A Southern BBQ is a slow-roasted, smoked barbeque method that produces absolutely mouthwatering fall-apart meat.
Set aside a sunny weekend afternoon for this technique, and all your neighbours will be envious of the delicious aromas!
You will need:
- a barbeque with lots of gas or natural lump charcoal (not briquettes)
- smoking wood chips (eg apple, cherry, or hickory) soaked in water overnight — optional if using charcoal
- a slow-cook roast in a roasting pan — it’s fine to start from frozen.
- your favourite rub.
The key to this method is low indirect heat. So if you’re on a gas barbeque, put one burner on low and the roast on the other side. If you’re using charcoal, build a pile on one side and light it at the top so it burns down slowly, and put the roast on the other side.
Add a rub, all over the roast. You can make your own with a combination of salt, black pepper, garlic, thyme, anchovy paste, and soy sauce, or make your own mix.
Add smoke by making a tin-foil packet of soaked wood chips and put them on the grill over low direct heat. You’ll need to replace the packet every hour or so once the wood all turns to ash.
Keep the lid closed as much as possible. Roasting time for a 3-lb roast will be around 4 hours — check the internal temperature and pull out the roast when it reaches 145°F, then let it rest for 10-15 minutes under loose foil.