My impressive smoked ham recipe features a tasty dry rub, basting sauce, and the most incredible glaze! It’s SO easy to make and even easier to eat! Love smoker recipes? Try smoked leg of lamb, smoked chicken breast, smoked beef tenderloin, and s…
My impressive smoked ham recipe features a tasty dry rub, basting sauce, and the most incredible glaze! It’s SO easy to make and even easier to eat! Love smoker recipes? Try smoked leg of lamb, smoked chicken breast, smoked beef tenderloin, and smoked pork loin. Smoking meats is one of my favorite ways to elevate…
If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds on fire, come with me. With these favorites in your backyard grilling repertoire, you’ll undoubtedly make great sandwiches for any occasion in no time.
Whether you’re making a quick lunch or something special for a gameday gathering, these sandwich recipes and ideas are almost guaranteed to please. So, let’s get those slices of bread ready (and that cutting board and sharp knife) because we’re diving into some of the best sandwich recipes around.
The beauty of a good sandwich is how simple yet satisfying it can be. Whether prepping for a picnic or just needing to feed a large crew, a sandwich is a great way to go. From my melty cheese sandwich with birria dip or a loaded meatball sub, I’m stoked to share with you these recipes because they are unequivocally so freakin’ delicious!
Tips on Making Great Sandwiches
Before we dive into the easy recipe roundup, here are a few tips to level up your sandwich game:
Pick Fresh Ingredients – Fresh is always the best first step. Furthermore, look for the best meats, cheeses, veggies, seasonings, and bread to create the best-tasting sandwiches.
Use High-Quality Bread – Whether it’s hoagie rolls, ciabatta, or sourdough slices, the bread sets the foundation of your sandwich. In other words, it should hold up your filling and not fall apart.
Spreads Make a Difference – A killer spread beyond simple mayo and mustard can turn an average sandwich into something epic, so don’t forget the tasty sauces like chimichurri.
Don’t forget the Spices and Heat – Ultimately, most sandwiches fail because they are boring and lack seasonings, spices, and perhaps some heat. With my beer rubs and hot sauces, your sandwiches will never be dull again!
Now, let’s get to the next step and the fun part—the epic sandwich recipes! Here’s my roundup of some of my favorite sandwich recipes that will make you forget all about deli meats.
Pulled Pork Sandwich Recipes
Dive into a mouthwatering lineup of pork sandwiches featuring tender meat infused with rich flavors like BBQ and chipotle.
Smoked Pulled Pork Sandwich
It doesn't get better than tender smoked pork and chorizo sausage topped with BBQ sauce, onion rings, and coleslaw.
Sink your teeth into a diverse and flavorful selection of beef! These steak sandwich recipes will undoubtedly deliver rich, savory satisfaction. Remember to source the highest-quality beef because that’s how to ensure the best results.
Picanha Steak Sandwich
This incredible sandwich features tender and juicy picanha steak with pickled spicy veggies, cilantro, and even some crumbled potato chips.
Satisfy your cravings with my take on deli sandwich recipes, where classic deli flavors meet bold, creative twists to deliver hearty, stacked sandwiches brimming with meats, cheeses, and then some incredibly tasty toppings.
Smoked Corned Beef Sandwich with Guinness
Corned beef brisket, Guinness beer, and rye bread create the perfect Irish-inspired sandwich.
Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!
Last but not least, let’s talk about some sandwiches that have been all over social media! These sandwiches have made their rounds on the Internet, and for good reason. They’re unique and pretty tasty! Make sure to give the viral sensations a try.
Pizza Sandwich
The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.
All sandwich recipes are versatile enough to pair with a variety of sides. Here are some simple ideas:
Potato Chips and French Fries – You can’t go wrong with a pile of your favorite potato chips or crispy French Fries to go with your best sandwiches.
Pickles – Whether sliced, whole, or quartered, some crunchy dill pickles are always a good idea.
Potato Salad – Tossed some olive oil, garlic, and herbs over sliced boiled potatoes to complement any good sandwich.
Green Salad – Keep it fresh with a light arugula or spinach salad dressed simply in olive oil and red wine vinegar.
