Barbecue has unlimited recipes that can help you BBQ all sorts of meat, fish, vegetables, fruit and wild game. This section is a collection of all the recipes we have collected over the years, made ourselves or shared from all of our vendors and suppliers. We hope that you find this useful!
If you’re going to spend anywhere from 10 – 16 hours preparing and smoking a brisket it helps to know what you’re doing! This is one time where you can skip the recipe books. There’s a process you should follow to convert a 10 pound hunk of beef into beautiful smokey goodness. Brisket can be tough for beginners. From knowing what to look for when selecting the brisket, to trimming, smoking, wrapping and finally resting and slicing there’s a lot you need to know.
That’s where this simple checklist comes in handy. This guide will show you how to prepare traditional texas style brisket. This means a simple salt and pepper rub, smoke and plenty of time. If this is your first time cooking brisket your best bet is to follow the checklist as close as possible. But like everything with barbecue there’s plenty of ways to experiment.
Two Big Tips to help you smoke a perfect brisket:
Start early – Forget sleeping in. Getting an early start is important so you have plenty of time before you need to serve. Brisket can take anywhere from 10 – 18 hours to finish depending on size.
How to tell when it’s done – A good rule of thumb is to allow 1 hour and fifteen minutes per pound of meat, but this can very a lot between different briskets. Your best bet is to use a temperature probe and pull it off when it gets to 195° – 205°F.
Allow plenty of time to rest – After waiting for hours it’s tempting to start slicing right away. But it’s important to give the brisket plenty of time to relax. Wrap it in foil or butcher paper, then a towel and place in a cooler for 2 – 3 hours and then slice it just before you are ready to eat.
Smoked Brisket Process and checklist InfoGraphic from Smoked BBQ Source
Let me preface this blog post by letting you know that good BBQ is all about failure! Brisket is one of the toughest meats to smoke so you should be sure to take excellent notes so you know what you did and can improve upon it next time. Your cooker is your cooker and the only way to know is to use a guide like this as a starting point, there are always improvements that can be made, you just need to figure them out on your own!
Trim fat cap down to ¼ inch thickness on top and around the edges of the brisket. If you buy from a butcher, make sure that you let them know to go easy on the trimming!
Look at the end of the flat of the brisket and cut a notch on end of brisket sliced against the grain (lines in the meat).
Grab your favorite rub and apply to brisket generously, coating the outside of the meat all around.
Either put back into fridge and let the brisket sit until meat begins to sweat and the rub moistens and adheres to the brisket. Try not to do rub it down to long before you cook it.
Prepare your ceramic smoker:
Load the coals box with charcoal, and mix in 6-8 chunks of Oak or Pecan Wood for smoke, this is going to be a long cook!
Light the center of the pile of coals, let it burn for 5 to 10 minutes and then put your plate setter or heat deflectors in.
On top of the heat deflector plate, fill an aluminum pan with 1/3 water and place directly on top of the plate setter. (If you have a Primo XL or a larger egg, you may need two.
Adjust your BBQ Guru or set your smoker to run at around 225-235 F
After smoke starts to flow from the smoker, put brisket on smoker, fat side up, you can lay a Frogmat underneath to keep it from sticking to the grates during the cook.
Close the lid and make sure it is secured and sealed around the edges.
Make sure that the vent at the top is cracked in a “crescent moon” so that the fire can breathe but not suck in too much air.
Cook 10-15 hours, try not to open the smoker too often, I usually check it about 10 hours in and insert a remote thermometer in the flat and another in the point to get reading without opening the cooker.
After 10 hours, check the meat or check the thermometers until you get a 180 to 190F internal temp in the flat then check the brisket and see if it is tender to the poke, thermometer should slide in like it is butter.
Remove the point (deckle or fatty end) by slicing through the fat layer between the point and the flat, cube it, put it back on the smoker for a couple of more hours to render out more of the fat and make some delicious burnt ends.
Double wrap flat in heavy duty foil. Cover with blankets and insert it into a cooler to rest for 1-3 hours or until ready to serve.
Remove point from smoker once a bulk of the fat is rendered. Cube point and slice the flat against the grain and serve immediately.
Sliced brisket, with deckle still on.
Let the brisket rest in open air after removing from the foil do it can settle.
Slice against the grain (Use the notch you cut and slice at that angle) use an electric knife or a serrated blade and slice it in 1/4 inch thick slices.
Just In Case:
If the brisket is really dry, then slice it thin, or feel free to chop it up with some of the deckle or the fatty point and served chopped brisket.
Looking for a go-to gift for all your friends and family who love cheese and crackers, I mean
The ultimate cheese and cracker set is a versatile cheese tray that will look good on any table!
who doesn’t love cheese and crackers! This slate look-alike porcelain set is designed to be able to be used for a variety of cheese and cracker variations. The Revol Cheese and Cracker set is oven, freezer and dishwasher safe. Buy it for mom today, and she won’t have to use dinner plates as a cheese plate anymore!”
16 ounces sharp cheddar cheese, grated by hand.
½ cup Hellmann’s mayonnaise
2 tablespoons Cream Cheese, room temperature
¼ cup diced Dromendary pimentos, plus some liquid
Fresh ground black pepper, to taste
Celery Sticks and Pretzel Rods
In a medium bowl mix the cheese and mayonnaise together with a fork until it holds together. Add the cream cheese, pimentos and their liquid, mix to distribute.
Season with pepper. Cover and refrigerate until ready to serve. Serve with celery sticks, crackers or in a sandwich.
Here is some more information about the Elizabeth’s Everyday Essentials collection. Elizabeth Karmel and REVOL have partnered to create this collection and bring it to our American customers. This is unique in Revol’s history and it’s the first time they have created a line that speaks so directly to Americans!
So Dean called me a few days ago and asked me how is awesome BBQ Sauce was selling and I told him that we needed to get the word out so I asked him for the Top % Unique uses of Dean’s STS – Smokin’ Texas Barbecue Sauce cooking sauce. Below is a collection of some of the comments he has gotten from his biggest fans on how they are spicing up their recipes.
1. Vegetable Cooking Broth – Use 1 part sauce mixed with 1 part water and slowly simmer favorite vegetables as normal.
Compliments of V. Mills, resident of “Serenity”
2. Zesty Meatloaf – Substitute Dean’s STS in place of the ketchup when called for in your favorite meatloaf recipe.
– Compliments of D. McCollough, Atlanta, GA
3. Tangier Homemade Pizza – Mix in “a good portion” of Dean’s STS when creating the marinara sauce to be spread on pizza dough before baking.
– Compliments of G. Rygert, Marietta, GA
4.Ketchup Replacement – This stuff is the ultimate replacement for Ketchup, and is just awesome on burgers. Tangy flavor with just a kiss of heat.
5. Lechón baboy is just better – Dean’s spouse hails from the island nation, Philippines. One of her homeland’s treasured national foods is known at Lechón baboy, a spit-roasted whole hog, fired long and slow in a time honored tradition that results in supernaturally crisp teak-colored skin, yet fall-off-the-bone moist meat entrapped within the skin. We’ve had the local (there’s only one here in the Atlanta area we know of) lechón maker add Dean’s STS to the usual host of Asian spices that the hog is stuffed with before cooking, resulting in quite unique flavor combinations.
Dean’s STS – Smokin’ Texas Barbecue Sauce all natural is a deliberate antithesis of the stereotypical sweet-n-syrupy BBQ sauces found in the major retailers. Not a “boutique” sauce but we can tell you that Dean’s Smokin’ Texas BBQ Sauce is not the typical sauce found at your local grocer.