Meat
- Smoked Brisket (Overnight Midnight Method)
- Smoked Brined Turkey Recipe
- St. Louis Pork Ribs — The Deome Way
- Sticky Honey Hog Pork Shoulder (Pellet Grill / Traeger)
Smoked Brisket (Overnight Midnight Method)
Smoked Brisket Recipe (Overnight Method)
Ingredients:
- 11 lbs brisket (trimmed)
- Salt, pepper, and spices (for rub)
- Dijon mustard (used to hold the rub)
- Pink butcher paper
- Pineapple juice (for wrapping)
- Beef broth (for wrapping)
- Apple cider (for spritzing)
- Pot of water with spices (to keep moisture in the smoker)
Instructions:
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Trim the Brisket:
Trim excess fat, leaving about ¼ inch on top.
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Apply Rub:
Rub Dijon mustard over the brisket as a binder, then generously apply your salt, pepper, and spice rub on all sides. -
Wrap & Rest:
Wrap the brisket in plastic wrap and let it rest in the fridge for several hours or overnight.
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Preheat Smoker:
Preheat your Traeger to 225°F with your preferred wood (Traeger Signature Blend recommended). -
Initial Smoke:
Smoke the brisket fat-side down for 3-4 hours, spritzing with apple cider every hour.
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Overnight Cooking:
Before bed, drop the smoker temp to 200°F. Let it smoke overnight with a pot of water and spices in the smoker to maintain moisture.
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Morning Check:
Raise the smoker back to 225°F in the morning. Continue spritzing every 30-60 minutes.
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Wrapping:
When the internal temperature hits 160-170°F, wrap the brisket in pink butcher paper. Add a 3:1 mixture of beef broth and pineapple juice inside the wrap. -
Final Cook:
Continue smoking until the brisket reaches an internal temperature of 200-205°F. -
Rest:
Remove from the smoker and rest the brisket in a cooler for 1-2 hours.
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Serve:
Slice against the grain and serve with sides like Greek lemon potatoes and a kale & cucumber salad.
Smoked Brined Turkey Recipe
Achieve a perfectly juicy and flavorful turkey with this smoked brined turkey recipe. By combining brining, low-temperature smoking, and higher-temperature roasting, you'll create a delicious centerpiece for any meal.
Ingredients:
- 1 whole turkey (12 pounds), thawed
- Brine solution (your preferred recipe)
- Wood pellets or chips (hickory, mesquite, apple, or cherry recommended)
Equipment:
- Smoker (e.g., Traeger smoker)
- Meat thermometer
- Basting brush (optional)
- Spritzing liquid (apple juice or melted butter, optional)
Instructions:
1. Brine the Turkey:
- Submerge the Turkey: Place the turkey in your brine solution, ensuring it is fully covered.
- Refrigerate: Let it brine until 3 PM or for the duration specified in your brine recipe.
- Rinse and Dry: After brining, rinse the turkey thoroughly under cold water and pat dry with paper towels.
2. Prepare the Smoker:
- Initial Temperature: Preheat your smoker to 180°F – 225°F for the initial smoking phase.
- Load Wood Pellets/Chips: Choose flavorful wood like hickory, mesquite, apple, or cherry for a stronger smoke flavor.
3. Smoke at Low Temperature:
- Place the Turkey: Position the turkey on the smoker grate, breast side up.
- Smoke for Flavor: Smoke the turkey at 180°F – 225°F for 2 to 3 hours to maximize smoke absorption.
- Avoid Opening the Smoker: Keep the lid closed to maintain consistent temperature and smoke levels.
4. Increase Temperature to Finish Cooking:
- Raise the Heat: After the initial smoking, increase the smoker temperature to 300°F.
- Continue Cooking: Cook until the turkey reaches an internal temperature of 165°F (74°C).
- Estimated Time: This will take an additional 2 to 3 hours, but always rely on internal temperature rather than time.
5. Monitor Internal Temperature:
- Use a Meat Thermometer: Insert it into the thickest part of the breast and innermost part of the thigh without touching bone.
- Check Regularly: Begin checking after the first hour at 300°F to gauge progress.
- Ensure Safety: The turkey is safely cooked when both the breast and thigh reach 165°F.
6. Optional Basting or Spritzing:
- Add Moisture and Flavor: Every hour, optionally baste the turkey with melted butter or spritz with apple juice.
- Maintain Smoker Temp: Be quick to prevent significant heat loss when opening the smoker.
7. Rest the Turkey:
- Remove from Smoker: Once the target internal temperature is reached, carefully take the turkey out.
- Let It Rest: Allow the turkey to rest for 20–30 minutes. This helps the juices redistribute for a juicier result.
8. Carve and Serve:
- Prepare for Serving: Move the turkey to a carving board.
- Carve: Slice the turkey as desired.
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Enjoy: Serve to your guests and enjoy your flavorful, juicy turkey!
Additional Tips:
- Wood Selection Matters: Stronger woods like hickory and mesquite impart a bolder flavor, while fruit woods like apple and cherry offer a milder taste.
- Enhance Smoke Exposure: Consider using a smoke tube or additional smoke generator for extra smoke, especially useful when cooking at higher temperatures.
- Consistent Temperature: Avoid frequent opening of the smoker to keep temperature and smoke levels steady.
- Spatchcocking Option: For more even cooking and increased smoke absorption, spatchcock the turkey by removing the backbone and flattening it.
St. Louis Pork Ribs — The Deome Way
Overview
Smoked St. Louis cut pork ribs with a sweet-savory bark, deep smoke flavor, and a sticky mustard glaze finish. Perfect for Traeger or any pellet smoker.
