Just finished making BBQ sauce.

[solinvictus]

I'm smoking a shoulder roast all day tomorrow and decided the entire thing should be DIY, less the buns. I mixed about 5 key ingredients, simmered for 3 hours, and just popped it into the fridge. We'll see.

[northofdenali]

1. Yummmmmmmm!

If it turns out great (and after marinating overnight, it should) why not post the recipe? Hungry DU'ers will thank you!

[solinvictus]

2. Sauce

It's really more of a finishing sauce to go on sandwiches. I'm going to roll the pork shoulder in a mixture of olive oil and apple cider vinegar, then dry rub with salt and a bit of paprika. I made ribs last weekend and they turned out well after a 4 hour smoke with soaked hickory chips, so I want to do a roast and point cut beef brisket tomorrow. It'll be an all day job.

[soothsayer]

4. I'd add a little turbinado or brown sugar to that rub, too, and maybe a

little dry mustard, and black pepper. Yum. A lot of folks do a yellow mustard rub first, but that has never sounded good to me, whereas I guess you olive oil and apple cider sound ok (but unnecessary, as the pork doesn't really need extra fat added, and you can use the apple cider vinegar plus your leftover dry rub to make a sop sauce, to mop on it as it cooks, instead).

Whatcha' gonna rub on your brisket?

You can find great recipes for brisket and pork butt (which would also apply to pork shoulder) at www.virtualweberbullet.com. Check out the tab called "cooking" and read about briskets and the "reknowned mr brown" pork but.

[nothingshocksmeanymore]

3. I actually like to boil shoulder for several hours before I smoke for one

reason...

once you strain the juices, they make a yummy refreshing consomme...then I take it out to the BBQ

[neoteric lefty]

5. is it a vinegar-based sauce or

a sugar-based one? Let us in on the secret recipe :)