SpatchCock Chicken recipe in an Air Fryer

This healthy air fryer whole spatchcock chicken is plump, juicy, and full of flavor that the entire family will enjoy. Cooking the chicken in the air fryer gives you succulent, tender meat and perfectly crispy skin every time.

Ingredients

Instructions

  1. Pre-heat air fryer to 350F.
  2. Spatchcock chicken (Video Instructions)
  3. Rub chicken with Three Little Pig’s Touch of Cherry BBQ Rubs
  4. Cook for 45 minutes skin side down, after 45 minutes flip and cook for another 15-20 minutes or until the chicken is browned and the internal temperature reaches 165F.
  5. Rest the chicken for 10 minutes before carving. The bottom of the air-fryer will collect the juices, feel free to serve on the side or make a gravy!

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Texas-Style Dinosaur Ribs

A steer has 13 ribs on each side. Starting at the front of the cow first 5 ribs are in the chuck cut. The next 7 ribs are part of the rib section and extend down into the short plate. The remaining rib is in the loin cut. As you might imagine, these cuts vary quite a bit from one end of the steer to the other. They vary not only in flavor, but in texture as well.

Short Plate ribs or Loaded beef ribs, which are cut from the lower portion of the rib cage and often have a nice layer of fat-laced meat sitting on top. The challenge is finding ones that would live up to the beef rib expectations. Often, the short ribs I came across were cut into small, individual bone portions, with wildly varying amounts of meat on them. I have found that you will not find the loaded beef ribs at the standard grocery or big box store, but I can always rely on the local specialty butcher to get me the cut. Short plate ribs are available in local big box and grocery cut into short ribs. Most short plate ribs have 3 bones in the plate.

Chuck Short Ribs come from right under the chuck from the first to the fifth rib and can also go by the name Flanken Ribs when cut horizonal against the bones. Traditional chuck ribs come with 4 bones and the bone is much larger than the plate.

Texas-Style Dinosaur Beef Ribs Short Rib Recipe

Ingredients:

  • 2- Slab of Beef Short plate ribs
  • 2-Cups of Three Little Pigs Texas Beef Rub
  • 2-Cups of Three Little Pigs Memphis Rub
  • 1-Cup of Yellow mustard

Directions:

  • Begin by removing the fat and the very tough silver skin from the top of the meat.
  • Remove the membrane from the exposed side of the bones.
  • Coat the top of the Beef ribs with Mustard.
  • After stripping the membrane from the back of the beef ribs, layer Three Little Pig’s Texas Beef Rub & Memphis rub  on Top of the beef ribs and using a Jaccard tenderizer, drive the rub down into the beef rib, flip rib over and tenderize between each bone.
  • Setup your smoker to 250-275 degrees.
  • Put the beef ribs on, bone side down, and add your choice of wood, I prefer wild cherry and pecan for beef ribs.
  • You will not need to add more wood and you will not need to turn the meat over. Cook bone down all the way. The exact length of the cook depends on variables such as the composition of the meat and fuels being used.

Estimated Cooking times:

1″ thick meat should hit 205°F – 210°F   in about 4 hours.

1.5″ thick meat should hit 205°F – 210°F in about 6 hours.

2″ thick meat should hit 205°F – 210°F in about 8 hours.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.

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“Super Food” Smoked Turkey Breast

A food product must have more than just one thing going for it nutritionally to be what dietary experts call a “superfood.” Turkey pretty much has it all. Turkey breast is one of the leanest meats available with one of the highest amounts of protein. A four-ounce serving of boneless, turkey breast contains 26 grams of protein, about one gram of fat and zero grams of saturated fat

Simple Three Little Pig’s Brine

Ingredients: 

Brine Directions:   

In a large saucepan, combine water, Championship rub, sugar, over medium heat until sugar dissolves. Remove from heat.

Add ice or place in refrigerator until completely cooled. Select a container large enough to hold all the brine and turkey. Add turkey, making sure to stretch the skin of the turkey away from the legs. This will allow the brine to get as close as possible to the surface of the meat. Let sit overnight in refrigerator.

