A whole beef brisket weights 16–18 lbs and has three separate parts: the cap, the point, and the flat. Use the flat section as it is the leanest part, is compact, and produces handsome slices when carved.
Makes 4–6 servings
Ingredients
1 (5–8 lb) beef brisket
1 (8 oz) bottle prepared yellow mustard
1 (5 oz) bottle Louisiana Grills Sweet Heat Spice & Rub
1 (17 oz) bottle Louisiana Grills Sweet Chili BBQ Sauce
1 package dry onion soup mix
1 (12 oz) can cola
½ tsp black pepper
Before you begin make sure you have
plastic wrap
sharp knife
BBQ mop (for basting)
aluminum foil
carving block
Suggested Wood Pellet Flavor
Wisconsin Hickory or Competition Blend
Prep Directions
1.Lay out a large piece of plastic wrap, large enough to encase brisket.
2.Using a sharp knife, score the underside of the brisket once against the grain. The underside is the non-fat cap side. This will aid in slicing the finished brisket resulting in a tender, melt-in-your-mouth cut.
3.Cover the brisket generously with prepared yellow mustard and rub lightly into the entire area. Cover the brisket again with Louisiana Grills Sweet Heat Spice & Rub, lightly rubbing into the meat.
4.Flip the brisket over and repeat the process. Once the brisket is fully covered, wrap the brisket in plastic wrap and refrigerate for 2–4 hours or overnight.
Smoking Directions
1.Preheat smoker to medium temp then reduce to 180°–225°F.
2.Prepare mop mixture by combining Louisiana Grills Sweet Chili BBQ Sauce and dry onion soup mix.
3.Place the brisket, fat side up, in the center of the preheated grill. Close the grill lid and slow cook for 10–12 hours, or until tender, basting the brisket with the mop mixture every ½ hour for first 3 hours of cooking. Time will vary depending on weight of the brisket and temperature of the grill. If using a meat thermometer, the internal temperature of the brisket should reach 140°–150°F.
4.When brisket is done, remove the brisket from the grill and transfer into a foil pouch, using a double wrap of aluminum foil. Pour ¼ of can of cola over the brisket and seal the pouch tight.
5.Turn grill up to 350°F and transfer brisket in pouch carefully onto the grill. Steam for 1–1½ hours or until the internal temperature of the brisket reaches 170°F. The brisket should be firm but able to pull meat apart with fingers.
6.Remove the brisket from the grill and foil wrapping. Transfer the finished brisket to carving block and let rest for 10 minutes. To serve, thinly slice across the grain of the meat and serve on a large platter.
•Mustard acts as a binder to help hold the rub to the meat and creates a nice bark. The flavor of the mustard is cooked out during the cooking process.
Pulled Pork Ingredients
1 (8-10lb) bone-in Boston pork butt roast
1 cup of yellow mustard*
1 (5oz) bottle of Louisiana Grills Cajun Barbecue Spice
5 oz turbinado sugar
* Yellow mustard acts as a binder to the meat. The mustard flavor is cooked out during the long cook.
Potato Salad Ingredients
32 oz red potatoes
1 ½ cups mayonnaise
1 cup sweet onion, diced
1 cup cheese, shredded
½ cup real bacon bits
½ cup ranch dressing
2 tbsp diced parsley
2 tbsp white vinegar
½ tbsp black pepper
Salt (to Taste)
Directions
1.Set your smoker to 225°F. While your grill is heating, remove the pork roast from it's packaging and place on a cookie sheet. Rub the pork roast down with yellow mustard.
2.Mix BBQ sauce and turbinado sugar in a bowl. Rub the roast down with entire mixture, allowing time for the rub to melt into the meat.
3.Place the roast in the smoker and cook for 6 hours.
4.While the pork roast is cooking, prepare your potato salad by boiling the potatoes in a large pot until soft. In a large bowl, mash them lightly with skin still on and mix in the rest of the ingredients. Cover and refrigerate until ready to serve.
5.After 6 hours, remove the roast and double wrap in tin foil. Turn the grill up to 250°F and cook the roast for another 2 hours or until the roast has reached an internal temperature of 205°F.
