Fire Up the Smoker. It's BBQ Month.
BBQ Month deserves a proper sendoff. Fire up the smoker and go out with a bang. Try these recipes from our ambassadors and legendary pitmasters.
Brisket Flat
Check out this Meat Church staple from the man himself, Matt Pittman.
This brisket flat recipe is here by popular customer demand! In this recipe we show you how to smoke a brisket flat, without drying it out, to juicy perfection. This brisket flat used in this video was a gift to me given by my good friend Kevin who owns The Butcher Shoppe in Pensacola, FL.
Meat Church How To YouTube Video: https://youtu.be/zNKbnGtx1Eo
Ingredients
- Brisket Flat
- Meat Church Holy Cow Rub to taste
- 1/2 beef broth (sub 4 T butter or tallow)
Tools
- Disposable aluminum 1/2 foil pan
- Aluminum foil
- Meat Church Butcher Paper
Prepare the smoker
Prepare your smoker to 250 degrees. In this video we used a Traeger Woodridge with Meat Church Pellets which are a blend of oak and hickory. Mesquite or pecan would also be good choices.
Prepare the brisket flat
Rinse off the brisket and pat dry.
Season the brisket with Meat Church Holy Cow liberally on all sides.
Allow the seasoning to adhere for at least 15 minutes, but preferably overnight wrapped in your refrigerator.
Cook the brisket flat
Place the brisket in the smoker fat side up.
Continue to smoke until it reaches 170 internal temperature.
Once the brisket hits 170 degrees, place the flat in an aluminum pan.
Add the beef broth at the bottom of the pan.
Cover the pan with foil and return it to the smoker. Increase the temperature to 275 to help render out the final fat.
Continue cooking until the flat is "probe tender" in the thickest part. An illustration of how to do that can be seen in this video
Once the brisket flat has reached your desired tenderness, remove the foil to firm the bark back up for 10 - 15 minutes.
Rest the brisket flat
Remove the brisket from the pan and wrap it in unwaxed butcher paper to rest.
Rest the flat in a cooler until the internal temperature reduces to the 140s.
Slice the brisket against the grain and enjoy!
Fox Hollow Home-Style Potato Salad
A backyard staple done right, from Michael Letchworth.
Makes 6 to 8 servings
A refined take on a classic Eastern North Carolina potato salad. This version keeps the traditional mustard-and-mayo backbone while adding Yukon Gold potatoes for a creamier texture, celery seed for depth, red onion for bite, and Fox Hollow Outdoors All-Purpose Salt for extra savory flavor.
Ingredients
- 2½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- 1 1/2 tablespoon Fox Hollow Outdoors All-Purpose Salt
- ½ cup sweet salad cubes or sweet pickle relish
- 5 teaspoons diced pimentos
- 1/3 green bell pepper, finely diced
- ¼ red onion, finely diced
- 4 hard-boiled eggs, peeled and finely chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon celery seed
Instructions
- Place the Yukon Gold potatoes in a large pot of water. Bring the water to a boil and continue boiling for 8 to 10 minutes, or until the potatoes are fork tender. Drain the potatoes and set aside.
- Drain the salad cubes and pimentos, discarding the juices. In a small bowl, combine the bell pepper, red onion, eggs, mayonnaise, mustard, celery seed, and Fox Hollow All Purpose Salt. Mix well.
- Pour the dressing over the warm potatoes. Gently fold the dressing into the potatoes without mashing them until evenly coated. Dust the top with Fox Hollow Original Seasoning.
- Serve warm, or chill in the refrigerator for several hours before serving. The potato salad will keep refrigerated for up to 3 days.
Negroni
A signature cocktail for the cookout. Courtesy of Tuffy Stone. Check out the recipe:
yields 1
What you need:
1 part gin
1 part Campari
1 part sweet vermouth
Orange twist for garnish
What to do:
Stir the gin, Campari and vermouth in a cocktail shaker with ice. Strain into an ice-filled rocks glass; garnish with an orange twist.
That's how you close out BBQ Month. Oh, and don't forget the music. Here's a playlist to crank up.