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Message: <blockquote data-quote="scratch" data-source="post: 93396" data-attributes="member: 1674">Southern Style Hickory Smoked BBQ.Down here in the South, Barbeque means pork, and it is cooked differently from state to state. It needs to be smoked at a low temerature using indirect heat. This takes an all day effort, but the results are worth it! First, get your meat and all your ingrediants together. I like to use a Boston Butt, (actually a shoulder). Look on the internet for recipes for a dry rub and the sauce you want to use.Most rubs will use black and Cheyenne pepper, paparika, chili powder. garlic powder, brown or cane sugar, and a little bit of salt. After "rubbing your butt", let it sit a while while you get your smoker ready. Next, fire up your smoker. If you are using charcoal, don't use charcoal lighter fluid, this will leave a petroleum taste to your meat. The first four hours are the most important, because this is when the smoke flavor is absorbed into the meat. Hickory wood is prefered here, it has a smoky bacon flavor. If you have access to apple, birch, cherry, maple or pecan wood, use this to get a unique flavor. Oak is okay to finish up with. Another secret is to spray the meat down with apple juice once an hour. You want to get the smoker temperature up to 250 degrees before you throw the meat on. Try to keep your smoking temperature between 200-250 degrees, with 225 ideal. A ten pound roast may take from nine to fourteen hours to smoke, depending how thick the roast is or the temperature. A digital meat thermometer is a worthwhile investment, you want to be sure the middle of the meat is 190 degrees, then its done. Some people like to slice or chop it, but this is so tender you can "pull it" apart by hand or use a fork. At this time, a lot of the fat has been rendered, and the meat is so tender it falls off the bone. At this point, its time to eat! One tip is to cook something else during the middle of this process. At my house, we will throw on a whole chicken, link sausage, or maybe some fish. After cooling off, put in the fridge for tomorrows meal. BBQ sauce is another matter. Personally, I prefer a Carolina style made with an apple vinegar base over the sweet molasses base most people use. Serve your BBQ over loaf bread or on a hamburger bun with pickles. Side dishes around here are Brunswick Stew or baked beans, cole slaw, and potato chips. Enjoy! Barbecue is a serious pastime down here. Last Saturday, I stayed up all night with some guys from my Sunday School class. We cooked fourty-five Boston butts on a trailer type commercial smoker and fed four hundred people. Its a great time for fellowship. I hope that you will try this recipe or use some of the tips I mentioned.<img src="/community/styles/default/xenforo/smilies/group1/thumbup1.gif"  class="smilie" loading="lazy" alt=":thumbup1:" title="Thumbup1    :thumbup1:" data-shortname=":thumbup1:" /></blockquote>

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