Category Archives: BBQ Info

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

Best BBQ Gloves for Grilling, Smoking and Fire

Below we share with you our top picks for BBQ Gloves to help you handle meat, hot coals and protect your hands.

As the owner of BBQ Pro Shop, we often get asked a lot of questions about what we recommend and use ourselves. Many years ago, we made the switch to focus on finding the best BBQ Rubs, Grill Seasonings, Seasoned Salts and Sauces and stepped away from the world of BBQ gear. However, as an avid griller and smoker, we wanted to share with you the BBQ Gloves that have done us so right over the years!

  1. Tending Fires and Coals – When we started to use a chimney starter and deal with indirect cooking, we needed an all-purpose BBQ glove to help make sure we did not burn our hands when dumping coals, or setting grates onto the grill. We suggest buying welding gloves, you can buy them on Amazon or at your local Home Depot or Hardware store and they are perfect all-purpose gloves for grilling over hot coals as well. That way when they get soot and soiled, you will know to use them only for tending the flame.
  2. Pulling Pork and Handling Meat– For many years we have grilled or smoked our turkeys and handling those off the grill is never easy. That is why we wear Oil Shield, insulated NeoPrene BBQ gloves with 14″ sleeves. It allows for maximum comfort when handling a 20 LB turkey hot off the grill, as well as pork shoulders, and 18# briskets. Your hands and arms stay safe and they have a great grip on the meat as well. We often use BBQ Gloves to pull pork butts and shoulders as well remove bones.
  3. Rubbing or Seasoning Meat– We go to Costco and buy two packs of nitrile gloves which can be bought on Amazon or in most drug store chains. These are great all purpose BBQ Gloves for handling meat, applying rub, trimming and placing raw meat on the grill or smoker. They are disposable so helps avoid cross contamination on different meats. Love to use them when carving, serving or slicing, they add a layer of food safety and keep your hands from getting too greasy and smelling like whatever you touched last.

Below are some links to our favorite products on Amazon, with these three suggestion in your BBQ and Grilling toolbox, your hands will be safe and you can better enjoy what you do!

Malcom Reed of Killer Hogs BBQ: Smoking a Whole Rib Eye

Malcom Reed of Killer Hogs BBQ is one of the best competition BBQ guys out there and we have been selling his line of Killer Hogs BBQ Products since he started selling them. As a BBQ lover, I follow his YouTube Channel HowToBBQRight and watch the instructional videos to learn how to smoke those difficult cuts of meat. One of the crowd pleasers for any event it the Rib Eye Roast, AKA Prime Rib Roast and can be picked up in the meat counter of your favorite butcher or at Costco or Sam’s Club.

If you are new to smoking or an experienced smoker, see below for some tips and tricks from Malcom Reed and follow his YouTube channel for even more information on how to smoke your favorite foods.

Suggested BBQ Rubs for Beef:

Bigmista’s Bitchin’ Beef Rub
The Rub Co Santa Maria Rub
Oakridge BBQ Santa Maria Rub

Malcom Reed Killer Hog BBQ Sauces, Rubs and Seasonings

Beth’s Revol Anything Pan Cheesy Pizza Pasta Bake

 

BETH’S CHEESY PIZZA PASTA BAKE RECIPE
Serves 4-6

INGREDIENTS:
1 lb (450 g) Gluten-Free Pasta (Brown Rice/Quinoa)
3 links Italian Chicken Sausage
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Italian seasoning
½ cup (75 g) diced white onion
1 carrot, diced
1 celery stalk diced
30 oz (950 ml) plain tomato sauce
1 garlic clove minced
1 tsp (5 ml) salt
freshly cracked pepper to taste
8 oz (230 g) low-fat mozzarella cheese
1 tbsp (15 ml) freshly chopped parsley
1 tbsp (15 ml) red pepper flakes, served along side (Optional!)

METHOD:
Cook pasta according to package directions.

Meanwhile, in a large sautee pan heat 1 tbsp olive oil in a pan, brown sausage until cooked through. Drain onto a plate lined with paper towel.

In a large pot heat the second tablespoon of oil in a pan. Sautee onion, carrot and celery until tender, 5-8 minutes. Add tomato sauce and garlic and 1 tsp salt and pepper to taste.

Drain pasta and add to the sauce pot. Toss to coat, transfer mixture into a Revol Anything Pan casserole dish. Top with cheese.

Place casserole under he broiler for 2-4 mins until cheese is golden brown and bubbly. Top with freshly chopped parsley.

Serve “oven to table” with red pepper flakes on the side.

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining.

 

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.