Brisket Burnt Ends June 15 2017, 0 Comments
Brisket burnt ends are the holy grail of BBQ in my opinion. Arthur Bryant's in KC originated this amazing BBQ treat and we are happy to show you our take on it.
- 1 full packer brisket at least choice grade or higher
- Meat Church Holy Cow BBQ Rub (sub Holy Gospel)
- Meat Mitch WHOMP BBQ Sauce
- ½ disposable aluminum steam pan
Prepare your Smoker
Prepare your smoker at a temperature of 275°. I recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.
Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat.
A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket butchering, you need to start to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat. Using a sharp boning knife expose the point meat so it can absorb smoke. You don’t have to completely separate the muscles. (See photo for example).
Smoke the Brisket
Place the brisket in your cooker. Using your instant read thermometer, when the meat reaches an internal temperature of 160°F, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
Continue to smoke the brisket until it reaches 195 internal temperature. The brisket is not completely done at this point, but we need to separate the point to make burnt ends. Unwrap the brisket and separate the point from the flat. Re-wrap the flat and return it to your smoker. Continue to smoke it until the meat is “probe tender” which means when you probe it with an instant read thermometer there is no resistance. Think of a inserting a toothpick in a cake and pulling it out clean. Each piece of meat is different but this will likely be at around an internal temperature of 203°. Rest your brisket flat in a cooler for at least one hour.
Finish the Burnt Ends
Take the point and cut it into 1” cubes. Place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Cow.
I like to finish my burnt ends with a traditional KC sweet heat sauce. With that said, cover the cubes with my buddy Mitch's WHOMP sauce. Finally, toss the cubes thoroughly to ensure they are completely covered. Return the pan to the smoker and cook for another 1 – 2 hours or until all liquid has reduced and the bbq sauce has caramelized.
Allow to cool for a few minutes and enjoy immediately!
Cedar Planked Teriyaki Salmon May 26 2017, 0 Comments
This is a pretty non traditional recipe, and something I learned from my buddy Doug at DWPBBQ while we collaborated on a class at TJ's Seafood in Dallas. It is so dang good that I have added it to my regular class rotation and wanted to share it with our congregation!
- (1) full salmon filet
- Meat Church Honey Hog or Deez Nuts honey pecan rub
- 1/2 stick of butter
- 1 C Grade A Maple Syrup
- Cedar grilling planks
- 2 bottles of your favorite Teriyaki Marinade (Veri Veri Teriyaki Marinade & Sauce work great)
Prepare your Smoker or Grill
Prepare your smoker to a temperature of 275.
We recommend lighter smoking wood for this smoke. Pecan, alder wood or fruit wood will pair nicely with fish while not being too overpowering.
Brine the Salmon
Pour the brine over the filets and let them sit for two hours in the refrigerator.
Prepare the Salmon
After 2 hours remove the fish from the brine, rinse off and thoroughly pat dry.
Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.
Cook the Salmon
Place the filets on the grilling planks. A full filet will require at least 2 planks.
While the fish is smoking, melt the butter and mix with the maple syrup.
Pour the butter and syrup mixture over the filets when the filets are 115 degrees internal temperature.
Continue cooking the fish until it reaches an internal temperature of 125 degrees. This smoke will take around 35 - 40 minutes at 275.
Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!
We brined our salmon in a YETI Rambler Gallon Jug.
Grilled BBQ Oysters February 11 2017, 0 Comments
This recipe is true Texas oysters and makes an oyster lover even out of naysayers! I bet you can eat these grilled oysters by the dozen.
- Dozen oysters, shucked
- 1 bunch of green onions, chopped
- 8 oz shredded pepper jack cheese
- 1/4 C seasoned bread crumbs
- Your favorite BBQ Sauce. We recommend Meat Mitch.
- 1 lb butter, unsalted
- 1 tbsp Meat Church The Gospel or Honey Hog BBQ Rub
- ½ bunch of green onions minced
- 2 cloves garlic, minced
Prepare your Grill
Prepare your grill at a temperature of 400.
Prepare the Compound Butter
Allow the butter to soften. Combine butter, garlic, onion and BBQ Rub thoroughly.
Lay the butter on parchment paper or plastic wrap. Roll it up to form a log and tie each end with butcher’s twine. Place in the freezer for an hour to solidify. You can use this butter on any grilled meats to enhance the flavor.
Prepare the Oysters
Shuck the oysters keeping all of the juice in the shell.
Grill the Oysters
Sprinkle the oysters with bread crumbs and place directly on the grill. Cook them for 4 minutes. You will be looking for the edge of the oyster to start to curl slightly.
