Beef brisket is the toughest part of a cow, but if barbecued at a low temperature long enough, it becomes one of the most tender and flavorful pieces of beef. It consists of 2 parts, the “flat” and the “point” which together form a “Full Packer” brisket. You can also smoke the 2 parts separately, but in this recipe, we are talking about the Full Packer brisket, separated only after the cooking process.
Cut bacon to length so it wraps around the base of the sau- sage and slightly overlaps. Take a toothpick and run it through the bacon and sausage to create the cup.
Let cream cheese warm up and then mix in the brown sugar and cheese. Once completely mixed add the dry rub to your desired heat, and use to fill the “cup” created by the sausage and bacon.
Because ribs, steaks, and wings are crowned king of the grill, dessert is often overlooked. There are endless possiblities when it comes to making those sweet treats we all love. Take this Bourbon Pecan Pie as an example! Get a little creative and you’ll find that the limit is only as small as your sweet […]
Looking for something special to make for this holiday season? Mix it up with our Holiday Pork Rib recipe! These ribs will melt in your mouth with the ultimate flavor. This recipe can be used with St. Louis Stule or baby back ribs. St. Louis style are our personal favorite. 2 Racks St. Louis Cut […]
Experience the unique taste of Mom’s famous baked beans. With a sweet and tangy twist, these beans are a perfect match for any of your favorite BBQ meals! Perfect for the grill or stovetop, or use this recipe in your smoker for a unique twist! Serve with your favorite BBQ meal. 1 Large Can Pork-n-Beans […]