#grillmasterapproved

[brigadierbanana]

Indulge in the rich, smoky flavors of this Easy Smoked Pork Shoulder. The perfect balance of spices and a slow smoke make this dish a BBQ sensation. Ideal for gatherings and guaranteed to satisfy your barbecue cravings.

Ingredients: 1 whole pork shoulder, bone-in 8-10 lbs. 1/4 cup coarse salt. 1/4 cup brown sugar. 2 tablespoons smoked paprika. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon black pepper. 1 tablespoon cayenne pepper. 1/2 cup yellow mustard. 1/4 cup apple cider vinegar. Wood chunks or chips for smoking hickory or applewood recommended.

Instructions: Get your smoker ready by heating it up to 225F 110C. Get salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper together in a bowl. This is how you make the rub. Spread a lot of yellow mustard on the pork shoulder and make sure it's completely covered. Cover all sides of the pork that has been coated in mustard with the rub. Set the smoker to high heat and put the pork shoulder in it with the fat side facing up. Fill a spray bottle with water and apple cider vinegar. Spray the pork every hour to keep it moist. Smoke the pork shoulder for 10 to 12 hours, or until it reaches 195 to 205F 90 to 96C on the inside. After the pork is done, take it out of the smoker and let it rest for 30 minutes. Then, use forks to shred it. Put the smoked pork on buns or any other way you like. Have fun!

Prep Time: 20 minutes

Cook Time: 720 minutes

Biennale D'art De Jodoigne

[mkiss88]

This beef tenderloin medallions recipe is a quick and easy way to make a delicious steak dinner. Seared to perfection, the tender beef is served with a flavorful pan sauce made with beef broth, garlic, and butter.

Instructions: Season the beef medallions on both sides with salt and black pepper. In a large skillet over medium-high heat, heat the olive oil. Cook the medallions in the skillet for 2-3 minutes per side, or until browned. Cook for 30 seconds more after adding the minced garlic to the skillet. Bring to a simmer with the beef broth. 3-4 minutes, or until the sauce has reduced by half. Swirl in the butter to melt it and incorporate it into the sauce. Remove the beef medallions from the skillet and place them on a plate with the sauce on top.

Beef Tenderloin Medallions

[mattjames]

A no-wrap method for smoking a delicious and tender pulled pork with a perfect balance of smoky flavor and succulence.

Ingredients: 1 pork butt 7-8 lbs. 1/4 cup yellow mustard. 1/4 cup pork rub. 1/4 cup apple cider vinegar. Wood chunks for smoking.

Instructions: Preheat smoker to 225F. Trim excess fat from pork butt and slather with yellow mustard. Generously apply pork rub, ensuring even coverage. Place pork butt on smoker grate and add wood chunks for smoke flavor. Maintain smoker temperature at 225F for 8-10 hours or until internal temperature reaches 200F. Spritz pork butt with apple cider vinegar every 2 hours to keep it moist. Once done, let the pork rest for 30 minutes before pulling apart with forks. Serve on buns with your favorite BBQ sauce.

Prep Time: 20 minutes

Cook Time: 600 minutes

Nurses Caregivers

[molliefrueh016]

Enjoy the bold flavors of the Southwest with this tender and smoky beef brisket. The spice rub and slow smoking process create a mouthwatering dish that's perfect for barbecue enthusiasts.

Ingredients: 1 whole beef brisket 5-7 lbs. 1/4 cup chili powder. 2 tablespoons cumin. 2 tablespoons smoked paprika. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/2 cup beef broth. 1 cup barbecue sauce.

Instructions: Get your smoker ready by heating it up to 225F 110C. To make the rub, put chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, and brown sugar in a bowl. Cover all sides of the brisket with the spice mixture and rub it in evenly. Pour the mixture into the smoker's water pan after mixing apple cider vinegar and beef broth. Put the brisket in the smoker with the fat side facing up. Smoke for one hour per pound or until the internal temperature reaches 195F 90C. Every 30 minutes during the last hour of smoking, baste the brisket with barbecue sauce. Take the brisket out of the smoker when it's done and let it rest for 30 minutes before cutting it. Cut it across the grain and serve it with extra barbecue sauce on the side.

