Brisket
PREP TIME
30 MINUTES
COOK TIME
10-12 HOURS
SERVES
5-6 PEOPLE
DIFFICULTY
⭐⭐Rating: 1.5 out of 5.
THIS BRISKET RECIPE IS A GREAT ONE FOR BEGINNERS. IT IS VERY STRAIGHT FORWARD WITH A LOW AND SLOW COOKING METHOD THAT IS SURE TO PRODUCE A TENDER BRISKET, WITH A PERFECT LAYER OF BARK TO LOCK IN THOSE PRECIOUS JUICES. THIS ONE IS A SURE CROWD PLEASER.
INGREDIENTS
10-12 LB BRISKET (USDA CHOICE OR PRIME)
OLIVE OIL
SEA SALT (COURSE)
BLACK PEPPER (COURSE)
VINEGAR
BOURBON
OTHER NECESSITIES
PEACH BUTCHER PAPER (IF AVAILABLE)
HEAVY DUTY ALUMINUM FOIL
MEAT THERMOMETER (PREFERABLY A DIGITAL INSTANT READ MEAT THERMOMETER)
DETAILED INSTRUCTIONS
THE NIGHT PRIOR TO COOKING:
1) TRIM BRISKET
2) SEASON IT: LATHER WITH OLIVE OIL, THEN SEASON LIBERALLY WITH COURSE SEA SALT AND BLACK PEPPER (I LIKE TO GENTLY PAT THE SEASONING ONTO THE MEAT TO ENSURE IT STICKS)
3) REFRIGERATE OVERNIGHT
THE MORNING OF:
4) TAKE BRISKET OUT OF THE REFRIGERATOR BEFORE PREHEATING SMOKER TO 165F
5) ONCE SMOKER IS PREHEATED, PUT MEAT DIRECTLY ON GRATE (FAT SIDE DOWN) UNTIL INTERNAL TEMP REACHES 150F (8-9 HRS)
6) REMOVE BRISKET FROM SMOKER TO WRAP IN PEACH BUTCHER PAPER OR ALUMINUM FOIL. INCREASE SMOKER TEMP TO 225F
7) RETURN BRISKET TO SMOKER (FAT SIDE UP) AND START PROBING FOR TEMP AROUND 190F (4-5 HRS)
8) TYPICALLY, THE BRISKET WILL BE READY BETWEEN 195-203F. IT IS READY WHEN IT FEELS LIKE BUTTER WHEN PROBING
TIPS & TRICKS
– I USE A CAMPCHEF FOR BRISKET BECAUSE IT IS EASY TO REGULATE GRILL THE TEMP. TRAEGER HICKORY PELLETS ARE GREAT FOR BEEF LIKE BRISKET. IF YOU USE CHARCOAL YOU WILL NEED TO ADD WOOD CHUNKS. YOU CAN SOAK THE WOOD CHUNKS IN WATER PRIOR TO SMOKING IN ORDER TO ACHIEVE AN EFFICIENT SMOKE AND USE LESS WOOD.
– NO ONE BRISKET IS THE SAME AS ANOTHER. THEY ALL COOK DIFFERENTLY. IT’S HARD TO SAY AN EXACT TEMPERATURE THAT YOUR BRISKET WILL BE “DONE”. KEEP TABS ON YOUR BRISKET’S TEMP ALONG THE WAY AND YOU’LL GET A FEEL FOR THE COOKING PROCESS. AS I SAID IN THE INSTRUCTIONS, START PROBING FOR TEMP AROUND 190F AND WHEN IT FEELS LIKE BUTTER, PULL IT. IT WILL BE READY SOMEWHERE BETWEEN 195-203F.
– WHEN PROBING FOR TEMP, ENSURE YOU ARE PROBING CORRECTLY. YOU SHOULD BE PROBING IN THE THICKEST PART OF THE FLAT. IF YOU PROBE IN THE POINT OF THE BRISKET WHERE THERE IS A MUCH HIGHER FAT CONTENT, YOU ARE GOING TO GET A COMPLETELY DIFFERENT READING. PROBING A FEW DIFFERENT SPOTS IN THE THICKEST PART OF THE FLAT WILL GIVE YOU AN EVEN MORE ACCURATE REPRESENTATION OF THE DONENESS OF THE BRISKET.