How to Store and Reheat Leftover Sandwiches
If you’ve got leftover sandwiches (or you’re meal-prepping for later), it’s important to know how to store and reheat them properly so they stay fresh and delicious.
Storing Leftover Sandwiches
Wrap Individually – Wrap each sandwich tightly in plastic wrap or aluminum foil to keep out air, which can make the bread go stale faster.
Use Airtight Containers – Place your wrapped sandwiches in an airtight container. This adds an extra layer of protection against moisture and air. Sandwiches can be stored in the fridge for 2-3 days.
Freeze for Later – If you’re storing for longer, sandwiches like pulled pork freeze well. Just be sure to omit any fresh greens or veggies before freezing, as they won’t hold up. Wrap them tightly and store them in a freezer-safe bag for up to 3 months.
If you’re in a hurry, you can reheat your sandwich in a toaster oven or an air fryer or you can place it on a hot grill.
So, legend has it that sandwiches go way back to the 1700s, when John Montagu, the 4th Earl of Sandwich, wanted to keep his hands free for gambling. He asked for his food to be slapped between two slices of bread, and boom—one of the greatest meals-on-the-go was born. Fast forward a couple hundred years, and now this simple idea is pretty much a global food icon.
Are sandwiches okay to serve at dinnertime?
Absolutely! Sandwiches can be hearty and filling enough for dinner, especially when made with rich ingredients like pulled pork, steak, or smoked meats. Pairing them with sides like potato salad or grilled vegetables makes them a satisfying evening meal.
What’s the best sandwich to make in a hurry?
For a quick, delicious sandwich, a grilled cheese is hard to beat. It’s fast, requires minimal ingredients, and can be dressed up with extras like pulled pork, shredded beef, or BBQ chicken.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Buffalo wings are the ultimate game day appetizer and party food. But guess what? We don’t have to confine these hot wings to just football season! Here’s my recipe for the best buffalo wings, which are a spicy spin on these delicious double fried wings.
That means we’ve got the flavor of classic Buffalo wings — plus some extra sweetness — paired with the smoking, frying and saucing masterpiece that is double fried wings. Add some ranch dressing or blue cheese dressing and it’ll be like your personal Super Bowl party any day of the week.
Buffalo wings were invented in western New York city. There are plenty of stories about how classic Buffalo chicken wings came to be, but all I need to know is that they’re so freakin’ delicious.
Because I love putting my own spin on an oldie but goodie recipe, we’ve got local honey in our homemade Buffalo sauce to add a tinge of sweetness to the heat of the wings. The double frying method really gets us those extra crispy Buffalo wings. The smoking step helps to add some savory smoke to the whole combo!
In this recipe I utilize the process of smoking and then frying the wings. This process works amazing for wings, as can also be seen in Smoked Double Fried Wings and Smoked and Fried Sticky Wings. I also used this process for my Ribs, Turkey and even Chicharrones! It’s a cooking process that definitely worth trying since it results in a crispy exterior texture while also keeping the meat inside tender and juicy!
Buffalo Wings Ingredients
Chicken Wings: We’ll season our 2 pounds of chicken wings — either whole chicken wings or what are known as “party wings,” where the drumette and the flat are already separated — with kosher salt, black pepper, garlic powder and cayenne powder. You’ll also want about a quart of frying oil on hand.
Buffalo Wing Sauce: To make our homemade buffalo sauce, we’ll use 1 cup of cayenne pepper sauce (Frank’s Hot Sauce is a great option) with local honey, unsalted butter and kosher salt.
Homemade Ranch Dressing
I’ve used this easy ranch dressing recipe for my smoked jalapeño poppers. It’s super simple, and it works just as well here if you want something different than blue cheese dip! In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Get ready for the best wings that Buffalo has ever seen!
Grilling the Wings
First, slather your chicken wings in canola oil. In a bowl, mix together 1 tablespoon of kosher salt, 1 tablespoon of black pepper, 1/2 tablespoon of cayenne and 1 tablespoon of garlic powder. Then, add the spice mixture to the chicken and mix thoroughly. Set chicken in the fridge for 30 minutes.