Prep Time: 20 minutes

Cook Time: 12 hours

The Well Church Of Weatherford

[abudeka-movie]

Enjoy the bold flavors of the Southwest with this tender and smoky beef brisket. The spice rub and slow smoking process create a mouthwatering dish that's perfect for barbecue enthusiasts.

Ingredients: 1 whole beef brisket 5-7 lbs. 1/4 cup chili powder. 2 tablespoons cumin. 2 tablespoons smoked paprika. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/2 cup beef broth. 1 cup barbecue sauce.

Instructions: Get your smoker ready by heating it up to 225F 110C. To make the rub, put chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, and brown sugar in a bowl. Cover all sides of the brisket with the spice mixture and rub it in evenly. Pour the mixture into the smoker's water pan after mixing apple cider vinegar and beef broth. Put the brisket in the smoker with the fat side facing up. Smoke for one hour per pound or until the internal temperature reaches 195F 90C. Every 30 minutes during the last hour of smoking, baste the brisket with barbecue sauce. Take the brisket out of the smoker when it's done and let it rest for 30 minutes before cutting it. Cut it across the grain and serve it with extra barbecue sauce on the side.

Prep Time: 20 minutes

Cook Time: 12 hours

The Well Church Of Weatherford

[mymassivemeat]

Enjoy the bold flavors of the Southwest with this tender and smoky beef brisket. The spice rub and slow smoking process create a mouthwatering dish that's perfect for barbecue enthusiasts.

Ingredients: 1 whole beef brisket 5-7 lbs. 1/4 cup chili powder. 2 tablespoons cumin. 2 tablespoons smoked paprika. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/2 cup beef broth. 1 cup barbecue sauce.

Instructions: Get your smoker ready by heating it up to 225F 110C. To make the rub, put chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, and brown sugar in a bowl. Cover all sides of the brisket with the spice mixture and rub it in evenly. Pour the mixture into the smoker's water pan after mixing apple cider vinegar and beef broth. Put the brisket in the smoker with the fat side facing up. Smoke for one hour per pound or until the internal temperature reaches 195F 90C. Every 30 minutes during the last hour of smoking, baste the brisket with barbecue sauce. Take the brisket out of the smoker when it's done and let it rest for 30 minutes before cutting it. Cut it across the grain and serve it with extra barbecue sauce on the side.

Prep Time: 20 minutes

Cook Time: 12 hours

The Well Church Of Weatherford

[kimo-chii]

This Smoked Brisket offers the ideal balance of smokiness and tenderness enhanced by citrus flavors. This is the greatest brisket you've ever had thanks to the marinade that incorporates orange, lime, and lemon juices to create a delicious flavor profile.

Ingredients: 1 whole beef brisket 10-12 lbs. 1 cup orange juice. 1/2 cup lime juice. 1/4 cup lemon juice. 1/4 cup olive oil. 4 cloves garlic, minced. 2 tablespoons kosher salt. 2 tablespoons black pepper. 2 tablespoons paprika. 1 tablespoon cumin. 1 tablespoon brown sugar. 1 teaspoon cayenne pepper.

Instructions: Remove any surplus fat from the brisket, preserving a minimal layer for taste. To make the marinade, combine the orange, lime, and lemon juices, olive oil, minced garlic, kosher salt, black pepper, cumin, paprika, brown sugar, and cayenne pepper in a bowl. Pour the marinade over the brisket and place it in a large plastic bag that can be sealed. Refrigerate for a minimum of 4 hours, or better yet, overnight, after sealing the bag and removing any remaining air. Set the temperature of your smoker to 225F 107C. For a deep flavor, try using hardwood chips like mesquite or hickory. After taking the brisket out of the marinade and letting any extra drip off, let it come to room temperature. With the fat side facing up, place the brisket on the smoker grates. Smoke it for 1.5 to 2 hours per pound, or until the internal temperature reaches 195203F 9195C. Before cutting the brisket against the grain, cover it with foil and allow it to rest for at least half an hour. As a dipping sauce, serve the slices with the leftover citrus marinade.

Prep Time: 20 minutes

Cook Time: 14-16 hours

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