📝 Ingredients:

• 12-15 lb whole packer brisket
• Coarse black pepper
• Kosher salt
• Oak or hickory wood

👨‍🍳 Instructions:

1. Trim brisket, apply salt and pepper rub
2. Smoke at 225°F fat side up
3. Wrap at 165°F internal temp
4. Cook to 203°F, rest 1 hour minimum

📝 Ingredients:

• 2 racks St. Louis ribs
• Brown sugar, paprika, garlic powder
• Apple cider vinegar
• BBQ sauce

👨‍🍳 Instructions:

1. Remove membrane, apply dry rub
2. Smoke at 250°F for 3 hours
3. Wrap in foil with apple juice, cook 2 hours
4. Unwrap, sauce, cook 1 hour

📝 Ingredients:

• 8-10 lb pork shoulder
• Yellow mustard, paprika, brown sugar
• Apple cider vinegar, red pepper flakes
• Coleslaw for serving

👨‍🍳 Instructions:

1. Coat pork with mustard and rub
2. Smoke at 225°F until 195°F internal
3. Rest and pull apart
4. Toss with vinegar sauce, serve on buns

📝 Ingredients:

• Whole chicken (4-5 lbs)
• Can of beer
• Poultry seasoning, paprika
• Butter

👨‍🍳 Instructions:

1. Season chicken inside and out
2. Open beer, drink half, insert in cavity
3. Smoke at 325°F for 2.5-3 hours
4. Rest 10 minutes before carving

📝 Ingredients:

• Brisket point only
• Salt, pepper, garlic
• Brown sugar
• Sweet BBQ sauce, butter

👨‍🍳 Instructions:

1. Smoke brisket point to 195°F
2. Cube into 1-inch pieces
3. Toss with butter, brown sugar, sauce
4. Smoke 2 more hours until caramelized

📝 Ingredients:

• Ground pork
• Jalapeños, cheddar cheese
• Garlic, paprika, salt
• Hog casings

👨‍🍳 Instructions:

1. Mix meat with seasonings and cheese
2. Stuff into casings, twist links
3. Smoke at 225°F until 165°F internal
4. Serve with mustard and pickles