Preheat your grill to 250 degrees Fahrenheit for two-zone indirect cooking. If you’d like some extra smoke flavor, add some wood chips to the fire. Then, place your chicken wings on the smoker and cook for about 2-2.5 hours or until 165F internal. Once the wings are done, pull them off and keep them warm until you’re ready to use them.
Frying the Wings
Next, kick up the heat in your grill to 400 degrees F. Add 1 cup of hot sauce, 1/2 cup of local honey, 2 tablespoons of unsalted butter and kosher salt to taste to a cast-iron skillet. Bring those ingredients to a simmer; once the sauce has begun to bubble up on the sides for 1 minute, pull it off the fire and keep it warm you’re ready.
Next, place a Dutch oven on the smoker and carefully add your frying oil. You’ll want to heat the oil up to 350 degrees F before you add your chicken wings. Carefully add the cooked wings to the frying oil, in small batches as needed, and cook for 2-3 minutes. Flip and stir occasionally.
After the wings have fried for the first time, pull them off and place them in a large bowl. Toss chicken wings with about 1 cup of your buttery Buffalo sauce.
Then, add the tossed Buffalo wings back to the frying oil at the same temperature and fry for another 2-3 minutes, again in small batches if needed. Once they’re done frying, toss the Buffalo wings again in more sauce.
Serving Buffalo Wings
When you’ve finished cooking the wings, place them on a plate with ranch dressing or blue cheese dip. Serve and enjoy!
What to Serve with Buffalo Wings
Celery sticks, of course. But really any crunchy vegetable would be great here — especially if you can dip it in the ranch or blue cheese dressing! A simple Caesar salad is a delicious option too.
Leftovers and Reheating
For leftover Buffalo wings, store them in an airtight container in the refrigerator for 3-5 days. To reheat, use a 350 degree F oven or air fryer to help maintain the crispy texture. Microwaving can make these wings soggy, and no one is happy about a soggy wing!
Spice is such a personal preference. Fortunately, Buffalo recipes give you the option to make your wings mild or with a super spicy kick. Just use less or more cayenne pepper when you first season the chicken to match your taste buds.
Can I prep these wings ahead of time?
Sure! These Buffalo wings taste the best when they’re fresh and crispy, you can partially make them ahead of time. Smoke and fry the wings, then refrigerate or freeze them. When you’re ready for your party, complete the second fry and toss the wings in the Buffalo sauce.
Can I visit the birthplace of Buffalo wings?
Like I said, there are plenty of origin stories out there about Buffalo wings, but a lot of stories point to Buffalo’s Anchor Bar as home to the geniuses who invented Buffalo wings. The restaurant now has locations all over the U.S., so grab me a Buffalo wing T-shirt if you go!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Our best Buffalo wings have a spicy-sweet kick, paired with the smoking, frying and saucing masterpiece of double fried wings.
Course Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine American
Prep Time 30 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 3 hourshours
Servings 4people
Calories 2.561kcal
Author Derek Wolf
Ingredients
Chicken Wings:
2lbsof Chicken Wings
1tbspKosher Salt
1tbspBlack Pepper
1tbspGarlic Powder
½tbspCayenne Powder
Canola Oilas needed
1qtFrying Oilpeanut or vegetable
Buffalo Sauce:
1cupHot Saucecayenne based
1/2cupLocal Honey
2tbspUnsalted Butter
Kosher Saltto taste
Instructions
Slather your chicken wings in oil.
In a bowl, mix together your salt, pepper, cayenne and garlic then add to the chicken. Mix thoroughly.
Set chicken in the fridge for 30 minutes.
Preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.
Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal.
Once the wings are done, pull them off and keep warm until ready to use.
Next, kick up the heat in your grill to 400F. Add a cast iron skillet with all the ingredients for the Buffalo Sauce and let come to a simmer. Once it has begun to bubble up on the sides for 1 minute, pull off and keep warm till ready to use.
Next, add a dutch oven to the grill and *carefully* add your frying oil heating up to 350F.
Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally.
After they have fried for the first time, pull them off and add to a large bowl. Add about 1 cup off your buffalo sauce and toss.
Next, add the tossed wings back to the frying oil at the same temperature and fry for another 2-3 minutes (cooking in batches as needed).
