Smoked Brisket

Smoked Brisket

12 INGREDIENTS
MAKES 12 SERVINGS
APPROXIMATELY 12 HOURS (1 HR PER POUND OF BRISKET)

Ingredients:

 

1 whole Brisket

6 cups post oak wood chips

2 Tbsp. ground coffee

2 Tbsp. kosher salt

2 Tbsp. brown sugar

4 tsp. paprika

4 tsp. chili powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground cumin

2 tsp. oregano

2 tsp. coarse ground black pepper

Preparation:

INDIRECT SMOKING

1. Season Brisket generously with seasoning mixture.

2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

6. Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

7. Remove brisket from smoker and allow to rest. (Minimum 3o minutes)

 

 

WATER SMOKING

1. Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.

2. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

3. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

4. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

5. Place water pan under brisket grate. One gallon of water will last 2-3 hours.

6. Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.

7. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

8. Remove brisket from smoker and allow to rest. (Approximately 30 minutes)

 

 

INDIRECT GRILLING:

1. Soak wood chips in water at least one hour.  Drain and set aside.

2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.

3. Prepare grill for indirect grilling.  Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.  Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.  Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.  Place grill rack on grill.

4. Place brisket in a small roasting pan, place pan on grill rack on unheated side.  Close lid; cook for 6 hours or until internal temperature registers 190°F.  Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill.  Let stand, covered, 30 minutes.

5. Unwrap brisket, reserving juices; trim and discard fat.  Using a large strainer, drain drippings into a bowl reserving liquid.  Skim any fat from the top of the liquid.  Serve with reserved liquid.

NUTRITION INFORMATION

Nutrition information per serving: Calories 290; Total fat 22g (Sat. fat 9g; Trans fat 0g); Cholest. 75 mg; Sodium 690mg; Total Carb. 2g; Fiber 0g; Total Sugars 1g; Protein 21g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)


Smoked Brisket
Print Recipe
Smoked Brisket
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
Print Recipe
Carne Asada Fries
Print Recipe
Ingredients
FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
FOR SERVING
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Beer Can Chicken with Cola Barbecue

Beer Can Chicken with Cola Barbecue

Level: Easy

Total: 2 hr 30 min

Prep: 1 hr

Cook: 1 hr 30 min

Yield: 2 to 4 servings

Ingredients:

One 12-ounce can beer

One 3 1/2 to 4 pound chicken

2 tablespoons Basic Barbecue Rub, recipe follows

2 cups cola Barbecue Sauce, recipe follows

Basic Barbecue Rub:

1/4 cup firmly packed brown sugar

1/4 cup sweet paprika

3 tablespoons ground black pepper

3 tablespoons kosher or sea salt

1 tablespoon hickory salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons celery seeds

1 teaspoon cayenne powder

Cola Barbecue Sauce:

1 cup cola

1 cup ketchup

1/4 cup Worcestershire sauce

1 teaspoon liquid smoke

3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)

1 teaspoon onion flakes

1 teaspoon garlic flakes

1/2 teaspoon freshly ground black pepper

Directions: 

Special equipment:  4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
  1. Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
  2. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
  3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
  4. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
  5. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
  6. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola Barbecue Sauce.

Basic Barbecue Rub:

  1. Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.

Cola Barbecue Sauce:

  1. Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

 

Cook’s Note

You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.

 


Beer Can Chicken with Cola Barbecue
Print Recipe
Beer Can Chicken with Cola Barbecue
Print Recipe
Ingredients
Basic Barbecue Rub:
Cola Barbecue Sauce:
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Louis–Style Ribs

Louis–Style Ribs

St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS

INGREDIENTS:

 

3 lb. spareribs

2 tbsp. brown sugar

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. mustard powder

1/4 tsp. cayenne pepper

4 tbsp. butter, cut into cubes

1 c. barbecue sauce

DIRECTIONS:

 

Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.

In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.

Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.

Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.


Louis–Style Ribs
Print Recipe
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Louis–Style Ribs
Print Recipe
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Ingredients
Servings: SERVINGS
Share this Recipe
Powered byWP Ultimate Recipe
Balsamic-Glazed Fig & Pork Tenderloin

Balsamic-Glazed Fig & Pork Tenderloin

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

Ingredients

  • 2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper

 

 

 

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 12 dried figs, halved
  • 12 cherry tomatoes
  • 1/2 cup crumbled blue cheese
  • 4 fresh basil leaves, thinly sliced

 

Directions

 

  • Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.

 

  • On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.

 

  • Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts

1 kabob: 139 calories, 4g fat (2g saturated fat), 35mg cholesterol, 306mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 13g protein.


Balsamic-Glazed Fig & Pork Tenderloin
Print Recipe
Balsamic-Glazed Fig & Pork Tenderloin
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe