Finger-lickin’ BBQ that's worth the wait

For the third straight year, the Big Apple Barbecue Block Party will bring pitmasters from around the country to the streets of downtown New York for a festival of food. Chefs Kenny Callaghan from New York's Blue Smoke, Michael Rodriguez of The Salt Lick in Texas and Chris Lilly of Big Bob Gibson's in Alabama were invited on "Today" to demonstrate how to turn these meat-rub recipes into feel-good BBQ. Here are the recipes:

Baby Back Rub
1/2 teaspoon cayenne pepper
1/2 teaspoon Spanish paprika
1/2 teaspoon granulated onion
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon ancho chile powder
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon celery salt
2 teaspoon white sugar
1 teaspoon dark brown sugar

Grind all spices separately. Combine all spices in a mixing bowl. Mix well.

Salt Lick Smoked Beef Brisket
1 (6- to 8-pound) beef brisket, untrimmed
1/3 cup black pepper
1/3 cup salt
1/3 cup red pepper (cayenne)

Pre-heat a smoker to 185°F. With a clean dry cloth, remove all excess moisture from the surface of the brisket. Mix salt, pepper, and cayenne together to make a dry rub. Apply dry rub evenly, coating the entire surface of the brisket. Using 1/2 cup of the rub should be sufficient.

Immediately place the brisket in the smoker and cook for approximately 16 hours or until the internal temperature reaches 165°F at the thickest part. The smoker should maintain 185°F during the smoking process.

When finished, trim all excess fat and cut the brisket against the grain of the muscle fibers for best results.

Six-time World Championship Pork Shoulder
For the pork shoulder rub                            
1/4 cup dark brown sugar                    
1/2 cup white sugar                              
1/4 cup paprika                                     
1/3 cup garlic salt                             
1/3 cup kosher salt                            
1 tablespoon chili powder
1 teaspoon oregano leaves                          
1 teaspoon cayenne pepper                                
1 teaspoon ground cumin                                   
1 teaspoon black pepper

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat.  Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F.  Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking.  When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.

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