Monday, September 21, 2020

Home Eat & Drink Mary's Recipe: Fire Up the Grill

Mary's Recipe: Fire Up the Grill

1190
fireupthegrill

Hickory Smoked Pulled Pork

Serves 6–8

8 lbs. pork butt roast
Dry rub (recipes follows)
2–3 lbs. hickory chips, soaked several hours in water

1. Prepare grill for indirect heat. Sprinkle handful of soaked wood chips over coals, or place in smoker box of gas grill. Place pork roast on grate over drip pan. Cover grill, and cook pork at least six hours or until internal temperature reaches a minimum of 195 degrees. Check hourly, adding hot coals and hickory chips as necessary to maintain heat and smoke.

2. Remove pork from heat, and place on cutting board. Allow meat to rest about 20 minutes, then shred into bite-sized pieces using two forks.

Texas Brisket

Serves 6–8

8 lbs. beef brisket
Dry rub (recipe follows)
10 cloves garlic, peeled
2–3 lbs. mesquite chips, soaked several hours in water

1. With point of small knife, make slits all over brisket and insert garlic cloves. Rub brisket with dry rub. Follow directions for cooking pulled pork, using mesquite instead of hickory chips.

2. Let meat rest for 20 minutes before slicing. Serve on buns with a slice of onion.

Dry Seasoning Rub

Makes 1/2 cup

1/8 cup paprika
1 Tbsp. dark brown sugar
1 Tbsp. white sugar
2 tsp. salt
1 tsp. celery salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (or to taste)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder

Mix all ingredients. Use for barbecuing and smoking meats.

-Mary Brown Malouf

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