Memphis-Style BBQ Smokehouse Lunch

Allergens

N/A

Ingredients

• 3 lbs pork shoulder
• 2 cups hickory wood chips, soaked in water for at least 1 hour
• 1 cup yellow mustard
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper

Instructions

1. Prepare your grill for indirect cooking by arranging the coals and placing a drip pan in the center. Add the soaked hickory wood chips to the coals.
2. In a small bowl, combine mustard, brown sugar, apple cider vinegar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne pepper. Mix well to create the dry rub.
3. Rub the pork shoulder with yellow mustard, then generously coat it with the dry rub. Wrap the seasoned pork shoulder in aluminum foil, sealing the edges tightly.
4. Place the wrapped pork shoulder on the grill grate away from direct heat, and cook for 3 4 hours at 250°F, or until the internal temperature reaches 195°F.
5. Remove the pork from the grill, unwrap it, and let it rest for 10 minutes before slicing. Serve with your favorite BBQ sides.

Chef’s Insight

The key to perfect Memphis-style BBQ is low and slow cooking, allowing the flavors to meld together for an unforgettable taste.

Notes

For a more authentic experience, consider using a charcoal grill for cooking the pork shoulder.