barbecuing

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

The Ultimate Barbecued Chicken

water

salt

brown sugar

garlic cloves, smashed

thyme

chicken

bacon

olive oil

onion, chopped

garlic cloves, chopped

ketchup

molasses

wine vinegar

dry mustard

cumin

paprika paprika

black pepper

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Tyler Florence is the man!!! I have never been the biggest bbq chicken fan and Ive never found a bbq sauce I really liked. Store bought sauce to me is the devil! This sauce is my new go to sauce period! The flavor is amazing. The brine makes a difference as well and this can be easily changed around by adding Jalapeños, chipotle, honey, roasted garlic etc. MAKE THIS!

I did brine it for 2 hours - and that for me was the problem. The BBQ sauce is quite a bit of work, but tasty. But the chicken, after the brine, didn't taste like chicken, nor anything else desireable.

This is by far the best homemade BBQ sauce recipe I have ever tried. Perfect balance between smoky, tangy and sweet. The thyme adds such a lovely flavor with the bacon. I blended mine smooth (due to finicky children) but otherwise followed the recipe exactly. The chicken was amazing and juicy and flavorful. I cooked mine on the outdoor grill and switched it to indirect heat to finish it up. So good. Looking forward to making this for friends over the summer. 

Wow.  Grossly sugary.  We added 1/2 the sugar (just the molasses) and we found it sickeningly, horribly, nastily, sweet.  If you like chicken candy, perhaps this is for you, but we hated it, despite normally loving Tyler’s recipes. Never again on this one. 

Wow. Just WOW. This recipe is everything and more. Was looking for a 
made from scratch BBQ sauce recipe for chicken and this one stood out 
the most so I tried it. Whoa.  Best BBQ chicken I've ever had AND I made
 it by MYSELF. With the help of Tyler F. of course. All the rave reviews
 here are correct. Believe the hype and try it yourself. You will not be
 disappointed. 

Just made this last night and it was delicious! I mainly followed the directions except used ground thyme as I didn't have any fresh. I used refrigerated bacon fat instead of the olive oil and chopped the bacon (2 slices)  into small pieces before frying. Added the ground thyme and then followed the rest of the recipe exactly as written. The chicken was very moist and the bbq sauce was out of this world. The bacon pieces added a lot of flavor and just sort of melted into the sauce. I will definitely be making this again. Thanks Tyler!

Excellent Recipe!! Big hit with my kids!!

Love this sauce! Chicken has a lot of flavor. 

This chicken was AWESOME! Super juicy and flavorful! My new “go to” bbq chicken recipe!

https://www.foodnetwork.com/videos/tylers-bbq-chicken-5661539

Tyler Florence shares one of his favorite ways to prepare BBQ chicken.

Tyler's BBQ Chicken

An Alabama staple—grilled chicken with a mayonnaise-based slather.

Grilled Chicken with Rosemary White Barbecue Sauce

mayonnaise

Lemon:lemon

Lemon:lemon juice

Rosemary:rosemary

Garlic:garlic cloves, crushed through a press

Two 4-pound chickens, each

Salt:salt

Peppercorns:freshly ground black pepper

Florida doesn’t have its own barbecue style, but if anyone can change that, it’ll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim “Trim” Tabb, and she’s been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa’s famous deviled crab croquettes.

Applewood-Smoked Chicken

apple cider

apple cider vinegar

dark brown sugar

honey

bay leaves

sweet-smoky dry rub (such as Trim Tabb's Pig Powder)

applewood chips

Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.

Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.

Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain. 

Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.

When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F). 

Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.

<div>Absolutely Amazing! Made as directed using my pellet grill and applewood pellets. Tripled the recipe as I had 3 chickens. Brined chicken for almost 24 hours. Only change was I used my own Sweet BBQ Coffee Rub. Super moist and flavorful chickens. Tasted even better cold the next day! </div><div><div><div></div><div>0</div></div></div>

Oklahoma Joe's Smoked Brisket Flat

sugar

garlic powder

onion powder

Spanish paprika

chili powder

celery salt

lemon pepper

white pepper

cayenne pepper

(5 to 8 pound) beef brisket (flat cut)

apple juice

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

Followed this recipe exactly as written except for the temperature we took it off the smoker. Was not very good. Took it off the smoker at 203, let it rest for an hour and a half wrapped. Even with all this it was not tender. Flavor was ok but we were pretty disappointed in this. 

made this for Christmas dinner and was excellent!

Great recipe! I smoked a 6.5 lb brisket flat on my Weber kettle and followed this recipe pretty much to a T and it worked out great. I added a drip pan filled with water below the brisket because I read that the steam keeps the meat more moist and keeps the temperature inside the grill more steady. Not sure how much of a difference that made but it definitely didn’t seem to hurt. The measurements for paprika and chili powder seemed excessive so I halved those amounts. Overall a really good Kansas City style brisket!

