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So much so that I’m working on an entire cookbook dedicated to the world of barbeque, something I’m very serious about! This cookbook will feature over 100 amazing barbeque recipes by people from all walks of life, including award-winning chefs and celebrity favorites to down-home barbeque recipes from family, friends, and fans. My goal is for Seriously Good Barbeque Cookbook to be the ultimate cookbook for barbeque pit masters, weekend grillers, and all barbeque lovers.
There’s no better way to achieve this goal than by reaching out to you for your favorite recipe to be considered. I invite you to submit your favorite recipe for your favorite kind of barbeque—beef, chicken, pork, sausage, turkey, wild game, or vegetarian—along with any marinades, glazes, or sauces you use. I want to find amazing creative recipes for all occasions, all seasons, and in all the favorite barbeque regions.
Below is a guide to the main categories we will feature with a description to better understand what makes a true-blue Texas Barbeque versus a mouthwatering Kansas City Barbeque or a tangy Carolina Barbeque.
BBQ Styles
Beef simply seasoned with salt and pepper, then smoked low and slow. The meat is the star, and the sauce and sides are an afterthought, if offered at all.
Also cooked low and slow, but can be either pork or beef served as a sandwich with a thick, sweet, tomato-based sauce and plenty of sides.
With a signature, ultra-thick, super-sweet sauce that’s loaded with brown sugar, molasses, and tomatoes.
1. Trim the excess fat from beef brisket. Separate the point section from the flat section.
2. Blend 1/3 cup brisket injection with 2 cups water. Add 2 teaspoons gravy powder and shake well until blended completely.
3. Inject the brisket meat using an 18-gauge needle with the injection mix, evenly throughout the flat and point meat, making the injections every inch in a grid pattern.
4. Blend the 1/2 cup salt and 1/2 cup black pepper, 2 tablespoons Hardin’s red seasoning, and 3 ounces of Jack Daniel’s Steak Seasoning.
5. Rub this mixture into the entire surface of the brisket. Let brisket sit covered at room temperature for 90 minutes.
6. In a wood-fired offset smoker, start a fire with pecan and hickory wood. Allow smoker to reach a temperature of 275–300°F.
7. Place the brisket on the surface of the smoker farthest away from the firebox. Smoke the meat for 4–6 hours, replenishing the pecan and hickory wood as needed, but adding a whiskey barrel stave every 30 minutes. Maintain a temperature in the cook chamber of 275–300°F. During the cooking process, the brisket should be spritzed with a mixture of the 2 cups of apple cider vinegar and the 1/2 cup of Jack Daniel’s whiskey every 30 minutes.
8. When the internal temperature of the brisket has reached 165°F and the color of the brisket bark is dark mahogany, wrap the entire brisket with one layer of butcher paper and one layer of foil, pouring the remainder of the brisket injection mix over the brisket as it is being wrapped.
9. Smoke the wrapped brisket for an additional 3 or 4 hours until the internal temperature of the point and the flat reaches 204–210°F and is butter-soft when probed.
10. Move the wrapped brisket to a cambro (insulated container) to rest for 2–4 hours.
Whiskey-Stave-Smoked Brisket
Recipe by Brant Morton
Ingredients
– 15–18 pounds beef brisket
– 1/3 cup brisket injection (I used Kosmos Q Reserve Blend Brisket Injection)
– 2 teaspoons gravy seasoning mix (I used McCormick’s Beef Au Jus Powder)
– 1/2 cup Kosher salt, coarse ground
– 1/2 cup 16 grit black pepper
– 3 ounces steak seasoning (I used Jack Daniel’s Steak Seasoning)
– 2 tablespoons all-purpose seasoning (I used Hardin’s Red Seasoning)
– 2 cups apple cider vinegar
– 1/2 cup whiskey (I used Jack Daniel’s Single Barrel Select)
I agree to give Fox Chapel Publishing the rights to use my recipe and photo for promotional purposes.
I understand that I will not receive financial compensation if selected.