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RECIPES
DIFFICULTY: EASY
COOKING METHOD: SMOKING
SERVINGS: 8
PREP TIME: 10 MINUTES
COOK TIME: 480 MINUTES
PELLET FLAVOR:
•
HICKORY
•
OAK
•
MESQUITE
•
PECAN
DIFFICULTY: EASY
COOKING METHOD: SMOKING
SERVINGS: 4
PREP TIME: 10 MINUTES
COOK TIME: 315 MINUTES
PELLET FLAVOR:
•
COMPETITION BLEND
•
HICKORY
•
MESQUITE
LOUISIANA GRILLS
CLASSIC SMOKED BRISKET
A Classic Smoked Brisket recipe should be simple to follow and uses basic
ingredients. Why? Because, the meat should be the star of the show. With this
brisket recipe, there is no need to over-complicated the process and there will be so
much natural flavor, little more than a simple rub is needed for a great bark.
INGREDIENTS:
1 Beef Brisket, 12-15 lbs (5.4-6.8kg)
Louisiana Grills® Beef and Brisket Rub
INSTRUCTIONS:
•
Turn on your grill. Let the fire catch, then set your grill to 225°F (107°C). While the
grill is heating up, trim your brisket of excess fat by leaving about one quarter of
an inch of fat so the meat stays moist during the long cooking process.
•
Season with your favorite rub - whatever floats your boat! Place your brisket
on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until
the internal temperature reaches 190°F (87°C).
•
Remove the meat from the grill. Wrap in pink butcher paper, then wrap that in
a towel. Let it rest in a cooler for up to an hour so the juices can sit.
•
Slice against the grain and enjoy!
TIP: TO SPEED UP THE STALL (THE POINT DURING THE COOK WHERE THE
INTERNAL TEMPERATURE STALLS FOR A LONG PERIOD OF TIME BEFORE
RISING AGAIN) TRY WRAPPING YOUR BRISKET TIGHTLY IN ALUMINUM FOIL OR
PINK BUTCHER PAPER WITH A LITTLE BIT OF LIQUID INSIDE (BEEF STOCK IS
GOOD) AND THROW BACK ON THE GRILL UNTIL IT REACHES YOUR DESIRED
TEMPERATURE.
BASIC SMOKED RIBS
This Easy Smoked Ribs recipe takes little effort but delivers big, sweet pork flavors.
Using 2 racks of baby back ribs, the low and slow four and a half hour smoke renders
them juicy, smoky and delicious. The last 45 minutes of the cook is dedicated to
locking in those flavors and sealing them with a nice crust as the ribs cook inside foil
at temperatures of 350°F (176°C).
INGREDIENTS:
2 Racks, Baby Back Ribs
Louisiana Grills® Sweet Rib Rub
INSTRUCTIONS:
•
Turn on your grill. Let the fire catch, then set your grill to 225°F (107°C). While
the grill is heating up, Remove the membrane on the reverse side of the ribs
by sliding a butter knife under the membrane and breaking it. With a piece
of paper towel, grab the broken membrane and peel back until the entire
membrane is removed.
•
Season both sides of the ribs with Sweet Rib Rub. Place the ribs, meat side up,
on the grates of the grill and close the lid. Smoke for about 4 and a half hours.
•
Wrap in foil and return to the grill at 350°F (176°C) for another 45 minutes.
•
Pull your ribs off the grill and rest for 10 minutes.
•
Slice and serve hot. Enjoy!
TIP: FOR COMPLEX FLAVORS, SPREAD COARSE SEED MUSTARD ON THE RIBS
BEFORE APPLYING THE RIB RUB.
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