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<blockquote data-quote="scratch" data-source="post: 353256" data-attributes="member: 1674">Southern Style BBQI spent last weekend helping with my Sunday School class&#039;s annual BBQ fund raiser. We slow cooked 45 Boston butts on a trailer mounted smoker that was designed for BBQ competitions.We started at 4 PM Saturday. As the men fired up the Smoker with apple wood, the ladies did the infamous &quot;butt rubbings&quot;. The pork shoulders were patted down to dry them and and then covered with a homemade dry rub to help keep the juices in. The picture below shows us putting the meat in the Smoker at 5 PM. Three of us stayed up all night to keep the Smoker at a steady temperature of about 230 degrees. Once an hour, we would take turns throwing more wood in the firebox and spraying the meat down with apple juice. We used three digital thermometers to watch the meat, pork has to get to 190 degrees to get done. The first ones came off the grill about 4 AM, the last one was ready at 11 AM. We had a team of &quot;pork pullers&quot; to use kitchen forks to shred the meat into smaller bite-sized pieces. A homemade vinegar based Carolina style of BBQ sauce was then poured over it.A BBQ Plate goes for $7.00. You get a half pound of the best BBQ you ever tasted, baked beans, cole slaw, bag of chips, two slices of bread, and a drink. We usually feed about 400 people. This is a lot of fun and we have been doing this the last five years.<img src="/community/styles/default/xenforo/smilies/emoticons/bbq.gif"&nbsp; class="smilie" loading="lazy" alt=":bbq:" title="Bbq&nbsp; &nbsp; :bbq:" data-shortname=":bbq:" />[ATTACH=full]344[/ATTACH][ATTACH=full]345[/ATTACH][ATTACH=full]346[/ATTACH][ATTACH=full]347[/ATTACH]</blockquote>

[QUOTE="scratch, post: 353256, member: 1674"] Southern Style BBQ I spent last weekend helping with my Sunday School class's annual BBQ fund raiser. We slow cooked 45 Boston butts on a trailer mounted smoker that was designed for BBQ competitions. We started at 4 PM Saturday. As the men fired up the Smoker with apple wood, the ladies did the infamous "butt rubbings". The pork shoulders were patted down to dry them and and then covered with a homemade dry rub to help keep the juices in. The picture below shows us putting the meat in the Smoker at 5 PM. Three of us stayed up all night to keep the Smoker at a steady temperature of about 230 degrees. Once an hour, we would take turns throwing more wood in the firebox and spraying the meat down with apple juice. We used three digital thermometers to watch the meat, pork has to get to 190 degrees to get done. The first ones came off the grill about 4 AM, the last one was ready at 11 AM. We had a team of "pork pullers" to use kitchen forks to shred the meat into smaller bite-sized pieces. A homemade vinegar based Carolina style of BBQ sauce was then poured over it. A BBQ Plate goes for $7.00. You get a half pound of the best BBQ you ever tasted, baked beans, cole slaw, bag of chips, two slices of bread, and a drink. We usually feed about 400 people. This is a lot of fun and we have been doing this the last five years.:bbq: [ATTACH=full]344[/ATTACH][ATTACH=full]345[/ATTACH][ATTACH=full]346[/ATTACH][ATTACH=full]347[/ATTACH] [/QUOTE]

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