma that comes with it.
When stored in a plastic bag or other airtight container, smoked candied pecans are good to eat for up to a month. I’ve snacked on them for weeks and they still taste good. I’d recommend putting them in the microwave for 15-20 seconds so they can be nice and warm as the day you made them.
That’s it! You’ve just made pecans into a delicious sweet treat! If you want to take these smoked candied pecans to the next level, make a smoked pecan pie!
Smoked candied pecans are the best way to eat these nuts! Mixing ingredients like brown sugar, maple syrup, and cinnamon, then adding a hint of hickory smoke flavor take pecans to the next level.
Nutrition information isn’t always accurate.
INGREDIENTS
DIRECTIONS
Smoked candied pecans are the best way to eat these nuts! Mixing ingredients like brown sugar, maple syrup, and cinnamon, then adding a hint of hickory smoke flavor take pecans to the next level.
Nutrition information isn’t always accurate.
Being a native St. Louisan, it’s a given that I love smoked St. Louis ribs. I like the length of the ribs and how meaty they are. While baby back ribs are awesome, it’s simply my preference to go for St. Louis style. In this post,…
Ever since I first laid eyes on a Santa Maria style grill via the Internet, I’ve wanted to see one in person. The long, rectangular open air grill with the suspension grill surface that can be raised and lowered using a wheeled lever (or…
Ever since I got into barbecuing, I’ve wanted to travel to central Texas. More specifically, Austin. It is widely considered one of the barbecue havens of the world. Some folks consider it to be Barbecue Mecca. Either way, I kept talking of going but did nothing about it. That is, until one day I was hanging out with a couple of friends at work who also barbecue and I brought up this trip. We were sitting at our desks at work when one started looking up flights and the other checked hotels/AirBnB and the next thing I knew, we were headed to Austin!
We landed in the late afternoon and we were starving. We had a few places in mind to hit up and first was to drive outside of Austin and go to Driftwood to visit the famous Salt Lick.
SALT LICK (Driftwood)
This place is out of the way and sits on acres of land. It’s pretty much a ranch about 20-30 minutes outside of Austin. You pull up into a big gravel parking lot that has no problem filling up, especially on a Friday night. Between the two indoor dining areas (old side and new), there is an outdoor seating place with benches and a stage for live music. All in all, the place can seat 1,000 people at once!
They have outdoor areas on site for people to have picnics, playgrounds for kids to play on, grass to run around and plenty of trees to take shade on those hot Texas summer days. They also have enough outdoor space to hold events such as weddings.
We sat in the old building where there iconic indoor pit is located. The employees were kind enough to let us come behind the counter and take pictures. Just ask and they will let you back.
The seating, from what I observed, is mostly long wood benches. The walls are made of rock and cement with both normal ceiling fan lights and white Christmas lights draped throughout. This place holds true to their heritage and gives you an authentic experience.
The servers were friendly and fast with bringing out our food, even with it being a busy Friday night. My buddy Corey inquired about their sweet tea and a server named Dixon came and brought him a medium sized cup filled for a sample (not one of those tiny, smaller than Dixie kids cup types). He then asked about lemonade (to make an Arnold Palmer) and Dixon said they didn’t have any but that he would make him a fresh batch because “all I do is mix water, lemons, and sugar.” Excellent customer service!
We had brisket, pulled pork, sausage, Burnt Ends, pork rib, and turkey for meat. The sides were potato salad, cole slaw, baked beans, pickles and onions. The potato salad stood out because they used their signature yellow sauce in the mix. It was divine and I don’t like potato salad that much.
Have I mentioned the place smells like barbecue inside and out? This ambiance, food, and customer service made it feel like barbecue heaven. I would fly back to Austin just to come to Salt Lick!
FRANKLIN
Us BBQ enthusiasts know all about Franklin Barbecue: the meats, the long lines, the reputation of Aaron Franklin himself. For those who aren’t familiar, Franklin Barbecue has quickly become the Mt. Everest of BBQ joints. It’s quality of barbecue, the limited, four hour window of time it is open (11:00 a.m.-3:00 p.m. Tues-Sun), downtown location, and coolness of the pit master himself all drive the demand and make people wait outside in long lines for hours for this stuff.
Being from out of town and connoisseurs of fine barbecue ourselves, we’ve been chomping at the bit to try this place. To ensure we had a chance of getting to eat here, we showed up at 7:30 a.m. and there were already over 100 people in line! The people at the front of the line said they got there at 5:30 a.m.! Remember, this place opens at 11:00. I felt good about our chances of eating here and that was confirmed when an employee came out and starting sizing up the line, giving estimates as to when we were anticipated to eat. Our spot in line was given a 1-1:30 p.m. window. That will make SIX HOURS of waiting! Man, this place better be worth it.
Most people in line were smart and planned ahead by bringing camping chairs and coolers full of drinks. We, the out-of-towners, brought comfy shoes to stand in. While we couldn’t magically produce chairs for our wait in line, if you need a drink there’s a little coffee shack on premise and the inside of Franklin Barbecue opens for beverage and souvenir sales at 8:30, so you can get your drinks and swag while you wait. There are also port-a-potty’s outside and you can use the bathrooms inside before lunchtime.
A little later in the morning the same worker came out to ask people in line what they planned on ordering so they could set expectations. We said brisket, pork ribs, pulled pork, and sausage. She didn’t shoot us down, so I think we have a shot at getting all the stuff we want.
Our time in line was quite enjoyable due to the local folks waiting around us. We talked for hours about everything and even played card games with them. Maybe it’s that Texas hospitality, maybe the bond of barbecue, maybe both. Either way, the long wait wasn’t that bad.
