Smoke Intensity: Strong| Serves: 12 to 15 | Prep time: 45 minutes | Marinating Time: 12 to 24 hours | Grilling time: 7 to 9 hours | Resting time: 1 to 2 hours | Special Equipment: food syringe; extra-large disposable foil roasting pan; instant-read thermometer

Tips Before you Start:
Plan ahead. First, you will need to find and purchase a very large piece of meat, at least 10 to 12 pounds, which you might need to buy from a specialty meat market or special order from a supermarket. The quality of the meat is the most important part of the recipe. Do not try to barbecue a low-quality brisket; it will be tough and dry. Buy a top-quality brisket from a reputable brand, such as the Certified Angus Beef® brand. You need a full, untrimmed brisket that includes a flat, relatively lean section (called “the flat”) and a thicker, fattier section (called “the point”). When you lift the brisket up from the point end, the flat should flop over easily, indicating there is not too much connective tissue making the meat tight and tough.    

Ingredients:

• 1 whole, untrimmed beef brisket, including both the flat and point sections, 10 to 12 pounds, preferably the Certified Angus Beef® brand
• 8 fist-sized mesquite wood chunk

Rub

• 1 cup kosher salt
• 1 cup medium cracked black pepper
• ¼ cup granulated garlic
• Optional Binder; ½ cup water, American mustard, pickle juice, Mayonaise

Spritz

• ½ cup apple cider vinegar
• ½ cup water

 

Instructions

1.     The night before you smoke the brisket, trim it. Using a very sharp knife on the fat side, trim the fat so that it is about 1⁄3 inch thick, but no less. On the meatier side, remove the web-like membrane that covers the meat, so that you can clearly see (and eventually season) the coarsely-grained meat underneath. 

2.     In a small bowl mix the rub ingredients. If using a binder rub the binder over the entire brisket first, then sprinkle the dry rub over top making sure to cover the whole brisket; on both top and bottom as well as all the sides.

3.     Prepare the smoker for indirect cooking with very low heat (220° to 250°F)

4.     Add two wood chunks to the charcoal. Smoke the brisket over INDIRECT VERY LOW HEAT, with the lid closed, for 4 hours, adjusting the vents so the temperature inside the smoker stays as close to 225°F as possible. 

5.     Place the brisket into the smoker and be careful to not have any hanging over any edges where it may be hotter which could burn the edge of the brisket. If it’s too large for the surface using 1 or 2 wood chunks to elevate the middle of the brisket making it shorter to fit onto the grate.

6.     Using Weber connect leave the brisket on the smoker until it reaches an internal temperature of160° to 180°F. Sprits the brisket every 45min – 1 hour to prevent the surface from getting too dry.

7.     Once it reaches 160°F to 180°F, remove the brisket from the smoker. On a large work surface, lay out three sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping in a star pattern “✖” the sheets slightly along their longer sides. Place the brisket in the center of the foil, fat side up. Fold up the edges to wrap the brisket tightly to trap the steam.

At this step, foil can be replaced by butcher paper to provide a drier exterior and heavier bark on the briskets’ exterior. This is a personal preference.

8.     Return the brisket, fat side facing up to the smoker. Cook over INDIRECT VERY LOW HEAT, with the lid closed, until the meat is so tender that when you insert the probe of an instant-read thermometer and push it back and forth, it feels like room temperature butter. The internal temperature should be 200° to 208°F, though tenderness is a more important indicator of doneness than the temperature. The amount of time required will be respective to each brisket as no 2 are identical. Remove from the smoker and let the brisket rest it in a cooler for at least 1 to 2 hours before unwrapping and serving.

Unwrap the brisket and cut it across the grain into thin slices. Serve warm with your favourite barbecue sauce and side dish.

Serves: 4 | Prep time: 15 minutes | Grilling time: 1 to 2 hours

Ingredients 

• 1 can cannellini beans, rinsed and drained
• ¼ cup of water

Tangy BBQ Sauce

• 3 strips of bacon
• 1 onion, diced
• 1 garlic clove, crushed/minced
• 1 jalapeno, cored, seeded
• 1 cup tomato sauce
• 1 cup water or dark pop of choice
• ¼ cup of whiskey
• 3 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 3 tablespoons American mustard
• 1 tablespoon mustard powder
• Hot Sauce of choice, to taste
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1. For the tangy barbecue sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, and then reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.
2. Set up the smoker for indirect cooking over very low heat (275° to 325°F). 
3. Place the beans in a small aluminum drip pan. Add the cooked, chopped bacon to the beans.
4. Pour 1 cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add two Weber Firespice apple or hickory wood chunks (or a combination of both) to the charcoal.
5. Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over indirect low heat for 1-2 hours. Stir the beans every hour.