After 4 minutes place a spoonful of butter in the oysters. After the butter melts add a pinch of pepper jack cheese.
Removed the oysters after 5 total minutes. Top with a squirt of BBQ sauce and a few chopped onions. Allow to cool for 5 minutes and then down the hatch!
Honey Glazed Smoked Halibut July 24 2016, 0 CommentsIngredients
- 1/2 C kosher salt
- 1 C sugar
- 4 tbsp cumin
- 1 tbsp white pepper
- 2 bay leaves crushed
- 1/2 gallon water
Prepare your Cooker
Prepare your smoker to a temperature of 275. We used a Big Green Egg with a ConveGGtor (indirect setup).
We recommend lighter smoking wood for this smoke. Alder wood, fruit wood or pecan will pair nicely with a white fish while not being too overpowering.
Prepare the Brine
Mix all brine ingredients in water and dissolve thoroughly. Pour the brine over the filets and let them sit for two hours. It's ok if the fish floats.
Prepare the Halibut
After 2 hours remove the fish from the brine, rinse off and pat dry.
Season with Meat Church Deez Nuts Honey Pecan rub on all sides.
This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with Deez Nuts.
Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135 degrees. This smoke will take around 30 minutes at 275.
Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!
Drizzle the filet with warm Burleson's Honey the last 10 minutes of the cook for nice and simple honey glaze.We love Burleson's Orange Blossom Honey for this dish. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.
Breakfast Fatty May 31 2016, 0 CommentsIngredients
- 1 package of bacon
- 1 package of breakfast sausage
- 5 large eggs
- 1 cup of shredded cheese (we used a 3 cheese blend)
- 1/2 white onion chopped
- 1/2 green bell pepper chopped
- Meat Church Honey Hog BBQ Rub
- Salt & pepper
Prepare your Cooker
Prepare your smoker to a temperature of 275. We used a Big Green Egg with a ConveGGtor. This can also be cooked on a grill with an indirect setup.
I recommend apple wood for this smoke. A fruit wood will pair nicely with pork while not being too smoky for breakfast.
Prepare the Breakfast Fatty
Start by lightly sautéing the onions and bell peppers. Scramble the eggs and add to the onion and bell pepper mixture. Salt and pepper to taste and set aside.
Next make a 6x6 bacon weave. Lay 6 pieces of bacon side by side (touching) on parchment paper which will help to prevent sticking. Then weave the remaining 6 pieces of bacon across those 6. Make sure your bacon weave is tight. There are several videos online if you need further help with the bacon weave.
Next layer the breakfast sausage evenly across your bacon weave. Make sure the sausage extends to the edges of the bacon weave.
Add the scrambled egg mixture evenly across the sausage. Then spread the shredded cheese evenly across the top of the eggs. Top with a sprinkling of Honey Hog BBQ rub.
Carefully roll the bacon weave up tightly to form what looks like a burrito. Tuck the ends of the bacon into the side of the breakfast fatty to secure all the contents.
Cover all sides with a nice coat of Honey Hog BBQ rub.
Place the breakfast fatty on the grate and cook until the internal temperature reaches at least 160 degrees. That will ensure the ground sausage is fully cooked. This will take about 1 ½ hours.
Remove the breakfast fatty from the cooker and let rest for at least 10 minutes. Slice 1” thick slices. This is great by itself, on a biscuit or as we do in Texas…on a fresh flour tortilla!
Smoked Prime Rib December 24 2015, 0 CommentsIngredients
- 8 - 10 lb bone-in ribeye roast choice grade or higher (ours was 4 bone)
- Meat Church Holy Cow Rub
- Meat Church Gourmet Garlic & Herb
- Butcher’s twine
- A good butter (e.g., Banner)
- Instant read thermometer
Prepare your smoker
Heat the smoker to 275 degrees. I recommend a heavy smoke wood, chunks or pellets such as oak, hickory or mesquite. Total cook time will around 3-4 hours.
What is a Prime Rib?
"Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. We prefer a boneless rib roast so you can get a nice bark\crust around the entire piece of meat. Also, it’s easier to slice after you cook whereas with bone in you have to remove the bones off that hot meat.
Prepare the Rib Roast
First step is to truss your prime rib since we went with the boneless option. That will help it keep shape and cook evenly. Instructional video here: https://www.youtube.com/watch?v=rFIwbUBiRSE
Apply a very heavy coat of salt to the entire roast. Let the salt sit for one hour and then wash it off and pat it dry.
Apply Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites.
