Recipes & Cooking Tips
1. Trim the top of all the silver. We prefer to leave a quarter inch fat cap on the bottom, this fat protects the brisket from the heat. Season generously with your rub of choice. Total cooking time is approximately 1 – 1 ½ hours per pound.
2. Cook at 275 degrees fat side down, once this brisket reaches 140-150 degrees internal temp we foil wrap, providing that the bark is set at that time.
3. The foil wrap will help in two areas; keep the cut moist and push the brisket though the stall. When we foil wrap we add a small amount of liquid. You can use a mop, ajus or beer. Wrap the brisket very tightly, removing as much air as possible.
4. Every brisket is different; we cook more by feel than temp. By feel we mean probe tender (little to no resistance when inserting the probe into the meat). This usually occurs around 195-205 internal temp.
5. We rest our brisket for 1 to 2 hours before serving; this allows the juices to redistribute thought the cut.
*We like to reserve some of the separated drippings to use as a sauce to serve over the brisket.
1. Remove the membrane from the ribs, and season generously with your rub of choice.
2. Cook at 250 degrees rib side down for 2 hours.
3. We like to wrap our ribs to prevent over smoking and drying out. *When we wrap we love to use a mixture of butter, honey and brown sugar in the foil (we call this foil love). We generally cook the ribs for 1 ½ to 2 hour wrapped meat side down.
4. Once the ribs are unwrapped finish them on the BBQ for approximately one hour, and glaze with your favorite sauce about 20 mins before you pull them off.
*The 3 2 1 method is very popular way to cook ribs. We just find our ribs way to mushy using this technique. We prefer 2 2 1 method. Spritzing with apple juice will keep your ribs moist and produces great color.
1. Season generously with your rub of choice. Total cooking time is approximately 1 – 1 ½ hours per pound.
2. Cook at 275 degrees fat side down, once the pork butt reaches 150 – 160 degrees internal temp we foil wrap, providing that the bark is set at that time.
3. The foil wrap will help in two areas; keep the cut moist and push the butt though the stall. When we foil wrap we add a small amount of liquid. You can use a mop, apple juice or foil love. Wrap the butt very tightly, removing as much air as possible.
4. For pulled pork, cook the pork butt to 200-205 internal temp.
5. We rest our pork butts for 1 to 2 hours before serving; this allows the juices to redistribute thought the cut.
*We like to reserve some of the separated liquid from the foil wrap to mix with BBQ sauce in a 50/50 ratio. We use this as our sauce for the pulled pork.
1. Season lightly with you rub of choice. For crispy skin apply olive oil.
2. Cook at 250 degrees.
3. Cook chicken till an internal temperature of 160-170 degrees (2 – 2 ½ hours). Glaze with your sauce of choice 20 mins before you remove from grill.
*We love to cook spatchcocked chicken (butterfiled). Spritzing with apple juice will help keep your chicken moist and produces great color.
1. Season generously with rub of choice.
2. Cook at 275 degrees, fat side down.
3. Tri Tip can be served rare, medium or well done (2 – 2 ½ hours).
*Our Santa Maria Tri Tip is a family favorite and so easy to BBQ, a real crowd pleaser.
1. Brine your turkey overnight. For added flavor use half water, half apple juice for your brine.
2. Inject for deep flavor using your favorite poultry rub and butter.
3. Coat the exterior of the turkey with softened butter and heavily season. We like to place a couple of split apples and oranges into the cavity of the turkey along with a stick of butter.
4. Cook at 275 degrees, after 2 to 3 hours for smaller birds and 3 to 4 for larger birds, baste and tightly cover your turkey with foil for one hour. This will render your skin and produce that bite through tenderness. Remove the foil and continue to cook for approximately one hour.
5. Using a meat thermometer check internal temps (breast 160/165 – thigh 170/175.
*Woods of choice for turkeys are hickory, pecan, cherry and apple. We like to blend our wood, our favorite is pecan with cherry.