6.Pull apart and serve on a bun with your favorite fixings and potato salad.
Makes 8–12 Servings
For the meat lover craving anything pork, the Bacon Explosion combines ground bulk sausage, smoked sausage, and bacon all into one. Combined with the sweet and spicy flavors in the seasonings, this will be sure to impress your guests both in taste and presentation—that is, if you are willing to share.
Ingredients
1.5 lbs breakfast or Italian ground sausage (bulk)
1 (8–10") smoked sausage or Kielbasa
1 lb thick cut bacon
1 tsp Louisiana Grills Smoky Spicy Sweet Hot rub
2 oz Louisiana Grills Sweet Chili BBQ Sauce
Directions
1.Preheat your grill to 300°F. Cover your counter with wax paper and begin flattening out the bulk sausage until it is a rectangle about 8–10" wide, 6" tall, and about ¾" thick.
2.Place smoked sausage or Kielbasa about ⅓rd of the way down the bulk sausage rectangle. Roll up the bulk sausage around the smoked sausage or Kielbasa. Set aside.
3.On another sheet of wax paper, create a lattice by weaving vertical and horizontal pieces of bacon. When done, this will look like a checkerboard. Use enough bacon so that this create a rectangle about the same size as your sausage.
4.Place the sausage roll on the bacon lattice and roll the bacon lattice around the sausage, ensuring that the seam is at the bottom.
5.Season the roll with Louisiana Grills Smoky Spice Sweet Hot rub and place directly on the grill grate, cooking for about 1 hour, or until the bacon explosion reaches an internal temperature of 165°F.
6.When finished, remove from grill and glaze with Louisiana Grills Sweet Chili BBQ Sauce. Cut into ½-1″ slices and serve right away.
Ingredients
1 rack of loin back or baby back ribs
Salt and pepper
1 cup vinegar
1 cup water
1 ½ cups Louisiana Grills Original BBQ Sauce (divided)
Dry Rub Ingredients (optional)
¼ cup paprika
2 tbsp chili powder
2 tbsp celery salt
2 tbsp white sugar
1 tsp black pepper
½ tsp mustard powder
½ tsp oregano
½ tsp cumin
Directions
1.Heat your smoker to 300°F. While smoker is heating, apply a coat of salt and pepper to the ribs. In a separate bowl, prepare your baste mixture of vinegar, water, and 1 cup of BBQ sauce.
2.Place the ribs directly on the rack and cook for 90 minutes. Mop on the baste mixture and repeat every 30 minutes.
3.If using the memphis dry rub, prepare your dry rub by mixing all of the rub ingredients together in a large bowl.
4.After 90 minutes, check for doneness by lifting one end of the rib rack up and checking for flexibility. The more flexible, the more tender. If the ribs are not done, continue smoking, mopping on the baste mixture and checking for doneness every 30 minutes.
5.When the ribs are done, apply one more baste and remove from the smoker. If doing a dry rub, rub the dry rub mixture generously onto the ribs and serve. If doing a wet rub, brush on remaining ½ cup of Louisiana Grills Original BBQ Sauce.
Makes 2–4 servings
Ingredients
16 (3½ pounds) whole chicken wings
3 tbsp lime juice
5 tbsp Louisiana Grills Key Lime Jerk Rub
Suggested Wood Pellet Flavor
Hickory, Mesquite or Competition Blend
Directions
1.Preheat your grill to 350°F.
2.Rinse the chicken wings under cold running water and blot dry with paper towels. Arrange the wings lengthwise on a baking dish. Drizzle lime juice evenly over wings.
3.Shake Louisiana Grills Key Lime Jerk Rub over the wings, turning the wings to coat evenly.
4.Place the wings on the grill. Grill until crisp and golden brown on the outside and cooked through, 8–12 minutes per side.
5.Transfer wings to a platter and serve with your favorite dipping sauce.