Next, come back over the entire rib roast with a heavy coat of our Gourmet Garlic & Herb. Let these two rubs sit and adhere for 15 – 20 minutes.
Smoke the Prime Rib
Place your rib roast on the smoker. Optionally you can baste it every 45 minutes with Worcestershire sauce, beef stock or even water.
We are targeting medium rare in the middle which is 130-135. Therefore, continue to cook your rib roast until you reach an internal temperature of 125 in the middle. Keep in mind the outer edges will be further along. The ends will be closer to medium.
Remove the meat from the cooker when that temperature is obtained. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes. I prefer to top the rib roast with a high grade butter such as Banner, Pflugra or Kerrygold. Let this butter melt down over your prime rib it rests. The meat will continue to rise another 5 degrees to a final product of 130.
Slice the roast to serve. This gives your guests the option of telling you "doneness" they prefer.
10 lb Rib roast on the smoker
The final product. OH MY!!!!!
Look at that cross section!!!!
Smoked Onion May 21 2015, 1 Comment
Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.Ingredients
- 1 large sweet onion (we recommend a 1015 if you can find it - Thanks Texas A&M!)
- 2 tbsp butter sliced into small strips
- Meat Church Season All (Substitute any other Meat Church rub to your liking)
- Chipotle, Garlic or Cilantro bouillon (your preference)
Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.
Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.
Place the onion in a small piece of aluminum foil shaped into a bowl. Expose as much of the onion as possible to allow the smoke to penetrate it. We use a metal onion holder that we picked up at First Monday in Canton, TX.
Smoke the onion for 1 - 1.5 hours or until it looks golden brown.
Remove the onion from the cooker and allow to cool for 10 minutes.
You should be able to slice the onion with ease. Mix the onion metals around in the melted butter and seasonings. Enjoy!!
Mango Habanero Glazed BBQ Pecan Chicken May 20 2015, 1 CommentIngredients
- 1 whole chicken
- Deez Nuts Pecan Rub (substitute Honey Hog or Honey Hog Hot)
- 4 toothpicks
- 1 half steam pan
- 1 cup of your favorite BBQ sauce
- 2 teaspoons of your favorite jelly (be creative - we recommend a blackberry or pepper jelly if you like a bite)
- 1/2 cup sugar
- 1/2 cup salt
- 1/3 cup of the rub you chose above
- 1/2 gallon water
Mix the sugar, salt, bbq rub thoroughly in a 1/2 gallon of water. Feel free to be creative here and add items to enhance your flavor profile to your liking. Completely submerge the chicken in the brine mixture and place in the refrigerator over night. We recommend 12 - 24 hours for this brine.
Remove the bird from the brine. Rinse off and pat dray with a paper towel.
Butcher the chicken
Using a pair of chicken shears, or a really sharp knife, remove the back bone. Accomplish this by trimming along one side of the backbone from one end of the chicken to the other. Then repeat the process on the other side of the back bone as seen below and remove it completely.
Open the chicken once the backbone is removed. At this point you can remove the breast bone (optional) if you like. You will see it in the middle of this photo below.
Slice the bird in half using a sharp knife. Now you have 2 half chickens!
Chicken Prep & Smoke
Apply Meat Church Deez Nuts Pecan rub to all sides of the chicken; underneath and on top of the skin. We also recommend working your hands underneath the chicken skin and applying rub directly on the meat. This will give your eaters a really flavorful bite even if they don't get any skin!
Prepare your smoker or Big Green Egg (indirect) at a temperature of 275 degrees. We recommend pecan or a fruit wood for this smoke.
Place the chicken halves in a half steam pan.
Baste the chicken periodically throughout the cook.
Using a meat thermometer, pull the chicken when they reach an internal temperature of at least 165 degrees in the deepest part of the breast.
Glaze prep and application
Mix the BBQ sauce and jelly. We used a mango habanero jelly that we picked up at First Monday in Canton, Tx. Heat in a small sauce pan.
Brush the glaze on the chicken and place back on the cooker for 10 minutes to "lock" the sauce in.
Carve up the bird and enjoy!
Finished product taught at Athens Eggfest on April 11th, 2015
Chorizo Jalapeño Poppers April 05 2015, 0 Comments
Tired of the same old jalapeño poppers? Well kick them up a notch by adding a little pork chorizo! We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with.
- 16 jalapeño poppers (not too large so the bacon wraps around nicely)
- 1 package standard cut bacon. The thick cut doesn't work as well.
- 1 package pork chorizo
- 1 block of cream cheese
- 2 T Meat Church Honey Hog BBQ Rub
Prepare your smoker at a temperature of 275 degrees. We used pecan wood for this smoke.