– BRISKET CAN BE A VERY STUBBORN PIECE OF MEAT TO SMOKE. OFTEN TIMES, IT WILL STALL IN THE 140-160 RANGE. BE AWARE THAT THIS CAN HAPPEN AND YOUR BRISKET MAY STAY AT NEARLY THE SAME TEMP (OR EVEN DROP A FEW DEGREES) WHEN IT STALLS. DO NOT PANIC, THIS IS FAR FROM ABNORMAL. JUST STAY THE COURSE AND WAIT IT OUT.
– WHILE BRISKET IS WRAPPED (ESPECIALLY IN ALUMINUM FOIL), DO NOT SLIDE IT ACROSS THE GRILL GRATE. FOIL IS PRONE TO TEARING ON HARDENED MEAT PARTICLES AND IT WILL LEAK ALL OF YOUR PRECIOUS JUICE OUT INTO THE GRILL
– PEACH BUTCHER PAPER IS A GREAT ALTERNATIVE TO ALUMINUM FOIL. WHILE THE PURPOSE OF EACH IS TO RETAIN MOISTURE FOR THE MEAT, THE BUTCHER PAPER IS MORE BREATHABLE WHICH ALLEVIATES THE POSSIBILITY OF OVERCOOKING (OR JUST COOKING TOO FAST). ALUMINUM FOIL DOES A GREAT JOB OF RETAINING MOISTURE, HOWEVER, IT DOESN’T ALLOW MUCH HEAT TO ESCAPE WHICH CAN COOK THE MEAT FASTER THAN INTENDED
Reverse Sear NY Strip Steak
PREP TIME
5 MINUTES
COOK TIME
30 MINUTES
SERVES
1-2 PEOPLE
DIFFICULTY
⭐Rating: 1 out of 5.
THE CLASSIC NY STRIP. A CUT OF MEAT THAT HAS BECOME A STAPLE FOR STEAKHOUSES ACROSS THE WORLD. THIS RICHLY FLAVORED CUT KNOWN FOR ITS ROBUST FLAVOR MAKES ITS WAY INTO KITCHENS OF ALL TYPES.
INGREDIENTS
14-16 OZ NY STRIP
COURSE SEA SALT
CRUSHED BLACK PEPPER
BUTTER
ROSEMARY
GARLIC CLOVES
OTHER NECESSITIES
MEAT THERMOMETER (PREFERABLY A DIGITAL INSTANT READ MEAT THERMOMETER)
DETAILED INSTRUCTIONS
1) SALT AND PEPPER MEAT TO TASTE 1-2 HOURS PRIOR TO COOKING
2) PREHEAT Smoker TO 225F
3) PREP YOUR INGREDIENTS FOR THE REVERSE SEAR PROCESS – 2TBSP OF BUTTER, 2 SPRIGS OF ROSEMARY AND 3-4 GARLIC CLOVES
4) PUT STEAK ON UNTIL INTERNAL TEMP REACHES 118F
5) REMOVE MEAT AND TRANSFER TO HOT CAST IRON SKILLET – THE CAST IRON SHOULD BE HOT AND READY WITH 2TBSP OF MELTED BUTTER. THE GARLIC CLOVES SHOULD GO ON SHORTLY BEFORE THE STEAK
6) SEAR EACH SIDE OF THE STEAK ~1 MINUTE – ADD THE SPRIGS OF ROSEMARY WITH THE MEAT – REMOVE THE STEAK ONCE INTERNAL TEMP REACHES 125F (FOR MEDIUM RARE)
7) LET MEAT REST FOR 10 MINUTES PRIOR TO SERVING
TIPS & TRICKS
– FOR BEEF, I LIKE USING TREAGER HICKORY WOOD PELLETS
– MEAT CONTINUES TO COOK AFTER YOU TAKE IT OFF THE SKILLET/GRILL. THIS IS WHY YOU SHOULD REMOVE THE MEAT PRIOR TO REACHING THE DESIRED TEMPERATURE TO ENSURE THE MEAT ISN’T OVERCOOKED
– IF YOU DON’T HAVE A TRAEGER GRILL YOU CAN USE AN OVEN TO COOK THE MEAT PRIOR TO REVERSE SEARING. I RECOMMEND PUTTING THE MEAT DIRECTLY ON THE OVEN RACK WITH A BAKING SHEET UNDERNEATH TO CATCH THE DRIPPINGS
– IF YOU PREFER A DIFFERENT PRESENTATION, YOU CAN SLICE THE STEAK AND SPRINKLE COARSE SEA SALT OVER THE EXPOSED RED MEAT
ST Louis Or Baby Back Ribs
PREP TIME
30 MINUTES
COOK TIME
6 HOURS
SERVES
6-8
DIFFICULTY
⭐Rating: 1 out of 5.
