THANKSGIVING 2018 | BEST PULLED PORK | CAROLINA VINEGAR SAUCE | BRINKMAN SMOKER | FIRE PIT

This is my attempt to re-create the whole hog pit cooked South Carolina style BBQ, cooked in a small cooker using shoveled in red hot coals by burning oak wood in a fire pit, then using a shovel to spread them under two 8 lb Boston Butts until the internal temperature of the meat is 208 degrees. I will maintain a pit temp between 220-260 outside of the temp spike after firing each 30 minutes, where the temp can go up to 280, then return down inside the cooking range. I can now say that the cook lasted for 12 hours. I succeeded in getting the whole hog pit cook flavor I was looking for. The homemade Carolina Vinegar Sauce hit the spot along with heavy doses of Salt, Black Pepper, Red Pepper, Apple Cider Vinegar. It was a long cook, but was an absolute success and delicious.

Music Used was from the YouTube Music Library
Missing My Girl
Merry Go Round
Wave in the Atmosphere
Lone Wolf

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My version of Carolina Vinegar Sauce

1 1/2 cups distilled white vinegar
1 1/2 cups apple cidar vinegar
1 cup ketchup
3 Tbsp hot sauce
1 Tbsp brown sugar
1 Tbsp black pepper
1 tsp salt
1 Tbsp red pepper flakes
1/2 tsp yellow mustard
1 tsp Lemon juice

Pour into a 2 quart pot and bring to a simmer for 3 minutes and then cut heat off. Pour into a quart mason jar. Refrigerates fine for several weeks.

Brinkman Smoker used is no longer manufactured

Thermoworks Smoke Wireless Thermometer
https://www.thermoworks.com/Smoke?gclid=CjwKCAjwsfreBRB9EiwAikSUHR3zblsrsRZndB9vryb73Ub70YxdZAuD7NDxdEulboLw0fc09-sCaBoCsuYQAvD_BwE

Видео THANKSGIVING 2018 | BEST PULLED PORK | CAROLINA VINEGAR SAUCE | BRINKMAN SMOKER | FIRE PIT канала Phil N Florence