After brining fish (see “Cedar Planked Smoked Sesame Salmon and Tuna“) and thanks to Greg I’m now exploring brining pork shoulder for pulled pork. Pulled pork is amazingly simple, but requires preparation work. Brining adds to this, but is well worthy.
A smoker is great for big pieces of pork, beef or chicken. Putting fish directly on the grid is usually not an option because the fish can fall apart or is difficult to remove. Instead wrapping it into aluminium foil or putting it on a metal or stone plate, I prefer to put fish on a cedar plank. In my opinion the best way to BBQ fish:
Having a total of 14 guests in the evening, why not preparing a great BBQ? A smoker can take a lot of meat, so for this I decided to smoke two kinds of Baby Back Ribs plus one pork shoulder for pulled pork. Everyone is helping with preparing desert plus the salad dishes:
My job was to get up early to deal with the fire and meat 🙂
So this is my current week-end BBQ project: Pulled Pork out of the BBQ smoker :-). As a teaser, this is how the result looks like: tender, juicy slow-cooking smoked pork meat out of the smoker:
Low and Slow as they say in Texas. This year I wanted to finish the BBQ Smoker season with something special: a BBQ Smoked Veal Brisket 🙂
For years a coworker is using a BBQ smoker to prepare a turkey for Silvester dinner. After hearing him so many times about how excellent this is, time to try this out myself. I cannot wait for the year-end, so I have put a full size turkey into my smoker today 🙂
Early in the morning, I started the fire to warm up the smoker: