Whole Beef Brisket

By far the most difficult cut of meat to smoke. 

Meat: Costco  |  Rub: LoCoBBQ Bark  |  Equipment: Large BigGreenEgg

Fuel: Fogo Premium  |  Wood: Hickory

Prep Time: 30min  |  Rest Time: Overnight  |  Cook Time: 1-1.5 hrs/lb

Ingredients

Keep it simple.  You may think this is boring, but you want to be able to identify the beef taste.  It should not be overpowered by heavy/thick layers of rub.

Rub:

1/2 Cup Coarse Black Pepper

1/3 Cup Coarse Kosher Salt

1/4 Cup Paprika

1/4 Cup Onion Powder

1/4 Cup Garlic Powder

1/8 Cup Instant Ground Coffee

Basting:

1 Cup Medium Strength Brewed Coffee

Selection

We have found that in the case of a whole brisket, a USDA Prime cut from a grocery or big box store can yield the same end result.

We hear the same things that you do about how much better an organic dry aged brisket is but once the first slice hits the plate it won’t matter where you sourced the brisket.

To give you an idea, we priced a locally sourced organic dry aged brisket at nearly $70 for a 7.5lb brisket. We priced a USDA Prime brisket from Costco at $48 for a 11.6lb.

Smoker Setup

We reviewed a handful of different lump charcoal products here but for long cooks, we typically use Fogo.

We also add un-soaked chunks of Hickory or Mesquite. It really depends on what we have on hand, but prefer Hickory.

We use up the small bits of lump that light quicker and put larger chunks on the outside edge. Alternating the wood chunks around the outside edge.

Smoke

We have used faster methods for Brisket, but settled on a traditional low and slow method which results in a more tender slices from the flat.

Finish 

If you are using a whole brisket (flat and point) you may decide to make Burnt Ends.  In that case, you will wrapping the flat to rest and then using the point to make ends.

Pork Belly Burnt Ends

Easily our favorite pork.

Meat: Tender Belly  |  Rub: LoCoBBQ Bark  |  Equipment: Large BigGreenEgg

Selection and Prep

Premium cuts are ideal, but in some cases we have found that it's not worth the extra cost.  In the case of Pork Belly, it can be and has paid off the get the best available cuts.  Although whole, Tender Belly in Denver will ship Berkshire belly and it makes a difference.

Costco has good Belly options, but we have found the Tender Belly to be a bit easier to cut into workable cubes and renders more evenly.

Setup

 It's important to create similar sized cubes. Butchers will cube, and with enough warning some Whole Foods will order and cut to your specs.  

We have found that 1.5" cubes balance flavor and allow the fat to render down. Not vital, but having metal mesh or cookie cooling racks to raise the belly off the grate.

Smoke

What we love about Pork Belly Burnt Ends is how simple and easy they are to smoke. 

As long as the pork is properly prepped, one of the easiest.

Finish

Close to the end of the cook, it's important to monitor the ends to ensure they aren't overcooked.

Pork Loin Back Ribs 275

Pork Loin Ribs aka Baby Back Ribs are

straight forward and relatively simple to prep and cook.

Fuel: Fogo Premium  |  Wood: Pecan  |  Rub: Dizzy Dust  |  Meat: Costco  |  Equipment: Large BigGreenEgg

Selection and Prep

We typically buy ribs at Costco but have gotten great results from Tender Belly and Whole Foods.  We have found that paying nearly $7/lb is a waste.

Our favorite rub for ribs is slightly modifying regular grind Dizzy Dust from the Dizzy Pig.

Setup

We have tried standup rib racks but get better results when laid flat.  We typically smoke 3 racks on a swing type rack from Ceramic Grill Works.  

Smoke

We posted both our rib methods (2-2-1 and 275), but really comes down to preference. 

This is a more traditional "slow and low" method.  There is debate on how long (or what temp) meat will still take smoke but both methods have similar pre-wrap smoke times.

Finish

We have found this method does not require wrapping racks and letting them rest.  

Once they are sauced and smoked for 10mins on each side we shut the vents and serve. 

Whole Beef Brisket

By far the most difficult cut of meat to smoke. 

Meat: Costco  |  Rub: LoCoBBQ Bark  |  Equipment: Large BigGreenEgg

Selection and Prep

We have found that in the case of brisket, a USDA Prime but from a grocery or big box store can yield the same end result.

Keep it simple.  You may think this is boring, but you want to be able to identify the beef taste.  It should not be overpowered by heavy/thick layers of rub.

Setup

One of the toughest cuts of meat to smoke, it's vital that you place meat probes in the same location through out the cook.

Smoke

We have used faster methods for Brisket, but settled on a traditional low and slow method which results in a more tender slices from the flat.

Finish 

If you are using a whole brisket (flat and point) you may decide to make Burnt Ends.  In that case, you will wrapping the flat to rest and then using the point to make Ends.

Pork Shoulder

Simplest and easiest cut to smoke.

Fuel: Fogo Premium  |  Wood: Pecan  |  Rub: Dizzy Dust  |  Meat: Wegmans  |  Equipment: Large BigGreenEgg

Selection and Prep

We stick with a 9-11 Pork Shoulder aka Boston Butt.  We used to smoke boneless shoulder but found that the re-wrapping of the shoulder yields an inconsistent cook.

If injecting, we suggest to stick with a bone-in shoulder.

Setup

Smoking shoulder is straight forward and depending on your smoker, you don't have to wrap it.

We only use a tray to catch drippings, and when on the BGE, we never but liquid in the foil tray.  

Smoke

We have tried some interesting approaches where you start out high, but this is the traditional set it and forget it method.  If the temp is consistent, you can cook a shoulder without looking.

Finish

Letting the shoulder rest (after you tear off a piece of bark) is the hardest part of the process.   

We let shoulder rest for ours.  In the right cooler, you could leave it over night, but don't! 

Pork Loin Back Ribs 2-2-1

Pork Loin Ribs aka Baby Back Ribs are

straight forward and relatively simple to prep and cook.

Fuel: Fogo Premium  |  Wood: Pecan  |  Rub: Dizzy Dust  |  Meat: Costco  |  Equipment: Large BigGreenEgg

Selection and Prep

We typically buy ribs at Costco but have gotten great results from Tender Belly and Whole Foods.  We have found that paying nearly $7/lb is a waste.

Our favorite rub for ribs is slightly modifying regular grind Dizzy Dust from the Dizzy Pig.

Setup

We have tried standup rib racks but get better results when laid flat.  We typically smoke 3 racks on a swing type rack from Ceramic Grill Works.  

Smoke

We posted both our rib methods (2-2-1 and 275), but really comes down to preference. 

Lately, we have been using a faster and higher temp process but closely monitor your temp.

Finish

We have found this method does not require wrapping racks and letting them rest.  

Once they are sauced and smoked for 10mins on each side we shut the vents and serve.