Smoke Intensity: Strong | Serves: 2 to 3 | Prep time: 15 minutes | Grilling time: 30 to 40 minutes

Ingredients 

•  20-25 chicken wings (split), about 3 pounds total  

Wing Rub

• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 4 teaspoons granulated garlic
• 2 tablespoons chili powder

Barbecue Sauce

1 cup apple juice or 1 cup of your favourite dark colour soda ½ cup ketchup 3 tablespoons apple cider vinegar 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon molasses 1 tablespoon chili powder 2 teaspoons of granulated garlic 2 teaspoons of ground black pepper

Instructions for Charcoal Grilling 

1. Soak preferred wood chips for at least 30 minutes.
2. Mix all the rub ingredients together and coat the drumettes evenly.
3. Prepare a two-zone fire for medium heat (400°F to 425°F) and pre heat for around 15 minutes. 
4. In a sauce-pot or pan over medium heat, combine the BBQ sauce ingredients and stir 5-7 minutes. Remove from the heat and cover to keep warm.
5. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, grill the drumettes over the indirect medium heat zone, with the lid closed as much as possible. Using Weber Connect or an instant-read thermometer, grill the chicken wings until they reach an internal temperature of 165°F. (Personally, I like them to go further to about 180°F)
6. Once they reach 160 begin basting the wings with BBQ sauce and rotating them on the grill to sauce both sides. Remove once they have reached 165°F or higher and the sauce consistency  is to your preference.

Instructions for Gas Cart Grilling 

1. Prepare a two-zone fire for medium heat (400°F to 425°F) and pre heat for around 15 minutes.
2. Mix all the rub ingredients together and coat the drumettes evenly.
3. In a saucepot or pan over medium heat, combine the BBQ sauce ingredients and stir 5-7 minutes. Remove from the heat and cover to keep warm.
4.  Grill the seasoned wings over direct heat for 2-4 minutes per side. Move the wings to the indirect side of the grill to continue cooking. Using Weber Connect or an instant-read thermometer, grill the chicken wings until they reach an internal temperature of 165°F. (Personally, I like them to go further to about 180°F)
5. Once they reach 160 begin basting the wings with BBQ sauce and rotating them on the grill to sauce both sides. Remove once they have reached 165°F or higher and the sauce consistency is to your preference.

Serves: 6-8 |  Prep time: 20 – 25 minutes |  Grilling time: 15 – 18 minutes

Ingredients

• 3 cups of dry macaroni pasta (dependent on the size/shape of the pasta)
• ¼ cup of butter
• ¼ cup of all-purpose flour
• 4 cups of whole milk (3%)
• 1 block velveeta cheese
• 1 block of cream cheese
• 1.5 cups shredded cheddar cheese
• 1 teaspoon of salt
• ½ teaspoon of pepper
• ¼ teaspoon of chilli powder
• ¼ teaspoon of dry mustard
• 1/8  teaspoon of garlic powder

Topping

• Reserve ½ cup of shredded cheese for the topping

Instructions

1. Add water and a bit of salt to a large pot and place over high heat for the pasta. While it's heating, prepare the cheese sauce.
2. For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
3. Slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes.(Don't rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).
4. Remove the saucepan from the heat. Add the cheese, salt, chilli powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.
5. Prepare the grill for 375F set up for indirect cooking.
6. When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained.
7. Add the cooked pasta to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end).
8. Spoon or ladle the mixture into a 12” x 8” baking dish or individual dishes. Sprinkle the tops with a bit of additional grated sharp cheddar cheese (you don't need a lot here, as there is plenty in the sauce)
9. Grill over indirect heat at 375F uncovered for about 15-18 minutes until the sauce has bubbled up around the edges and the top has formed a slightly golden crust. Let it rest for a few minutes before serving. ENJOY!

Serves: 4-6 | Prep time: 15-20 minutes | Grilling time: 10 minutes

Ingredients

• 1 fully baked poundcake loaf, cut into 1” slices
• 4 peaches, halved, pitted, and sliced into ½-inch-thick wedges
• Juice of 1/2 lemon
• ¼ teaspoon coarse salt
• Pinch of ground cinnamon
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup packed light-brown sugar
• 2 tablespoons bourbon or dark rum (optional)
• Vanilla ice cream & whipped cream (optional)

Instructions

1. Preheat the grill for direct cooking over medium-high heat (375° to 400°F).
2. In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
3. Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, let flame catch the fumes of alcohol and ignite. Let simmer until reduced while stirring, about 1 minute.
4. Place the slices of poundcake over direct heat and close the lid for 1 minute. Flip the poundcake to toast the other side for 1 minute.
5. Spoon the peaches and caramel sauce over the grilled poundcake and serve immediately with whipped cream or ice cream.