  Ingredients:

  1. 3-4# Turkey Breast
  2. Three Little Pig’s Carolina BBQ Sauce
  3. Three Little Pig’s Championship Rub
  4. Yellow Mustard

Turkey Breast Directions:   

  1. Use yellow mustard to coat both sides of the Turkey Breast, liberally coat both sides of the Turkey Breast with Three Little Pig’s Championship Rub.  
  2. Heat the Smoker or Grill to 300 degrees, add favorite flavor wood, I prefer cherry or pecan.
  3. Smoke or Grill Turkey Breast to 165 degrees, measure with a thermometer to verify correct temperature. I prefer the Thermapen quick read.
  4. Remove the turkey breast from the smoker and rest for 15 minutes.
  5. Gently remove the Turkey Breast from the cavity with a sharp knife and hands.
  6. Once breast is removed cut against the grain for the best results.
  7. Serve with a side of Three Little Pig’s Carolina BBQ Sauce to dip.

For Pulled Turkey:

  • Remove the turkey breast from the smoker or grill coarsely shred with two forks.
  • Mix Three Little Pig’s Carolina BBQ sauce with the pulled turkey, add more sauce for more intense flavor.
  • Serve the turkey on buns with slaw.

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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“No Wrap” Pork Dry Rib Recipe

There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of  BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.

INGREDIENTS:

PREPARATION:

  1. Strip membrane off the back of all the ribs.
  2. Using a fork poke the back side between each rib to break up connective tissues.
  3. Coat both sides of the ribs with a thin coat of yellow mustard.
  4. Coat both sides of the pork ribs with Three Little Pig’s Kansas City Sweet rub, then apply a coat of the Touch of Cherry Rub on Top of the Kansas City Sweet rub. (layer flavors)

DIRECTIONS: · Heat Smoker 250 degrees add 2 chunks of either apple or cherry flavor wood or favorite pellet flavor, once the ready to go. ·Select (4) Slabs of Pork Ribs, Strip membrane off back of each rib to guarantee tenderness. Liberally coat yellow mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub. · Meanwhile, coat both sides of the ribs with the Three Little Pig’s rubs. · Place ribs in a vertical rib rack for 4-5 hours depending on your smoker, ½ ways through the cook rotate the 180 degrees in the rack this will guarantee an even cook. · Once the meat has pulled back from the bones, use a toothpick to check tenderness. · Remove from Rack and place flat on the smoker and apply a light coat of Three Little Pig’s Touch of Cherry rub to finish.

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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What is a Tri Tip Steak?

Smoked tri tip is one of the easiest and tastiest things you can make on a smoker.

What is a Tri Tip Steak?

Tri-tip steak is a large, tender, triangular muscle cut  from the bottom sirloin of a steer. It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak. Originally popularized in Santa Maria, California, you can find Tri-tip just about everywhere now.

How to Reverse Seared Tri Tip

Let the tri tip smoke until the internal tempatures hits 110 degrees, and then remove the tri tip from your smoker. Adjust the smoker to get it up to 400 degrees. When the smoker is up to temp place the tri tip back in the smoker, and let it cook for an additional 10-15 minutes. When the internal tempatures of the meat hits 130 pull it from the smoker and, let it rest for about 15 minutes before slicing thin.

How to Slice Tri Tip

Take a look at the picture below to see the best way to slice a smoked tri-tip. start on the narrow end of the steak, and slice it thin against the grain. When you get to the “knuckle” of the tri tip the grain switches directions. Be sure to rotate your slices with the knuckle to ensure every slice is tender.

Reverse Seared Tri Tip Steak Recipe

Ingredients:

Instructions:

  • Setup smoker to smoke at 225 degrees using your favorite flavor wood or pellet. (Pecan)
  • Trim excess fat off top of Tri-Tip.
  • Rub surface of tri tip with the oil, and then generously apply Three Little Pig’s Texas Beef rub to both sides of the meat.
  • Place the tri tip in smoker and smoke until the internal temperature  reaches 110 degrees (approximately 45-60 minutes)
  • Remove the tri tip from the smoker and adjust the temperature of your smoker to cook at 400 degrees.
  • Return the tri tip to the smoker and let the meat cook until the internal temperature is 130 degrees
  • Let the tri tip rest for 15 minutes before slicing thin and serving.

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Southern Style Pulled Chicken Recipe

BBQ Pulled Chicken with a tender whole chicken cooked on a smoker, grill, oven, or crock pot is so easy and convenient you will be amazed at results.

