Blog Layout
RECIPES
Pork Brisket Burnt Ends
INGREDIENTS
- 2lbs Pork Brisket (Porter Road sells this cut)
- 4 Tbsp Blues Hog Original Rub
- 1/4 C Blues Hog Pork Marinade
- 1 C water
- 1/2 C Blues Hog Smokey Mountain Sauce
INSTRUCTIONS
- Preheat grill to 300F and setup for indirect cooking. Use B&B Hickory Lump Charcoal and B&B Cherry Wood Chunks.
- Trim silver skin and fat from top of pork brisket.
- Mix water and pork marinade in bowl and place trimmed brisket in marinade, marinate for 1 hr.
- Remove pork brisket from marinade and season using Blues Hog Original rub.
- Smoke pork brisket until internal temp reaches 190F, remove from heat, cut brisket into cubes and place in foil pan, sprinkle more Rub on top and add sauce.
- Place back on grill for 30 minutes, remove, serve and enjoy!
This smoked fish dip recipe, created by Cookin Wid Kunchi, showcases the harmonious combination of a diverse array of flavors, with a smoky essence derived from the B&B Oak Lump Charcoal and Post Oak Cooking Wood, complemented by the Texas Trinity Season All Seasoning.
Watch pitmaster Mark of Sweet Swine O Mine demonstrate how to grill street corn with this quick and simple recipe.
Watch pitmaster and B&B Charcoal Ambassador Mark Lambert of Sweet Swine O' Mine grill this delicious spatchcocked chicken smoked to perfection. Get Mark's expert tips on how to grill a juicy bird then lay it on a nest of herbs topped off with his amazing Salsa Blanca.
Watch the video and get the recipe for Grilled Pork Chops with Alabama White Sauce from Russ Allen of REDBONES BBQ using B&B Briquets and Mesquite Chunks.