Ingredients
- 2 racks St. Louis style pork ribs (about 2.5–3 lbs each)
- Meat Church Honey Hog BBQ Rub
- Yellow or Dijon mustard (binder)
- Apple juice (for spritzing)
- Honey and unsalted butter (for wrapping)
- Carolina-style mustard BBQ sauce (store-bought, e.g. Lillie’s Q Carolina Gold)
- Royal Oak hardwood pellets
- Pecan wood pellets
Prep
- Trim & Peel: Remove ribs from packaging. Pat dry. Remove membrane from bone side. Trim excess fat and loose bits.
- Binder: Coat both sides with yellow or Dijon mustard.
- Rub: Apply Meat Church Honey Hog rub generously to all surfaces.
- Rest: Wrap tightly in plastic wrap. Refrigerate overnight.
Smoking Process
- Preheat Smoker: Use a 50/50 blend of Royal Oak and pecan wood pellets.
- Room Temp: Unwrap ribs, let come to room temp 30–45 min before smoking.
- First Smoke: Place ribs bone side down on smoker at 165°F for 3 hours. Spritz lightly with apple juice after 90 min, then hourly.
- Raise Temp: After 3 hours, increase smoker to 225°F.
- Wrap: At the 5-hour mark (or when bark is set and color is deep), wrap each rack in heavy-duty foil or butcher paper with a drizzle of honey and a few pats of butter. Place wrapped ribs back on smoker, meat side down.
- Braise: Cook wrapped for 1.5–2 hours, until internal temp is 195–203°F and probe tender.
- Glaze: Unwrap and place ribs back on the smoker, bone side down. Brush with mustard BBQ sauce. Smoke unwrapped 20–30 min to set glaze and firm bark.
- Rest: Remove from smoker. Tent loosely with foil and rest 10–20 min before slicing.
- Slice & Serve: Slice between bones and serve with your favorite sides.
Notes
- Pellet Blend: The Royal Oak and pecan combo gives classic smoke with sweet, nutty undertones—perfect for pork.
- Sauce: Glaze at the end for a sticky, competition-style finish.
- Signs of Doneness: Meat pulls back from bones, probe slides in with no resistance, bark is deep and sticky.
- Serving Tip: Rest before slicing for juicier ribs.
Sticky Honey Hog Pork Shoulder (Pellet Grill / Traeger)
Overview
This method delivers a sticky, sweet bark with perfectly juicy pulled pork—using Meat Church Honey Hog rub, honey butter, and apple juice. It’s an overnight, low-and-slow cook designed for stress-free mornings and maximum flavor. Total cook time is roughly 12–13 hours, plus resting. Start your cook one day before you plan to serve.
Ingredients
- 1 Bone-In Pork Shoulder (7–9 lbs)
- Meat Church Honey Hog BBQ Rub
- Apple Juice (for spritz and wrapping)
- Honey Butter (store-bought or homemade: softened butter + honey, 2:1 ratio)
- Butcher Paper (preferred) or Foil
Equipment
- Pellet Grill (e.g., Traeger)
- Royal Oak pellets (80/20 blend recommended)
- Spray bottle for spritzing
- Cooler for resting
Step-by-Step Instructions
1. Prep (Evening Before)
- Trim excess fat from the pork shoulder.
- Apply a heavy coating of Honey Hog BBQ rub on all sides.
- Let sit at room temperature for ~30 minutes while your smoker comes up to temp.
2. The Overnight Smoke
- Preheat pellet grill to 165°F.
- Place the pork shoulder directly on the grate, fat cap up.
- Smoke unwrapped for 5 hours (midnight to 5am is ideal).
3. Morning Routine
- At the 5-hour mark, start spritzing with apple juice every hour.
- Increase smoker temp to 225°F.
- Continue cooking until the internal temp of the pork reaches 170°F (bark should be set, deep, and sticky).
4. Wrapping
- Lay out butcher paper (or foil).
- Place the pork shoulder on the paper.
- Add 2–3 tablespoons of honey butter and a small drizzle of apple juice on top of the pork.
- Wrap tightly.
5. Finish at Higher Heat
- Return the wrapped pork to the smoker.
- Increase temp to 275°F.
- Cook until the pork reaches 205°F internal temp and is probe-tender.
6. Resting
- Remove from smoker and place (still wrapped) in a cooler or warm oven.
- Rest for at least 1 hour, up to 4 hours.
7. Serving
- Unwrap and pull the pork (discard bone).
- Mix in the buttery juices from the wrap for extra flavor.
- Serve as is, or with buns, slaw, and your favorite BBQ sauce.
Tips & Notes
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Total Cook & Rest Time:
Plan for 12–13 hours cook time, plus 1–4 hours resting.
Start your cook one day before you plan to serve for best results and no stress. -
Spritzing: Don’t oversaturate; just lightly mist the surface.
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Bark: If the bark softens too much after wrapping, crack open the paper for the last 20 min of cook time to firm it up.
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Resting: Don’t skip the rest! This makes a huge difference in moisture and tenderness.
Summary Timeline
| Time | Step |
|---|---|
| Midnight | Pork on at 165°F (unwrapped) |
| 5:00am | Start spritzing, raise to 225°F |
| ~8–9am | Wrap at 170°F internal |
| ~10–11am | Raise to 275°F, finish at 205°F |
| ~Noon | Rest in cooler (1–4 hours) |
| ~Lunch | Pull and serve |
Adjust based on shoulder size and smoker performance.
Optional Finishing Sauce
Mix equal parts honey and apple juice, add a splash of cider vinegar and a pinch of salt. Warm and drizzle over pulled pork for extra gloss and flavor.