How to Make Pulled Chicken:

Pulled chicken is generally made one of three ways, cooked on a smoker or grill, cooked in an oven, or cooked in a slow cooker. They all have their merits, no matter how it done in an oven, the easiest option that keeps the chunks firm and flavorful, the smoker and grill has the most flavor and zest (the slow cooker is the easiest option but the meat will fall apart with served).

How to Make Pulled Chicken on the Smoker/Grill

Ingredients

 Smoker Instructions:

  1. Prepare Chicken by applying a coat of the Three Little Pig’s Mustard style BBQ sauce over the entire chicken.
  2. Cover the whole chicken with Three Little Pigs Championship BBQ Rub.
  3. Place chicken in smoker at 250 degrees.
  4. Add your favorite flavor of wood chunks or pellet.
  5. Smoke until breast hits 165 degrees in thighs and legs reach 180 degrees.
  6. Once to temperature remove from smoker let rest for 30 minutes.
  7. Pull meat from bones and place in large mixing bowl or large catering tin pan.
  8. Add the 1 cup of chicken broth and 2 Cups of Three Little Pigs Mustard Style BBQ Sauce to the bowl and mix.
  9. Put chicken back in smoker to warm, pour sauce over, stir, and enjoy!

How to Make Pulled Chicken in the Oven

Ingredients:

 Oven Instructions:

  1. Prepare whole chicken by applying a coat of the Three Little Pig’s Mustard style BBQ sauce over entire chciken.
  2. Cover the whole chicken with Three Little Pigs Championship BBQ Rub.
  3. Place chicken in oven at 325 degrees.
  4. Cook until breast hits 165 degrees in thighs and legs reach 180 degrees.
  5. Once to temperature remove from oven let rest for 30 minutes.
  6. Pull meat from bones and place in large mixing bowl or large catering tin pan.
  7. Add the 1 cup of chicken broth and 2 Cups of Three Little Pigs Mustard Style BBQ Sauce to the bowl and mix.
  8. Put chicken back in oven to warm, pour sauce over, stir, and enjoy!

How to Make Boneless Breast Crockpot Pulled Chicken:

Ingredients:

1. Stir together all sauce ingredients in a 5-6 qt slow cooker.

2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6 – 7 hours. Chicken is done when cooked through and easy to shred

3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the Mustard Style BBQ Sauce.

Ways to use leftover Pulled Chicken:

  • Add it to a salad (leave it cold) with corn, black beans, cucumbers, tomatoes, and lettuce and top with mustard BBQ sauce.
  • Add it to a baked potato with some sharp cheddar cheese.
  • Make it into a BBQ chicken quesadilla with some thinly sliced red onion and cheddar cheese.
  • Add it onto pizza dough with red onions, cilantro, and cheddar.
  • Make it into tacos with finely shredded cabbage, Pico de Gallo and ranch dressing.

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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ABC’s of Pork Butt & Shoulder

I Like Pork Butts and I Cannot Lie! 

While pork shoulder and pork butt come from the same basic region of the pig and can be used interchangeably, they are cut from opposite ends of the shoulder region. Pork shoulder is cut from the thinner end of the shoulder, contains slightly less fat, and can be better for cooking and slicing whole. Pork butt, on the other hand, is cut from the thicker, fattier end of the shoulder, and excels in recipes like pulled pork where the meat is meant to be shredded.

Pork butt is not from the rear of the pig. Pork shoulder is from only part of the shoulder.  

Know the difference between pork shoulder and pork butt.

Differences:

PORK BUTTPORK SHOULDER
  
Also known as “Boston butt”Also known as “picnic shoulder” or “picnic roast”
  
Well marbled with intramuscular fatTypically, has less intramuscular fat and marbling
  
Often sold with fat cap intactFrequently sold with skin on
  
Rectangular, uniform shapeTapered, triangular shape
  
Sold as bone-in and bonelessIf boneless, typically sold in netting; when netting is removed, meat “unfolds” into uneven layer

What are the most asked Questions on Pork Butt ?

How long does it take to cook a Pork Butt/Shoulder at 250 degrees?

Smoking a Boston Butt low and slow produces the most delectable results, but this takes a lot longer than you think. Smoking the meat at about 225-250 degrees takes between 1.5 and 2 hours per pound of uncooked meat. So, if you have a 7-pound uncooked Boston Butt, it could take up to 14 hours to be done. But is important to cook to temperature instead of time, the above is a basic guideline for reference. 

