Linda picked up the Smoke in the Mountains Cookbook by Kent Whitaker for me as a Christamas gift. I haven't cooked anything from it yet, but it looks interesting. Anyone else have one?
I like the format of the book. Some of the chapters have a feature write-up about a bbq restaurant on the left hand pages and the right hand pages provide a recipe. There are a lot of grilling recipes and tailgate items too. Mr. Whitaker was also a winner of the Emeril Live Food Network barbecue contest a few years ago.
I'll try some the grilling recipes and share the results here, but I have to admit that I'm kind of set in my ways for some of the traditional big cuts better suited to low and slow.
One of the pork butt recipes in the book references cooking pork butts to 190 degree internal temperature. I've not had good luck with 190 degree pork butts. I'd recommend wrapping them in foil at 170 degrees or so and cooking them to 198 - 200 degrees. Then they will basically fall apart when you pick them up. It'll save you some chewing and work pulling apart the meat with your hands too. Closer to 190 is a little too "chewy" for me.