YOU’LL LOOK LIKE A REAL PITMASTER USING THIS RECIPE! THE 3-2-1 METHOD IS TRIED AND TRUE, DELIVERING TENDER, JUICY RIBS TIME AFTER TIME. TRUST ME, YOU’RE GOING TO LOVE THIS ONE.
INGREDIENTS
3 RACKS OF BABY BACK RIBS
YELLOW MUSTARD
RUB OF CHOICE
BROWN SUGAR
APPLE JUICE
OTHER NECESSITIES
HEAVY DUTY ALUMINUM FOIL OR PEACH BUTCHER PAPER
DETAILED INSTRUCTIONS
THE NIGHT BEFORE:
1) REMOVE THE MEMBRANE
2) LATHER THE ENTIRE RACK WITH MUSTARD
3) SEASON ALL SIDES LIBERALLY WITH RUB OF CHOICE AND RUB THOROUGHLY (IF SWEETER TASTE IS DESIRED, YOU MAY APPLY BROWN SUGAR)
4) PUT RIBS IN REFRIGERATOR OVERNIGHT
THE DAY OF:
5) TAKE RIBS OUT 30 MIN – 1 HR PRIOR TO COOKING
*THERE ARE A LOT OF ARGUMENTS ABOUT WHETHER OR NOT THIS IS BENEFICIAL, BUT I PERSONALLY PREFER TO LET THE MEAT REST AT ROOM TEMPERATURE PRIOR TO GRILLING
6) PREHEAT SMOKER TO 170F
7) ONCE SMOKER IS PREHEATED, PUT RIBS DIRECTLY ON GRATE (BONE SIDE DOWN) FOR 3 HRS
8) REMOVE FROM SMOKER AND INCREASE TEMP TO 225F
9) WRAP EACH RACK WITH PEACH BUTCHER PAPER OR ALUMINUM FOIL. BEFORE SEALING EACH RACK UP, POUR 1/3C OF APPLE JUICE INSIDE THE WRAP (MORE JUICE WILL MAKE THE MEAT MORE LIKELY TO FALL OF THE BONE). THEN COMPLETELY SEAL UP EACH RACK OF RIBS ENSURING THE WRAP HAS NO PUNCTURES.
