BBQ SAUCE: @pigdiamondsbbq Championship BBQ Sauce (or use your favorite) [Optional #keto note see below]
TOOTHPICKS – Standard Normal Wooden Toothpicks
Start with a good marbled beef – you can use brisket point or chuck roast as I’ve used here. You can experiment with other beef options as well. Cut these into cubes about 1.5” square. Start by putting a fine layer of the Fiesta Spices Jalapeno Salt on all sides of the pieces.
Add a layer of the Fiesta Spices Uncle Chris’ Gourmet Steak Seasoning. Let your seasoned meat sit in the fridge till you’re ready.
Go light your charcoal chimney with B&B Charcoal, once the coals were glowing – put them on the smoker around and let it come up to temp. about 225F-250F. Place the meat on the smoker. Add in your B&B Wood source to your fire (I just had some leftover B&B Champions Blend pellets so I threw a few handfuls in the fire)
Smoke for about 1.5-2 hours at 225F-250F (until desired color)
Wrap the burnt ends in bacon using toothpicks to hold & season with Smoky Swine Seasoning. Place it back on the smoker until the bacon is crispy (check it every 30 minutes).
Get the @fiestaspices Corn Shucks ready (follow instructions on pkg)
Once the bacon is crispy – Pull the toothpicks out. Place the burnt end with bacon into 1-2 Shucks. I like laying them in an X pattern.
Place 2 Tablespoons of butter & 1 Tablespoon of your favorite BBQ sauce on top of the burnt end. Tightly wrap the shuck around the burnt end and tie with some butcher twine. Let this sit on the smoker for 30mins until butter has melted [#ketofriendly – omit the sauce]
Now unwrap the shuck & enjoy…or let your loved ones unwrap this present.