smoked beef brisket

Buy this stuff:

  • Whole packer brisket(s)
  • Payne County Rust All-Meat Seasoning
  • Brown sugar
  • Heavy-duty aluminum foil
  • Spray-bottle loaded with apple cider vinegar
  • Instant-read meat thermometer

Do this:

  • Trim off any large chunks of fat in and about the brisket.
  • Rub brisket generously with 1:1 mixture of Rust:brown sugar.
  • Smoke at 250F for 5-6 hours, spraying with apple cider vinegar every hour.
  • After 5-6 hours, internal temperature of the brisket should be around 155F. Double wrap the beast in foil and continue cooking either in the smoker or in an oven (careful to place wrapped brisket in a roasting pan to prevent an oven flood).
  • Brisket is done when internal temperature reaches 190-195F.
  • IMPORTANT: Let brisket rest at room temperature in foil for at least two hours.
  • Slice against the grain and season with Rust.

Smoked Breakfast Sausage

Buy this stuff:

  • Any number of assorted breakfast sausage packages
  • Payne County Rust All-Meat Seasoning
  • Brown sugar
  • Instant read meat thermometer

Do this:

  • Mix a dry rub of two parts brown sugar to one part Payne County Rust.
  • Cut the plastic off the sausage and carefully press them in dry rub to evenly coat.
  • Smoke them at 250F until a safe 160F internal temperature is reached.
  • Let them rest a half hour, slice and serve.

Smoked bologna

Buy this stuff:

  • Large bologna roll
  • Payne County Rust All-Meat Seasoning
  • Brown sugar

Do this:

  • Slice the bologna in half lengthwise, then score its outsides.
  • If you like, sprinkle it with a 1:1 mix of Payne County Rust to brown sugar.
  • Smoke at 250F for four hours, slice and serve!

bbq BOSTON BUTT (PULLED PORK)

Buy this stuff:

  • Bone-in Boston butt(s)
  • Payne County Rust All-Meat Seasoning
  • Brown sugar
  • Heavy-duty aluminum foil
  • Spray-bottle loaded with apple cider vinegar
  • Instant-read meat thermometer

Do this:

  • Rub roast generously with 1:1 mixture of Rust:brown sugar.
  • Smoke at 250F for 5-6 hours, spraying with apple cider vinegar every hour.
  • After 5-6 hours, internal temperature of the butt should be around 155F-160F. Double wrap it in foil and continue cooking either in the smoker or in an oven (careful to place wrapped butt in a roasting pan to prevent an oven flood).
  • Butt roast is done when internal temperature reaches 190-195F.
  • IMPORTANT: Let it rest at room temperature in foil for at least two hours.
  • After resting, open the foil and pull out the bone. Resist "shredding" the pork, rather pull the roast apart in large, thumb-sized pieces and arrange in a pan. When it's all pulled apart, sprinkle it all again with Rust to re-season.

Smoke-roasted Chickens

Buy this stuff:

  • Whole fryer chicken(s)
  • Payne County Rust All-Meat Seasoning
  • Brown sugar
  • Squirt-bottle loaded with vegetable oil
  • Instant-read meat thermometer

Do this:

  • Rub chicken generously with 1:1 mixture of Rust:brown sugar--be sure to get UNDER the skin everywhere you can.
  • Coat outside of chicken with vegetable oil.
  • Smoke-roast at high heat (350-375F) for just over an hour until internal temp reads 180F deep in the thigh. Midway through cook, re-apply oil to skin.
  • When it's done, remove it from the smoker and immediately wrap in foil.  Let rest in foil for 30 minutes.

Notes about chicken...

This is a high-heat cook because chicken has very few tenderness-issues and very little collagen to contend with. I like to make small slits in the flaps of skin near the tail and tuck the drumstick-end through them.  I also fold back the wing-tips along the back.  Doing these things keeps the product tighter and avoids burning extremities.

Smoked Ribs

Buy this stuff:

  • Baby back or sparerib rack(s)
  • Payne County Rust All-Meat Seasoning or your favorite dry rub
  • Hog's Bane or your favorite BBQ sauce
  • Brown sugar
  • Yellow mustard
  • Heavy-duty aluminum foil
  • Spray-bottle loaded with melted can of apple juice concentrate and a little Teriyaki sauce
  • Instant-read meat thermometer

Do this:

  • If the clear membrane remains on the inside of the ribs, pull it off gripping it with a paper towel.
  • Cut racks in half for easier handling.
  • Slather the racks with mustard. This is spice cement (the mustard flavor will disappear with heat).
  • Pack on a 2:1 mixture of brown sugar : Rust.
  • Smoke at 225F for 4 hours, spraying with apple juice mixture every half hour.
  • Double wrap in foil and finish at 300F in the smoker or an oven until the ribs JUST begin to creep up the bones (30 minutes - 1 hour) and a toothpick pierces the meat with only medium resistance.*
  • Remove the ribs from foil and drain. (Ribs may be frozen at this point and finished later)
  • Brush ribs with BBQ sauce and caramelize-cook on a HOT smoker or grill to desired tenderness.

*Notes about ribs...

Baby back ribs cook faster and have more lean loin meat on them, so keep an eye on them. Spareribs have a lot more connective tissue, so they require more finesse to master. In the end, I prefer to under cook ribs slightly in the foil, and use the grilling/finishing step to cook them to perfection.