Whenever we have traveled, over the years, we have always tried to hunt out the best local BBQ joints. We would spend a couple hours reading review as we drove down the highway towards our stop for the night – it became kind of a game to find someplace new and interesting, and compare it to all the places we had tried before.
We are big fans of good BBQ. It is really easy to find ‘ok’ barbecue, or even ‘meh’ barbecue, but finding really good stuff is like striking gold! The funny part of this is that while we always seem to go out of our way to hunt it out in our travels, we never go out for barbecue when we’re at home.
I think that is because at home, we have been on a different quest – to master the art of heavenly smoked meat.
After many tasty trials (some of which resulted in dinner being served at midnight as we mastered the art of TIMING), I think we are practically perfect!
This year, Labour Day weekend for us meant camping with fun friends,
unexpected dinner guests,
and really divine smoked pork shoulder.
The key is starting with a really really good rub and smoking it slow and steady. Also you will want to make sure you have a thermometer. I like to use a digital thermometer so that I know the internal temperature exactly.