Meat for good sandwiches


 
C

Chuck Anderson

New member
I'm fairly new to the smoking scene but love doing it. My family will be here Sunday for our Christmas. About 20 people. It's pretty well planned already with brunch in the AM and sandwiches later in the day. What would be a fairly easy meat to smoke and prepare for sandwiches later in the afternoon?
I've made chops, country style ribs, beer can chicken and brisket so far with my 18 1/2 in weber smoker.
Is pulled pork a good choice or is there something else that could be sliced when done? We are a bunch of conservative swedes so not too spicy.

Any suggestions are welcome

Chuck Anderson

Oh, and I'm in Northern Iowa so it's gonna be cold. Thanks
 
Pastrami (either cured yourself - or purchase an already cured corned beef cut), turkey breast (you can use bone-in, removing the meat from the bone after resting, or use boneless), pork loin (cooked to a lower internal), pork butt (cooked to a lower internal, so it's more sliceable), eye round, tri-tip or sirloin tip roasts (cooked to a lower internal), gyro meat.

Welcome to the board.
 
I'd go with the pulled pork. It's easy and always a big hit around my place. Use a non spicy rub and put out a few different finishing sauces with different spice/heat levels and that will allow people to adjust as they wish. Use the same sauce but just add different levels of heat to each. I usually have a mild, a medium and a very hot,since a couple of friends like to peel the skin off their tongues when they eat at my place.
 
Pulled pork. Don't mix the brownies (bark pieces) in if you're concerned about spice. You'll wonder why you waited so long, and I'd do two so you'll have leftovers.
 
We are hoping to do a rib roast. Could be used for brunch and sliced thin for sammies later in the day. Or how bout a tri-tip? It would probably cook faster than a rib roast. Both would benefit from a horseradish sauce. Mmmmmmmmmmmm.
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I agree with Shane. Tri tip makes awesome sandwiches if you can find it in your area. Cook time would also be less.
 
Meat loaves

Easy to make, check
Easy to smoke, check
Easy to slice, check
Good for family sandwiches, check
Not spicy,to your tastes, check
 
I have served pulled pork at a couple of parties. I use a rub and very little sauce. I then make different sauces available for guests to add. I have served with crackers for snacks and slider size buns.
 
Thanks for your input. I will be trying the pulled pork. I don't care for the recipes with the real saucey flavors like real heavy with a tabasco-e tomato-e type flavor. Does any one have suggestion? Can I use recipes similar to a boubon chicken recipe on pork?
 
"Can I use recipes similar to a boubon chicken recipe on pork?"

Sure. But heavily flavored sauces tend to drown out the smokiness of the pork.

I prefer a nice thin finishing sauce like Stubbs BBQ Sauce cut 50/50 with Apple Juice or Steve's No 5 Sauce.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Anderson:
Thanks for your input. I will be trying the pulled pork. I don't care for the recipes with the real saucey flavors like real heavy with a tabasco-e tomato-e type flavor. Does any one have suggestion? Can I use recipes similar to a boubon chicken recipe on pork? </div></BLOCKQUOTE>

Chuck, I've never heard of using a bourbon chicken type sauce on pulled pork, but who knows, it might be good. However, don't think of pulled pork as a recipe. It's more about the judicious use of good smoke, and if your pork comes out right, it should stand alone. They didn't even use rubs back in the old days in North Carolina.

If a little dry though, then there ya go. Start w/ a finishing sauce, which should really be quite thin. Some folks just use apple juice and maybe a little of the rub. I'm kind of still experimenting w/ the right ratio of worstershire, melted butter, vinegar, chicken broth, brown sugar, etc.,.... but if your pork can stand alone, that's great.

As suggested earlier, just let your diners select from three different type table sauces, and you're good. For example, for pulled pork, I like to have on hand some Stubbs, a Lexington N. Carolina type dip, and a typical sweet tomato sauce like No. 5. There's no sin in using a bottled bbq sauce or two, especially if it's something that's popular with folks locally. As you probably know, mixing a bunch of tomato-based sauce in with the pork (unless thinned to a Lexington N. Carolina "dip" consistancy) will ruin the meat's texture.

One more thing, the biggest mistake BY FAR for first time pork butt smokers is not cooking long enough. I cook overnight and use a preheated decent cooler to keep butts or briskets hot for up to six hours or more. If cooked properly, they should practically pull themselves, so don't feel like the pulling part is a chore that you need to do before company arrives. It's best right out of the foil, and a scoop of slaw is great on the bun as well.
 
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