Category Archives: BBQ Beef Recipes

BBQ Brisket Checklist

How To Smoke A Brisket: Step By Step Infographic

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 Infographic

Smoked Brisket Process and checklist InfoGraphic from Smoked BBQ Source

How to Smoke a Beef Brisket on a Primo Ceramic Grill, Kamado or Big Green Egg

Brisket still on smoker, should form a nice bark and moist fat should sit on top of it.

Brisket still on smoker, should form a nice bark.

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!

 

Ingredients

1 10-15 lb. packer brisket (The Whole brisket including a point and flat)  Suggested Brisket BBQ RubsPlowboys Bovine BoldBig Mista’s Bitchin’ Beef RubPorkmafia Texas GoldBig Butz Cow Pow and Oakridge BBQ Black Ops Brisket Rub are a few of my go to BBQ rubs. (Kosher Salt and Cracked Black Pepper with a touch of Cayenne is fine too)

Preparing the Brisket:

  1. 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!
  2. 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).
  3. Grab your favorite rub and apply to brisket generously, coating the outside of the meat all around.
  4. 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:

  1. 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!
  2. 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.
  3. 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.
  4. Adjust your BBQ Guru or set your smoker to run at around 225-235 F

The cook:

  1. 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.
  2. Close the lid and make sure it is secured and sealed around the edges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Sliced brisket, with deckle still on.

Serving:

  1. Let the brisket rest in open air after removing from the foil do it can settle.
  2. 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.
  3. Serve hot.

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.

RavensBark BBQ – The Hickory: Grilled Texasburger

Ravens Bark Hickory Texas Burger.

Love a great big juicy delicious home-grilled burger?  Try a grilled Texasburger slathered with RavensBark BBQ Sauce – The Hickory.

Prep Time: 30 minutes
Grill Time: 20 minutes

6 (6-ounce) burger patties
salt & freshly cracked black pepper, to taste
1 to 1-1/2 cups RavensBark BBQ Sauce – The Hickory
12-15 slices yellow onion
6 good quality burger buns
melted butter

Heat a grill to medium hot. Pour 1 cup of the RavensBark BBQ Sauce – The Hickory in a baking dish and place to the side.  Season burger patties with salt & pepper.  Place the onion slices around the perimeter of the grill surface turning once during the cook process. Grill the burgers to desired degree of doneness.  With about 3-4 minutes before the burgers are done, place the burger patties in the baking dish with sauce, turning to coat both sides well and return to the grill to caramelize the sauce.  Open the buns and paint the insides with melted butter. Place buns, buttered sides down, on the grill rack; grill buns just long enough to lightly brown, with edges slightly crisp. Place a burger on each bun and pour some of RavensBark BBQ Sauce – The Hickory on top and layer on grilled onion slices. Serves 6

 

Hack's BBQ Sauce

Hack’s BBQ Sauce Recipes


Hack's BBQ Sauce

Close-Up of Hack's BBQ sauce, rich and thick and delicious

Hack’s BBQ Sauce is a great BBQ Sauce for those who cannot tolerate the onions and peppers and delightful for those who just love BBQ. Hack’s is a thick and rich, tomato based, specialty sauce made by Stephen Dodd. Stephen created Hack’s BBQ Sauce in 1999 with the goal to eliminate onions and peppers from her diet for medical reasons. Hack’s BBQ Sauce has been enjoyed by family and friends for over 10 years and now we make it available to you!

We want to thank the folks over at Hack’s BBQ Sauce for allowing us to reprint their recipes. If you have dietary restrictions around onions and peppers, here are some incredible recipes for Meat Loaf, Pulled Pork and Sloppy Joes, minus the onions and peppers. Make sure that you remember to have Hack’s BBQ Sauce on hand to make all of these recipes as good as it can get!

 

Hack’s BBQ Margarets Meat Loaf

1 lb
1 – 1-1/2 c
1
1 Tbsp
1 tsp
1/4 – 1/2 tsp
1/4 – 1/2 tsp
1/3 – 1/2 c
ground beef or meat loaf mix
your favorite Italian seasoned bread crumbs
egg
Hack’s BBQ Sauce

ketchup

salt
black pepper
water

Mix all ingredients in a mixing bowl. Shape into a loaf in a baking pan.
Bake at 350° for 70 minutes

 

Hack’s BBQ Easy Pulled Pork

2 lb
2 c
1/2 c
country style pork ribs
Hack’s BBQ Sauce

water

Rinse the ribs to remove any sawdust and place in a roasting pan. Add water to the pan, cover, and place in the oven at 250° for 4 hours. When done, the meat will easily pull away from the bones with a fork. Place the pulled pork in a bowl and add 1 cup of the BBQ sauce and mix well. Then add the remaining sauce to taste. Serve on a hamburger bun. Makes 6-8 sandwiches.

Hack’s BBQ Sloppy Joes

1 lb
1 c
1/2 c
1/3 c
ground beef
Hack’s BBQ Sauce

pickle relish
water

In a skillet, brown the ground beef and drain the fat. Add the BBQ sauce, relish and water. Mix well and simmer on low heat for 15 minutes. Serve on a hamburger bun with a slice of your favorite cheese.

Beer and black pepper holiday brisket

Grilling and Cooking are among some of Elizabeth Karmel’s specialties and she has been kind enough to share with us the recipe from one of her holiday favorites, Beer and black pepper holiday brisket. We get so many requests for brisket, especially on the BBQ, but this is one great recipe for the oven, it can of course be done on a grill. For more incredible recipes from Elizabeth, check out her site Girls At The Grill at  for more great tips and tricks. Her secret to a tasty brisket is “untrimmed” and believe me, you only need to eat a dry brisket once to learn that lesson! We speak from experience. Thank you Elizabeth for this great brisket recipe.

Ingredients:

  • 1/2 cup kosher salt
  • 3 tablespoons coarsely ground black pepper
  • 2 teaspoons cayenne pepper
  • 9- to 11-pound whole beef brisket, untrimmed
  • Four to six 12-ounce bottles beer

Start to finish: 4 to 6 hours (depending on thickness), 10 minutes active


Directions:

1. Heat the oven to 325 F. Set a metal rack over a rimmed baking sheet.

2. To prepare the rub, in a small bowl mix the salt, pepper and cayenne. Sprinkle the mixture over all sides of the brisket.

3. Pour 1 beer into a loaf pan and set on the oven’s bottom rack.

4. Place the brisket, fat side up, on the prepared rack. Roast on the oven’s center rack for 4 to 6 hours, adding an additional beer to the loaf pan every hour. Cook until the meat reaches 185 F at the center. Remove the brisket from the oven and let rest at least 20 minutes. Thinly slice to serve.

Cooking notes:

The brisket also can also be made the day before, then reheated on the same rack and sheet pan system, covered loosely with foil for a couple of hours at 250 F. Remember to let the meat rest again before slicing.

And when slicing, be aware that the grain of the brisket changes. Look at the grain of the meat and make sure to slice against it. If the slices look like a small honeycomb pattern, you are slicing it correctly. If it looks like long strings, it is incorrect.


Servings: 16