10) RETURN RIBS TO SMOKER (BONE SIDE DOWN) FOR 2 HRSAT 225F
11) REMOVE RIBS FROM SMOKER AND CAREFULLY REMOVE RIBS FROM WRAP
12) HERE’S WHERE YOU HAVE OPTIONS:
– IF WET RIBS ARE DESIRED, BRUSH WITH BBQ SAUCE
– IF SWEETER RIBS ARE DESIRED, I LIKE TO USE A MIXTURE OF WARMED HONEY AND BROWN SUGAR TO BASTE THE RIBS WITH
13) SMOKE (BONE SIDE DOWN) FOR AN ADDITIONAL 30 – 60 MINUTES. HOW DONE YOU LIKE YOUR RIBS COMES DOWN TO PERSONAL PREFERENCE, BUT I LIKE MINE TO FINISH AROUND 170F. ADJUST THE TIME ACCORDINGLY IF YOU WOULD LIKE THEM MORE OR LESS DONE
*GRILLING TIME WILL VARY DEPENDING ON HOW THEY WERE WRAPPED (BUTCHER PAPER OR FOIL) AND HOW DONE YOU PREFER YOUR RIBS
TIPS & TRICKS
– I LIKE TO USE A MIXTURE OF TRAEGER HICKORY & APPLE WOOD PELLETS WHEN SMOKING PORK WITH MY CAMPCHEF
– ALUMINUM FOIL IS PRONE TO TEARING. DO NOT SCOOT OR SLIDE THE RIBS ACROSS THE GRATE WHILE THEY ARE WRAPPED OR YOU MAY LOSE ALL OF YOUR PRECIOUS JUICE
– IF YOU DON’T HAVE ENOUGH SPACE ON YOUR SMOKER FOR EACH RACK OF RIBS TO SIT EVENLY, ROTATE THE RACKS THROUGHOUT THE COOKING PROCESS TO ENSURE EACH RACK COOKS EVENLY
– IF YOU’D LIKE TO TRY SOMETHING DIFFERENT ON ONE OR TWO OF THE RACKS, TRY POURING BEER IN THE WRAP IN LIEU OF APPLE JUICE. I LIKE USING DARKER BEER, BUT ANY BEER WILL WORK
Pork Tenderloin
PREP TIME
30 MINUTES
COOK TIME
2.5 HOURS
SERVES
4-5 PEOPLE
DIFFICULTY
⭐Rating: 1 out of 5.
PORK TENDERLOIN AT ITS FINEST! IF YOU’RE LOOKING FOR A QUICK AND EASY AFTERNOON GRILL SESSION TO FEED A SMALL CROWD, THIS IS THE TICKET. PLUS, WHO DOESN’T LOVE GOOD FOOD WRAPPED IN BACON?
INGREDIENTS
7-9 LB PORK TENDERLOIN
8 LB THICK SLICED BACON
YELLOW MUSTARD
RUB OF CHOICE
OTHER NECESSITIES
TOOTHPICKS
MEAT THERMOMETER (PREFERABLY A DIGITAL INSTANT READ THERMOMETER)
DETAILED INSTRUCTIONS
THE NIGHT PRIOR TO COOKING:
1) TRIM TENDERLOIN OF EXCESS FAT
2) LATHER THE ENTIRE TENDERLOIN IN YELLOW MUSTARD
3) APPLY RUB OF CHOICE (LIBERALLY)
4) WRAP THE ENTIRE TENDERLOIN WITH THE THICK SLICED BACON – SLIGHTLY OVERLAPPING THE ENDS TO MAKE A CONTIGUOUS LAYER. PIN THE ENDS OF EACH BACON STRIP WITH A TOOTHPICK
5) REFRIGERATE OVERNIGHT
THE DAY OF:
6) ONE HOUR PRIOR TO SMOKING THE TENDERLOIN, REMOVE THE MEAT FROM THE FRIDGE TO SIT AT ROOM TEMPERATURE
7) PREHEAT SMOKER TO 270F
8) SET MEAT DIRECTLY ON GRATE AND SMOKE UNTIL INTERNAL TEMP REACHES 135F (AROUND 1 HR 45 MIN)
9) REDUCE SMOKER TEMP TO 240F AND BASTE TENDERLOIN WITH MIXTURE OF CHOICE (I LIKE A MIXTURE OF WARMED HONEY & BROWN SUGAR). REMOVE TENDERLOIN ONCE INTERNAL TEMP REACHES 150F
10) LET TENDERLOIN REST FOR 15 MINUTES PRIOR TO SERVING
TIPS & TRICKS
1) I LIKE TO USE A MIXTURE OF TRAEGER HICKORY & APPLE WOOD PELLETS WHEN SMOKING PORK
2) IF YOU PREFER SAVORY TO SWEET, BASTE THE TENDERLOIN WITH A MIXTURE OF YOUR RUB OF CHOICE, A SMALL AMOUNT OF GARLIC SALT AND ENOUGH WATER TO MAKE A SOFT PASTE
Pork Butt
PREP TIME
20 MINUTES
COOK TIME
12-13 HOURS
SERVES
8-10 PEOPLE
DIFFICULTY
⭐⭐Rating: 1.5 out of 5.
