# Meat # 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:** 1. **Trim the Brisket**: Trim excess fat, leaving about ¼ inch on top. [![after-trim.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/after-trim.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/after-trim.jpg) 3. **Apply Rub**: Rub Dijon mustard over the brisket as a binder, then generously apply your salt, pepper, and spice rub on all sides. 4. **Wrap & Rest**: Wrap the brisket in plastic wrap and let it rest in the fridge for several hours or overnight. [![plastic-wrap.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/plastic-wrap.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/plastic-wrap.jpg) 5. **Preheat Smoker**: Preheat your Traeger to **225°F** with your preferred wood (Traeger Signature Blend recommended). 6. **Initial Smoke**: Smoke the brisket fat-side down for **3-4 hours**, spritzing with **apple cider** every hour. [![pellet1.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/pellet1.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/pellet1.jpg) [![pellet2.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/pellet2.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/pellet2.jpg) 8. **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. [![hopper.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/hopper.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/hopper.jpg) [![traeger-set.png](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/traeger-set.png)](https://wiki.deome.net/uploads/images/gallery/2024-09/traeger-set.png) 10. **Morning Check**: Raise the smoker back to **225°F** in the morning. Continue spritzing every **30-60 minutes**. [![wakeup.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/wakeup.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/wakeup.jpg) 11. **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. 12. **Final Cook**: Continue smoking until the brisket reaches an internal temperature of **200-205°F**. 13. **Rest**: Remove from the smoker and rest the brisket in a cooler for **1-2 hours**. [![bark-smoke.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/bark-smoke.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/bark-smoke.jpg) 15. **Serve**: Slice against the grain and serve with sides like [Greek lemon potatoes](https://wiki.deome.net/books/side-pieces/page/greek-lemon-potatos) and a [kale & cucumber salad](https://wiki.deome.net/books/side-pieces/page/kale-cucumber-salad-with-lemon-vinaigrette). [![finished-product.png](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/finished-product.png)](https://wiki.deome.net/uploads/images/gallery/2024-09/finished-product.png) # Smoked Brined Turkey Recipe [![Ultimate-Smoked-Turkey_Traeger-Wood-Pellet-Grills_RE_HE_M.webp](https://wiki.deome.net/uploads/images/gallery/2024-10/scaled-1680-/ultimate-smoked-turkey-traeger-wood-pellet-grills-re-he-m.webp)](https://wiki.deome.net/uploads/images/gallery/2024-10/ultimate-smoked-turkey-traeger-wood-pellet-grills-re-he-m.webp) *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. [![20241005_222944163_iOS.jpg](https://wiki.deome.net/uploads/images/gallery/2024-10/scaled-1680-/20241005-222944163-ios.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-10/20241005-222944163-ios.jpg) ### 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. - **Enjoy:** Serve to your guests and enjoy your flavorful, juicy turkey! [![20241006_032646671_iOS.jpg](https://wiki.deome.net/uploads/images/gallery/2024-10/scaled-1680-/20241006-032646671-ios.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-10/20241006-032646671-ios.jpg) ## [![20241006_033822802_iOS.jpg](https://wiki.deome.net/uploads/images/gallery/2024-10/scaled-1680-/20241006-033822802-ios.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-10/20241006-033822802-ios.jpg) ## 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 --- [![IMG_9513.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9513.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9513.JPG) ## Prep 1. **Trim & Peel:** Remove ribs from packaging. Pat dry. Remove membrane from bone side. Trim excess fat and loose bits. 2. **Binder:** Coat both sides with yellow or Dijon mustard. 3. **Rub:** Apply Meat Church Honey Hog rub generously to all surfaces. 4. **Rest:** Wrap tightly in plastic wrap. Refrigerate overnight. [![IMG_9514.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9514.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9514.JPG) --- ## Smoking Process 1. **Preheat Smoker:** Use a 50/50 blend of Royal Oak and pecan wood pellets. 2. **Room Temp:** Unwrap ribs, let come to room temp 30–45 min before smoking. 3. **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. 4. **Raise Temp:** After 3 hours, increase smoker to 225°F. [![IMG_9521.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9521.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9521.JPG) 5. **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. 6. **Braise:** Cook wrapped for 1.5–2 hours, until internal temp is 195–203°F and probe tender. 7. **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. [![IMG_9522.jpg](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9522.jpg)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9522.jpg) 8. **Rest:** Remove from smoker. Tent loosely with foil and rest 10–20 min before slicing. 9. **Slice & Serve:** Slice between bones and serve with your favorite sides. [![IMG_9524.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9524.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9524.JPG) ## [![IMG_9523.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9523.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9523.JPG) ## 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 [![IMG_9554.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9554.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9554.JPG) --- ## 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. [![IMG_9557.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9557.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9557.JPG) ### 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). [![IMG_9556.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9556.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9556.JPG) ### 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). [![IMG_9558.jpg](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9558.jpg)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9558.jpg) ### 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. [![IMG_9562.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9562.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9562.JPG) ### 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. [![IMG_9558.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9558.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9558.JPG) ### 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. [![IMG_9567.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9567.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9567.JPG) --- [![IMG_9566.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9566.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9566.JPG) ## Tips & Notes - **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. - **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. - **Resting:** Don’t skip the rest! This makes a huge difference in moisture and tenderness. --- ## Summary Timeline
TimeStep
MidnightPork on at 165°F (unwrapped)
5:00amStart spritzing, raise to 225°F
~8–9amWrap at 170°F internal
~10–11amRaise to 275°F, finish at 205°F
~NoonRest in cooler (1–4 hours)
~LunchPull 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. --- ### Enjoy your championship-level pulled pork!