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RECIPES
Broil King® BBQ Rub:
Ingredients
2 tablespoons brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cumin
2 teaspoons dry mustard
2 teaspoons paprika
2 tablespoons chili powder
1 teaspoon onion salt
1 teaspoon celery salt
1 teaspoon garlic powder
1 tablespoon oregano
Smoked Chicken
- Preheat smoker to 275°F (135°C)
- 1 whole chicken, separated, or chicken pieces – thighs, wings,
drumsticks, up to 5 lbs.
- Rub chicken pieces with general purpose BBQ rub, let stand
30 minutes
- Add water pan to smoker
- Add handful of apple or other wood chips to burning charcoal
- Arrange chicken on cooking grids
- Cook 2.5 – 4 hours
- Internal temperature must reach 165°F (74°C)
- Cover, let stand 10 minutes
- Serve and enjoy
Ribs
- Preheat smoker to 250°F (121°C)
- 4 racks pork ribs
- Peel membrane from ribs
- Season liberally with barbecue rub
- Add water pan with apple juice to smoker
- Add handful of apple or other wood chips to burning charcoal
- Arrange ribs on cooking grids
- Cook 3 hours, moving ribs across cooking surface every
45 minutes to ensure even cooking
- Wrap in foil for 2 hours, maintain 250°F (121°C) temperature,
add splash of apple juice to maintain moisture
- Unwrap and place on cooking grids for 30-60 minutes,
if desired, apply barbecue sauce at this time.
- Remove from smoker, cover and let stand 10 minutes
- Serve and enjoy
Pulled Pork
- Preheat smoker to 225°F (107°C)
- 4 – 15 lb. Pork Shoulder (Smaller cuts will often be
labelled Boston Butt or picnic shoulder)
- Season liberally with barbecue rub
- Add water pan with apple juice to smoker, set pork
shoulder above pan
- Add handful of wood chips to burning charcoal
- Place pork shoulder on cooking grids
- Cook 4 + hours to an internal temperature of at least 185°F (85°C)
- Remove from smoker, wrap with foil, let stand 30 minutes
- Chop using Broil King® Super Flipper (#64011) or pull using
Broil King® Meat Claws (#64070)
- Apply sauce as desired
- Serve and enjoy
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MODEL
: 958050 SMOKE
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