BK's BBQ Tips & Tricks!

TIME FOR SOME SUMMER BARBECUING

We've got a list of recipes for YOU to try this summer. Be sure to take a look at Chef Kris' tips & tricks when it comes to meats, wood & smoking tips!

Carolina Pulled Pork with Vinegar Sauce

Style: Eastern North Carolina

Meat: Pork Shoulder (Boston Butt)

Key Flavor: Tangy Vinegar-Pepper Sauce

Ingredients:

• 1 pork shoulder (6–8 lbs)

• Salt and Pepper

• Apple Cider Vinegar

• Crushed Red Pepper Flakes

• Brown Sugar

• Hot Sauce

Directions:

Start by rubbing the pork generously with salt and pepper. Smoke at 225°F for 8–10 hours until the internal temperature reaches 195–205°F. Mix your vinegar, Red Pepper, Brown Sugar & Hot Sauce for the sauce. Once you're ready to serve, shred pork and toss with your homemade vinegar sauce!

Central Texas Style Smoked Brisket

Style: Central Texas

Meat: Beef Brisket

Key Flavor: Salt, Pepper, Post Oak Smoke

Ingredients:

• 1 whole Packer Brisket (12–14 lbs)

• Kosher Salt

• Coarse Black Pepper

Directions:

Trim the brisket and season generously with 50/50 Salt & Pepper. You will smoke 225–250°F with Post Oak Wood for 10–14 hours. Wrap in butcher paper at 165°F internal temperature. Keep cooking until the internal temperature is between 200–205°F. Let the brisket rest for 1 hour. When ready to eat; slice against the grain!

Kansas City Burnt Ends

Style: Kansas City

Meat: Point End of Brisket

Key Flavor: Sweet, Sticky Tomato–Molasses Sauce

Ingredients:

• Brisket Point

• KC Style Rub – Brown Sugar, Paprika, Garlic Powder & Chili Powder

• KC BBQ Sauce – Tomato, Molasses, Vinegar, Spices

Directions:

Smoke brisket point until 165°F internal temperature, then cube it. Toss cubes in BBQ Sauce and then return it to the smoker. Cook until caramelized and tender; likely about 2 more hours.

Memphis Dry-Rubbed Pork Ribs

Style: Memphis

Meat: Pork Spare Ribs or Baby Back Ribs

Key Flavor: Dry Rub, Optional Vinegar Mop

Ingredients:

• 2 Rack Pork Ribs

• Memphis Dry Rub – Paprika, Garlic, Onion, Cayenne & Brown Sugar

• Apple Cider Vinegar (Optional Mop)

Directions:

Remove membrane from ribs and apply dry rub. Smoke at 225°F for 5–6 hours. Mop with vinegar every hour if you are choosing to add the vinegar. Serve dry or with a light vinegar-based sauce on the side.

Meats & Woods

Meat Guidelines:

Brisket: 225–250°F for 10–14 hours, wrap at 165°F, finish at 200–205°F.

Pork Shoulder: 225°F for 8–10 hours, internal temp 195–205°F.

Ribs: 225°F for 5–6 hours, optional wrap after 3 hours.

Chicken: 250–275°F for 2.5–3 hours, internal temp 165°F (breast), 175°F (thigh)

Smoking Woods:

Hickory: Strong, smoky flavor. Best for pork, ribs, brisket.

Mesquite: Intense, earthy flavor. Best for beef, game meats.

Apple: Mild, sweet flavor. Great for poultry, pork, fish.

Cherry: Sweet, fruity flavor. Pairs well with all meats, adds rich color.

Chef Kris' Smoking Tips

1. Know your wind direction — Happier Wife!

2. Wrap larger meats in butcher paper during the last 2 to 3 hours — Helps keep the meat moist

3. Spritz the chips with Cider Vinegar or Apple Juice — Keeps keep the bark chips moist

4. Don't over smoke — Too much wood & smoke can lead to bitter meat

5. Use a water pan or beer in the smoker — Helps with overall moisture

6. Butter & Coca-Cola on Baby Back Ribs & cover during the last hour & a half — Enhances the flavor and helps maintain moisture

7. Rest your meat for 30-60 minutes before slicing — Helps keep juices in, resulting in a SUPERIOR PRODUCT

8. Use a Traeger Grill if you don't have time to babysit the meat all day