Makes 2–6 servings
Ingredients
1 (4–6 lb) whole chicken
1 (12 oz) can beer, chilled*
2–3 tbsp Louisiana Grills Chicken Rub, divided
*Substitute non-alcoholic beer, soda, broth or juice if preferred
You May Need
Suggested Wood Pellet Flavor
Wisconsin Hickory, New England Apple, or Competition Blend
Directions
1.Preheat grill to 275°–350°F.
2.If using chicken throne; pour ½ of chilled beer into chicken throne. Set aside and discard remaining beer.
If you don't have a chicken throne; open chilled beer and discard ½ of beer in can, leaving remaining ½ in can. Using a can opener, create a few small holes in the top of the beer can. Set aside.
3.Rinse chicken, inside and out, under cold running water. Drain and blot dry with paper towels. Sprinkle ½–1 tbsp of Louisiana Grills Chicken Rub inside the cavity of the chicken. Rub 1–2 tbsp of Chicken Rub on the entire outside of the chicken.
4.Stir in ½ tbsp Chicken Rub into beer can or chicken throne.
5.Carefully insert the upright beer can or chicken throne into the cavity of the chicken. Place the upright beer can or chicken throne and chicken on the middle of the preheated grill. Cover grill and cook for 1¼–1½ hours, or until golden brown and crispy. If using a meat thermometer, insert the probe into the thickest part of the thigh of the chicken, without touching the bone. The internal temperature should read 165°–170°F.
6.When chicken is cooked, carefully transfer the beer can or chicken throne with the upright chicken to a serving platter using tongs. Let rest for 5 minutes, then remove the chicken from the beer can or chicken throne, being careful not to spill the hot contents of the beer can or chicken throne. Carve the chicken and serve.
Tips
•Beer keeps the chicken moist during cooking. Experiment with other liquids such as cola, juice, or broth to add different flavors to your chicken. You can also create your own liquid infusions by mixing water with your favorite seasonings.
•Pair your favorite liquids with different rubs as well. Louisiana Grills Key Lime Jerk Spice & Rub goes great with beer.
•If you aren't using a liquid that comes in a can, the chicken throne holds any kind of liquid and makes for safe, easy cooking that you can use on your grill or in your oven.
Makes 4–6 servings
Ingredients
3–4 lbs pork spareribs or loin back ribs
3 tbsp vegetable oil
¼ cup cola
Marinade Ingredients
2 chopped onions
2 tbsp white vinegar
2 tbsp Worcestershire sauce
1 tbsp salt
1 tsp paprika
1 tsp chili powder
½ tsp crushed red pepper
½ tsp black pepper
Suggested Wood Pellet Flavor
Wisconsin Hickory or New England Apple
Directions
1.Unless already prepared by your butcher, start by "Skin 'n' Trim"-ing your ribs. This is essentially removing the thin membrane on the bone-side of the ribs as well as any excess meat that might be too long to fit in your smoker. For more information on how to "Skin 'n' Trim" check out this article here. Sprinkle the ribs on each side with salt and pepper.
2.To prepare the marinade, mix all ingredients in a medium size bowl.
3.Place the ribs in a large zip lock bag and pour in the marinade so that it fully saturates the ribs. Place in the refrigerator for at least 4 hours or overnight.
4.Remove the ribs from the marinade and set aside. Preheat your smoker to medium heat then set low at 180°–225°F. Bring the ribs to room temperature by letting them stand no longer than 20–30 minutes before grilling.
5.Space the ribs out evenly over the grill and smoke for 3–4 hours.
6.While waiting, prepare a finishing sauce by pouring remaining marinade in a medium saucepan and bring to a boil for 5 minutes.
7.Remove ribs from grill. Place each rack in a foil pouch, using a double wrap of aluminum foil. Before sealing the pouch tight, pour cola over the entire rack.
8.Turn grill up to 350°F and place ribs in foil carefully on the grill. Steam for 1½–2 hours, or until the meat has exposed the rib ends and the meat is tender.
9.Remove ribs from the grill and foil wrapping. Turn grill up to 500°F. Place ribs back on heated grill and baste with finishing sauce. Continue basting each side of ribs until sauce is caramelized.
10.Remove ribs from grill. Let ribs rest for 10–15 minutes before cutting and serving.
