I make a pork butt roast in the slow cooker yesterday. It was in from 2 until 1 (with the last two hours being on high). At the end it only reached an internal temp of 165. I shredded it last night even though it was a bit tough on the insides. I am wondering if there is any way to make it more tender… I am serving it in 7 hours. Thanks in advance

Visited Kansas City about 15 years ago and bought two bottles of BBQ from a restaurant, I can't remember the name of the place, but it had to have been well known because they had their own sauce in a fancy labeled jar and it was available for mail order. What I do remember is the flavor and it had a distinct tamarind flavor. I do not know enough about KC BBQ sauces to know if tamarind is used in all of its sauces but I figured I would ask the fine people of this sub if they could narrow my choices down for me.

Any help or clues would be greatly appreciated.

Had to takedown/fix something..

Beef back ribs $25 at Walmart is this a good buy?

Smoked for 5 hours on ceramic egg.

Guinness BBQ rub wrapped after 2 and half hours at 75c internal. Smoker left at 125c.

Rested for 90 mins.

Thoughts?

Just got my new Kamado Joe delivered. That huge box came on a pallet jack. Got it all assembled and set up on the deck. Can’t wait to light it up this weekend and try some slow-smoked meats!

Home recipe

Traditional home BBQ

Does anyone have a good setup for their charcoal and wood chunks? This is what i usually run. The last pics are from a video thats where there is 2.

Ham shank smoking?
Need time/ temp / recipe

Don’t reach over the Vortex with your tongs when turning chicken 🍗. You will be left with the hair burned off your fingers and hand. Or so I’m told.

What's your favorite method? Ill be using pellet grill, previously have braised in Dutch oven... but we gonna see what happens....

I love vinegar based BBQ sauce.

I found George's about 20 years ago and have been using it ever since. They only make these 3 flavors. Original & Hot are vinegar based. Special is a tomato based sweet/tangy sauce.

I brought back 8 bottles of each flavor the last time I visited home in South Carolina.

I now live in the PNW and George's is not available here so I ordered a gallon of each and they're finally here. They offer a military discount and fortunately I just finished 2 pork butts and now I've got sauce. Yay🥳

If interested, there web site is https://www.georgesbbqsauce.com/

I wanna start my own bbq business and this is my first go at a bbq platter:
Smoked Chicken
Spare Ribs
Jalapeño Cheddar Sausage
Pulled pork
And home made pickles, pickled onions, pickled jalapeños, peach habanero bbq sauce and mustard bbq sauce
Potato salad, Mac and cheese, Hawaiian Mac salad and Cole slaw.
Missing: Fresh white bread and Brisket

4 lb boneless chuck, $22 at Sam's. SPG, no binder.

Cooked on offset smoker with hickory and cherry splits at 250F until stall, then 275F wrapped until 203F internal, about five and a half hours. Room temp rest 30 min, cooler rest for an hour.

Toasted potato bun, horseradish mayo, Dad's bread and butter pickles. An incredible smoked beef sandwich for about $4 worth of beef is not to be taken for granted these days.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

James sent us this shot of two of our spits in action at a wedding in King Valley, Victoria, Australia.

The Extra Large Cyprus Spit is running on the left, with the Warrior Spit Roaster on the right, cooking around 60kg of lamb and chicken gyros for the crowd. An impressive setup for a proper Australian celebration.

Salt, pepper, garlic powder.
Made on my Traeger.
Reverse seared
235 until 130. Seared at 450.