Once fried, toss them again in more buffalo sauce.
When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!
Video
Notes
Homemade Ranch DressingI’ve used this easy ranch dressing recipe for my smoked jalapeño poppers. It’s super simple, and it works just as well here if you want something different than blue cheese dip! In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy.
Master smoked turkey thighs with our easy recipe. Maple butter glaze adds rich flavor to tender, juicy meat. Perfect for holidays or weekend BBQs.
The post Maple Glazed Smoked Turkey Thighs appeared first on Girl Carnivore.
Master smoked turkey thighs with our easy recipe. Maple butter glaze adds rich flavor to tender, juicy meat. Perfect for holidays or weekend BBQs.
Welcome to the next level of our foil boat brisket recipe! Using the sliced brisket meat that we developed with that recipe, we’re making a simple but freakin’ delicious brisket melt. There are lots of different variations for this sandwich, but this jalapeños, red onions and BBQ sauce version is my favorite.
Foil boat brisket has been making the rounds on TikTok and other social media sites. This method involves making an aluminum foil “boat” to hold the brisket as it finishes smoking. Because the top stays open, the brisket bark gets nice and crunchy, and the rest of the brisket is tender and juicy from cooking in its own juices.
Foil boat brisket embraces the low and slow appeal of brisket, and it’s quickly becoming one of my favorite ways to smoke this cut of beef. A whole packer brisket makes a ton of food, so this BBQ brisket melt recipe is a great way to use those mouthwatering leftovers!
However, this recipes isn’t specific to the foil boat brisket! Any brisket will do. If you want to try a different method on cooking brisket, check out some of my other brisket recipes below! I also have a great smoked brisket recipe/article that dives into all the details on how to pick and smoke the perfect brisket!
Melt: Slices of American cheese, bacon strips, sliced red onions, sliced jalapeños, HNY FYR BBQ Sauce and Texas toast round out this incredible sandwich.
If you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that’s it! If you’d like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika.
How to Make BBQ Brisket Melt
First up, we’ve got to prepare this beautiful cut of beef. Keeping your brisket cold, place the brisket on your meat board, fat cap side down. Next, trim the outside of the flat of any silver skin or fat pockets. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket, then cut one of the corners on the point to show you how to cut against the grain later.
Flip the brisket over, and begin carefully removing fat from the fat cap. Make sure the fat cap side is about 1/4 inch thick, since any more than that will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
Once you’ve completely trimmed the brisket, season the meat thoroughly with 2 cups of my Mesquite Peppercorn Lager Rub and 1.5 cups of my Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.
Smoking the Brisket
Preheat your smoker to 225-250 degrees Fahrenheit, with some added wood chunks or wood chips for extra smoke flavor. Then, place the brisket on the smoker with fat side up. Cook the brisket until the internal temperature reaches about 165-170 degrees at the thickest and fattiest part, about 7-8 hours. Once the internal temperature has hit 165, get ready for the foil boat.
Bringing out the Foil Boat
Lay out 1-2 pieces of foil and add 1 cup of warmed beef tallow to the foil. Place the brisket fat side up on top of the beef tallow, then form the foil around the brisket to make your beef boat.
With the smoker at 250 degrees F, place the foil boat brisket back on the smoker. Cook until the meat hits 201 degrees internal temperature or is probe tender, about 5-6 more hours.
Once the brisket is done, pull the meat off the smoker, wrap it in butcher paper and let it rest at room temperature for at least two hours, but ideally overnight in a warming tray.
Slicing the Brisket
Once your brisket has rested and it’s ready to slice, unwrap it and place the butcher paper to the side (you can save it for serving or for BBQ Brisket burnt ends, or if you’re interested in a different style of burnt ends, then check out some of my best burnt ends recipes!). Begin slicing the brisket right where you made your “against the grain” cut during prep.
Make your slices about the width of a No. 2 pencil. If you’re slicing the point, rotate the point 90 degrees, and then slice in order to go against the grain.
Making the BBQ Brisket Melt
Heat your grill to high heat (around 400 degrees F) for direct cooking. Place a cast iron skillet or plancha over the flames to heat it up, then add 6-8 slices of bacon to the skillet. Cook the bacon until it’s crispy, then remove the slices from the skillet.