ONE OF THE MOST VERSATILE MEATS THERE IS. IF YOU LIKE FOOD VARIETY YOU WILL LOVEPORK BUTT! YOU CAN USE IT FOR SO MANY DIFFERENT DISHES. PLUS, IF YOU CAN’T EAT IT ALL AT ONCE, FREEZE IT FOR LATER! DON’T SLEEP ON THIS RECIPE. YOU’LL BE HOOKED AFTER THE FIRST TIME.
INGREDIENTS
8-10 LB PORK BUTT
YELLOW MUSTARD
RUB OF CHOICE
APPLE JUICE/CIDER
BOURBON
OTHER NECESSITIES
MEAT THERMOMETER (PREFERABLY A DIGITAL INSTANT READ THERMOMETER)
FOIL PAN
SPRAY BOTTLE
DETAILED INSTRUCTIONS
THE NIGHT PRIOR TO COOKING:
1) TRIM PORK BUTT OF EXCESS FAT ON MEAT SIDE (IF NECESSARY)
2) TURN MEAT OVER AND SCORE THE FAT CAP DIAGONALLY IN BOTH DIRECTIONS (ROUGHLY 1/2″ DEEP) UNTIL YOU REACH THE MEAT BENEATH THE FAT CAP
3) LATHER THE ENTIRE PORK BUTT IN YELLOW MUSTARD
4) LIBERALLY APPLY YOUR RUB OF CHOICE ENSURING YOU GET THE RUB IN ALL THE VALLEYS OF YOUR CUTS ON THE FAT CAP
5) REFRIGERATE OVERNIGHT
THE DAY OF:
6) BEFORE PREHEATING SMOKER, REMOVE THE MEAT FROM THE FRIDGE TO SIT AT ROOM TEMPERATURE
7) PREHEAT SMOKER TO 225F (USE SUPER SMOKE MODE IF YOU HAVE A CAPABLE TRAEGER GRILL)
8) WITH PORK BUTT FAT SIDE UP IN A FOIL PAN, PUT MEAT IN SMOKER FOR 4 HOURS. AFTER THE FIRST 2 HOURS OF SMOKING, START SPRITZING WITH APPLE JUICE OR CIDER HOURLY
9) AFTER 4 HOURS, INCREASE SMOKER TEMP TO 250F. LEAVE PORK BUTT ON SMOKER UNTIL INTERNAL TEMP REACHES 165-170F
10) REMOVE THE PORK BUTT FROM THE SMOKER AND INCREASE SMOKER TEMP TO 260F. DRAIN THE DRIPPINGS COLLECTED IN THE FOIL PAN INTO A FAT SEPARATOR. ROTATE THE PORK BUTT MEAT SIDE UP AND POUR BOURBON OVER THE TOP OF IT (APPROXIMATELY 3/4C). SPRINKLE MORE RUB OVER THE MOIST MEAT THAT HAS BEEN SITTING IN THE DRIPPINGS
11) RETURN PORK BUTT TO SMOKER AT 260F UNTIL INTERNAL TEMP REACHES 203F (CONTINUING TO SPRITZ WITH APPLE JUICE/CIDER EVERY HOUR). INCREASE SMOKER TEMP IF FASTER COOKING TIME IS DESIRED
12) REMOVE PORK BUTT FROM SMOKER AT INTERNAL TEMP OF 203-205F AND LET IT SIT AT ROOM TEMPERATURE FOR 30 MINUTES PRIOR TO PULLING THE MEAT. DISCARD THE FAT CAP BEFORE PULLING THE MEAT
*the bone should pull out easily if the meat is cooked to the proper temp