Memphis BBQ Smokehouse Lunch: Copycat Favorite with a Twist
Find the perfect copycat recipe for a famous Memphis-style BBQ Smokehouse Lunch with a creative twist - smoky caramelized pineapple rings added to the traditional slow-smoked BBQ meat and homemade sauce.
Allergens
Wheat, Soy
Ingredients
- 1. 6 lb bone
- in pork shoulder or beef brisket (or your choice of protein) 2. 1/2 cup Memphis BBQ dry rub 3. 2 cups hickory wood chips, soaked in water for 1 hour 4. 3 pineapples, cored and sliced into rings 5. 4 tbsp unsalted butter 6. 1 cup ketchup 7. 1/2 cup apple cider vinegar 8. 1/2 cup packed brown sugar 9. 1/4 cup Worcestershire sauce 10. 1 tbsp Dijon mustard 11. 1 tsp chili powder 12. 1/2 tsp garlic powder 13. 1/2 tsp onion powder 14. 1/4 tsp cayenne pepper (optional, for heat) 15. Salt and black pepper, to taste
Instructions
- In a small bowl, mix together the dry rub ingredients. Rub the mixture generously onto your chosen protein. Cover and refrigerate for at least 4 hours or overnight.
- Preheat your smoker or grill to 225°F (107°C). Add soaked wood chips to create a smoky environment. Place the protein on the grate, close the lid, and smoke for 3 4 hours until it reaches an internal temperature of 190°F (88°C) for pork or 205°F (96°C) for beef.
- While the protein smokes, prepare the sauce by melting butter in a medium saucepan over medium heat. Add ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, chili powder, garlic powder, onion powder, cayenne pepper (if using), and season with salt and black pepper to taste. Simmer for 10 minutes, then remove from heat.
- After the protein has reached its desired temperature, remove it from the grill or smoker and let it rest for 15 minutes before slicing.
- In a large skillet, sear the pineapple rings in butter over medium high heat until caramelized, about 2 3 minutes per side. Brush with BBQ sauce to glaze.
- Slice the protein and serve alongside the BBQ sauce and caramelized pineapple rings. Enjoy!
Chef’s Insight
Remember to let the protein rest before slicing; this allows the juices to redistribute throughout the meat for a more tender result.
Notes
The secret to smoky flavor lies in the choice of wood chips; hickory imparts a bold, tangy taste perfect for BBQ meats.