Don’t know anything about grilling or smoking? You tried and all your efforts went up in smoke? Are you getting smoke signals that this may not be for you? Or, are you just interested in becoming a better cook in the backyard. Then this class is for you!!!
We’ll discuss all the basics of smoking, charcoal and gas grilling right down to the most common types of grills along with the pros and cons of each. How to smoke with gas and charcoal. Various cuts of meat, how to select and where to buy them. Understanding of proper food handling. Brining vs. Injecting? The method of layering of seasoning. Understanding the different grading of meats. Techniques for grilling large cuts of meat.
We’ll discuss the most common meats for smoking and grilling and more…………
It’s your class, ask all the questions you want!!!! The perfect primer for the prospective gas, charcoal and smoking enthusiast and for the backyard Pro. Looking forward to a fun morning!!
9:00 AM to 12:00 PM
Price $ 59.99/pp
Indirect cooking or offset smoking such as on our PR, TS, SQ units, Kamado Grills and Gas Grills (click here for smoking on a gas grill)
- 1 whole brisket (point and flat) 10 to 15 lbs.
- Butcher Prime Injection
- Vegetable oil
- Seasonings Listed Below
- Parkay Margarine (Sqeezable)
Cooking temperature 250 to 275.
Approximate cooking time 8 to 10 hours.
- If you can do the following the night before the better:
- Remove the “fat cap” leaving virtually no fat on the brisket.
- At the thinnest edge of the flat cut a small chunk off cutting across the grain this way you know which angle to cut when the brisket is done.
- Mix Butcher Prime Injection in accordance with the label and inject fat cap side about every square inch ( in a grid pattern) going into the meat ¾ of the thickness and inject on the way out (mix the injection 24 hours ahead if possible for better results and keep agitated when injecting).
- Rub vegetable oil on the entire brisket. This helps to “glue” your rub to the meat.
- Rub the meat with your favorite rub. We like to layer our seasonings on brisket and enjoy a 1st layer of Obie Cue’s Double Garlic Pepper topped with Smoking Guns Hot and Meat Church Holy Cow. Another option is Obie Cue’s Double Garlic Pepper topped with Lotta Bull’s Red Dirt.
- Wrap the brisket in loosely in foil or in a foil pan and place back in the fridge fat cap up.
- Light a charcoal fire and stabilize the temperature at 225 to 250 (this lower temp allows for the heat that will be generated when you put the on).
- Add a few chunks of hickory or blend of pecan and cherry to the charcoal (no soft woods!)
- Take the brisket out of the fridge or the cooler and place on the smoker or grill COLD (see our article on smoking).
- Place the brisket with the fat cap up.
- Place a digital thermometer probe in the thickest part of the flat (it is wise to also measure the cooking grate temp for greater accuracy).
- Close the lid and leave it closed.
- Smoking of the brisket will take place in the very early stages of the cooking process (1 ½ to 2 hours).
- When the brisket reaches an internal temp of 160 degrees take it off and place it on two layers of tin foil.
- Squirt liquid Parkay Margarine on top of the brisket.
- Wrap the brisket up in the two layers of tin foil and put back in the cooker.
- Place the probe back into the meat.
- Note-Don’t freak out if the cook time stalls at around 160 degrees. This is normal.
- Bring the meat temp up to 195.
- Take the temp probe and push it in sideways into the meat in a few places. If it’s done, you should feel very little resistance when pushing the probe.
- If not, continue cooking until tender until the probe passes through the brisket like going through butter. The brisket will be probably done somewhere around 198 to 210.
- Once done, remove the brisket from the smoker or grill and open the two layers of foil and allow the steam to escape for 5 minutes. Once done wrap the brisket in a 3rd piece of foil.
- Wrap the brisket up with beach towels and place in a cooler to rest for two hours if possible.
- Unfoil the meat being careful to retain the juices in the foil. Pour the juices in a bowl. Mix the juice and if needed extend with BBQ sauce such as Eat Barbecue’s The Next Best Thing or Smokey Mountain Smoker’s Original Sauce.
- Slice in the same direction as your cut off (meat across the grain) and if needed lightly sprinkle the slices with the juice mixture.
Next to pork ribs, pulled pork is one of the most popular BBQ dishes in the country.
Indirect cooking or offset smoking such as on our Meadow Creek PR, TS, SQ units, Kamado Grills and Gas Grills (click here for smoking on a gas grill)
- 1 Pork butt (also known as Boston butt) 7 to 9 lbs. bone in or out is OK.
