Collected Barbecue Recipes

Add your favorite baked beans to this menu for a complete meal.

Ingredients:
1 (2-pound) package hickory chunks, divided
2 quarts white vinegar
1/2 cup ground red pepper, divided
5 oranges, quartered and divided
5 lemons, quartered and divided
1/2 cup firmly packed brown sugar
1/4 cup ground black pepper
2 tablespoons lemon juice
1/4 cup liquid smoke
1 (7- to 8-pound) pork shoulder roast

Instructions:
SOAK 1 pound of wood chunks in water 30 minutes to 1 hour.

BRING vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.

COMBINE remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.

PREPARE charcoal fire in smoker; let burn 15 to 20 minutes.

DRAIN wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.

COOK pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170°. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.

Yield: 10 servings.

Prep: 45 min., Cook: 7 hrs

This recipe is about as simple as they get, hopefully some will enjoy it as much as I have!

Ingredients for smoker:
*Little/Big Chief Smoker
*Little Chief Chips for smoker (I prefer Apple chips)

Ingredients for brine:
*2 Gallon Brine Container
*1 Cup Sugar
*1/2 Cup Non-Iodized Table Salt
*1 Quart Cold Water

**4-5 lbs. meat fillets (fillets should not be more than 1" thick)

**Glaze: Lawry's Teriyaki Barbecue Sauce

Instructions:
*Place Meat Fillets in Container; make sure meat is completely covered with brine
*Store in a cool place for 12 to 24 hours
*Rinse brine off meat & dry meat with towel
*Place meat on Smoker racks & place in Smoker
*Plug in Smoker & add pan full of smoking chips
*Change chips every hour for four hours
*Take racks out of Smoker with the slightly cooked meat and place in 275 - 300 degree oven & bake for 30 minutes
*Baste meat with Lawry's Teriyaki Barbecue Sauce & bake an additional 30 - 40 minutes until meat is done
*Pull from oven and let cool before eating, placing in refrigerator and/or vacuum packing.