B.b.q Recipe
Make B.b.q Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub / Spice Mix
BBQ Sauce (homemade)
Protein
Finishing & Serving
Method
Dry Rub / Spice Mix
- 1
Make the dry rub
In a small bowl, combine smoked paprika, dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin and cayenne (if using). Whisk until evenly blended and no large clumps remain.
Protein Preparation
- 2
Trim and season
Pat the 3 lb pork shoulder (or brisket) dry with paper towels. Trim excess silver skin or very large pockets of fat, leaving a thin fat cap to render. Rub the entire surface with a light coating of oil (1–2 tsp) to help the rub adhere. Generously apply the dry rub all over the meat, pressing it in so it forms an even crust. Let rest at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours to allow flavors to penetrate.
- 3
Prepare the smoker or grill
Set up your smoker for indirect cooking and preheat to a steady 225°F (107°C). If using a charcoal or gas grill, set up a two-zone fire with coals or burners off on one side for indirect heat. Add wood chips or chunks (apple, hickory, or oak) for smoke flavor and let smoke establish before placing meat on the grates.
- 4
Place the meat on the smoker/grill
Place the seasoned pork shoulder on the cool side of the grill or directly on the smoker grate fat-side up. Insert a digital probe thermometer into the thickest part of the meat, avoiding bone. Close the lid and maintain temperature at 225°F (107°C).
- 5
Low-and-slow cooking
Smoke the meat until it reaches an internal temperature of about 160–165°F (71–74°C). This typically takes 4–6 hours for a 3 lb shoulder but check the temp — timing varies. Every 45–60 minutes, quickly open the lid and spritz the meat with apple juice to maintain moisture and encourage bark formation. Replenish wood as needed.
- 6
Texas wrap (optional) and finish
Once the meat hits 160–165°F and has a deep mahogany bark, wrap it tightly in heavy-duty foil or butchers’ paper with 2 tablespoons of butter and a splash (2–4 tbs) of apple juice inside the wrap to speed the cook and keep it moist. Return to the smoker/grill. Continue cooking until the internal temperature reaches 203°F (95°C) or the meat is probe-tender (probe slides in like softened butter), usually another 1–3 hours.
- 7
Rest
Remove the wrapped meat and let it rest in a cooler or insulated container for at least 45 minutes (up to 2 hours). This allows juices to redistribute. If you skipped wrapping, rest similarly once at 200–203°F and probe-tender.
BBQ Sauce (homemade)
- 8
Make the sauce while meat cooks
Combine ketchup, apple cider vinegar, molasses, Worcestershire, Dijon mustard, hot sauce, water, salt and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Reduce heat and simmer 8–12 minutes until slightly thickened and glossy. Taste and adjust seasoning — add a teaspoon more sugar or a splash more vinegar if you prefer sweeter or tangier. Keep warm or cool and store refrigerated if making ahead.
Finishing & Serving
- 9
Shred and glaze
Unwrap the rested meat and transfer to a cutting board. Using two forks or meat claws, pull the meat into shreds, discarding excess large pieces of fat. Mix in some of the homemade BBQ sauce (start with 3/4 cup) to coat — reserve extra sauce for serving. If you prefer a sticky glaze, place shredded meat in a saucepan with 2 tbs butter and 1/2 cup sauce and warm gently until glossy.
- 10
- 11
Storage
Store leftover pulled meat in an airtight container with sauce for up to 4 days in the refrigerator or freeze up to 3 months. Reheat gently in a covered pan over low heat with a splash of apple juice or extra sauce to restore moisture.