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the Ingredients
Special Equipment
- Thermometer
- 4 wood chunks – apple
- 4 wood chunks – hickory
Instructions
- Combine all the ingredients for the rub in a bowl, making sure there are no lumps.
- Firmly rub the meat with the mixture.
- Prepare the Summit charcoal grill for smoking. To reach a temperature of approx. 135° C you will need two measuring cups of Weber briquettes. Add the wood chunks to the briquettes – remember to place the drip pan on the diffuser plate to collect fat from the meat.
- Place the meat on the cooking grate and close the lid. Smoke for 8–10 hours until the meat has a core temperature of at least 88° C.
- When the meat has the recommended core temperature – remove it from the barbecue and shred with two forks.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
