HOW TO MAKE A BARBEQUE PIT RECIPES

Steps:

• The night before you plan on cooking the brisket, trim the surface fat off the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat.
• Place the brisket in an unscented trash bag or on a sheet pan fat side up and season the meat side liberally with our Lonestar Beef Brisket Rub. Let rest on the counter for 30 minutes until the rub is all soaked up. Flip the brisket over and season the fat side liberally. Cover or wrap up the brisket and put in the fridge overnight.
• Prep your Grill by cleaning the grates, grease tray and firepot is clean. Start the grill and set to 250°F.
• When grill has settled to 250°F place brisket in center of grill fat side down and cook for 4 hours.
• After 4 hours, insert the meat probe into the fat seam between the point and flat so the end of the meat probe is in the center of the fat seam and continue to cook for about 2 more hours.
• Prep aluminum foil to wrap the brisket in by tearing off 4 sheets of foil at least twice as large as the brisket. Plus one more piece about the same size as the brisket.
• When the meat thermometer reads 150°F to 160°F wrap the brisket in foil by placing the brisket fat side down on 2 sheets of foil. The cover with the other 2 sheets of foil and tightly roll/fold 3 sides up to seal – leaving one side open. Leave the meat probe in place in the brisket and lay the probe wire between the bottom and top foil sheets. Roll/fold the meat probe wire between the foil sheets as you are closing the foil. Dump the can of Campbell's Beef Consume into the foil through the open end and roll/fold that end closed.
• Place the small foil sheet on the grill grate and place the foil-wrapped brisket on the small foil sheet on the grate. The small foil sheet will prevent the foil from sticking to the grate to prevent the foil from ripping and losing the foil juice that you can use later.
• Continue to cook until the meat thermometer reads 200°F. Then unwrap one or two sides of the foil being careful not to lose any of the liquid in the foil. Insert a dinner fork into the flat portion of the brisket – if it goes in and out like a hot knife through butter it is done, if it has very much resistance, seal the sides of the foil and place back in grill and cook until the meat thermometer reads 205°F and test for tenderness again.
• When the brisket is done, remove from grill, wrap in a clean towel and place in a small clean cooler to rest for at least 2 hours.
• When ready to slice, remove brisket from foil. Separate the point end from the flat end by running your slicing knife down the fat seam. Slice the brisket across the grain into slices just thick enough to hold together.
• Cube the point section into ½ in sq cubes by slicing ½ in slices across the grain first and then ½ in slices with the grain.
• Place all slices and cubes into a pan and pour some of the liquid from the foil over the brisket.
• Serve with your favorite BBQ Sauce on the side.
• ENJOY!

Steps:

• Combine everything EXCEPT 1/4 cup of bbq sauce and the beef rub in a large bowl and mix well.
• Roll the mixture onto a sheet of aluminum foil or parchment paper and form into log/loaf.
• Wrap the loaf in the foil/parchment and refrigerate for one hour to help the loaf set.
• Set your pellet smoker to 225F and use hickory pellets for smoke.
• Remove the wrapped meatloaf from the refrigerator and season the top and sides with the beef rub.
• Use the foil to transport the meatloaf to the smoker and then use the foil to roll the loaf so that the seasoned side is DOWN.
• Season the TOP of the meatloaf with the remaining rub.
• Smoke the meatloaf for one hour at 225F.
• Open the smoker and glaze the top of the meatloaf with the bbq sauce.
• Raise the temperature of the pellet grill to 325F.
• Smoke for another 30-45 minutes until an internal temperature of 160F.
• Carefully remove the smoked meatloaf from the grill and allow to cool for 30 minutes for easier slicing.