Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Vinegar during the shredding process . . . . From: Joe,
Subject: Re: Vinegar
I've been using a brinkman gas water smoker to roast a whole pork shoulder, and when done shredding the pork for BBQ pork sandwiches. My friend told me to add vinegar to the shredded pork during the shredding process. Before I do that I want to know , what is the vinegar for ? How much do I use ? May I add it to the water in the smoker?
The guy was talking about North Carolina style barbecue. Lots of folk don't like the tart, vinegary taste, others crave it.
Some North Carolinians baste with a mixture of water, vinegar, salt and peppers. Others, add a mixture of salt, red peppers, vinegar and water to the end product.
Being an acetic acid, vinegar is a tenderizing agent. Vinegar also helps cut the greasy feeling of fat pork. When used in proper proportion, it also adds a pleasing tartness to sauces.
Instead of vinegar, many folk use their favorite barbecue finishing sauce to the cooked meat. (Look under "Sauces" on this site) You will also find basting sauce recipes. Try them.