*Resting is an important step in having delicious, tender moist meat. Rest your turkey 30 to 60 minuets before carving.
*For an added twist and an authentic BBQ style turkey, you may glaze your turkey with your favorite BBQ sauce.
Cooking times will vary. Sniders assumes no responsibility and provides this tip sheet as only a suggestion.
Find more great BBQ recipes at amazingribs.com, slapyodaddybbq.com, bbq-bremthren.com
Turkey Cooking Instructions
Pre-heat oven to 325 degrees. Clean, Wash and season Turkey. Place foil tent over turkey. Remove Foil tent final hour to brown. Stuffed turkeys require an additional 30 – 60 minutes cooking time. When using thermometer, cook to 160 to 180 degrees.
Oven temperatures vary so all times are approximate.
12-16 lbs. 3 - 4½ hours
16-20 lbs. 4½ - 6 hours
20 – 24 lbs. 6 – 6½ hours
24 – 28 lbs. 6½ - 7 hours
28 – up lbs. 7 – 8½ hours
Leg of Lamb Roast
Pre-heat oven to 325 degrees. Poke roast with fork and season. Bake at 325 degrees for 25 – 35 minutes per pound. When using a meat thermometer, cook to 150 for rare, 160 for medium or 170 for well.
Oven temperatures vary so times are approximate.
Pork Loin Roast and Pork Crown Roast
Pre-heat oven to 325 degrees. Season roast and cook 35 minutes per pound. When using a meat thermometer, cook to 160 degrees. Pork Crown Roasts take approximately 2 – 2½ hours unstuffed and 2½ - 3 hours if stuffed.
Honey Glazed Hams
Honey Glazed Hams may be served cold, at room temperature or warmed. When warming hams, take care to not melt off the glaze. Heat ham in oven at 325 degrees for approximately 30 – 60 minutes.
Prime Rib Roast
Pre-heat oven to 250 degrees. Season roast and cook fat side up, uncovered, for approximately 30 – 40 minutes per pound. A meat thermometer is recommended to ensure the desired doneness. Remove roast from oven at 138 degrees for rare, 148 degrees for medium and 158 degrees for well. Larger roasts often cook faster than times listed so watch your thermometer! Roast will continue to cook approximately 5 additional degrees once it has been removed from the oven. Oven temperatures may be adjusted to speed up or slow down the cooking process. Let roast set for at least 15 minutes before carving.
Oven temperatures vary so times are approximate.
4 – 6 lbs. 2 ½ - 4 hours
6 – 8 lbs. 4 – 5 ½ hours
8-10 lbs. 5 ½ - 6 hours
10-12 lbs. 6 ½ - 7 hours
12-16 lbs. 7 – 9 hours
Any instructions given, including cook time and oven temperatures, are approximate. All ovens have varying thermal efficiency and cook at slightly different temperatures. These instructions are only a suggestion and in no way a guarantee. For best results when cooking, use a reliable meat thermometer.
Grilling Tips For Steaks
- Preheat grill and clean grill grates
*we recommend a medium heat 350 degrees, although a high heat will provide a better char.
- Season meats at least a half hour before grilling
- Marinate meats 4 to 6 hours before grilling
- Turn your cuts over on the grill at least twice on each side
*we try to flip our steaks before the juices rise to the top
- Cooking time are approximate, based on a medium heat:
- Rare 135 degrees internal app 16 mins
- Medium 140 degrees internal app 18 mins
- Medium Well 150 degrees internal app 20 mins
*we recommend using a high quality quick read meat thermometer for accurate internal temperatures.
*Always take into account that your steaks will continue to cook after you take the off the grill, so we pull our steaks off at least 5 degrees before the desired doneness.
*Allow your steak to rest 5 minutes before serving
- Best results always rely on two simple steps:
- Purchase a great cut of beef
- Pay attention to your grill when grilling
Snider’s Bros. Meats assumes no responsibility for the cooking of your meat.