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Hunk of Burning Love: Memorial Day BBQ Recipes
Celebration Chicken, Big Flavor Pork, Big Bill's Brisket
BBQ Brisket (Texas-Style)
Ingredients:
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1 whole point cut brisket, trimmed
1/4 cup sea salt
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1/4 cup coarse black pepper
1 tbsp smoked paprika
Spray bottle with apple cider vinegar or apple juice
Instructions:
Prep the brisket: Pat dry and rub all over with salt and pepper (plus optional spices). Let sit at room temperature for 1 hour.
Preheat your smoker to 225°F. Use oak or hickory wood.
Smoke uncovered for 6–8 hours, spritzing every hour with vinegar or juice to keep the bark moist.
When internal temp hits 165°F, wrap the brisket tightly in butcher paper or foil. Continue smoking until internal temp reaches 200–205°F (another 4–6 hours).
Rest in a cooler or oven (turned off) for at least 1 hour before slicing.
Oven variation: Use same rub. Roast uncovered at 275°F until it hits 165°F. Wrap and finish until 200–205°F.
BBQ Chicken (Sweet and Smoky)
Ingredients:
4–6 bone-in, skin-on chicken thighs
2 tbsp olive oil
Salt & pepper
Your favorite BBQ rub (or mix: 2 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp chili powder)
1 cup BBQ sauce
Instructions:
Rub chicken with oil, salt, pepper, and BBQ rub. Let rest 30 minutes at room temp.
Grill (or bake) at 375°F. For grill: place over indirect heat for ~30 minutes, flipping once. For oven: bake for 35–40 minutes.
Brush with BBQ sauce during the last 10 minutes.
Cook until internal temp reaches 165°F, skin is crisp, and sauce is caramelized.
Pulled Pork (Smoked or Oven-Roasted)
Ingredients:
1 bone-in pork shoulder (Boston butt), 6–8 lbs
1/4 cup yellow mustard
1/4 cup BBQ rub (or mix: 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper)
Apple cider vinegar for spritzing
BBQ sauce for serving
Instructions:
Rub shoulder with mustard, then coat in rub. Let rest overnight if possible.
Smoke at 225°F for 5–6 hours, spritzing every hour.
Wrap in foil or butcher paper once it reaches 160–170°F. Continue until internal temp hits 195–205°F.
Rest 1 hour. Shred and mix with pan juices and BBQ sauce.
Oven variation: Same method at 275°F. Use a roasting pan and tent foil during final hours.
