Mississippi Smokies

Ingredients

• 3 lbs pork shoulder or beef brisket
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• ¼ cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 cup barbecue sauce (store-bought or homemade)
• ¼ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce

Instructions

1. In a medium bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Pat the pork shoulder or beef brisket dry with paper towels. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard. Rub this mixture all over the meat.
3. Generously coat the meat with the prepared rub, ensuring it covers all sides thoroughly. Wrap the meat in plastic wrap and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
4. Prepare your smoker according to the manufacturer's instructions, ensuring it's clean and preheated to 225°F (107°C).
5. Place the marinated meat in the smoker. Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches at least 195°F (90°C) for pulled pork or 190°F (88°C) for brisket.
6. In a small saucepan, combine the barbecue sauce, apple cider vinegar, and Worcestershire sauce. Heat over medium-low heat until warmed through.
7. Once cooked, remove the meat from the smoker and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
8. After resting, slice or pull the meat apart and serve drizzled with the sauce, or allow guests to add their sauce to taste.