Excellant results.  However, the temperature"stalled at 151 degrees. I have a new pellet stove,  Zgrill, and it worked wonders. <br />After the stall,  wrapped tightly in foil and temperature went up to 195 after 2 more hours. <br />Sprayed with some apple juice before the foil and just at the foil wrap. Also had an aluminum  pan with apple juice and some herbs to keep some moisture in the grill.

I have a propane tower smoker so hard to control the temp, but this turned out really great...Ran it hot early after each wood addition to get the smoke ring and the apple juice spray and adding water to the drip pan really helped as did the foil wrap and hour rest.  I was worried the rub would be too hot for some but even the old folks scarfed it down without complaint 

Turned out great! Smoked it for about 6 hrs to get an 8pounder to 190*. Wrapped it in foil at about 160*/4hrs. The rub was delicious, not to salty or spicy. I let it rest about 3 hrs wrapped in foil and in a dry cooler after cooking. Will definitely use this recipe again. 

I have used this recipe twice. Once a 6 lb flat from Costco that turned out great. The second was a 10 1/2 lb whole brisket from a meat market that was amazing. We served it at a family washers tournament and it was eaten on about 15 minutes. One caution, make sure that you leave it wrapped in foil for at least 45 minutes. 

Ruby's Barbecue Sauce

soybean oil

onion,

jalapeno peppers, stemmed and diced (do not remove seeds)

dry mustard powder

garlic salt

cider vinegar

Worcestershire sauce

Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

Great BBQ sauce.  Will be my go to sauce form now on.  Made it for 4 groups and everybody loved it.

The ultimate in BBQ sauces.<br />It's my go to sauce.<br />I get rave comments about it.<br />I'm a hero thanks to Bobby.<br />My wife's name just happens to be RUBY , but does not influence my review !!<br />Thanks Mr. Flay <br />

Dry Rub Ribs- Memphis (Dave's Dinners)

baby back ribs

paprika

dry oregano

vegetable oil

Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

I just use salt and pepper and wrap them up in plastic when done. They always come out great.

https://www.foodnetwork.com/videos/memphis-style-dry-rub-ribs-0169081

Dave shares tips he learned in Memphis for perfect, flavorful dry-rub ribs.

Memphis-Style Dry-Rub Ribs

Pat's Smoked Pork Chops

pork chops

Neely's BBQ sauce, or store-bought BBQ sauce

buttermilk

Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.

Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.

Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.

In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

Very good but a bit too spice. The sauce is amazing and mellowed this out but next time I'd put 1 or 1.5 tablespoons of the cayenne pepper. it was still very good with tons of flavor.

Disgusting.  Was like eating roadkill after a snowstorm.  Way too much cayenne, way way way too much salt.  The only reason it gets q star is because the survey won't let me choose zero.

Very good if you play with the rub. I used 1 1/2 tblsp salt more sugar and a Tsp of Cayenne instead of A tblsp. I also add a little smoked paprika maybe a tblsp. 

Way,way,way to salty. Should have read the reviews first. The timing on the smoking was perfect and the BBQ sauce was also very good.

It's true you have to use your best judgment here, this is a really good rub as long as you make it according to YOUR taste buds. That said 2 tablespoons of salt is almost overdoing it so I would have to chop that down to maybe 1 1/2 but whatever you do please do not add 4 unless you LOVE overly salted food. I love pepper and even though I  cut this down it was too much for me so maybe go with 1/2 to 1tbl spoons here. I gave it 5 stars because overall it is a good rub that you make your own.

 I made Neely's bbq sauce a while back, and I didn't make it into the dipping sauce.. I did add a little chipotle powder to the sauce.. My smoker didn't quite get the chops done, so I slathered the sauce on em and gave em a quick burn in the broiler..   The rub is awesome!  IF you use it like the recipe calls.. These were my first smoked chops and sure won't be my last!  Thank you to the Neelys for your awesome recipe!

these were some of the best pork chops I have ever made.. great flavor. and the sauce, I could have drank a gallon of it...will definately be making it again..

I have an Electric smoker and I put the rub on the chops and let the flavors marry for a few hours, once I cooked them in the smoker and tasted them, they were very very salty. We had to wash off the rub before we ate them, but after that they were really good!! Next I just wont put as much salt as the recipe calls for. 

https://www.foodnetwork.com/videos/pats-smoked-pork-chops-0163368

St. Louis comes to Memphis, and the result is fall-off-the-bone-good chops!

Pork Roast Rub

chicken bouillon

cooking oil

(4 to 5-pound) Boston butt, boneless

In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.

Preheat your smoker using pecan wood to 225 degrees F.

Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.

I used bobby's flay pork roast rub. My husband said it looked good now the real test is when I cook it on xmas day.