What temperature should you cook pulled pork to?

Check for doneness. For pulled pork, the ideal temperature is 205°F. The high internal temperature allows collagen to break down, making the meat very tender. Keep in mind that the pork shoulder will continue to cook internally by 5 degrees even after it has been removed from the grill.

Can you overcook pulled pork?

The pork is done cooking when the meat pulls away easily with a fork. It’s pretty hard to overcook a pork  butt or shoulder when using this method below, as long as the moisture is maintained, but once the meat starts to become tender, keep an eye on it, as the texture can become mushy if it cooks too long past the 205 temperature range.

Should I wrap my Pork butt in foil?

I prefer not to wrap because I like a crispier bark, but if you elect, here are the steps.

Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process.

How do you moisten pulled pork?

Place your whole butt or shredded pork in an ovenproof dish or cater dish, add in a little liquid to replace some of the lost moisture. This can be apple juice, broth, or BBQ sauce. Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven until the pulled pork reaches an internal temperature of 165 degrees Fahrenheit.

Do you leave skin on pulled pork?

Pork shoulder that is due to be pulled should always be skinless to allow the flavors to permeate. You can ask your butcher to do this for you, but if you’re removing it yourself, don’t let the skin go to waste – roast it until crunchy and serve it on the side or as a snack.

Fat Cap up or Down?

The main reason for cooking with the fat cap down is many people feel doing so allows the fat cap to act as insulation, protecting the meat from the direct heat and will keep the meat from drying out. Also having the meat side up allows a better bark to form, without the impressions of it resting on the grill grates

Do you keep fat on pulled pork?

Pulled pork is cooked slowly over a low heat until it is tender enough to be ‘pulled’ apart. Fat equals flavor when cooking meat and especially when you are slow cooking. Essentially you need enough fat to keep the meat juicy.

Can I pull pork the next day?

No, it will not pull until it is heated up. All the fat will turn more solid just like any grease that cools off. Think about how hard the fat turns in the bottom of any meat cooked and then put in the refrigerator overnight

How long can you freeze pulled pork?

6-8 months

Freezing Smoked Pulled Pork

For more than several days of storage, food needs to be frozen at 0 degree. In fact, freezing pulled pork can keep it last for 6-8 months. To achieve, the best method is to use a cryovac machine or Ziploc bags.

How long can pork shoulder/butt rest in cooler?

How Long Can I Safely Hold Meat in A Cooler? — The standard advice on food safety is that you can safely keep food in the “danger zone” for a maximum of four hours. The danger zone, of course, is between 40°F and 140°F.

What temp does pork shoulder stall?

Around 160°F

The Stall: Even with our careful attention to our smoker temps, we still experienced what “low and slow” experts call “the stall.” When smoking meats like beef brisket or pork butt over extended periods, the internal temperature of the meat can seem to plateau or stall at around 160°F (71°C)—it can even drop slightly.

Do you need to inject pork shoulder?

You do not need to inject to get moist and tender pulled pork. But you can enhance the flavor with an injection. If you plan to pull it and/or chop it prior to serving, you can simply add broth or BBQ Sauce to the pulled/chopped meat prior to serving.

What is the best way to reheat pulled pork?

How to Reheat Pulled Pork in the Oven

  1. Preheat the oven to 250 degrees Fahrenheit.
  2. Place the pulled pork into a baking dish with leftover juices and cover with a lid.
  3. Bake until the pulled pork reaches an internal temperature of 165 degrees Fahrenheit.
  4. Mix the pulled pork again.

What Else Can I use Pulled Pork for ?

Pulled pork is a staple barbecue food. Sure, it makes for a great pulled pork sandwich, but it’s also has many other possibilities not just BBQ. Since pulled pork is tasty and versatile, it would be a shame to waste it on the same old barbecue sandwich recipes you have been using for generations.

