#slowsmoked

Anne Burrell's Pulled Pork is a flavorful and tender dish with a perfect balance of smokiness and spice. The slow smoking process and the homemade barbecue sauce elevate this classic recipe to a new level of deliciousness.

Ingredients: 5-6 lbs pork shoulder, bone-in. 1/4 cup brown sugar. 2 tbsp smoked paprika. 2 tbsp garlic powder. 2 tbsp onion powder. 2 tbsp cumin. 1 tbsp cayenne pepper. Salt and black pepper to taste. 1 cup apple cider vinegar. 1/2 cup ketchup. 1/4 cup Dijon mustard. 1/4 cup molasses. 1/4 cup Worcestershire sauce. 1/4 cup soy sauce. Buns for serving.

Instructions: Preheat your smoker or grill to 225F 107C. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper to create a dry rub. Rub the pork shoulder generously with the dry rub, ensuring an even coating. Place the pork shoulder on the smoker or grill and smoke for 6-8 hours, or until the internal temperature reaches 195F 90C. While the pork is smoking, prepare the barbecue sauce. In a saucepan, combine apple cider vinegar, ketchup, Dijon mustard, molasses, Worcestershire sauce, and soy sauce. Simmer over low heat for 15-20 minutes, stirring occasionally. Once the pork is done, let it rest for 30 minutes, then use two forks to shred the meat. Mix the shredded pork with the prepared barbecue sauce, ensuring it is well coated. Serve the pulled pork on buns and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Savor the robust flavors of Emeril Lagasse's specialty spice rub with Texas-style smoked brisket. This brisket, which has been expertly slow-smoked, is the focal point of any barbecue or get-together.

Ingredients: 1 whole brisket 12-14 pounds. 2 tablespoons chili powder. 2 tablespoons ground cumin. 2 tablespoons paprika. 2 tablespoons brown sugar. 2 tablespoons salt. 1 tablespoon black pepper. 1 tablespoon white pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking hickory or oak. Water for the water pan.

Instructions: Preheat your smoker to 225F. In a bowl, mix together chili powder, cumin, paprika, brown sugar, salt, black pepper, white pepper, garlic powder, onion powder, and cayenne pepper to create a rub. Trim excess fat from the brisket, then rub the spice mixture evenly over the brisket. Place the brisket in the smoker, fat side up. Add wood chunks or chips for smoking, and place a water pan in the smoker. Smoke the brisket at 225F for about 1.5 hours per pound or until the internal temperature reaches 200F. Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Slice the brisket against the grain and serve.

Prep Time: 30 minutes

Cook Time: 16-18 hours

Slow Smoked Chicken Jerky | Dog Treats, Dog Chews - Holistic Hound

Slow Smoked Chicken Jerky