All-Purpose Red Rub
Equipment
- Medium size bowl
- Seasoning Shaker
Ingredients
- 1/2 Cup Paprika
- 1/2 Cup Kosher Salt
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Granulated Garlic
- 6 Tbs Granulated Onion
- 1/4 Cup Chili Powder
- 1 Tbs Black Pepper
- 1 Tsp Ground Cumin
- 1/2 Tsp Cayenne Pepper
Instructions
- Mix all ingredients in a bowl and place in plastic container until ready to use.
BBQ Brisket
Central Texas Style Brisket
Equipment
- BBQ Smoker
- Pink Butcher Papaer
- Large Cooler
- Instant Read Thermometer
Ingredients
- 1 Whole Brisket preferably Prime meat quality.
- 1/4 cup Coarse Salt
- 1/4 cup Coarse Pepper aka chef grind
- 1/4 cup Coarse Ground Garlic
- 1/4 cup Yellow Mustard
- 1 jar Smooth Peanut Butter
Instructions
- pre-heat your smoker to 225 degrees
- Combine Salt, Pepper and Garlic into a bowl or seasoning shaker
- Unpack Whole Brisket and pat dry with paper towels
- Trim HARD fat from the deckle of the Brisket
- Rub thin layer of mustard onto surface of brisket
- Generously cover the Brisket in seasoning mix
- Place Brisket on inside the cook chamber of your smoker on a rack. Depending on the type of smoker you may need to place a heat diffuser underneath your brisket. This could be as simple as placing a wire rack inside of a foil pan and placing your brisket on top of the wire rack. This would prevent your smokers hotspot from over cooking your brisket.
- Using instant read thermometer periodically check the temperature of the thickest part of the Brisket. When temperature has stalled at 165 degrees for NO LESS than 10 minutes wrap the whole brisket in pink butcher paper and place back inside smoker.
- PRO TIP! Clean your thermometer needle and open up the peanut butter jar. Stab the peanut butter several times with needle, The purpose of this is to teach you what a properly cooked brisket feels like.
- After your brisket has been cooking inside the pink butcher paper (within your smoker) take your thermometer probe and poke the Brisket through the paper and what you are feeling for is the probe penetrating the Brisket just like you felt with the peanut butter. If there is resistance when stabbing then just put the pink butcher package back on the smoker and check again in an hour or so
- After the Brisket passes the peanut butter test and is "done" immedately place the pink butcher paper package into a cooler and let the brisket sit there for a few hours (at least 1 hour) until ready to serve
- When slicing the Brisket it is IMPORTANT to slice against the grain of the meat.
Smoked Whole Chicken
Whole Smoked Chicken recipe detailing the process from cresting a chicken brine to cooking an amazing chicken on your smoker.
Equipment
- Brining Bucket
- De-boning Scissors (If you want to spatchcock)
- Instant Read Thermometer
- BBQ Smoker
- 4 Quart Pot
Ingredients
- 1 Whole Chicken
- 1/4 Cup All-Purpose Red Rub
- 1 Cup Sugar
- 1 Cup Salt
- 1 Gallon Water
- 2 Cup Water
Instructions
- Place 1 Cup of Sugar, 1 Cup Salt and 2 Cups of Water into 4 quart pot. And simmer on medium high heat stirring occasionally until the sugar and salt have dissolved.
- Fill brining bucket with some ice and pour hot sugar and salt water over ice. Then add 1 gallon of water while stirring the brine solution.
- Remove chicken from packaging and pat dry.
- IF YOU CHOOSE TO SPATCHCOCK YOUR CHICKEN NOW IS THE TIME TO DO SO.
- Place chicken in brining solution. Then place bucket in fridge overnight
- A few hours before your cook pre-heat your smoker to 275 degrees.
- Remove Chicken from brine, pat dry and let sit to dry out while smoker is heating up.
- Generously sprinkle Red Rub (SEE All-Purpose Red Rub Recipe) on both sides of chicken
- Place chicken on smoker until internal temperature reaches 165 degrees.
- Slice the BBQ Chicken and ENJOY!