Heat a skillet over medium heat. Fry the chorizo until it is fully cooked. Drain the fat off when the chorizo is done.
Immediately mix the chorizo and cream cheese together in a small bowl. The warm chorizo will help soften the cream cheese.
Add the Honey Hog to taste and mix well.
Cut the stem off and core each jalapeño. Cut them in half. Remove all of the stem and seeds. Leave the membranes if you want them hotter.
Fill each jalapeño up with the cream cheese mixture.
Wrap each jalapeño with a 1/2 slice of bacon. A toothpick won't be required as long as you didn't use massive peppers.
Dust the tops of the jalapeño poppers with more Honey Hog. This is optional but I also like to top the poppers with cracked black pepper.
Smoke the peppers for 60 - 90 minutes or until the bacon looks perfect!
Allow to cool 10 - 15 minutes and then enjoy one of our favorite appetizers!
Prepared jalapeño poppers before they go on the smoker
Getting just right on the Big Green Egg!
The finished product with 1 uncooked pepper left open to show you the mix
Maple Bacon Cookies October 12 2014, 1 Comment
- 1/2 lb bacon
- 1/2 C softened butter
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 Egg
- 1/2 tsp vanilla
- 1C AP Flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1-1/2 C quick cook oats
- 1-3/4 C confectioners sugar
- 3 tbsp water
- 3 tbsp REAL maple syrup
Corn Dog Brisket Bites October 12 2014, 0 Comments
- 1 smoked brisket
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 minced jalapeno peppers
- 1 (8 1/2 ounce) can cream-style corn
- 1/3 cup finely grated onion 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
Heat your oil to 350.
Cube your brisket into "burnt end size pices. Approx 1x1 inch.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together. It should be thick.
Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan.
Dunk each brisket bite into the batter.
Immediately drop into the oil and fry until golden brown.
**FYI - brisket can also be replaced with pork belly.
Bacon Wrapped Onion Rings August 01 2014, 0 Comments
- 4 sweet onions
- 1 package bacon
- Sriracha sauce
- Honey Hog BBQ Rub (substitute your favorite sweet BBQ rub)
- BBQ sauce
Prepare your smoker at a temperature of 250 degrees. These can also be cooked in an oven or grilled directly. However, when grilled directly, the onions are often not as tender as desired.
Slice onions into ½ slices. Pop the middles out of the slices leaving the 2 outer “rings.”
Brush the Sriracha sauce liberally on each of the onion rings.
Wrap the slices of bacon around the onion ring. It will take approximately 2-3 pieces of bacon per onion ring.
Secure the bacon to the onion ring by running a skewer completely through both sides of the onion ring.
Lightly season the outside of the onion ring with our Honey Hog BBQ rub.
Smoke or cook the onion rings for 90 minutes. You will know they are done when the bacon looks nicely cooked!
*Optional – Lightly sauce the onion rings with your favorite bbq sauce 10 minutes before you remove them from the cooker. I recommend a sweet BBQ sauce.
Chicken roll-ups June 20 2014, 1 Comment
- 4 chicken breasts
- 8 slices chorizo (substitute proscuitto, salami, ham, etc to suit your taste)
- 1 large avocado sliced
- 2 thick pieces of Monterrey Jack cheese sliced
- Sliced sweet onion (I prefer the 1015 variety when in season)
- Tablespoon olive oil
- Meat Church Holy Cow BBQ Rub or Meat Church Honey Hot BBQ Rub (substitute your favorite BBQ rub)
- 4 Skewers or butcher's twine
Place the chicken breast flat on a cutting board. With your hand on top of the breast, butterfly the breast open by slicing it from end to end. Be sure to keep it attached. Don't cut all the way through.
Season the inside of the breast with our Honey Hot rub.
Place a slice of chorizo on each breast (2 per breast).
Place slices of avocado, cheese and onion on each breast as well.
Roll the chicken breast up tightly. Secure it with a skewer or butcher's twine. The more you load it up, the harder it will be to contain!
Brush lightly with olive oil and top with our Holy Cow rub!
Place on the grill turning and flipping as you would when you grill regular chicken breasts.
Make sure you get these to at least 165 degrees internal temperature.
Remove, let them rest a few minutes, slice and enjoy!
Apple Enchiladas June 15 2014, 0 CommentsIngredients
- 1 cup sugar
- 1 cup water
- 1 stick butter
- 1 tablespoon cinnamon
- 1 can of apple pie filling (You can also use your favorite fruit such as peach or cherry.)
- 1 small package flour tortillas
Bring sugar, water and butter to a boil. Set aside.
