Championship Barbecue

Name: Championship Barbecue
Ingredients: Pork shoulder (Butt, not picnic); Also works for ribs and brisket; Mop sauce:; Vinegar; onion; jalapeAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAo peppers or hot sauce; 1/2 stick butter; brown sugar; worcester sauce; liquid smoke; Honey; Smoking chips - hickory for southern/Memphis, mesquite for Texas, fruitwood for NC style.; Barbecue rub:; 1/4 cup brown sugar; 1/4 cup paprika; 3 Tbsp black pepper; 3 Tbsp coarse salt; 2 tsp celery seeds; 1 tsp cayenne pepper

19 ingredients

7 steps

Ingredients

Pork shoulder (Butt, not picnic)
Also works for ribs and brisket
Mop sauce:
Vinegar
onion
jalapeAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAo peppers or hot sauce
1/2 stick butter
brown sugar
worcester sauce
liquid smoke
Honey
Smoking chips - hickory for southern/Memphis, mesquite for Texas, fruitwood for NC style.
Barbecue rub:
1/4 cup brown sugar
1/4 cup paprika
3 Tbsp black pepper
3 Tbsp coarse salt
2 tsp celery seeds
1 tsp cayenne pepper

Directions

1

Rub with BBQ rub.
2

Spread honey and brown sugar
3

Spray with mop sauce
4

Optional: inject spices
5

soak wood chips no more than 20 mins, or not at all. Cook low and slow for 16-20 hours until internal temp is 195-205, with 203 being the goal. Note that it will STALL at 150-160. Smoke initially at 250 until bark forms, then reduce to 220.
6

Wrap in foil when a nice dark bark has formed. Remove foil for the final 30 mins to dry the bark a little.
7

Before last 10 minutes, spray with honey and brown sugar, which will caramelize. Use water pan.