Mesquite Smoked Beef Brisket, my first brisket on the grill! My first real attempt on a low and slow smoked meat recipe. A couple of months ago for Easter, we smoked a country ham and we were very happy with the results. But that only took half the time compared to this brisket. Last year when I purchased my charcoal grill, the goal was to eventually smoke some meats and my new addiction, “Smoked Salsa”! You can find the recipe here on the site! So, this is my first, but hopefully not my last, entry on this subject. I am looking forward to a summer filled with delicious grilled and smoked recipes. My husband Richard and I are having the most fun learning together and sharing the experience. The whole time I was smoking the brisket, all I could think of was tacos for brunch the next day…aaaaahhhh!!
9 to 10 pound beef brisket, I cut in half because it was easier for me to manage
*trim off some of the fat, but not all
Coarse ground pepper
You will also need
Mesquite wood chunks
Disposable foil pan for water
Instant read thermometer
1. In a bowl, combine 4 tablespoon kosher salt, 4 tablespoons pepper, 4 tablespoons mustard, 4 tablespoons smoked paprika and 2 tablespoons jalapeño powder.I wanted to keep the dry rub simple this time, but may add garlic, onion and brown sugar next time. Rub generously all over brisket pieces. Wrap tightly in plastic wrap and chill overnight.
2. When ready, let brisket come to room temperature before cooking. Soak 4 to 6 wood chunks in water while you prep your grill. I have a charcoal grill and this is what I did: Using a chimney fire starter and some crumbled newspaper, light the lump charcoal and transfer to one side of the grill. When good and hot, add several wood chunks that have been soaked in water.
3. On the other side, add the disposable pan filled 3/4 of the way with water. Add the grate back on over the pan with water. Once it begins to smoke, add the brisket, close lid and open bottom vents. You want to maintain a temperature between 225 to 235 degrees during the cooking period. Add more lump charcoal and wood chunks as needed.
4. I rotated the brisket a couple of times during smoking time to make sure it cooked more evenly. Now depending on how well done you like it, I got several opinions from my grilling buddies on when the brisket should be wrapped in foil. My friend David like sto wrap it once the internal temperature reaches 150 degrees and cook it until internal temperature reaches 170 degrees. But my friend Lynn suggested I wrap it when the internal temperature reaches 175 degrees and cook it until it reaches 195 degrees. I did not know about the foil wrapping when I smoked this brisket, so I cooked it until it reached an internal temperature of 190 degrees F. Let it rest for a good 40 minutes or so before I tried slicing it. I will definitely try the foil wrapping next time, because it’s supposed to keep the brisket moist.
Cherry Smoked Pork Tenderloin. And the smoking and grilling continues! Richard and I have decided that on the nice weekends this summer we are going to grill or smoke several different foods so we can enjoy them through out the week and also store some in the freezer for later. So far, it has been working out really well. I find myself cooking less during the week. I just add a quick side and lunch or dinner is ready in a flash! For this recipe, I tried my cherry wood chips and I liked that it was a bit more mild than some of the others I have tried. I prepared a quick coleslaw and made some sliders with some whole wheat slider buns I had purchased. Richard asked for this meals several times on this week. Did I mention that I am getting addicted to this grilling and smoking idea?? Taking full advantage of the nice weather while we can!
For Ancho/Coffee Rub
1 teaspoon chile ancho powder
1 teaspoon instant coffee or espresso
* if you prefer to leave the coffee out, that’s ok too
1 teaspoon kosher salt or season salt
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon cayenne pepper or chipotle powder
1 to 1 1/2 pounds pork tenderloin
1/4 cup spicy ancho/coffee dry rub
Oil for brushing on grates
2 cups cherry wood chips, soaked in water and place in a foil pouch or small disposable foil pan
1. Mix all your spices and coffe for dry rub. Rub generously all over tenderloin. Wrap in plastic and chill for at least 3 hours or overnight. Remove tenderloin from refrigerator 30 to 40 minutes before smoking.
2. Prepare the charcoal grill for indirect cooking. After lighting coals in large chimney starter and they are covered with ash, transfer then to the bottom of one side of grill. Place wood chip foil pack on coals. Open bottom vent halfway, place cooking grate in place on cool side of the grill, and close lid for 5 minutes. Desired temperature is 225 degrees F.
3. Clean grates and brush with oil. Place the tenderloin on indirect heat or cool side. Close the lid and open top vent, on cool side, halfway. Since I am new at smoking/grilling, I turned and rotated the pork every 30 minutes.You are looking for an internal temperature of at least 150 to 155 degrees F. My grill temperature was running slightly higher for most of the cooking time and the tenderloin reached 153 degrees internally in 90 minutes. So I suggest checking the internal temperature after 90 minutes. Remove the pork from grill, wrap in foil paper and let sit for 15 minutes before slicing. Yields 4 servings.
