ENGLISH
43
RECIPES
CLASSIC BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section, as it is
lean, compact, and creates nice slices when carved.
Ingredients:
1
Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle
Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle
Chili Sauce
1 pack
Dry Onion Soup Mix
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station. Large
enough to encase the brisket. Using a sharp knife, cut a single cut on
the underside of the brisket against the grain. This will aid in slicing
the finished brisket, against the grain which results in a tender, melt-
in-your-mouth cut. The underside is the non-fat cap side. Slather on
a generous amount of prepared mustard. Rub lightly onto the entire
area. Sprinkle a generous amount of seasoning onto the mustard,
then again light rub into the meat. Flip the brisket over and repeat
the process. Wrap the prepared brisket in the plastic wrap and
refrigerate 2 to 4 hours, or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup mix,
beef broth, and black pepper. Set aside.
3. Preheat grill, then reduce to SMOKE or low temperature.
4. Place the brisket, fat side up, in the center of the grill. Close the grill
lid. Slow cook until tender, about 10 to 12 hours.
5. Baste the brisket with the basting mixture every half hour for the
first 3 hours.
6. Continue the slow cooking process until the internal temperature
reaches 60-66
°
C / 140-150°F. Remove from grill.
Turn grill up to
176°C / 350°F.
7. Place the brisket into a pouch of double-layered aluminum foil. Pour
50 ml / ¼ cup of basting mixture over the brisket in the pouch. Close
the pouch shut.
8. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
9. Open the pouch, and use a meat thermometer; internal temperature
should reach 91°C / 195°F. The brisket should be firm but be able to
pull the meat apart with your fingers.
10. Transfer the meat to a cutting board, and let it rest for 10 minutes.
Thinly slice across the grain to serve.
BBQ RIBS
Makes 4 - 6 Servings
Ingredients:
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp
Oil
5 ml / 1 tsp
Salt
5 ml / 1 tsp
Pepper
2 whole
Onions (chopped)
30 ml / 2 tbsp
Vinegar
30 ml / 2 tbsp
Worcestershire sauce
125 ml / ½ c.
Apple Juice or Soda
5 ml / 1 tsp
Paprika
5 ml / 1 tsp
Chili Powder
Suggested Wood Pellet Flavor: Hickory / Competition / Apple
Instructions:
1. Preheat grill, then reduce to SMOKE or low (82-107°C / 180-
225°F).
2. Prepare ribs by peeling off the tough layer of skin on the back side.
Season the ribs with salt and pepper, to taste.
3. Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let
sauce boil for five minutes to thicken.
5. Remove from grill.
Turn grill up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil. Pour
50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch
shut.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the rib ends and be
very tender.
Turn grill up to HIGH (260°C / 500°F).
Place ribs back
on the grill and baste with sauce on both sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove from
grill and serve.
Variation: MEMPHIS-DRY METHOD
Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and season
with a dry seasoning or rub. Sear the ribs, remove from grill and serve.
