Recipes

  • Smoked Meatloaf

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    Smoked Meatloaf Smoked meatloaf is a beef and pork loaf bound with cream-soaked bread and egg, smoked on a Weber kettle at 250°F and finished with a sweet heat peach glaze. Smoker temp 250°F Pull temp 161°F, glaze at 155°F Meat 2 lb beef, 1 lb pork Wood Pecan Glaze Peach sauce, hot sauce, rubs…

  • BBQ Birria Tacos

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    BBQ Birria Tacos BBQ birria tacos are a smoked Wagyu chuck roast braised in a chili consomme until it falls apart, then fried into cheesy quesabirria and served with the consomme for dipping. Beef 3 lb Wagyu chuck roast Smoker temp 225°F Into the braise at 171°F internal Pull at About 205°F, fall apart tender…

  • Crispy Smoked Wings

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    Crispy Smoked Wings Crispy smoked wings are whole chicken wings split into flats and drums, seasoned with a buffalo ranch rub and cooked on a Weber kettle in a two-basket convection setup for 30 to 40 minutes until crisp. Setup Two baskets, center, vents wide open Cook time 30 to 40 minutes Rotate Lid a…

  • Brisket Burnt Ends

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    Brisket Burnt Ends Brisket burnt ends are a smoked brisket point, cooked on a drum smoker at 300°F, wrapped in butcher paper at 172°F and pulled tender, then cubed into caramelized meat candy. Cut Brisket point, Wagyu if available Smoker temp 300°F, then 275°F after the wrap Wrap at 172°F internal, butcher paper Pull Probe…

  • Smoked Spare Ribs

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    Smoked Spare Ribs Smoked spare ribs are St Louis cut ribs with the membrane removed, seasoned with a sweet and savory rub, smoked at 275°F on a Weber kettle then wrapped with honey and butter until tender. Cut St Louis spare ribs, about 3.5 lb Smoker temp 275°F Wood Hickory or pecan, small chunks Wrap…

  • Smoked Turkey

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    Smoked Turkey Smoked turkey is a 12 to 13 pound bird, brined and air-dried for crisp skin, smoked at 300°F and pulled at 157°F so carryover brings it to a juicy, safe 165°F. Bird size 12 to 13 lb Brine 1 cup per gallon, 1 hour per pound Air dry 30 min per pound, uncovered…

  • Backyard Brisket

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    Backyard Brisket Backyard brisket is a roughly 10 pound brisket injected for moisture and cooked hot and fast on a drum smoker at 300 to 350°F, wrapped in foil with beef broth at 160°F and pulled around 210°F. Smoker temp 300 to 350°F Wrap at 160°F internal Pull temp About 210°F, probe tender Wood Pecan…

  • Smoked Pulled Pork

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    Smoked Pulled Pork Smoked pulled pork is a whole pork butt smoked low and slow on a pellet grill, overnight at 190°F then bumped to 250 to 275°F, and pulled at 190 to 200°F when it probes tender. Smoker temp 190°F overnight, then 250 to 275°F Pull temp 190 to 200°F, probe tender Wood Your…

  • Backyard Smoked Chicken

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    Backyard Smoked Chicken Backyard smoked chicken is a half chicken seasoned with black pepper and a Texas-style rub, smoked at 375°F until the breast reaches 161°F, then glazed and finished over direct coals on a Weber kettle for char. Smoker temp 375°F (pellet grill) Internal temp 161°F, thickest part of the breast Finish Direct coals,…