Pulled Pork Sandwiches with Steam Whistle BBQ Sauce
Prepared by Team Cedar Grilling, the 2006 Canadian Open BBQ Grand Champions.
Cooking time: 12 to 18 hours
Gas Barbeque Set-up and Extras
Full tank of propane plus a spare tank
1-2 cups applewood chunks or chips
4 firebricks from local fireplace store
One round shallow pizza pan
Instant read meat thermometer (a must)
Place 4 firebricks side by side on top of one of the grills. Cover a round pizza pan completely with tinfoil. Place the pizza pan on firebricks. Place the other grill on top of the pizza pan. When ready, turn the adjacent burners on low and preheat barbeque to 220 degrees. Maintain this temperature for entire cook.
Soak wood chunks or chips in water for 1 hour. Make Butt Rub. Preheat barbeque. Drain water and wrap wood chunks in tinfoil. Poke holes in foil pouch. Place tinfoil pouch over lit burner to create smoke. Rub pork butt completely with plenty of butt rub. Place butt fat side down on preheated barbeque over pizza pan and close lid. Maintain a constant heat of 210 to 230 degrees for entire 12-18 hour cook.
Make Steam Whistle Beer Baste
Baste butt after 8 hours when rub has set on the meat and every hour or so thereafter. Do not turn the meat at all throughout cooking time. Cook butt to an internal temperature of 195 degrees (pulled pork stage). Rest meat for 10 minutes before pulling into bite size chunks. Fill buns with pulled pork, top with favorite coleslaw and dip into Steam Whistle BBQ Sauce.
Tips and Facts for Good Barbeque
Barbeque is slow cooking meat at a very low temperature between 200 to 240 degrees with indirect heat for a long period of time. Grilling is cooking directly over the fire at a higher temperature.
Before a long cook, make sure your gas barbeque is clean of old food and grease.
Make sure you have a full back-up tank of propane.
When smoking meat, the meat will accept "clean smoke" up to 130 degrees internal temperature. After 130 degrees the smoke will make your meat taste bitter.
If you maintain the proper temperature there is no need to peek or open the lid as it can add to your cooking time substantially. When taking the meat temperature readings or basting, try to do so quickly.
Temperature in the dome of the barbeque is different than the temperature at grill level where the meat is. Some times the temperature can vary by as much as 30 degrees depending on the barbeque. Place an inexpensive oven thermometer beside the meat for very accurate temperatures.
A whole pork shoulder consists of the butt (top portion) and picnic (bottom portion). The butt portion does not come from the back end of the hog! It is called a butt because around the seventeenth century, in Boston this cut of meat was packed in casks and barrels called "Butts", Hence the name Boston Butt.
The pork butt will enter a stage several hours into the cook called "plateau". In the plateau stage the internal temperature of the meat will stall at 150 to170 degrees and will not rise for hours. The fat is rendering or melting out and the connective tissues in the meat are breaking down to delicious tender meat. "Doneness of good barbeque is determined by the meats' tenderness". The longer the meat stays in the plateau stage the more tender the meat will be. When the butt has broken the plateau stage the temperature will start to rise. If you wish, the butt can be wrapped in 2 layers of heavy tinfoil with a 1/2 cup of apple juice to make it really moist.
Bark is the spice rub that has mixed with the juices of the meat to create the crispy-crunchy crust that everyone loves. When the butt is finished, the outside will be black and resemble a burnt meteorite.
A butt can lose 40% of its weight by the end of the cook.
Practice makes perfect - make some notes. Write down a log of your cook. For example: weight of meat, times, temperatures, weather, results and what you would do next time.
The pork butt can be finished in the oven at 210 degrees on a raised rack over a cookie sheet if you really have to.
Danger Zone for food: 40 F to 140 F. Never leave food in the "danger zone" over 2 hours; 1 hour in temperatures above 90 F
For more information, visit cedargrilling.com
- One 8-13 pound pork butt or picnic shoulder skin removed
- Butt rub
- Steam Whistle Beer Baste
- Steam Whistle BBQ Sauce
- Fresh plain white buns
- 1/4 cup dried light brown sugar
- 1/4 cup paprika
- 2 tbs Kosher salt
- 1 tbs onion salt
- 1 tsp garlic salt
- 1 tbs dried mustard
- 1 1/2 tbs ground black pepper
- 1 tbs garlic powder
- 1 tsp cayenne
Steam Whistle Beer Baste
- 1 bottle of Steam Whistle Pilsner
- 1 cup apple cider vinegar
- 1 cup apple juice
- 1 tbs butt rub
- 2 tbs Worcestershire sauce
- 2 tsp coarsely ground black pepper
- 2 tsp coarse kosher salt
- 2 tsp vegetable oil
- 2 tsp crushed red pepper flakes
- Simmer for 10 minutes
Steam Whistle BBQ Sauce
- 1 bottle Steam Whistle Pilsner
- 2 cups Heinz ketchup
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 3 tbs honey
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp dried mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp fresh ground pepper
- 1/2 tsp ground coriander seed
- 1/4 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper
Bring mixture to a boil and simmer until slightly thick, about 20 minutes. Refrigerate unused sauce.