smoked beef brisket

• 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

• 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.

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

• 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.

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

• 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!

• 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

• 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.

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

• 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.

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.

• 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

• 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.

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.  

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

• 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 tri-tip should be around 165F. Double wrap it in foil and continue cooking either in the smoker or in an oven (careful to place the wrapped tri-tip in a roasting pan to prevent an oven flood).
• Tri-tip is done when internal temperature reaches 205F.
• IMPORTANT: Let it rest at room temperature in foil for at least an hour and a half.
• Slice against the grain and season with Rust.

• Country-style ribs
• Payne County Rust All-meat Seasoning
• Hog's Bane BBQ Sauce
• Foil pans and heavy-duty aluminum foil
• Instant-read meat thermometer

• Dry-rub ribs generously with Rust just before cooking (do not marinate).
• In foil pans, smoke country-style ribs at 275F for 2.5 hours, flipping once during that time.
• Drain the pans, sauce the ribs with Hog's Bane BBQ Sauce and continue cooking them until they hit an internal temperature of 190F--maybe another hour and a half depending on your cooker.
• When they hit temperature, pull the pans and cover with foil for a 30-minute rest.