BBQ Pit Boys Old-Time Barbecue and Grilling Show / Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys

BBQ is sexy.

the internal temp was 185. yeah i used the water pan that came with my smoker. i had a little trouble with the temp the first 2 or 3 hrs but it was pretty consitant after that. this smoker sucks when it comes to heat control theres no way to adjust it.

ooooooooooooooooohh my god.............

i quote " and whatcha you wanna do is sprinkle allllllllllllllll over the butt"

maaaan i love these videos. i smoked a 7lb pork shoulder in my brinkman smoke n grill using natural lump coals for 11 1/2 hours at about 230 and it was guud, but it was a little dry and didnt fall off the bone like that. any tips on how i can make my next one better?

hey 559civic, did you low and slow the butt to no higher 190-195f internal? You may have overcooked it considering the 7lb. size and the 11 hour bbq. Just a thought.

i pulled it off the grill at about 185 internal.

At 230, it should take around 2 hours per pound. What was the internal temp. Should be around 180-190. Did you use a water pan? Was the temp consistant? Have also foiled (at around 165) toward the end of the cook and had good results.

yeah!!! cook it slow in the oven until nice and tender but still moist. the smoke it on the bbq to give it flaver and colour. smoke it with wood at the end

@559civic
Mine allways turned out like that until I started wrapping it in Foil like he did. As tempting as it is to eat it immediatly, if you put it in foil and let it rest, it makes all the difference in the world. MMMMMMMMMMmmmmmmmmmmmmm.