Smoked Pork Butt "Kyle Style" | Pork Ribs - Baby Back or Spare | Beef Brisket

Smoked Pork Butt "Kyle Style"

featured on Food Network's "Royal BBQ Battle"

Prep Time: 15 minutes Cook time: 6-8 hours
Yield: 6-8 servings

Marinade:
2 cups cider vinegar
1 cup corn oil
1 can pineapple concentrate
1/4 cup salt (non-iodized)
1/8 cup paprika
1/8 cup worcestershire
1/8 cup white pepper
1 chicken boullion (dissolved)
Place all ingredients in a non-reactive bowl and whisk together.

Rub:
3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chile powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg
1 teaspoon cumin
1 teaspoon sage
1/4 teaspoon cayenne
Place all ingredients in a shaker container and shake well.

Glue:
2 tablespoons yellow mustard
1 tabelspoon honey
Whisk ingredients together and place in a squeeze bottle.

Pork Butt–approximately 5 pounds
Apple and Hickory wood for smoking
Charcoal for smoker

Reserve one cup of marinade. Take the 5 lb. pork butt and inject the marinade in numerous places. Put in a food-safe bag and cover with remaining marinade for 6-8 hours. (The reserved marinade will be used to baste the pork during the cooking process.)

Remove the pork from marinade and pat dry with paper towels.

Cover pork with a light coat of glue to help the rub stick. Sprinkle generously with rub, making sure to work seasoning into the meat.

Place pork on a 225-250 degree smoker. Use apple and hickory wood, but be careful not to oversmoke. After two hours, baste pork and return to smoker for one hour. Baste again and return to smoker for one more hour. Brush on bbq sauce and smoke for another hour. Pull pork from smoker, wrap in foil and return to smoker (or finish) in oven until the pork has an internal temperature of 200 degrees. When it's reached 200 degrees pull from the heat and let it stand for approximately 15-20 minutes and slice or pull to serve.

Pork Ribs - Baby Back or Spare

Glue
1 part mustard
1 part steak sauce
1 part honey

Rub
1/8 cup black pepper
1/4 cup kosher salt
1/4 cup sugar
1/4 cup paprika
1/8 cup chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne

Take the membrane off of the back of the ribs. To achieve this, get a screwdriver and go underneath the white looking part on the back of the ribs (next to the bone). Loosen the membrane with a screwdriver and carefully pull to have a "flapping" piece. Get a paper towel, grab hold and pull it to the opposite end of the slab. Glue and rub with 1/8 - 1/4 cup of rub. Spray with apple juice every 45 minutes to 1 hour during smoking. Smoke at approximately 225-250 degrees with charcoal, apple and hickory wood for approximately four hours. Remove ribs from smoker. Lightly honey, then lightly sauce the ribs, wrap in heavy-duty foil until the internal temperature reaches 180 degrees.

Beef Brisket

Beef brisket (whole in cryovac - 7 to 8 lbs)

Marinade
1/2 cup olive oil
1/2 cup worcestershire
1/4 cup red wine vinegar
1 Tablespoon black pepper
1 teaspoon salt
4 cloves of garlic--minced

Glue
1 part mustard
1 part steak sauce

Rub
1/4 cup kosher salt
1/8 cup sugar
1/8 cup black pepper
2 Tablespoons chili powder
1 teaspoon garlic powder
1/8 teaspoon cayenne
1 teaspoon oregano

Cover brisket with marinade in a resealable bag for four hours. (Reserve some marinade to use as a baste while smoking.) Use only fresh marinade that has NOT been used on meat products. Remove from marinade and pat dry. Glue and rub with 1/4 - 1/2 cup rub, not too heavy. Always used warmed baste, never use cold baste on hot meat. Baste every 45 minutes to 1 hour during smoking. Smoke at approximately 250 eight hours. Remove brisket from smoker. Sauce the brisket generously, wrap in heavy-duty foil until the internal temperature reaches 180 degrees.