True Memphis Barbecue

I moved to TN 20 years ago.  Was befriended by a native who was the best cooker of pork.  He,  I and a cast of characters  cooked for a few years in the Memphis May BBQ festival.  That was before it became  such a commercial event.  But, Bill taught me the basics.  Slow, no frills and patience.  I smoked an 8lb butt today - 7 hours on a 250 smoker - wrapped in foil at 165.  Removed from the grill at 190.  No basting, no spraying, no special wood....and NO saucing.  Anyone can do this.  Ignore all the whoop-de-doo recipes. 
 

 
I pulled this apart with a salad fork and my hand after resting in the oven/wrapped in towel/ about two hours.  Greasy juicy.  Now Bill had a killer sauce recipe...however he took that with him to share with his maker about 10 years ago.  Thanks to you buddy - he was a veteran as well.

Thanks Susan. You reminded me of the 'real' BBQ. Nothing works better than the simple Low and Slow lesson we all learned in BBQ 101 and at many great BBQ pits !

No frills Heaven------------------Thanks---------------Russ

Looks like teacher and student BOTH did a great job!!--and your right--keep it simple!!!!

Beautiful and delicious looking susanll!

I get to look at something very similar every day!

Thanks all!  Happy Memorial Day

What to say? Thanks Susanll! Looks great and made me hungry for some good pork Q. Hard to find around my neighborhood though.
Joe