This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better "outside brown," those prized bits of char that get chopped into pork barbecue. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. It helps keep the pork moist and get flavor from the inside out.
TEXAS-STYLE SMOKED BRISKET 1 10-12-pound whole beef brisket, fat trimmed to 1/4" thickness 1/3 cup kosher salt 1/3 cup freshly ground black pepper) Special equipment: A gas grill with a full tank of propane and a drip tray 8 cups all-natural hardwood chips, preferably hickory, for smoking A smoker box A grill or analog thermometer (we recommend it even if your grill has one)
So GOOD! #yumm Used the::BBQ Pit boys recipe: 2lbs.of Thick Sliced Bacon 3-4lbs.of Ground Pork (or Pork Sausage) Pork Rub Your favorite Barbecue Sauce Bell Peppers Onion Shredded Cheese This is a Pork and Bacon recipe easily done on a basic backyard BBQ grill. Use Pork Sausage meat, or season your own Ground Pork. Flatten the Ground Pork into a 1 inch thick rectangle as shown. Sprinkle the top with Pork Rub and then add cut-up veggie's. Mop on some sauce. Now add some shredded cheese. Rol...