Unique Pulled Pork Recipes that are not BBQ Sandwiches

  1. Pulled Pork Nachos.
  2. Pulled Pork Poutine.
  3. Pulled Pork Chili.
  4. Pulled Pork Enchiladas.
  5. Pulled Pork Mac and Cheese.
  6. Pulled Pork Gyros.
  7. Pulled Pork Pizza
  8. Thai-Style Pulled Pork Over Rice
  9.  Pulled Pork Taquitos 
  10.   Pulled Pork Cuban French Bread Pizza
  11.  Pulled Pork Bratwurst 
  12.  Pulled Pork Shepherd’s Pie 
  13.  Pulled Pork Lettuce Wraps 
  14.   Pulled Pork Burrito Bowls 
  15.   Pulled Pork Hoagie 

Simple No-Wrap Pork Butt or Shoulder

INGREDIENTS

Directions:

  • Preheat your smoker to 250°F.
  • Combine all Three Little Pig’s Touch of Cherry & Championship rub in a bowl and mix.
  • Apply a coat of Three Little Pig’s Mustard BBQ Sauce on the butt or shoulder as a rub binder.
  • Apply a generous amount of the rub on all sides of the pork shoulder.
  • Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours.
  • Once the pork shoulder has reached its targeted temperature, remove from your smoker and place in a large aluminum drip pan. Cover with aluminum foil and let rest for 1 hour.
  • Using Meat Claws or Disposable BBQ Gloves, shred the pork shoulder and discard any bones or sizable chunks of fat. Once fully shredded, pour in your choice of finishing sauce over the meat. For a Carolina style pulled pork use either Three Little Pig’s Carolina BBQ sauce or new Carolina Mustard Sauce.
  • Assemble sandwiches with buns, pickled onions, sweet pickles, and Three Little Pig’s Mustard BBQ sauce to finish.

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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How to Reverse Sear a Steak

Reverse searing is the reverse of this process. First you cook, smoke the meat on a very low indirect heat before searing the outside over high direct heat. The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is cooked evenly through the cut.

For medium rare, it typically takes about 40 minutes at 250 degrees on the smoker, Once your steak is cooked to your preference, take it out and, next, in a hot (and we mean HOT)  grill or skillet, sear the steaks for one minute on each side. You should be left with a steak that has that has a tasty coating with a tender inside.

When cooking steak in cast iron skillets, you want to use a type of oil that has a high smoke point. For example, peanut oil, canola oil, grapeseed oil, and avocado oil are ideal options for cooking steak due to their high smoke points.

Simple Reverse Seared Steak Recipe.

INGREDIENTS:

Instructions:

  • Generously season steak(s) all over with Three Little Pig’s Texas Beef BBQ Rub. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior.
  • When all the charcoal is lit, and smoker has reached 250 degrees, spread the coals evenly over half of coal grate. Set cooking grate in place, cover smoker, and allow to preheat for 5 minutes. Add your choice of flavor wood, I prefer Pecan, then clean and oil the smoking rack.
  • Set steak(s) on cooler side of smoker and let cook uncovered, turning occasionally, until a thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
  • Once the steak hits your desired teampature, build up the biggest fire you can on the grill side of the smoker or move to a hot skillet.
  • Return steak(s) to the hottest part of the grill or skillet and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

Chris Marks (CBBQE) Cheif BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.

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Top Frequently Asked Questions & Answers on Smoking Briskets

A beef brisket is known as one of the toughest parts of a cow you can put on your smoker, though when prepared and cooked correctly it can be the best tasting and most tender meat you will ever eat. Here are 14 Frequently Asked Questions (FAQs) that will help you, prepare, and barbeque a beef brisket, Texas style, so you can impress your friends the next time you are cooking BBQ! Enjoy this BBQ Brisket Recipe.

  • What temperature should I pull the brisket off the smoker?

Answer: Smoke Temp should be about 225-275. Take it to 165, foil it, take it to 205, pull it, let is rest in for 30 minutes, slice and that is about it.  Or to even make it easier add about an hour to the cook and do not use foil and let the brisket smoke to 205.If you do all that, you will have the perfect brisket

  • Why did my brisket turn out tough?

Answer: A brisket that is tender like that is pure gold for a smoker. The problem is that a brisket is one of the more challenging cuts of meat to smoke, If the brisket is tough, it is because it needs more time to cook to tenderize and break down the connective tissues, or the brisket is cut with the grain instead of against the grain. First Step Video on preparing a brisket to a guarantee tenderness.

  • Why do you let a brisket rest?

Answer: The reason why you want to rest the brisket is that it allows the juices of the meat to thicken slightly. The degraded and dissolved proteins from the brisket’s juices will thicken ever so slightly, which slows down how fast the juice pours out of the meat when you first cut into the brisket.

  • What makes a good bark on brisket?