Once the bacon’s done, add 2 cups of thinly sliced red onions and 1 cup sliced jalapeños to sauté until softened, about 6-8 minutes. Once they’re done, remove the skillet from the grill.
Build your brisket melt with a slice of Texas toast, slices of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions and jalapeños, more BBQ sauce, bacon and more Texas toast. Add the melts to the skillet and toast the slices of bread. Once golden brown, serve and enjoy!
What to Serve with BBQ Brisket Melt
These sandwiches are like a meal unto themselves! So, all you really need to round out this meal is a cold beer or lemonade and a simple slaw or green salad. Some crunchy potato chips could be really great too!
Leftovers and Reheating
A whole packer brisket is a huge cut of meat, so you’ll definitely have leftovers for this one. Plus, brisket tastes even better a day or two after you cook it! Store any leftover brisket in foil wrap or butcher paper and then store in an airtight container in the fridge for 3-5 days. The next time a brisket craving hits, warm the meat in an oven with some tallow in a foil boat.
Some of my favorite recipes to make with leftover brisket include a Chopped Brisket Sandwich and BBQ Brisket Nachos! They’re both easy to throw together and turn the brisket into a whole new meal!
Alternatively, you could add it into your breakfast with this Leftover Brisket Breakfast Skillet recipe! I’ve also turned leftover brisket into fun appetizers like this Smoked Brisket Queso, or stuffed chopped brisket bits into a jalapeño for some Texas Twinkies! All are delicious ways to continue enjoying your brisket.
For the BBQ brisket melt, store the cooked veggies and bacon in separate airtight containers in the fridge for 3-5 days, then reheat the bacon in the oven and the veggies on the stovetop. Keep the rest of the ingredients on hand and you’ll be ready to make this sandwich over and over again.
FAQs
Why does brisket take so long to cook?
There are a lot of reasons for the long cook time. First off, a brisket is a massive cut of meat. The larger the cut, the longer it needs to cook! This cut also has a lot of fat marbling and connective tissues. Those need a long time to break down and give us the mouthwatering flavor and texture we want.
What are some other brisket melt toppings?
I get so stoked just thinking about the possibilities here. You could go classic, with dill pickle, spicy mustard and Swiss cheese. Or, top it with a tangy slaw and loads of BBQ sauce. Or, Italian style, with provolone cheese, banana peppers and a sun dried tomato pesto. Hold on, I’ll be right back…
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
Once completely trimmed, season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.
Preheat your smoker for 225-250F with some added wood chunks or chips for extra smoke flavor.
Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours).
Once it has hit 165, get ready for the foil boat. Lay out 1-2 pieces of foil and add beef tallow to the foil.
Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
Place the brisket back onto the smoker at 250F. Cook until the meat hits 201F internal or is probe tender (about 5-6 more hours).
Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain.
Melt:
Heat your grill at high heat (around 400F) for direct cooking.
Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet. Cook the bacon until crispy, then pull off.
Once done, add your red onions and jalapeños to saute for 6-8 minutes until softened.
Build your brisket melt with Texas toast, slice of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions & jalapenos, more BBQ sauce, bacon and more Texas toast.
Add the melts to the skillet and toast the buns. Once golden brown, serve and enjoy!
Notes
Burger SauceIf you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that’s it! If you’d like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika.
Today, I’m making my version of Foil-Boat Brisket, a method that’s making waves on TikTok and beyond. Made famous by Chuds BBQ, this cutting-edge and increasingly popular barbecue technique involves letting the brisket cook in its own juices. The foil boat helps achieve that crave-worthy, melt-in-your-mouth tenderness.
If your mouth is already watering and you’ve got the time, go grab your brisket. It’s time to fire up the backyard smoker and make some magic happen with this foil boat method!
I’m always on the lookout for new techniques and different methods for making my packer brisket juicier and tastier. When I say that this recipe delivers, I mean it. Seriously, the foil boat method is a game-changer if you’re a fan of juicy, tender brisket with crispy bark. Unlike the Texas crutch, this method doesn’t rush through the stall but embraces it. The result? The brisket, when smoked in its own juices, is perfection.
