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Nobody in KC eats KC Masterpiece. That crap is just shipped off for the rest of the country. If you're in KC go to Gates (you can get their sauce at AJ's) or Arther Johnsons. Only places in KC for BBQ. Of course, I prefer Memphis to any other place in the world (Rendezvous right behind the Peabody Hotel)
I prefer Texas BBQ to all the others. That being said, all of the BBQ styles are good in their own way.
Mustard based sauces, vinegar based sauces, tomato based. I don't really dislike any of them that much, but what I do dislike are sauces like KC Masterpiece that are heavy molasses based. Above everything though - BBQ is about the MEAT, not the sauce. Don't overdo the sauce! I can't stress this enough.
My favorite sig line from the BBQ forum I go to:
If we weren't supposed to eat animals, they wouldn't be made out of meat.
I think we have a good base of guys that make their own slow smoked BBQ on this forum, I know at least that includes Pariah, Dutchman and myself. There's probably more.
Here's the results last night, after 18 hours of total cooking time. That includes 16 hours on the smoker, about two hours of rest and shredding of the pork. This shows only one of the pork shoulders. I filled another one of these tin pan things with the other one.
Looks like you didn't need to worry about it being dry. I love pulled pork providing it's been cooked long enough to render out all of the fat, which it looks like you did.
The rub was a modified "Mr. Brown" rub from TVWB site we discussed earlier.
1/4 cup ground black pepper (half of what normal recipe calls for)
1/2 cup paprika
1/2 cup white sugar
4 Tablespoons table salt
4 teaspoons dry mustard
1 Tablespoon cayenne pepper
The orig recipe calls for Turbinado sugar, which I didn't think I had at the time. Of course as soon as I made the batch of rub my wife shows me a box of it in the cabinets. FUDGE. Turned out fine though. I'll try the Turbinado next time. I halved the pepper because I thought the bark was just way too much on the pepper last time I did it. This made enough to rub the pork twice, once the night before, then again before putting it into the smoker. I had a small amount, maybe a 1/4 cup left over as well.
I honestly don't know much about all the different styles of BBQ (AZ native), but I can make a mean BBQ sauce. I don't make it from scratch, per se, but it's friggin good!
I use Sweet Baby Ray's Original BBQ sauce (this stuff stands on its own!) as the base then I add:
Minced garlic
Mesquite liquid smoke
Tons of hot red pepper flakes (chili tepins work best)
Jim Beam or Jack Daniels to thin out until slightly runny
Oh, you can grill a smoked cheddar stuffed burger with no spices and then dredge it in this BBQ sauce and serve it on a bun with bacon and all your favorite fixings. THAT is a burger, my friends!
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