Slow Smoked Bbq Recipe
Perfectly slow-smoked BBQ for hours to achieve the best flavor.
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Ingredients
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Meat and Marinade
Method
Cooking Instructions
- 1
Prepare the Rub
In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
- 2
Prepare the Meat
Trim excess fat from the pork shoulder and rub the mustard all over the meat. Then, apply the dry rub generously on all sides of the pork shoulder. Let it sit for at least 1 hour, or preferably overnight in the refrigerator.
- 3
Preheat the Smoker
Preheat your smoker to a low temperature of about 225°F (107°C). Add wood chips of your choice for smoking.
- 4
Smoke the Meat
Place the pork shoulder in the smoker and smoke for about 8 to 12 hours, or until the internal temperature reaches at least 195°F (90°C). Baste the meat with a mixture of apple cider vinegar and liquid smoke every hour for added flavor.
- 5