Barbecue Recipe
Slow smoked and char-grilled with your choice of sauce.
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Ingredients
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Meat
Dry Rub
Sauce
Wood Chips
Method
Preparation
- 1
Prepare the Meat
Trim excess fat from the pork shoulder and chicken thighs. Pat them dry with paper towels.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Apply the Dry Rub
Generously rub the dry rub all over the pork shoulder and chicken thighs. Let them sit at room temperature for 30 minutes to absorb the flavors.
Smoking
- 4
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Add Wood Chips
Place the soaked hickory wood chips in the smoker box or directly on the coals of a charcoal grill.
- 6
Smoke the Meat
Place the pork shoulder and chicken thighs on the smoker grates. Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C) for the pork and 175°F (79°C) for the chicken.
Grilling
Serving
- 9
Slice and Serve
Remove the meat from the grill, let it rest for 10 minutes, then slice or shred as desired. Serve with extra barbecue sauce on the side.