We believe in simplicity when it comes to BBQ. One of the tricks with brisket is that people often think they have over-cooked it when, in fact, they have under-cooked it. This is why using a meat thermometer, instead of time alone, is so important. All meat temperatures noted are from the thickest part of the brisket.
This method uses two stages of cooking. We use a smoker temperature between 225°F and 250°F throughout, however you can use higher temps (especially for the second stage). Note this method will result in a dark but softer bark.
We use a “packer-cut” brisket which will have both the “point” and the “flat” sections and likely be between 12 and 16 pounds. For smaller pieces found in most butcher counters you will likely only get the “flat” portion. We find using Choice (preferably Certified Black Angus) to provide good consistent tenderness. When in doubt ask your butcher about the cut and grade!
The night before:
Trim the brisket to roughly 1/4″ fat.
Season with rub of choice. We put the rub right on the meat. Just season, do not create heavy packed layers of rub on the meat.
The day of:
Preheat smoker to desired range (we use 225°F – 250°F).
Add smoke wood (2-3 chunks, unsoaked) into the coals. Follow your smoker’s direction for proper indirect setup.
Place meat in the smoker.
Smoke until meat temperature reads between 170°F and 185°F it will take considerable hours just to get to this point. Also note that this 15 degree range is a VERY large range that can span hours so don’t feel like you have to monitor your smoker on a minute-by-minute basis.
Place the brisket in foil or peach paper and add 1-2 cups of quality beef stock that has been preheated.
Place wrapped meat with stock back onto the smoker and cook until meat reads 200°F.
Move unopened, wrapped meat to a clean, empty, room-temperature portable cooler. Rest for 1-3 hours.
Slice against the grain. Remember that the “point” section of a packer-cut brisket will have two grains so we do recommend separating the top part of the point from the bottom (which is actually the extension of the flat).
Use the “au jus” from the wrapping to keep the brisket moist; supplement with warm beef stock if need be.
Smoking a rib-eye roast (often referred to as a prime rib roast) is pretty easy and makes for an impressive meal. Use a meat thermometer, not time, to guide cooking. Since the roast, once cooked, rests well, so you can give yourself a little extra time between cooking and cutting. This recipe uses a boneless rib eye. The process will work equally as well with bone-in, although I recommend you have your butcher prep the roast by removing the rack and tying it back on. The wood I recommended is any light to medium wood (sugar maple, oak, apple, cherry) and in small quantity; the meat should be the central theme, not the smoke.
Note the reverse sear at the end. This process will result in a nice dark exterior but also a very even medium-rare throughout the roast. If you are bringing the roast to another location to serve, consider conducting the final searing step at that location.
Ingredients: 8 – 12 pound rib roast Dry rub of choice (we used Meat Church’s “Holy Cow”)
Steps: Prep smoker/grill for indirect cooking, bring to 225-275 degrees F; add smoke wood. Place roast directly on the rack with a drip pan somewhere below. Cook until center of roast registers 130 degrees F. Remove, cover with foil, and rest during the next step. Raise smoker to 500 degrees F. If your smoker is not rated for that high of a temp, then preheat a grill or oven. Lightly coat roast with cooking spray or melted shortening and place roast, uncovered, back on smoker (or grill or oven) for only 5 minutes. Remove immediately, cover with foil, rest until serving.
My 10 pound roast took about 5 hours from start to finish. Every roast and smoker is different so use the meat thermometer, not the clock, to determine when it is done.
I’ve done many Thanksgiving turkeys over the years. Here is my shortlist of tips:
Take advantage of the deals on frozen turkeys but stick them in your freezer for future use. For Thanksgiving spend the extra dollars and get a fresh turkey. I speak from experience: not having to worry about thawing alone makes it worth the price. Most of our local grocery chains carry them.
If using a fresh bird, plan on either dry or wet brining. If wet brining see if the butcher counter can provide you a turkey size box. If you line the box with a food grade bag (like a Reynold’s turkey bag) it will give you a nice compact structure for brining that has a chance of fitting into a refrigerator.
If using a frozen turkey don’t bother brining. The solutions they inject it with make brining less effective. Just thaw, season, and cook,
Make sure you have a sturdy pan for the bird. If using foil pans, stack two for added support AND use a sheet pan underneath, otherwise you run the risk of the pans bending and bad things happening. Again I speak from experience, but even after a few years it is still too painful to think about–move along people, nothing to see here.
Don’t over season, don’t over smoke. Your bird should taste like turkey, not like seasoning or a cigar. Use a moderate touch when seasoning and don’t use a lot of smoke wood. When in doubt, use less. We carry a lot of rubs that will work but our top three recommendations are “John Henry’s Tammy’s Herbal Rub”, Dizzy Pig’s “Mad Max Turkey”, and Dizzy Pig’s “IPA”.