If you’d like to learn more about cooking brisket, check out this Smoked Brisket article. Here, we take a deep dive with Nick Hill, discussing all there is to know about selecting and cooking the perfect brisket!
Whether you’re making brisket for the first time or are a seasoned pro in the pitmaster club, this recipe delivers. It offers a unique twist to the traditional beef brisket cooking process.
Ultimately, keep in mind that this is a fun method of cooking brisket, but it is not a fast brisket recipe. The smoking process takes time—the total cooking time is a commitment of about 10-14 hours.
Keeping your brisket cold, place it on your cutting board fat cap side down. Trim the outside of the flat, removing any silver skin or pockets of fat. Don’t forget to square off all sides of your brisket and cut one corner on the point to guide your slicing later. Flip the brisket and then carefully trim the fat cap to about ¼ inch thick.
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
When cooking time comes rolling around start the process by preheating your smoker to 225-250 degrees F, adding wood chunks or chips for extra flavor. Place the brisket fat side up and cook until it reaches 165-170 degrees F at the thickest part—usually about 7-8 hours.
The next step is where the magic happens: layout 1-2 pieces of foil and add warmed beef tallow. Place the brisket fat side up on the tallow and form the foil around it to create a snug boat.
Return the brisket to the smoker at 250 degrees F and cook until it hits 200 degrees F internal or is probe tender—another 5-6 hours.
Once you’ve reached the end of the cook, let the brisket rest at room temperature for at least 2 hours or overnight wrapped in butcher paper in a warming tray or foil pan.
When ready to slice, unwrap it and set the butcher paper aside. Slice against the grain, making each slice about the width of a #2 pencil. Rotate and slice the point as needed.
Now all you have to do is enjoy the unbelievably tender meat that is so freakin’ delicious. Cheers!
Protip for Achieving Crisp Bark
To achieve the perfect crisp bark on your foil-boat brisket, be generous with your spice rubs and keep your smoker at a steady temperature of 225-250 degrees F. The best way to monitor the temperature is to use a meat thermometer.
What to Serve with Foil Boat Brisket
Your succulent Foil Boat Brisket goes well with all the classic BBQ sides: coleslaw, potato salad, and baked beans. As for cornbread or white bread, I leave that up to you. And, don’t forget a generous helping of your favorite BBQ sauce!
What to Do with Leftovers & Reheating Instructions
A brisket is a large cut of meat, so having leftovers is likely. You can continue your brisket cooking journey by trying out a burnt ends recipe! Here’s a roundup of The Best Burnt Ends Recipes on my site, which includes the best BBQ Brisket Burnt Ends recipe. Give it a try!
Store any leftover brisket in foil wrap or butcher paper and then store in an airtight container in the fridge for 3-5 days. The next time you want to enjoy it, warm the meat with some tallow in a foil boat on the grill over medium heat.
Absolutely! Customize the rub to your liking or try different combinations to find your perfect flavor. Alternatively, you can keep it simple with a salt, pepper and garlic mixture!
Do I have to use beef tallow?
While beef tallow adds great flavor and moisture, you can substitute it with another fat, like butter or even a good-quality oil.
Can I use a foil pan instead of a foil boat?
Although a foil pan is convenient, it doesn’t quite give the brisket the hug we’re looking for with the foil boat.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
The Foil Boat Brisket recipe demonstrates the cutting-edge technique for smoking brisket made famous by Chuds BBQ. It's genius and with my signature seasonings, it's so freakin' delicious!
Keeping your brisket cold, place the brisket on your cutting board fat cap side down.
Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
Once completely trimmed, cover the brisket with a binder. I used by FYR BLK hot sauce, but you could use whatever hot sauce you have on hand or mustard works well too.
Then season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.
Smoking
Preheat your smoker for 225-250 degrees F with some added wood chunks or chips for extra smoke flavor.
Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170 degrees F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready for the foil boat.
Lay out 1-2 pieces of foil and add beef tallow to the foil. Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
Place the brisket back onto the smoker at 250 degrees F. Cook until the meat hits 200 degrees F internal or is probe tender (about 5-6 more hours).
Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain. When you are done, serve and enjoy with smoked brisket!
Notes
Protip for Achieving Crisp Bark
To achieve the perfect crisp bark on your foil-boat brisket, be generous with your spice rub and keep your smoker at a steady temperature of 225-250 degrees F. The best way to keep an eye on the temperature is to use a meat thermometer.
Discover the best woods for smoking pork. Our guide helps you choose the perfect wood to enhance flavor and create unforgettable barbecue.
The post Grilling guide: the Best Wood for Smoking Pork appeared first on Girl Carnivore.
Discover the best woods for smoking pork. Our guide helps you choose the perfect wood to enhance flavor and create unforgettable barbecue.
Craft a stunning smoked pork crown roast with our foolproof recipe. Paired with savory sage gravy, it’s an impressive yet achievable feast.
The post Smoked Pork Crown Roast appeared first on Girl Carnivore.
Craft a stunning smoked pork crown roast with our foolproof recipe. Paired with savory sage gravy, it's an impressive yet achievable feast.
Y’all asked for advice on leveling up your brisket game, so today I’m sharing my Best Brisket Recipes to show you how it’s done. There’s nothing better than a perfect brisket slice that melts in your mouth and bursts with smoky, sweet and savory flavors. On the flip side, there’s nothing worse than your first brisket coming out tough and under-seasoned. So, let’s make sure that doesn’t happen!
To avoid brisket disasters, let me guide you to the best ways to make all your hard work pay off with my tried-and-tested recipes. Whether you’re a seasoned pitmaster, a BBQ newbie or just interested in living vicariously through a flavor-packed journey, this roundup has something for everyone. So, grab your pitmaster apron, and let’s get cooking!
First off, why do I love brisket so much? Well, it’s simple. Brisket is the ultimate BBQ cut. With the right techniques, this naturally tough cut of meat transforms into a symphony of tenderness and bold smokiness. Imagine biting into a piece of juicy brisket perfectly cooked with a beautiful smoke ring and a mouthwatering bark. Trust me, it’s a game-changer. So, if you’re all about those big bold flavors, you’re gonna love these recipes.
regional differences in brisket making
Brisket game changes big time, depending on where you are. In Texas, it’s all about that low and slow smoke with just salt and black pepper, letting the meat’s natural flavor and smoky goodness shine. Kansas City, though, loves it sweet and spicy, with a thick rub that includes brown sugar and finishes off with a rich, tangy barbecue sauce. Head over to the Carolinas, and you’ll find brisket served with a vinegar-based mustard sauce for a tangy kick that contrasts perfectly with the smoky meat. Different regions, different vibes, all so freakin’ delicious.
Tips for The Best Brisket Recipe
Now, let’s get down to the nitty-gritty. Here are some top tips for making the best brisket ever:
Choose the Right Cut: Go for a whole packer brisket which includes both the flat cut and the point cut. This gives you a perfect balance of lean and fatty meat.
Trim the Fat Side: Trim off excess fat. There’s no need for a thick fat cap because not all of that fat will render. I like to leave about a quarter of an inch of fat on the fat cap because I’ve found it’s enough fat that it’ll render while cooking, but it’s also not too much so that it doesn’t overwhelm you when slicing and eating the brisket later.
Brisket Rub: A flavor-packed spice rub can make all the difference for your brisket results. However, sometimes simplicity is the vibe. In that case, all you need is some black pepper, brown sugar, chili powder, garlic powder and onion powder for your dry rub.
Internal Temperature: Aim for an internal temperature of 195-205 degrees Fahrenheit, and remember to invest in a meat thermometer to get this very important detail right.
Resting Time: Let your brisket rest, wrapped in butcher paper or aluminum foil, for about 2 hours or before it hits the cutting board. It may seem like a long wait, but this step helps lock in the juices.
Pencil-thin Slices: As a general rule of thumb, make your meat slices the width of a #2 pencil.
Against the Grain: Finally, to get the most enjoyment out of every bite, brisket should always be cut against the grain.
Ultimately, the best tip I can give is to be patient when it comes to slow cooking the best brisket. Remember, good brisket takes time but the reward is always worth the extra effort.
