Best Wood Chicks Bbq Championship Bbq Rub Recipes

WOOD CHICK'S BRISKET BBQ SAUCE

Steps:

• In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
• Add remaining ingredients.
• Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

WOOD CHICK'S BBQ SMOKED BEEF BRISKET

Steps:

• Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
• Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
• Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
• After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
• Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

WOOD CHICK'S SMOKED PORK BUTT

Steps:

• Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
• Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
• Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
• Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
• Pork will be done when the internal temperature reaches 185 to 190 degrees F.
• Pull or chop meat as desired and top with your favorite sauce!

WORLD CHAMPION BBQ RUB

Steps:

• In a small bowl or glass jar with a lid, combine all the ingredients.
• Stir or shake to mix.
• Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
• Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.