Recipes & Cooking Tips

Brisket

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.

 

Ribs

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.

 

Pork Butt

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.

 

Chicken

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.

 

Tri Tip

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.

 

Turkey

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