Growing up in Southeastern North Carolina, when you say BBQ we think pulled pork with an apple cider vinegar sauce. I’m a bit of a BBQ snob (LOL) and have to say, I am partial to my BBQ over most restaurants I’ve tried. Most restaurants put way too much sauce on the meat. I prefer to taste the flavor of the meat; the sauce is simply supposed to enhance it, not drown it! Also, most restaurants add sugar to the sauce; no good for us on Low Carb/Keto!!
I’ve cooked BBQ in a crock pot, oven and smoker. By far, the smoker produces the best flavor… due to the smokiness of course. You can’t go wrong with smoked foods now can you? That being said, if you don’t own a smoker, use your oven. An oven won’t produce the smoky flavor but will produce good BBQ all the same. If you want the smoky flavor but do not have a smoker, add some wood chips to your grill (follow grill or wood chip instructions on this) and cook on low for about 4 hours and finish in the oven. The key is to keep the temp around 275.
BBQ is a labor of love and cannot be rushed. This is not something you can come home after work and expect to have ready in an hour or two (see tip below). The cooking process itself takes at least 10 hours. This is one of those plan ahead meals. BUT your patience will be rewarded.
On this occasion, the weather called for on and off showers all week. My smoker is electric and, unfortunately, I do not have a covered shelter (I have rigged up a shelter for it but on occasion but I won’t go there). I decided to smoke the meat for 4 hours on Saturday, refrigerate over-night and finish in the oven on Sunday. Of course, you could do the entire cooking process in the smoker or your oven, it’s up to you here. Remember, low and slow! I would also recommend brinning the meat. I did not brine the butt on this occasion due to logistical issues (I’ll post my brine procedure soon).
I hope that you enjoy this recipe. If you have questions, please leave me a comment.
Tip: make enough to freeze. After it’s cooled, portion it and place in vacuum seal bags. Seal, label and freeze. It’s great left over!