Summer is in full swing at the Patio Swim Club and that means it was time to break out the smoker and BBQ some pork shoulder. With Paula and Cookie here for the weekend, this was the perfect day to do it.
Producing my eastern North Carolina style pork butt is an all day affair. I started at 8am, getting the smoker out and getting the fire going. After years of experimenting I’ve settled on lump hardwood charcoal as my base fuel with chunks of hickory to provide the smoke and flavor. With the fire going, it was time to get back into the kitchen and prep my butt.
I unwrapped the pork (thanks to the Germantown House of Sausage) and patted it dry then went to work with my rub. Yes, it’s my own recipe. No, I won’t publish it. Yes, it’s good! This part is critical and I make sure I really work the rub into the pork so that I’ll end up with a great crust on the butt when I’m done with the smoker.
With that, all I had to do was wait for the smoker to get up to about 200 degrees – and I didn’t have to wait long. With that, the pork butt went on the grill, the cover was shut and now it was 8 to 10 hours of patience and fire tending.
Of course, nothing helps the patience like a good cocktail and some poolside fun. Normally when I smoke I have bourbon – with cola, or maybe Mountain Dew (that’s what we did in the Carolina’s) or just with some ice. However, as I was reading the Wall Street Journal after putting the butt in the smoker, I found an interesting recipe that used Pisco. I’ve had a bottle around since New Year’s Eve (thanks again Christian and Meredith) and this seemed like a great way to use some of it up.
2 ounces Pisco
2 ounces sweet vermouth
1 dash orange bitters
1 dash aromatic bitters
Combine all the ingredients in a mixing glass with ice. Stir to combine and then pour into a rocks glass.
I used Cesar Pisco and Peychaud’s bitters in this drink, and enjoyed it immensely. The flavor of the Pisco comes through, but there is a strong resemblence to a Manhattan, especially with as much sweet vermouth as is in this. The orange bitters (from Agnostura) also make themselves known. The whole cocktail comes together nicely, and since it was on the rocks, it was perfect for sipping as I tended my smoker and enjoyed the pool.
As for the pork butt – well, it was perfect if I say so myself.
Moist and spicy, but not too hot, we all enjoyed this along with beans, slaw and corn bread Gwen put together.