Spray a 13x9 baking dish with cooking spray. I use disposable steam pans when using a smoker.
Place 1 spoonful of pie filling in a tortilla and roll it up like an enchilada.
Fill the pan completely with the enchiladas. Be sure to leave the seam of the tortilla facing down.
Pour the liquid mixture evenly over all of the tortillas.
Sprinkle the tops of the enchiladas with cinnamon.
Cover the pan and refrigerate overnight allowing the tortillas to absorb the sugar mixture.
Bake at 350 for 30 - 40 minutes or until lightly brown. (Indirect without wood if cooking on a Big Green Egg.)
Don't be afraid to serve this Texas style with Blue Bell vanilla ice cream!
Smoked Pecan Cobbler April 24 2014, 0 CommentsIngredients
- 2 pie crusts (rolled), softened
- 2 1/2 cups brown sugar
- 2 1/2 cups light corn syrup
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla
- 2 cups chopped pecans
- 2 cups halved pecans
- 6 eggs, beaten
- Blue Bell vanilla ice cream
Prepare smoker for a 45 minute smoke at a temperature of 350 degrees F. I recommend a light wood for this cook or lump charcoal without out if you prefer.
Spray a half sheet steam pan with butter flavored coking spray. A cast iron skillet can also be used.
Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly.
**optional - line the top of the pie crust with chocolate baking chips.
Grab a large mixing bowl. Combine the brown sugar, corn syrup, butter, vanilla and eggs. Mix well. Fold in the chopped pecans.
Pour half of the mixture into the pan. Unroll the 2nd pie crust. Lay it on top of the mixture.
Smoke for 15 minutes.
Pour remaining mixture in the pan. Lay pecan halves neatly on the top. Smoke an additional 30 minutes or until it looks done or set to you.
Cool for at least 20 minutes. This is very important as this cobbler will burn the heck out of your tongue!
Serve warm with Blue Bell vanilla ice cream (when the factory re-opens!)
Ribs April 13 2014, 2 Comments
The following recipe is going to teach you a "competition style" rib that is sure to wow your guests at your next BBQ.
- Pork ribs (preferably St Louis cut or baby back ribs)
- Meat Church's Honey Hog BBQ Rub + Honey Hog Hot BBQ Rub
- 1 cup of apple juice for spritzing
- 1 bottle of squeeze butter
- 1 cup of brown sugar
- 1/3 cup of honey
- 1 tablespoon of hot sauce (optional)
- Sauce if desired
Prepare your smoker at 250 degrees. We recommend hickory wood for this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.
Apply one heavy coat of our Honey Hog BBQ rub.
Allow the rub to "soak in" for 15 mins.
Apply a lighter coat of our Honey Hog Hot rub if you want to obtain a "sweet heat" flavor profile. Also allow that to sit for 15 mins.
Now that the ribs have sat for 30 mins total, flip them over and repeat the exact same process for the other side. If you don't have that much time you can slather the ribs in yellow mustard first to act as a binder and apply the rub much quicker.
Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 3 hours or until you get to a beautiful mahogany color. Baby back ribs will take less time.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a bed of butter, brown sugar and honey on the foil. I recommend one handful of brown sugar, 2 good beads of butter and one nice bead of honey. Lay the ribs meat side down on the sweet concoction with the meat side down\bones up.
Return the ribs to the smoker and continue to cook for another 2 hours or so.
When the meat has pulled back and exposed the bone about 1/4" inch the ribs are done.
Remove the ribs from the foil and sauce or glaze them at this point.
It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. This will keep the bbq sauce from running down your face.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and eat!!
Whoa baby! Look at that smoke ring!!!!!
Brisket - Texas style March 19 2014, 4 CommentsIngredients
For simplicity, use our award winning Holy Cow rub. http://www.meatchurch.com/collections/bbq-rub/products/holy-cow-meat-rub
Mix all the above brisket rub ingredients in a large mixing bowl. This mix will make more than you need for 1 brisket. Store the remainder in an airtight container.
Trim the excess fat and silver skin off the top of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket only leaving ¼ in fat. Apply rub to all sides of the meat liberally ... I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight.
Set the smoker at 250°F.
Place the brisket in the EGG fat-side down ... this is my preference, but highly debated in the barbecue world. Fat-up is fine if that is your preference, but fat down is what competitors do as it give you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
Continue to smoke the brisket until the meat is “probe tender” which means when you probe it there is no resistance. Think of a toothpick in a cake. Each piece of meat is different but this will likely be between an internal temperature of 200 to 202°F/. Remove the brisket from the smoker, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.