This roast was so salty!  I had a hard time getting the rub to stick after oiling the roast.  I think mixing the rub with the oil would have gone on easier.  <br />I wanted to try something different in the smoker but this wasn't the right recipe.

my wife said this was the best pork roast she ever had and couldnt get over how good it was. only modification I made was I cooked it in the oven the whole time.<br />this summer i will do it in the smoker for sure.

BBQ Rub-Roasted Chicken

lemon,

BBQ Rub, recipe follows, divided

unsalted butter, room temperature

Serving suggestion: Lemon and Walnut Waffles, recipe follows

lemon, zested

all-purpose flour

baking powder

sugar, divided

eggs, separated

milk

lemon extract

walnuts

Maple syrup,

In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.

In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.

Combine all the ingredients in a small bowl and set aside.

In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.

In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.

I didn't think that this chicken tasted anything like a barbequed chicken. It was more of a spicy chicken. The seasoning overpowerd that 1/2 cup of brown sugar. The brine was great and the chicken was moist after roasting. Couple of problems that I had with recipe were trying to put the rub under the skin. It stuck more to me that the chicken. The easiest way was to put large amounts under the skin and then rub it in place on top of the skin. If I ever make this again I'll try it.  Also all the juices from the chicken landed in the cavity of the bird. I kept waiting for drippings to baste the chicken not knowing that they were all inside the chicken. Therefore it was only basted once. The skin did crisp up when I raised the temperature but it took longer than 15 minutes.  My advice to anyone trying this make a test bird first to learn where to tweek it. The rub has no sweetness so add more sugar or less spice if you prefer a sweeter BBQ sauce. Took a lot of time and work.

Question... the recipe says "BBQ Rub, recipe follows" then at the bottom it says; "BBQ Rub: 1/2 cup light brown sugar". So are you saying this rub is just 1/2 cup of sugar? Someone should correct the recipe for those of us that have never used a rub before.

i MADE THIS FOR MY SISTERS GOING AWAY PARTY AND IT WAS SO DELICIOUS. PRETTY MUCH EVERYBODY ASKED FOR THE RECIPE !!!

This was my first time brinning a chicken.  I had heard mixed reviews regarding the texture afterwards.  However, my family and I absolutely LOVED the tenderness and flavor of the chicken.  It was bit too spicy for my 7 year old son, but just right for everyone else.  

Made this tonight and it was a big hit. Recipe is a bit disjointed but the chicken was delicious!

I love that the brine made this chicken very, very moist after it was cooked. I altered the brine by using ued 4 cups of chicken stock and 4 cups of water. The overall flavor of the seasoning mix was an interesting take on BBQ but it needed less than half of the amount of cayenne and the cumin seasonings than what is called for in this recipe. It was unexpectedly very spicy, which, if you like spicy, is fine but the recipe title infers a BBQ flavor though and the cayenne and cumin overwhelmed. I added a bit if nutmeg and more brown sugar to try and even it out to no avail. I would make this recipe again using the brine technique but use my own seasoning mixture.

This is one of my go-to chicken recipes. It is really really good and actually pretty easy to make. When I discovered this recipe, only the broiler coils in my electric oven worked, so I tweeked the cooking directions to make this recipe work for me. #1 I used leg quarters(6 or 7, instead of a roaster chicken #2 I broiled it in a broiler pan set on low and I based it with the drippings every 10 minutes or so. After the first 10 or 15 minutes, put the skin side down...keep basting ever 20 mins. For the last  5-7 mins or so, turn the chicken skin side up. You just have to be careful not to burn the skin. This method only takes about 45 minutes, so you save yourself half the time. 

The fam loved it so I will definitely make this again. I brined it overnight and I think that made the chicken so soft and juicy. This is an amazing recipe! At first when I saw it needed 1/2 cup of salt for the brine i thought that was too much but once i added the 1/2 cup of sugar it was perfectly balanced.

Hot Smoked Trout

trout

Trout Fillets on a rack being removed from a smoker

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

 The recipe says  - Remove the trout from the brine, rinse thoroughly, and pat dry. You must also use kosher and not table salt. I've used this recipe before with great success. Rest/dry time is also essential.

Too salty for an entrée but ok for snacks and bagels and salads.

Delicious!  Worked out great!  I added a bit of brown sugar and some crab boil to the brine.  May or may not have added anything.  Those of you that said it was too salty...did you use kosher salt?  Regular old table salt will be much much saltier.  The amounts by volume will be the same, by weight will be very very different.  Follow the recipe!

I love Alton Brown but this left my trout overly salty.   Cut back on the salt and shorten the soaking time. 

Alton would have made a smoker out of nuclear submarine parts, I purchased a Camp Chef 24" propane smoker. <br />After stocking my freezer with trout over the last couple of months, I wanted to try my new smoker and searched out Alton's recipe. I followed the guidelines with a little spice twist and it was the best smoked trout I've ever eaten. <br />I'll be smoking more trout along with some salmon later this week for the Super Bowl!<br />Thanks Alton!<br />

Smoked it on my Weber Smokey Mountain Smoker and everyone loved it.  We then made some great dip out of the leftovers!

Oklahoma Joe's Pulled Pork

pork shoulder (Boston butt) roast

BBQ sauce

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time.

When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. "Pull" the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.

It was delicious.  My guests were effusive with praise for the dish.

I used this recipe as a very loose guideline. I used a 5lb pork loin in a oven at 225 degrees. I cooked it for 6 hours, shut off the oven and let it rest for one hour, still in oven. It is supremely delicious and pulled easily. I used a Caribbean style marinade for an hour before cooking 

Excellent, straight forward recipe. Results are outstanding - delicious!<div><br /></div><div>One time I used some chilli powder I had purchased while in India; this gave it some extra kick!</div>

Knockout. Four hours at 110f, foiled and put back on for 2 hours until 205f internal then rested for two hours in foil, a towel and and esky for juicy, pull apart perfection &amp; limited sauce needed. Much better pulling with neck than leg or shoulder and with a bit of apple coleslaw and sweet baby ray sauce it was awesome. 

This is the best pulled pork recipe.  I just loved it.  I used suebiondi's suggestion of brushing with liquid smoke and cooking in a 300 degree oven.  I had a small pork roast so only cooked for 4 hours but boy it just fell apart.  Doesn't even need barbecue sauce at all because the rub made a really tasty sauce on it's own with the pork juices.  I will make this again.

PLEASE READ!!!! I’ll give this recipe 5 stars for flavor but I’m deducting 2 stars for cook time accuracy which will put this recipe at a 4 star average. <div><br /></div><div>Let me begin by saying that 8 hours to cook this only works if your shoulder doesn’t stall which mine did. I only vaguely understood the stall phenomenon before cooking this meat and unfortunately, I got a crash course in it about 7 hours deep into this when my temperature would not climb past 145F. </div><div><br /></div><div>After about 9 hours, I was starting to get close to the 165F that was called for before the wrap stage; by this time, I called dinner off and canceled my family plans for dinner. Not wanting to call the whole thing a bust, I stuck with it. To make a long story short, I began cooking at 9am after my smoker heated up and did not sit down to eat my fully finished pulled pork sandwich until 8:57pm for a whopping 11 hours 57 total minutes of cook. </div><div><br /></div><div>I’ll also have you know that I followed followed the instructions ver betam minus the fact the instead of using Spanish paprika, I used regular paprika as there was no Spanish kind available. Everything else was done on a 6 1/2 pound shoulder with laser accuracy and razor sharpness. The meat turned out perfectly and yielded plenty for leftovers but the inaccurate cook time caused me to look bad and caught me with my pants down. I’m better because of this however and will not make the same mistake twice. If I can save someone from going through this same experience, then it was all worth it. Allot for 50-75% more time than is called for in the recipes OR, cook the day before your guests come and refrigerate and you’ll be just fine. Enjoy!</div>

Have used this recipe several times with amazing results every time. At times I have omitted some of the spices, added other spices, still turned out great. This recipe is a stellar road map for making some of the best pulled pork you will ever try!

1st time doing a pulled pork, followed the easy instructions and came out great!!! My friends want me to make for next outdoor event.

This recipe is incredible. I cooked it tightly wrapped in foil in a 300 oven on convection bake for eight hours. The only change I would make is cutting the salt in half. Before applying the rub, I poured 1 tablespoon of liquid smoke on the pork butt, then applied the rub. I did this on both sides.  It was absolutely delicious.  I will be making this again.

By far the best pulled pork I have ever eaten! Took 7½ hours so just make sure you budget time for extra cooking and then sitting out. Rub was amazing, didn't even need BBQ sauce.

A whole smoked brisket is a labor a love and a serious topic of discussion for any seasoned or burgeoning pitmaster. There are many opinions on what temperature to smoke at, how to season the meat and whether to wrap your brisket mid-cook (we say, yes, to help it retain heat). This recipe designed for a pellet grill is a foolproof way to introduce anyone to the joys of smoking your own meat. While we love a simple salt and black pepper seasoning, the extra spices in the rub here bring a punch of flavor without being overwhelming. We mist the brisket as it smokes, which helps keep the edges from getting too crispy. For those seeking crisp bits, we provide simple directions to turn the fatty part of the brisket (aka the point or deckle) into burnt ends. These flavorful pieces of meat originated in Kansas City and were initially a way to use up the fatty parts that were left over from slicing a brisket. They’re so delicious they’ve become desirable in their own right as a standalone dish. If you don’t want to make the burnt ends just slice and serve the whole brisket.

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