Meat
- In a bowl, combine the brown sugar, chili powder, salt, garlic powder and cumin.
- On a plate, rub the meat all over with the dry spice mixture. Cover and let marinate in the refrigerator for 4 hours or overnight.
- Preheat half of the grill on low heat, about 250°F (120°C). Oil the side of the grill that is off.
- On the side of the barbecue that is on, place a square of foil and top with the wood chips. On the side of the barbecue that is off, place the meat with the bone facing upward, if possible. Close the lid. Let smoke for 2 hours.
- Remove the meat from the barbecue. Remove the wood chips. Increase the temperature of the barbecue to 375°F (190°C).
- Tightly wrap the meat in a double layer of foil. Place the meat packet on the side of the barbecue that is off with the bone facing upward. Close the lid and cook for 4 hours or until the meat is cooked through and tender or the internal temperature reaches 210°F (98°C). Remove from the barbecue. Let rest at least 30 minutes still wrapped in the foil.
- Meanwhile, grill the onion rounds on the hot side of the grill. Season with salt and pepper.
Barbecue Sauce
- Meanwhile, in a small pot, brown the chili powder in the butter. Add the remaining ingredients. Season with pepper. Bring to a boil while whisking. Simmer for 5 minutes.
- Place the grilled onions on a large serving plate. Place the meat over the onions. Pour any cooking juices that have accumulated in the foil over the meat.
- Shred the meat with a fork. Top the toasted hamburger buns with the shredded meat, onions and barbecue sauce. Delicious served with coleslaw.
Chef’s tip : We strongly recommend cooking the meat with the bone facing upward. This will ensure that the cooking juices stay inside the foil packet.