Finally the Right Recipe!

INGREDIENTS 1 whole tri tip steak (about 2.5 lb) Salt & pepper or your preferred seasoning rub INSTRUCTIONS Heat a smoker to run at 250f. My preferred wood is Cherry and Hickory. Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn't essential, but here's why you want to do it: unlike fat, which renders during cooking, silverskin doesn't break down, and can result in a chewier bite.  Season well with salt and pepper, I used a steak seasoning and marinaded one of the four and they all tasted wonderful, then place into the smoker. If you have one, insert a probe to monitor temperature. If you don't have a probe device, use a meat thermometer to start checking the internal temperature at about 1.5 hours in.  Once the internal temp at the thickest part reaches 130-140f, remove the meat from the smoker and wrap tightly in foil or butchers paper. Allow to rest 20 minutes.  After resting, slice against the grain into 1/4...

Smoke with Mesquite for the best smoked brined brisket Brisket: 1 (5-7 LBS.) BRISKET 1/4 CUP YOUR FAVORITE BEEF RUB Brine:  1/2 CUP KOSHER SALT 1 CUP LIGHT BROWN SUGAR 2 QUARTS WATER, BOILING 6 CUPS ICE Dissolve salt, and sugar in water. Add ice then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight. When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Beef Rub . Start the grill on in direct heat with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed (10 to 15 minutes). Place the brisket on the smoker, fat cap down and smoke for 3 hours. After 3 hours, double wrap the brisket in butcher paper and soak with Guiness and turn the temperature up to 275F. Cook meat until internal temperature reaches 203F (3-4 hours). Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Nex...

Brine Ingredients: 1 CUP   BROWN SUGAR 1/2 CUP   KOSHER SALT 1 Gallon Water Ingredients for CHIcken: Your Choice Rub 1 TSP GARLIC, MINCED 1 (3-5 lb) chicken 1 Lemon 1 Medium YEllow ONION 3 Whole Garlic Cloves 4-5 Sprigs of THyme To brine the chicken, dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully submerged weighing it down if necessary. When ready to cook, start the smoker grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes. While the grill is preheating, remove the chicken from the brine and pat dry. Rub with the minced garlic and Favorite Rub. Next, stuff the cavity with lemon, onion, garlic and thyme. Tie the legs together. Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant r...