World Championship Brisket
Over the first few years of competition BBQ I tried everything including the kitchen sink on Brisket. Different Rubs, different cooking temperatures, tumbling, orange juice, pineapple juice, apple wood, peach wood, I even tried sassafras wood. Then I came to the realization that simple is better in cooking a brisket. A couple of combined rubs, pecan wood and moderate cooking temperatures are the ticket. I won my first World Championship with this recipe in 1993 at the Jack Daniel’s World Championship BBQ Contest. It has been serving me well ever since then. If you ever see me messing around with another recipe for brisket slap me and tell me to snap out of it!
Ingredients:
1 Brisket Flat, 6-8 lbs.
Joe’s All Purpose Seasoning
Joe’s Great Grill Seasoning
Directions:
- Fire up your Grill/Smoker as per the instructions in the manual.
- Make sure to build the fire next to one side of the grill, or in the Firebox so that you cook with indirect heat.
- Trim brisket to have no more than ¼ inch of fat inside and out.
- Liberally apply All Purpose Seasoning and Great Grill Seasoning.
- Once charcoal is ready to cook on, add a few wood chunks to the fire.
- Cook brisket (unwrapped) at 250ºF to 275ºF using indirect heat and smoke for 4 hours flipping every hour. Make sure brisket is positioned away from the coal bed, near the smoke stack. Add charcoal and wood as needed to maintain cooking temperature.
- After brisket has cooked 4 hours, place brisket in foil.
- Continue to cook for approximately 3 hours at 275 to 300 degrees
- Pull brisket from cooker and let rest at room temperature for 1 hour before slicing and serving. Slice against the grain for best results.
- Make sure that brisket reaches a minimum internal meat temperature of 190F. For best results, keep brisket from exceeding 200ºF.
Total cooking time: 7 hours
Recommended wood(s): Pecan, Hickory, or Oak
Serves: 8-12
Greatest Damn Burger in the World
Once in a lifetime you really reach your place of Zen as a friend of my told me, then someone comes along and screws it up. Well this burger comes as close to that as a piece of ground rib eye ever possible could. It wows the most critical crowd (kids) and will be a summer heirloom your family will cherish for generations to come.
Ingredients:
2 pounds ground rib eye steak
1 red onion, finely chopped
1 tablespoon olive oil
1 tablespoon Joe’s Great Grill Seasoning
1 teaspoon freshly ground black pepper
1 handful Parmesan, grated
1 heaped tablespoon Dijon mustard
Burger bun, toasted on the grill
Your favorite garnishes for burgers
including; mustard, mayonnaise, lettuce, tomato, and pickles
Directions:
- Have your butcher coarse grind the rib eye steak.
- Fire up the grill and use mesquite chips in your gas grill or mesquite chunks on your charcoal grill.
- In a frying pan slowly clarify the onion in olive oil for about 5 minutes until softened, but not colored. This adds sweetness to the burger.
- Add the onion to the meat. Add parmesan, Dijon mustard, Joe’s Great Grill Seasoning, and black pepper.
- Shape the meat into 1” thick patties. Let the flavors marry in the refrigerator for 1 hour.
- Grill for about 8 to 10 minutes, turning occasionally.
- Serve on a toasted bun with your favorite garnishing for your burger