Answer: Bark is the combination of the good BBQ rubs that you apply on your meat and the smoke from your smoker, combining with the meat protein in a chemical reaction with the charcoals and woods. Good bark on a brisket or pork butt will make the meat resemble a giant hunk of dark crusty meteor of flavor

  • Do you smoke brisket fat side up or down?

Answer: If you decide to cook your brisket fat side up, you should know that the fat acts as a heat shield protecting the beef. If your heat source is mostly from the top, such as with many horizontal offset smokers, fat side up should be the way to go. It is a myth the brisket will self-marinade itself with the fat as it cooks, meat is not a sponge.

  • When should you wrap a brisket?

Answer: When wrapping your brisket in foil or butcher paper, I recommend waiting until your meat hits 165 degrees Fahrenheit internally. This will help you build up a nice bark on the outside of the meat and give you that beautiful red smoke ring.

  • What’s better point or flat brisket?

Answer: The point has more fat content, it is thicker, and some say a more flavorful cut. The point is the cut that “Burnt Ends “come from. The brisket is a tough cut of meat. Some prefer the point because it tends to be more tender and juicier after cooking. The flat or round cut is much leaner and is best sliced as thin slices and is tougher to smoke to correct tenderness.

  • Should I separate point from flat brisket?

Answer: Therefore, after your traditional brisket butchering (Packer Brisket), you need to start to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat. Using a sharp boning knife expose the point meat so it can absorb smoke. You do not have to completely separate the muscles.

  • What temperature does brisket fat melt?

Answer: If you cook the whole brisket at a traditional smoking/barbecue temperature of 225 F or even 300 F, the fat will slowly melt and render out during the long cooking time, leaving rich beefy flavor behind.

  • How long does brisket stall last?

Answer:   The brisket stall or pork butt stall can last anywhere from 2-6 hours, but 4 is about average.

  More Information on the Stall:  https://three-little-pigs-bbq.com/what-is-the-stall-on-pork-butts-briskets/

  • Do you wrap brisket during the stall?

Answer: When you do not wrap your meat or use butcher paper, all the juices drip away from the meat. If you use foil during the stall period, you get to retain all the juices and your brisket comes out incredibly moist!

  • What are the advantages of butcher paper over foil or just smoking without either?

Answer: Butcher paper lets the meat breathe, holding the moistness in the meat, but without making the bark (crust) soggy.  Foil will act as a seal and steam the meat and will make most barks mushy or soggy when unwrapped. Once you wrap the brisket, there’s no need to continue adding wood to your charcoal.” Wrapping does create a tenderer and juicy product, and it can speed up the cooking process, but you will sacrifice the true BBQ Pit flavor of crusty smokey brisket or butts.

Pros

  • Cut down on cook time – Like I mentioned, by wrapping the brisket you can power through the stall and you can enjoy your delicious smoked brisket even faster.
  • Keep meat moist and tender – Brisket is a bit of a fickle beast; it needs to be smoked for a long period of time in order for the fat and collagen inside to break down, but if you cook it for too long it will begin to dry out. Wrapping it will help keep it moist and tender.
  • Stops meat taking on smoke – Too much smoke can give your meat a lighter fluid flavor. Once it is hit about 145°F internal temp more smoke will not add much flavor.
  • You can hold for several hours – Once you remove meat from your cooker it will begin to rapidly cool down. An easy way to combat this is to “hold” your brisket in a dry cooler filled with towels (more on this later). By wrapping your brisket, you can easily transfer from the cooker to your cooler with little to zero mess.

Cons

  • Ruins bark – If you wrap your meat too early, or if you just cook it for too long while it is wrapped you run the risk of your bark becoming nothing more than a wet and mushy mess.
 Cook Time Bark Taste
Foil11 Soft Beefy
  
Butcher Paper11.5Little CrunchMedium
  
Straight Up12 Crunchy Smoky
  • Why is Low & Slow Cooking So Effective on Briskets?

Answer: Over the hours, a low heat tenderizes the meat and helps the smoke flavor get deep into the brisket Higher temps cook the brisket faster, but the meat will not be as tender or smoky tasting. Remember, you cannot rush great barbecue. Plan on about 1½ hours per pound of brisket

 Here is more information on. Low & Slow Smoking

  • Can I separate the Point & Flat and cook separately?

