Hickory Smoked Bbq Recipe

Trim and rest

Trim excess heavy fat cap from the pork shoulder leaving about 1/4 inch of fat for flavor and moisture. Pat the meat dry with paper towels.

Apply binder and rub

Rub the outside of the pork shoulder with the yellow mustard to help the dry rub adhere. In a small bowl combine kosher salt, coarse black pepper, light brown sugar, paprika, garlic powder, onion powder, ground mustard and cayenne pepper. Massage the rub evenly over all surfaces of the pork, pressing so it sticks. Let rest at room temperature 30 minutes, or refrigerate up to overnight for deeper flavor (bring to room temp before smoking).

Prepare smoker

Prepare your smoker or grill for indirect smoking at a stable temperature of 225°F (107°C). If using charcoal, light coals and set up for two-zone cooking. Add hickory wood chunks to the firebox or add a fistful of soaked chips to the coals. Allow smoker to come to temperature and produce a thin, steady smoke.

Smoke the pork

Place the pork shoulder on the smoker fat side up, away from direct heat. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Smoke until internal temperature reaches 160°F (71°C), about 4–6 hours depending on size and smoker stability. Every 45–60 minutes, spritz or mop the meat lightly with the mop/spritz mixture to maintain moisture and help form a good bark.

Wrap (optional) - Texas Crutch

When the internal temp stalls around 150–165°F (65–74°C) and the bark is developed (usually 4–7 hours), tightly wrap the shoulder in aluminum foil or butcher paper with 1/4 cup of the mop mixture to speed through the stall. Return to smoker and continue until internal temperature reaches 195–203°F (90–95°C) for pullable pork, about another 2–4 hours.

Rest and pull

Remove the pork from the smoker and let rest (still wrapped) in a cooler or warm oven for 45–60 minutes to redistribute juices. Unwrap, reserve any accumulated juices. Use two forks or meat claws to pull the pork into shreds. Toss with reserved juices and optional finishing apple cider vinegar to taste.

In a heatproof container or jar combine apple cider vinegar, apple juice, water, Worcestershire sauce, kosher salt and black pepper. Mix until salt dissolves. Transfer to a spray bottle or mop pot. Keep chilled until ready to use and shake well before using.

Every 45–60 minutes while smoking, lightly spritz or mop the surface of the pork with the mixture. Do not soak — the aim is to add moisture and acidity to help form a flavorful bark. If wrapping for the stall, reserve 1/4 cup to add inside the foil or paper.

If using hickory chips, soak them in water for 30 minutes and drain before adding to coals or smoke box. Add wood to the smoker in small amounts to maintain clean, thin smoke. Avoid heavy black smoke—aim for a steady light blue smoke for best flavor.

Maintain smoker temperature at 225°F ±10°F by adjusting vents or adding coals as needed. Monitor internal meat temperature with a reliable probe thermometer rather than time alone.

While the pork rests or in the last hour of cooking, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, hot sauce, salt and pepper in a small saucepan. Simmer over low heat 8–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness, acidity or heat.

Brush sauce on pulled pork just before serving or serve on the side for guests to add to their sandwiches.

Split buns and toast lightly on the grill or in a skillet if desired. Pile pulled pork onto buns, add a spoonful of coleslaw and pickles. Offer extra BBQ sauce and apple cider vinegar on the side for guests who like extra tang.

Leftover pork: refrigerate in airtight container with some reserved juices for up to 4 days or freeze up to 3 months.