Uploaded October 2018 | Updated September 2026, 4 days ago
Since it's College Game Day, we are going with fast n easy cooks. We wanted some BBQ Sandwiches, but didn't want to be tied up for 8-10 hrs, so I picked up two 2.9 lb petite pork shoulders to make some pulled pork. I smoked them in the Barrel House Drum Smoker model Deluxe 14D which is a rather small diameter (14 inches) but is a little power house cooker. It took a little longer than expected (5.5 hours to reach internal temp of 197 degrees F) We let them rest double wrapped in foil inside a cooler, then took out and pulled. We also made two different Carolina style sauces. One was the Carolina Red and the other was a Carolina Mustard. Both are vinegar based.
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music used was from the YouTube Music Library
Say What
Tango Bango
Workout
Barrel House Cooker
barrelhousecooker.com
Thermoworks Products
thermoworks.com/Smoke
thermoworks.com/ThermoPop
THE WOODSHED SMOKE & BBQ WITH SLOWHAND
youtube.com/channel/UCTqNttYqqU3_npkEmPYXAQg/featured
SAUCE RECIPES
Carolina Red
1 1/2 C cider vinegar
1/2 C ketchup
1/2 tsp lemon juice or juice half lemon
1/2 tsp cayenne
2 tsp red pepper flakes
2 Tb Texas Pete Hot Sauce
1 tsp black pepper
1 TBS sugar
1 tsp salt
1 cup water
2 TB butter
I like to heat the sauce to make the pepper flakes release their flavor. But don't have to. You can just mix it cold, it will do the same after it sits a couple days.
Carolina Mustard Sauce
1 C white vinegar
1 tsp black pepper
1 tsp sugar
1 tsp red pepper flakes
1 tsp chili powder
1/2 C brown sugar
1 C Prepared mustard
1/4 C ketchup
2 TB Butter
1 cup water
Simmer 20 minutes
Since it's College Game Day, we are going with fast n easy cooks. We wanted some BBQ Sandwiches, but didn't want to be tied up for 8-10 hrs, so I picked up two 2.9 lb petite pork shoulders to make some pulled pork. I smoked them in the Barrel House Drum Smoker model Deluxe 14D which is a rather small diameter (14 inches) but is a little power house cooker. It took a little longer than expected (5.5 hours to reach internal temp of 197 degrees F) We let them rest double wrapped in foil inside a cooler, then took out and pulled. We also made two different Carolina style sauces. One was the Carolina Red and the other was a Carolina Mustard. Both are vinegar based.
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music used was from the YouTube Music Library
Say What
Tango Bango
Workout
Barrel House Cooker
barrelhousecooker.com
Thermoworks Products
thermoworks.com/Smoke
thermoworks.com/ThermoPop
THE WOODSHED SMOKE & BBQ WITH SLOWHAND
youtube.com/channel/UCTqNttYqqU3_npkEmPYXAQg/featured
SAUCE RECIPES
Carolina Red
1 1/2 C cider vinegar
1/2 C ketchup
1/2 tsp lemon juice or juice half lemon
1/2 tsp cayenne
2 tsp red pepper flakes
2 Tb Texas Pete Hot Sauce
1 tsp black pepper
1 TBS sugar
1 tsp salt
1 cup water
2 TB butter
I like to heat the sauce to make the pepper flakes release their flavor. But don't have to. You can just mix it cold, it will do the same after it sits a couple days.
Carolina Mustard Sauce
1 C white vinegar
1 tsp black pepper
1 tsp sugar
1 tsp red pepper flakes
1 tsp chili powder
1/2 C brown sugar
1 C Prepared mustard
1/4 C ketchup
2 TB Butter
1 cup water
Simmer 20 minutes
