Delicious Mesquite Southern Cuisine Recipie

Mesquite Southern cuisine includes this long and slow method for barbecuing. What works ideally for large pieces of meat, as the one this recipe calls for is the use of smoldering charcoal and wood. Smoke that comes from the wood chips will wrap your food in a delicious blanket as it seals in all the yummy natural juices. This process is a kind of take it easy cooking process,  although an easy process, it is not a quick one and it does require quite a bit of patience to get it right.

If you do not own a smoker, do not worry about it, thsi mesquite southern cuisine style dish can also be made on your grill with a lid and a pan of water, it will work just fine. The liquid in the water pan is to keep your delicious food moist. IF you want a really delicious wood-smoked flavor, you can buy mesquite and hickory chips which are generally located near the charcoal in most grocery stores.

Smoked Pork Shoulder


•    One five to four pound pork shoulder, you can also go with a Boston butt pork roast
•    Ten pounds of hardwood charcoal, divide this evenly
•    Hickory and/or mesquite wood chunks or chips
•    Two teaspoons of salt


1. Sprinkle you piece of pork with the salt; cover and allow it to chill for thirty minutes.

2. With half the charcoal in the grill, prepare the charcoal fire; allow it to burn for around fifteen to twenty minutes or until all the pieces of charcoal are covered with gray ash.

3. Once ready, coals must be pushed evenly on both sides of your grill, on top of each pile, carefully place two chunks of hickory and/ or mesquite or sprinkle the chips, when done place food rack on the grill.

4. With the meaty side down, place pork on the rack, directly in the center of the grill. Cover with the lid; however leave the ventilation holes completely open.

5. With twelve briquettes, prepare an additional charcoal fire in a fire bucket or an auxiliary grill; allow it to burn for around thirty minutes or until all pieces are covered with gray ash. To each pile in the smoker, carefully add six briquettes and on each pile, place two more hickory and/or mesquite chunks. This procedure should be repeated every thirty minutes.

Cook with the lid down for five and half hours or until at least 165° is registered on the meat thermometer when inserted into the thickest part, this will make it easier to remove the meat off the bones. In the last two hours, turn meat once.

Remove the pork and allow it to cool a bit. This delicious main dish is ideal for your next get together and you can serve with with a peppery vinegar sauce or Cider Vinegar Barbecue Sauce.