BBQ Pork and Smoked Turkey From Our Grill
Lots of people enjoy grilling outdoors but BBQ Pork and Smoked Turkey From Our Grill seems to get extra special attention from our friends and family. Yesterday we served Tim’s Southern Style Smoked Pork shoulder and whole smoked turkey to 30 real estate agents who attended at agent CARAVAN and luncheon at 3269 Bolero Drive. We served the pork and turkey over a bun or on top of a green salad. The BBQ was topped off with Tim’s home made peach BBQ sauce and honey mustard sauce.
The process takes about 24 hours. A home made rub with brown sugar, kosher salt, paprika, cayeen pepper, onion powder and some “mystery” ingredients is hand rubbed on the pork. The pork is refrigerated over night.turkey. We remove the legs/thighs from the breast so they cook more thoroughly.
The Pork and turkey are placed on the smoker.
A mop made from apple cider vinegar, onions, jalepeno peppers and beer is drizzled over the meat every hour.
We cook the turkey to 160 degrees. The pork is cooked to 185 degrees.
Wood and charcoal are added along the way to keep the smoker internal temperature at about 100 degrees.
Let cool, then slice or chop.