Do NOT cut off fat cap on one side of brisket. Trim off any hard fat deposits on the meat. Leave the soft fat but trim down to no more than ½ inch thick.

Liberally rub the brisket with John Henry Texas Brisket Rub.

Smoke at 180°F to 225°F until internal temperature is 160°F or the stall; whichever comes first. Double wrap brisket in pink butcher paper (some like to use foil) and cook at 75 degrees hotter than smoke temperature until internal temperature of meat reaches 200°F.

You may elect to inject flavors in the meat right before you wrap after smoking. Let the brisket "rest" for 15 to 45 minutes. Slice across the grain, pour any remaining juices from foil over meat and enjoy!

Leave fat on after cooking as it adds to the flavor of the brisket.

Spatchcock the bird by removing the back bone, turning it over, and pressing down on the breast bone until you hear it crack

This method will not only lower your cook time, but will also smoke and cook more evenly.

Separate the skin from the meat anywhere you are able to and stuff your rub up under the skin to flavor the meat.

I like to whip butter and my favorite rub and stuff that up under the skin so as it cooks, the butter melts around the meat with the rub flavoring.

Smoke the poultry for 2 hours or to an internal temp of 150 whichever comes first.

Then turn up the heat to 375 and watch closely until the internal temp of your breast, thigh and armpit hit 165.



Pull it off and enjoy!

Fill each jalapeño half with peanut butter.

Wrap the jalapeño with a half slice of bacon, and secure with a toothpick.

Arrange the wrapped jalapeños in the Chili Roasta.

Place on grill for about 25 minutes, or until the bacon becomes dark brown.

Liberally rub your pork butt with Meat Church Honey Hog rub night before.

Wrap in cellophane and put in refrigerator overnight.

Smoke fat side up at 180°F to 225°F until the internal temperature reaches 160°F or the stall; whichever comes first.

After smoking, double wrap your pork butt in foil and cook at 50 degrees hotter than your smoking temp until internal temperature of the meat reaches 200°F.

I finish my shoulders in the oven during cooler months to save on wood.

Let the pork shoulder rest for 30 minutes up to hours.

Shred the pulled pork with Beast Claws and enjoy!

Tip: When your butt hits 195°F, it may or may not be ready, but it's time to check.

The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt.

If there is a bone, wiggle it. If it wiggles easily or comes out of the meat, the collagens have melted and you are done.

If there is no bone, use the "stick a fork in it" method:

Insert the fork and try to rotate it 90 degrees. If it turns with little effort, you're done.

If it's not done, close the lid and walk away for 30 minutes.

If the internal temperature hits 190°F but the meat is not tender, reduce the heat in your cooker to 200°F and cook for about another hour. It should then be done.

If not, you just bought a really tough butt. Wrap tough butts in aluminum foil and let them go for another hour, but don't take them above 200°F, or else the muscle fibers will start giving up moisture and toughen.

Rub thighs with Plowboys Yardbird rub.

Smoke at 225F for 2 hours.

Wrap thighs in foil and continue to cook.

Thighs are done when the internal temperature reaches 165F

(For those of you that are super lazy like me, go buy the Krusteaz Cobbler Topping. Very good for being out of a box!)

Put butter in the bottom of your pan and place the pan on the cooker to heat up with the cooker.

Combine self-rising flour, honey, and milk together.

Bring your pre-heated pan inside and pour berries into the bottom of the pan.

Pour batter evenly over the berries and put the pan back on the cooker.

Check your cobbler after 45 minutes.



Cobbler is done when the "cake" portion is golden brown.

WHISK, together in salad bowl, all ingredients except coleslaw. Add bagged coleslaw and toss to coat. Chill until ready to serve. Yields enough for 10 to 12 adults.