Classic Bbq And Chicken Recipe

Trim and bind

Trim excess hard fat from the pork shoulder, leaving a thin fat cap. Rub the entire shoulder with yellow mustard (this helps the dry seasoning adhere).

Combine 2 tablespoons kosher salt and 2 tablespoons coarsely ground black pepper and rub evenly all over the pork until well coated.

Prepare smoker or grill

Preheat smoker or indirect-heat charcoal or gas grill to 225–250°F (107–121°C). If using a charcoal grill, bank coals to one side. Place a drip pan filled with 2 cups water under the grill grate where the pork will sit to maintain humidity.

Add soaked applewood or hickory chips to the smoker box or directly on hot coals (if using a grill) to generate smoke. Maintain consistent temperature between 225–250°F.

Smoke the pork

Place pork shoulder fat-side up on the grate over indirect heat. Smoke until internal temperature reaches about 195–203°F (90–95°C), which usually takes 1.5–2 hours per pound at 225–250°F — for a 4 lb shoulder plan on roughly 6–8 hours. Resist the urge to open the smoker too often; check temperature after 4 hours then every hour.

Rest and pull

When the pork reaches target temp and a probe slides in with little resistance, remove it and tent loosely with foil. Rest 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and bone. Toss with 1–1½ cups of the prepared vinegar sauce to taste (reserve extra sauce for serving).

Combine 1 cup apple cider vinegar and 1 cup distilled white vinegar in a bowl or small saucepan.

Add 2 tablespoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot red pepper flakes. Whisk until sugar and salt dissolve. Taste and adjust: add up to 2 tablespoons water if the sauce is too sharp or to dilute heat; add more pepper flakes or a pinch more sugar if desired.

If you prefer slightly cooked flavors, bring the mixture to a simmer over low heat for 2–3 minutes, then remove from heat and cool. Store in a jar in the fridge; flavors meld and improve after a few hours.

Pat chicken thighs dry with paper towels. In a bowl, toss thighs with 2 tablespoons olive oil, 1½ teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika until evenly coated.

Preheat grill to medium-high (about 400–425°F / 200–220°C) for direct grilling. If you have been using the smoker for pork, you can grill the chicken on the same grill once temperatures are raised or use a separate grill.

Place thighs skin-side down on the grill and cook 6–8 minutes until nicely browned and the skin crisps. Flip and continue cooking 6–10 minutes more until internal temperature reaches 165°F (74°C). Cooking time will vary by size. Move to cooler part of the grill if flare-ups occur.

Rest chicken 5 minutes before serving. Squeeze lemon over the thighs if using.

Warm buns on the grill for 1–2 minutes if desired. Pile pulled pork onto buns, spoon additional Eastern Carolina vinegar sauce over the meat to taste, and top with coleslaw if using (traditional Eastern NC BBQ often serves sauce and slaw on the side or on top).

Serve grilled chicken alongside the sandwiches, with extra vinegar sauce at the table and lemon wedges for the chicken. Leftover pulled pork keeps well refrigerated for 3–4 days or freezes up to 3 months.