Here is a simple Texas-style BBQ recipe.
Ingredients:
Meat (popular choices include hog shoulder, ribs, or beef brisket)
Paprika, salt, black pepper, garlic powder, chili powder, and paprika make up the dry rub.
BBQ sauce (optional) Wood chips or chunks (such as oak, hickory, or mesquite) for smoking
Instructions
1 Get ready for the meat:
. Trim extra fat from beef brisket to a thickness of around ¼ inch. Remove the membrane on the bone side if using pork ribs.
. Give the meat a good coating of dry rub and massage it to the surface. To allow the flavors to permeate, let the beef remain at room temperature for 30 to 60 minutes.
2 Prepare the smoker by preheating it.
. Set your smoker to a temperature of between 225 and 275 degrees Fahrenheit (107 and 135 degrees Celsius).
. If using a charcoal or wood smoker, put charcoal in the firebox and start the fire. Add wood chunks or chips that have been soaked in water for about 30 minutes once the coals are hot in order to create smoke.
. Use a gas or electric smoker as directed by the manufacturer.
3 To smoke meat:
. Place the seasoned meat, fat side up, on the smoker grate, and secure the cover. The temperature should remain constant throughout the cooking process.
. As additional wood chunks or chips are required to maintain a gentle smoke, do so. As too much smoke might impart a bitter flavour to the meat, avoid it.
. The meat should be cooked slowly and gently so that it may absorb the smokey flavour and become soft. Depending on the amount and type of meat, cooking times will change. Brisket can be cooked for 10–12 hours, pork ribs for 4–6 hours, and pork shoulder for 8–10 hours. To check the internal temperature, use a meat thermometer.
4 Inspect for completion:
The meat is prepared when the internal temperature reaches the desired level. For the most tender brisket, cook it to an internal temperature of about 200°F (93°C). The internal temperature of pork ribs should be 195°F (90°C), and that of pork shoulder should be between 195 and 205°F (90 and 96°C).
When the meat reaches approximately 160°F (71°C), you can wrap it in butcher paper or aluminium foil if you wish the meat to be softer. Then, cook it another few minutes or until it reaches the appropriate temperature.
5 pause and give:
Remove the cooked meat from the smoker and allow it to rest for 20 to 30 minutes. As a result, the liquids can be redistributed, making the meat more tasty and tender.
Slice the brisket thinly against the grain. You can either rip the meat apart with two forks or serve the ribs and pulled pork as complete racks.
If desired, serve your preferred barbecue sauce alongside the Texas barbecue.
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