Once we got inside the door, we had another 25 minutes to wait before our turn at the counter. You order your food and you get it right there. Then you pay and find a table. Wasn’t hard to find a table because some folks just took their food and left. The seven of us found a table just fine (we sat with the new friends we made in line).
Here it is: the moment of truth! The years of hype, the 1,400 miles traveled, the six hours of waiting in line, and now we get to FINALLY sink our teeth into the glorious barbecue we’ve been hearing all about. Truth be told? It was worth it! The brisket was the best I’ve ever had, both the point and the flat! In fact, their flat beats out other BBQ joints’ point. The pulled pork was incredible, too. I also think this was the best I’ve tasted. The ribs were fall-off-the-bone style and very juicy. The turkey and sausage were okay. Same with the sides. But their key lime pie was excellent!
Turns out I have a follower on Instagram named Bin who works at Franklin Barbecue and even though he wasn’t working during lunch hours he alerted one of his fellow pit crew that I was there. Braun was kind enough to give me and my friends a tour behind the scenes! How cool is that?
They have three 1,000 gallon propane tanks that have all been repurposed as offset smokers. They are already working on the meats for the next day, so these bad boys keep pumping out that white oak smoke around the clock. Braun told us they do 72 briskets a day! Serving up that many briskets in a four hour window is insane (especially when you remember they sometimes run out sooner than that).
This had already been one of the greatest barbecue experiences of my life, but what made it even better was that I go to meet the man, the myth, the legend: Aaron Franklin!
Aaron was very down to earth and easy to talk to. He’s a busy man but still makes time to come out from behind the scenes occasionally and chat up customers (and even agree to photo ops with fans who geek out like myself).
Was it worth waiting in line for six hours? Yes. Not sure how often I would do that, but you must experience the greatest brisket and pulled pork at least once in your life.
STILES SWITCH
After hanging out on 6th St for a little bit, I convinced my friends we should eat barbecue again and this time try Stiles Switch for dinner. When we first pulled up, it was dark in the parking lot and didn’t seem well lit by the restaurant, either. There were plain, rusty metal doors labeled “ENTRANCE” and my buddy Corey said it looked like the entrance to a strip club. We were a bit skeptical going in, but the inside ambiance was the total opposite of outside. It was a lively, down home rustic feel with wood walls, some neon lights, and the aroma of smoked meats.
The line wasn’t too bad and we got our food quickly. It is the same style as Franklin where they give you your food at the counter and pay there. My buddy and I decided to split a three-meat plate of brisket, ribs, and pulled pork…and a jalapeño sausage on the side. With two sides to choose from, the guy in front of us recommended one called corn casserole. We got that and the pinto beans w/ brisket.
The brisket was pretty solid and the ribs were the best I’ve had. The pulled pork was pretty good. While I appreciate the concept of the different flavor of sausage, it was a bit too spicy for me.
The area where Stiles Switch really shines is their sides! That corn casserole was by far the best side I’ve had. Unlike the usual sides of potato salad, beans, and cole slaw, this corn casserole stands alone and had me scraping my plate for every last morsel I could find. My buddy Matt had the potato salad and he loved it. The pinto beans w/ brisket were pretty good, too.
Unlike most BBQ joints that offer sauces that all look and taste somewhat similar, Stiles Switch goes out of their way to offer flavors unique from each other in style and appearance.The sauce they give you at the counter for dipping your food in is excellent. It’s a little runny, but pretty good flavor. They have a molasses sauce that was really good in small dosages. The mustard sauce was definitely mustard tasting. They had a peach habanero sauce that I wasn’t in the mood to try, but can appreciate that they were going for sauces that stand out from each other.
My buddies and I decided that Stiles Switch is a great place to go for an overall great barbecue meal.
BLACK’S BARBECUE (Lockhart)
While documenting this barbecue trip on Instagram, I received a lot of recommendations to head to Lockhart, TX which is about 30-40 minutes away. It’s a small Texas town with authentic, rustic charm and is known for its barbecue. There are more than a few barbecue places in this town and we decided to go to Black’s. We chose Black’s because it is the oldest barbecue joint in Texas and has quite the reputation. It’s in an old building on an old Main Street looking road, probably been there since they opened.
You walk in and it feels like a barbecue dining establishment that hasn’t changed much over the years. They have the red checkered picnic cloth table tops but covered in old plastic (kinda like how your grandparents cover their furniture in plastic covers, you know?), stained wood walls with pictures of family and celebrities who’ve come by, and traditional country music blaring. I loved how authentic this place felt and almost felt like a true time warp to 30-40 years ago, but in a good way.
As far as the food goes, the brisket was really good (which seems to be a common theme down here in central Texas). The ribs were okay, pork was good, and the chicken (I got white meat) was flavorful but a little dry. We only had one type of sauce on our table, which was good. The pecan pie was also good, not great. Sides were pretty good (potato salad, mac n cheese, beans, slaw). Overall, it might have been my least favorite barbecue place to eat in central Texas, but still better than most places that aren’t in central Texas.
To sum things up, this was a dream trip for me. Austin has a ton to offer and wish I could’ve stayed longer than three nights. Also wish we could’ve hit up more places because I received so many recommendations of other BBQ joints out here. For what I was able to experience, I hope I was able to give you all a glimpse of what barbecue is like in central Texas and the places we hit up. I love the passion they have for BBQ there. Til next time, Austin.
I’ve had my @learningtosmoke account on Instagram for over two years now and have seen my share of highs and lows. I’ve had posts that have done really well and others that get overlooked, I’ve been trolled and praised, I’ve been fortunate to collaborate with…