Quick and Zesty Coleslaw
4 cups green cabbage, shredded
1 red fresno or cherry pepper, finely diced
1/3 cup green bell pepper, diced
1/3 cup sweet onion, sliced thin
3 tablespoons light mayonaisse
2 tablespoons apple cider vinegar
1/4 teaspoon celery seed
1/4 teaspoon pepper
Pinch of sugar
Salt to taste
Combine all of the ingredients. Stir well to combine, taste for salt. Cover and chill until ready to serve. Yields 4 servings.
* Pick up a pack of slider buns, dress with hot banana peppers and sweet n spicy pickles!
For Chipotle Mustard Barbecue Sauce
1 tablespoon butter
1/4 cup shallots
1 clove garlic, minced
1 to 2 chipotle in adobo, minced
1/4 cup Dijon or yellow mustard
1/4 cup brown sugar
1/4 cup apple cider vinegar
Salt and pepper to taste
You will also need
2 chuck eye steaks, about 1 1/2 pounds all together
Kosher salt and fresh cracked pepper or your favorite dry rub
Oil for brushing grates
1. Season the chuck eye steaks on both sides with salt and pepper or with your favorite dry rub. Set out at room temperature.
2. Heat 1 tablespoon of butter to medium heat in saucepan. Add shallots and garlic, cook for 3 to 5 minutes. Add all of the remaining ingredients for mustard sauce. Stir well to combine, reduce heat and continue cooking for 15 minutes or until thick. Taste for salt and remove from heat.
3. Prepare your outdoor grill for direct heat on high. Brush the grates with oil and add chuck eye steaks. Grill for 3 to 5 minutes per side. Quickly brush both sides with mustard barbeque sauce and just leave on the grill for another minute. Remove from grill, tent loosely and let sit for 5 to 7 minutes before slicing against the grain. Serve with extra mustard barbeque sauce.Yields 4 servings.
Smoked Pork Spare Ribs July 7, 2014
2 tablespoons chile ancho powder
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons cumin
2 tablespoons dry mustard
2 tablespoons smoked paprika
2 tablespoons lemon pepper
2 tablespoons vinegar powder
1 tablespoon annatto powder
1 tablespoon jalapeño powder
1/2 tablespoon chinese five spice
4 tablespoons kosher salt or to taste
*This rub will cover three racks of spare ribs (about 13 pounds)
You will also need
1 rack pork spare ribs, about 4 pounds
Cherry or apple wood chunks that have been soaked in water for at least 1 hour
Barbeque sauce for basting at the end, about 3 cups
1. Mix all of the spices for the dry rub. Generously season and rub onto both sides of ribs. I cut mine in half so they were easier for me to handle. Wrap in plastic and chill overnight.
2. I could only cook one rack of ribs at a time on my grill. Prepare your grill for indirect grilling. Once charcoals are hot, add in a couple of wood chunks. You want to sustain a temperature of 220 to 250 degrees F.
3. Lay the seasoned ribs onto grates on the cool side(indirect heat). Adjust the bottom and top vents, close lid and smoke for 4 hours. The only reason for opening the lid is If you are using a charcoal grill and you need to add more charcoal or wood.
4. When the 4 hours is up, baste the ribs with your favorite barbeque sauce and move to direct heat for just a few minutes per side. Remove from heat, tent loosely, and let rest for 15 minutes before slicing and serving. 1 racks yields 4 servings.
Smoked Pulled Pork September 6, 2014. This was worth the all day affair! Enjoying pulled pork out of my freezer now! A farewell to summer.
10 pound pork butt/shoulder, bone in
3/4 to 1 cup homemade or store bought dry rub seasoning
1 cup apple juice
Wood chunks of your choice for smoking (I used applewood)
Disposable roasting pan
Heavy duty foil paper
1. Rub the pork generously with dry rub seasoning until evenly coated. Cover tightly with plastic wrap and marinate in refrigerator for 24 hours.
2. Remove the pork from refrigerator 40 minutes to 1 hour before cooking. Unwrap, transfer to disposable pan, fat side up, and set aside.
3. Prepare your grill for indirect cooking. You are looking for a temperature of between 225 to 250 degrees. If using wood chunks, nest a couple large pieces near the hot coals. Close lid for 5 minutes.
4. Place the pork in pan, fat side up, on cool side of the grill, close lid and cook for 6 hours. Rotate the pan and spray with apple juice every hour for the first 3 to 4 hours. Watch the temperature and add more charcoal or wood chunks as needed.
5. After the 6th hour, cover the pan tightly with heavy foil paper. Continue cooking for 6 hours or until internal temperature reads 200 degrees F. for pulled pork. Let rest for 1 to 2 hours before pulling or chopping for sandwiches. Yields 8 pounds of pulled pork.
* I had to pull mine off the grill after the 9th hour because it was too dark outside. I finished the last 3 hours in a 250 degree oven on the bottom rack.