- ¼ cup of Apple Juice
- ¼ cup Honey or Agave
- ¼ cup Brown sugar
- Butcher Pork Injection
- Vegetable Oil
- Obie Cue’s Double Garlic Pepper
- Smokin Guns Hot
- Meat Church Honey Hog
- Blues Hog original BBQ Sauce
Cooking temperature between 225 and 275.
Approximate cooking time 7 to 9 hrs.
If you can do the following the night before the better:
- Remove the “fat cap” leaving virtually no fat on the butt.
- Mix the Butcher Pork Injection according to the label and let it sit. Even overnight if possible.
- Inject through the fat cap side penetrating ¾ of the way into the butt and inject on the way out. Inject every inch to inch and a half in a grid pattern. Keep injection agitated.
- Rub vegetable oil on the entire butt. This helps to “glue” your rub to the meat.
- Layer the seasonings in the order above in a medium coat. Do not mix, layer one on top of the other.
- Wrap the butt in foil and place back in the fridge injected side up.
- Start a charcoal bed fire and stabilize temperature at 225 to 275.
- Add a few chunks of apple, pecan, peach or our favorite blend 60% pecan and 40% cherry to the charcoal. For a gas grill use pellets or chips of the same.
- Remove the butt from the fridge or cooler and place on the smoker or grill COLD (see our article on smoking).
- Place the butt in the cooker with the injected side up.
- Place a digital thermometer probe in the thickest part of the butt. It is always wise to also measure the grate temperature with a digital grate thermometer for better accuracy.
- Close the lid and leave it closed.
- Smoking of the butt will take place in the very early stages (first 1 ½ to 2 ours) of the cooking process.
- When the butt reaches 160 degrees take it off and place it on two layers of tin foil.
- Cup the foil around the butt and pour in the apple juice, sprinkle the brown sugar and the honey or agave on the top.
- Wrap the butts up in the two layers of tin foil and put back in the cooker.
- Place the probe back into the meat.
- Side Note-Don’t freak out if the cook time stalls at around 160. This is normal.
- When the butt reaches an internal temp of 190 you need to pay attention.
- Take the temp. probe and push it in sideways into the meat in a few places. If it’s done, the probe should feel like it’s being pushed through soft butter.
- If not, continue cooking for another 20 minutes and check again. Continue this probing until the meat is tender.
- Once done remove the butt from the cooker and wrap in a third layer of foil and put in a small cooler. Fill the open air space with crumbled up newspaper, beach towels etc.
- Let the butt sit in the cooler for a minimum of two hours, longer is better. This process allows the fluids that have gathered in the foil to return to the meat.
- Unfoil the meat being careful to retain the juices in the foil.
- Place the juices in a bowl.
- Now it’s your choice to pull the meat or chop it.
- If pulling, the best tool is a pair of bear claws used for lifting cooked turkeys. If chopping a mezzaluna works well.
- Shred or chop the meat, paying attention to remove any fat.
- After shredding, make a mixture of 1/3 pork juices (in the bowl), 2/3 Blues Hog BBQ Sauce.
- Lightly mix this in with your pulled pork to taste.
Serve on a potato roll along with our signature coleslaw recipe and you will be loved by all!!
Those that have cooked a brisket or a pork butt are very familiar with the stall. The stall occurs when cooking thick cuts of meat at low temps over a long period of time such as cooking on a smoker. An example would be you are traveling in your at 70 mph on US 95 for a few hours with no problems until you reach the outskirts to Washington DC and you come to an abrupt stop due to traffic. You are stuck in this traffic for 1 to 3 hours until you get through DC where again you are on your merry way.
The stall can be alarming to the first time cook because he may not understand the reasoning behind it. The stall will commonly occur at around 160 degrees and not move from this temp for 1 to 3 hours. One belief is that the stall is due to the breakdown of collagen (connective tissue) in the muscle into a gelatin state. This doesn’t add up since collagen only accounts for 2% to 5% of the weight of the meat. There just isn’t enough mass to cause a stall. The most credible reason is evaporation. Butts and briskets are 60%-70% water. The moisture deep in the meet is coming to the surface to evaporate and in doing so it has a cooling effect on the surfaces of the meat similar to us when we sweat. Not until the heat rate exceeds the evaporation rate you will move passed the stall.
One way to get around or decrease the stall is to use the “Texas Crutch”. Here’s how it works. When the internal temperature of the meat reaches 150 to 160 degrees wrap the meat tightly in two layers of heavy duty tin foil. This method reduces the stall by controlling the evaporative effect and allowing the heat rate to increase and help reduce the stall.
So next time you should not panic when you encounter the stall. You have two choices, either deal with it or use the Texas Crutch.