Step 6 to my pulled pork process deals with finishing the cook.
Part 6 – Bring on the ‘cue
Yes I am a Texas boy who loves BBQ. Yes I absolutely love Brisket. But you have to admit there is something about Pulled Pork that really attracts the BBQ lover. Brisket is bold and meaty and dense in flavor. Pork is lighter in flavor and takes well to seasonings and marinades. Since Kroger had Pork Butt on sale, (bone in of course – don’t be a pretender and go boneless) I thought nothing would be better than a Saturday of pork, beer, and football. But good pulled pork takes time and some prep. I had to get started
As I continue going through my list of BBQ places, I land in sunny Oak Cliff. CTs Real Deal BBQ is #10 in Daniel Vaughn’s Best BBQ in Dallas article appearing in D Magazine in 2010. CTs is a neighborhood type place in the middle of Oak Cliff. Located next door to a car wash, our Saturday trip provided the crowd needed to understand the heart of Oak Cliff. As we parked, we saw several workers taking a break under trees. They were eating lunch. They were eating CT’s.
Last year my brother-in-law purchased himself a Green Egg. With this mighty new tool, he had no need for his old Brinkmann Smoke King Deluxe. It was rusted and needed a bit of work. He offered it to me for a project which I graciously accepted. In September I began working on the restoration in my free time. Since some of you have asked about it, below is my picture “scrapbook” of the project. Continue reading