Answer: Yes, if you want to separate the point from the flat and be able to maximize the flavor in the point is very simple to do.Once the flat of the brisket reaches 170 Degree internal, separate the point and flat with a long slicer knife by cutting through the fat seam.Once the point is separated reapply your rub on the part that needs rub applied.  Here is a video of the steps of splitting during the cook.

Three Little Pig’s No Wrap “Texas Style Brisket”

Ingredients:

1-12-14 pound whole packer brisket

1-Cup of Yellow Mustard

1-Cup of Three Little Pig’s Texas Beef rub

1/3 Cup of Three Little Pig’s Memphis rub

Instructions:

  1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
  2. Cover the brisket on the top side with a coat of yellow mustard to help bind the rub to the brisket to maximize the crusting process.
  3. Distribute the Texas Beef Rub across the top of the brisket that is going to be faced up on the smoker.  Using a Jaccard tenderizer, tenderizer the brisket and drive the rub into the brisket. Once done tenderizing distribute a coat of the Memphis rub and repeat the tenderizing process. Come back with a final coat of the Texas Beef rub to finish before going to the smoker.
  4. Preheat your smoker to 250-275 degrees F using indirect heat and hardwood lump charcoal smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 200-205 degrees F (usually takes around 10-12 hours).
  5. Remove the brisket to a large cutting board and allow to rest for 30 minutes before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.

Chris Marks (CBBQE) Cheif BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.

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Does the Wood used to Smoke Meat Make a Difference?

Different types of wood are commonly used when smoking meats to add enhanced levels of taste, smell, and color, as well as flavors like cherry, oak, peach, hickory, apple to the meat. Wood can also add bitter, more savory, rich hints to the meat with using mesquite.  

The wood used to generate any smoke should be a hardwood such as post Oak, Hickory, Apple, Cherry or Mesquite. Pine,Cider,Cypress or any other resinous wood or sawdust are not recommended because the smoke from these woods will be sooty and strong-smelling.

Hardwoods are made up mostly of three materials: cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are the basic structural material of the wood cells; lignin acts as a kind of cell-bonding glue. Some soft woods, especially pines and firs, hold significant quantities of resin, which produces a harsh-tasting soot when burned; these woods are not often used for smoking.

Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize, producing carbonyls, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove-like isoeugenol. Guaiacol is the phenolic compound most responsible for the “smoky” taste, while syringol is the primary contributor to smoky aroma. Wood also contains small quantities of proteins, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months.

Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 570 and 750°F. This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted oxygen supplies or a high moisture content.

Smoking Woods (FAQ’s) Frequently Asked Questions

What wood should you not smoke with?

Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. These trees contain high levels of sap and turpentine’s which results in a funny taste and can make people sick. Cedar planks are popular for cooking salmon, but do not burn the wood for smoke

Should you soak wood chunks before smoking?

In truth, soaking your wood chips and chunks is not necessary and here is why. Wood chips and chunks that have been soaked have to get rid of any moisture before they can produce smoke. There is not enough moisture to produce significant steam or smoke, however, it will produce flavor on your food.

What is the Best Wood for Smoking Meat?

Why does my smoked meat taste bitter?

Identifying Creosote, the Bitter Flavor on Smoked Meats. The secret of barbecue is heat, time, and smoke. … You need to bring smoke to the meat, but you cannot hold it there for too long. Smoke that becomes too heavy or stays for too long creates a substance called creosote.

What color should my smoke be when smoking meat?

The first bit of smoke coming out of the exhaust will be dark gray, then it will become white as the fire progresses, and eventually it will move to the desired blue smoke stage. This is the smoke color you want to maintain throughout the cooking process

At what temperature does meat no longer absorb smoke?

Depending on the meat and how hot your fire is, most will stop absorbing smoke anywhere between 140–150 degrees

Should bark be removed from wood for smoking meat?

I personally do not waste a lot of time with trying to remove the bark. Bark being left on your stored wood increases the chances of a good home for bugs and will also hold moisture and can cause the wood to start rotting quicker if not stored in a dry place.

Can you use fresh cut green wood in a smoker?

Conventional wisdom says that walnut, elm, eucalyptus, and sycamore are also unfit for smoking. Likewise, any green wood — that is, freshly cut wood that has not been properly seasoned (dried) — will contain too much moisture and sap, making it burn unevenly and sometimes imparting an unpleasant flavor.

Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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