Hello Dead Meat Society,
Good news… National Pulled Pork Day is upon us this Monday, October 12, which is just more proof that October belongs to the pig. Show us the butt you’re smoking in the Dead Meat Society Facebook group or tag us on Instagram.
Now, here’s what we’ve been cooking up all week…
First up, pulled pork anyone can make regardless of your setup (with a Mexican makeover). Plus, Pabst Blue Ribbon is getting into the sausage business.
BONUS: Dead Meat Society’s CMO (that’s Chief Meat Officer) is personally sharing his top tips for a perfect pulled pork…
Oh, and down in the recipes, we’ve got the full smoked pulled pork spread that could just become the entire weekend plan.
Every week, we crown the DMS champion of BBQ. And there are only two ways to enter: 1) Submit a pic to the Dead Meat Society Facebook Group 2) Tag us on Instagram. If you aren’t sharing (and competing), what the hell are you waiting for?
And remember, the stakes have never been higher!
Our weekly DMS Smokeshow winner will receive a FREE Stars & Stripes DMS T-shirt, PLUS…
Each month, one of the weekly DMS Smokeshow winners (the best of the best) will have $1,000 donated to their local food bank
👑 This Week’s Champ
This week’s Smoke Show Champ is Ricky Pawz Foret for the 8-hour dino ribs. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to Matthew Ivison for the competition test run with perfect grill marks. Shared via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Jamie Graham for the smoked brisket chili. Shared via the Dead Meat Society Facebook Group.
Have a Smoke Show submission? Stop wasting your time posting on all those other sites and share it with the Facebook group that gives a damn: Dead Meat Society. Or just tag us on Instagram.
That one story that will make you infinitely more interesting than your know-it-all brother-in-law. Seriously, wtf is that guy’s deal?
PULLED PORK FOR ALL
National Pulled Pork Day lands this Monday, October 12, which completely tracks, since we already told you October is pork’s month.
Pulled pork is the people’s barbecue: a cheap cut, a huge payoff, and it feeds a crowd of loved ones.
The only real way to blow it is by doing the exact same thing every single time...
Raise your hand if you’re guilty of that one.
So this week, we’re out here on two missions:
Make sure everyone can pull off pulled pork (no pun intended) regardless of your setup.
Give your pulled pork a glow up from down South.
NO SMOKER? NO EXCUSES.
You do not need a two-thousand-dollar rig to celebrate Pulled Pork Day. We made sure of it…
That’s why we went out and found you this guide to pulled pork on a gas grill.
Even if you don’t own the latest Traeger contraption, all you really need to do is…
Set up your propane grill for indirect heat around 250 degrees.
Park the butt over the unlit side.
Drop wood chips in a foil pouch for the first hour or two.
… that’s actually it.
After that, it’s pure patience. Just like on a full smoker, cook to 200 to 205 degrees internal, rest it, and pull.
If you’ve got a gas grill and a bag of wood chips, you can join in.
MIX IT UP, SOUTH OF THE BORDER STYLE…
The classic BBQ pulled pork style is absolutely perfect.
Right up until it’s boring.
Now presenting: The cure. We want to try a Mexican pulled pork that throws out the sweetness entirely.
Slather the butt in hot sauce and chipotle in adobo, hit it with a fajita rub, smoke it to 170 with a solid bark, then braise it covered with butter, stock, and a splash of orange juice until it probes like softened butter at 205.
Finish with lime and cilantro and it lands somewhere between pulled pork and carnitas. This is pulled pork taco heaven.
And for those of you who are Meat Church faithful, they run a similar savory Mexican pulled pork recipe, but spiced up with their Dia de la Fajita seasoning. (Congrats to the MC crew on the new Feed Store, by the way.)
EITHER WAY YOU WANT IT, JOIN IN.
Whether you’re working on a smoker or a gas grill…
Whether you’re going classic BBQ or something spicy from South of the border…
There are no wrong answers this weekend.
Just one assignment. Everybody smoke a butt.
Like the memes you send back and forth in your group chat, except these won’t get you canceled. Oh, and lots more grill marks.
🥩 BYE BYE BRISKET: BBQ restaurants like this one are literally cutting brisket from the menu because prices are so bad…
🥩 GORDON’S SEAL OF APPROVAL: The one and only Gordon Ramsay stopped in at Joe’s in KC as an example of what TO do as a BBQ spot.
🥩 STEAK SEATS: Texas Roadhouse, LongHorn, or Outback? This is where steak lovers get the most.
🥩 CART CUTS: Aldi versus Lidl, which has the better-value steak.
🥩 NEW DIGS: A tour of Meat Church’s new Feed Store, set in a 1909 Waxahachie landmark 👇
Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
DMS’ CMO (Chief Meat Officer… because did you really expect DMS to have a Chief Marketing Officer?) is giving you his TOP 3 TIPS for making sure this weekend’s pulled pork doesn’t suck…
Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…
🥓 SANDWICH STYLE: The only thing better than meat is meat between 2 slices of bread. Here’s some BBQ sandwich inspo for your meal planning.
🥓 SAUCE SWAP: Skip the A1 and reach for Heinz 57 when marinating steak.
🥓 BUTTER BURGER: How to season and cook a burger just like Culver’s.
🥓 PORK CIGARS: Smoked Cubano cigars, the pork appetizer you’ve never heard of 👇
Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
Like a Paula Deen cookbook, but with less butter and more BBQ sauce.
Because why not mix it up one step further?
The pulled-pork plate’s best friend, in 30 minutes.
Campfire dessert, Halloween-season ready.
Have a recipe you want to share? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
A happy ending just for you.
That’s it for this week. If you make any of the recipes above, you’re legally obligated to share pics on the DMS Facebook Group or tag us on Instagram so we can feature them next week (sorry, we don’t make the rules).
And since the only thing that is better than grill marks and ice-cold beer is grill marks and ice-cold beer with a side of dad jokes, we’ll leave this right here…
The Butcher Shop
Dead Meat Society Merch in the wild.
DMS steel in the wild. Thanks for the share, @grumpyfuckersbbq
This isn’t your grandma’s carving fork.
The Dead Prong is a precision weapon built to pierce, lift, and hold the cuts that make lesser tools tap out. Angled stainless tines that grab slick fat caps and runaway sausages, 2mm of rigid 430 steel, and 17 inches of reach. Hold down a brisket for a clean slice, flip a fat ribeye with one jab, or just stab and serve like a legend.
Carve, flip, lift, or assert dominance over the flame. The Dead Prong shows up sharp and doesn’t ask twice.
As part of our commitment to community, we will donate 10% of net profits to charities that matter.