Wood Fire Bbq Qr Menu Recipe

Prepare fire

Place 4–5 handfuls (about 4 lbs) of hardwood lump charcoal into the charcoal chimney starter. Stuff lighter cubes or crumpled newspaper under the chimney and light. Allow chimney to burn until coals are covered with gray ash (about 15–20 minutes).

When coals are ready, pour them into one side of the firebox or charcoal bed to create a two-zone fire (hot direct side and cooler indirect side). Leave space for an indirect cooking area where meat will sit. Arrange metal or cast-iron grill grate in place and allow it to preheat for 5 minutes.

If using a wood-fired grill or offset smoker, add 2 apple wood chunks on top of the lit coals for smoke. Wear heatproof gloves when handling hot equipment.

Maintain a target cooking temperature of 225–275°F (107–135°C) for low-and-slow barbecue. Adjust vents or airflow to hold temperature; add a few coals every 45–90 minutes as needed.

Combine kosher salt, brown sugar, paprika, coarse black pepper, garlic powder, onion powder, ground cumin, and cayenne pepper in a small bowl. Whisk thoroughly so the sugar and spices are evenly distributed.

Pat the 3 lb pork shoulder dry with paper towels. Coat the meat all over with yellow mustard as a binder — this will help the dry rub adhere and form a flavorful crust.

Generously apply the dry rub to all surfaces of the meat, pressing the rub into the meat with your hands. Let the rubbed meat rest on a tray at room temperature for 30 minutes while the fire stabilizes, or refrigerate covered for up to 8 hours for deeper flavor (if refrigerating, bring back to room temperature for 30–60 minutes before cooking).

Place the rubbed pork shoulder on the indirect side of the grill (not directly over coals). Position the meat so air/smoke will circulate around it. Insert an instant-read thermometer into the thickest part of the meat, avoiding bone.

Close the lid and maintain grill temperature at 225–275°F (107–135°C). Every 45–60 minutes check temperature and add a few lit coals or a wood chunk if needed to maintain heat and smoke. Resist the urge to open the lid frequently.

Cook until the internal temperature reaches approximately 195–205°F (90–96°C) for pullable pork shoulder. This typically takes 1.5–2 hours per pound at these temperatures (for a 3 lb shoulder plan for ~4.5–6 hours), but use temperature not time as your guide.

If the meat surface reaches a deep mahogany color and you want a glaze, during the last 20–30 minutes brush lightly with the prepared BBQ sauce (optional) and continue to cook until sauce sets.

While meat cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, and black pepper in a small saucepan. Simmer over low heat for 6–8 minutes until slightly thickened, stirring occasionally. Keep warm until needed.

Use sauce sparingly during the final 20–30 minutes of cooking to create a sticky glaze, or serve on the side for guests to add to pulled meat.

When the meat reaches 195–205°F (90–96°C), remove it from the grill and transfer to a large tray or cutting board. Tent loosely with foil and allow to rest for 30–45 minutes. Resting lets juices redistribute and makes pulling easier.

Using two forks or meat claws, pull the pork into large shreds. Discard excess fat and bone pieces. Mix in a few tablespoons of the reserved cooking juices or some prepared BBQ sauce to moisten if desired.

Serve the pulled pork on buns with coleslaw, a drizzle of BBQ sauce, and a sprinkle of chopped parsley. Keep extra sauce on the side. Leftovers refrigerate up to 4 days.