Memphis BBQ Smokehouse Dinner – A CookJunkie Creation

Allergens

Gluten (contains barbecue sauce)

Ingredients

• 2 lbs pork shoulder 1 cup barbecue dry rub 2 cups wood chips (hickory or applewood) 1 cup apple cider vinegar 1 cup ketchup 1/2 cup brown sugar 1/4 cup molasses 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon liquid smoke 2 cups water or apple juice

Instructions

1. Prepare the pork shoulder by trimming any excess fat and then rubbing it generously with the barbecue dry rub. Let it sit for at least 30 minutes, allowing the flavors to penetrate the meat.
2. Soak wood chips in water for at least 30 minutes before using them.
3. Preheat your grill or smoker to 250°F (120°C). Add soaked wood chips and place the pork shoulder on the grate. Cook the pork shoulder with the lid closed, maintaining a steady temperature of 250°F for 6 8 hours.
4. In a saucepan, combine vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, Dijon mustard, and liquid smoke. Bring to a boil, then reduce heat to low and simmer until thickened.
5. During the last 1 2 hours of cooking, baste the pork shoulder with the prepared BBQ sauce every 30 minutes.
6. Once the internal temperature of the pork reaches at least 205°F (96°C), remove it from the grill and let it rest for 15 minutes before slicing. Serve with your favorite sides and enjoy!

Chef’s Insight

Experiment with different dry rubs or woods to create your own unique Memphis-style BBQ flavor.

Notes

Use high-quality wood chips for the best smoky flavor.