Best Brisket Recipes
Get ready to explore mouthwatering recipes and expert tips that will take your brisket game to the next level. Let’s fire up those smokers and dive in!
Smoked Brisket
This recipe delivers perfectly rendered savory slices of beef perfection.
If you think it can't get any better than smoked brisket, hold my beer. These succulent BBQ Burnt Ends sauced up with honey, chipotles, and my favorite Cherry Chipotle Ale Rub for some sweet heat.
From some of the leftover brisket we cooked up earlier this week, we have these BBQ Brisket Nachos. Super easy and fun to put together so make sure to give it a try!
A good brisket recipe deserves a serving platter full of delicious accompaniments, starting with your favorite BBQ sauce. Classic sides like potato salad, coleslaw and baked beans are always a hit. And don’t forget the cornbread (or white bread slices, depending on where in the South you’re from).
If you haven’t tried it yet, check out my HNY FYR BBQ Sauce. It’s a small-batch, artisanal barbecue sauce that’s a sweet and spicy blend of clover honey, garlic and a kick of cayenne pepper. Perfect for brisket!
Leftovers & reheating
Got leftovers? No problem. Store the leftover brisket in an airtight container in the fridge for 3-5 days. For the best results, slice only what you need keeping the rest whole to preserve moisture.
The best way to reheat brisket on the grill for perfect results is to wrap the brisket in aluminum foil to retain moisture, then place it on the grill over indirect heat. Set your grill to a low temperature, around 225-250 degrees Fahrenheit. Reheat the brisket slowly to prevent it from drying out, aiming for an internal temperature of 145-155 degrees Fahrenheit. To enhance the flavor, you can, of course, add a little beef broth, beer, or juice inside the foil before sealing it. This method ensures your brisket stays juicy and tender while regaining some of that delicious smoky flavor.
Also, don’t forget to try some of those other brisket recipes the next day when you’re wondering what to do with all your tasty leftover brisket! They’re pretty fantastic!
For the best whole packer brisket online, check out Snake River Farms or Crowd Cow for their insanely decadent American Wagyu Brisket. Another awesome option is Porter Road, where you can snag some pasture-raised brisket with killer marbling and flavor. These online butchers are all about quality and sustainability, making sure you get premium brisket delivered right to your door.
What are some different methods for cooking brisket?
There are so many cool ways to cook brisket, each bringing its own flavor vibes and textures. Smoking is the OG method—cooking low and slow over wood or charcoal to get that deep smoky flavor, beautiful bark, and perfect smoke ring. If you don’t have a smoker, no worries! Oven roasting is your friend. Just cook the brisket at a low temp in the oven, maybe in a Dutch oven with tomato paste and apple cider vinegar for a super rich cooking liquid.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
There’s no party like a taco party. And I say that because every taco night feels like a party, especially with the best taco recipes. Warm tortillas, freakin’ delicious proteins, your favorite toppings — it doesn’t get much better than that.
That’s probably why I’ve made many, many taco recipes over the years. So, I’ve rounded up my favorite taco recipes so you can find your go-to Taco Tuesday dinner.
First, I’ll start with what I love about tacos. It’s because you can go all-out a special occasion, make an easy recipe for family dinner or just throw together your favorite homemade tacos for any meal. Breakfast tacos or burritos, anyone? There’s really something for everyone!
And that something for everyone extends to how much you can vary tacos. You can go with corn tortillas and flour tortillas, or even crispy shells. You can cook up steak tacos, tacos al pastor, chicken tinga tacos, a smashburger take on classic ground beef tacos, fish tacos, shrimp tacos and so much more.
Then, don’t even get me started on the ways you can create your own taco seasoning mix or put out a variety of toppings — the possibilities are endless.
Tips for Making the Best Tacos
With all this variation, you want to make sure you’re set up for success. Here are my suggestions to make sure you deliver the best taco night.
Tortillas: First, you’ve got to decide if you’re going with soft shells or hard taco shells. I’m a soft corn tortilla guy myself, given the texture, flavor and ability to prepare them according to your personal preference. Whether you’re using corn tortillas or flour tortillas, make sure you heat them up in a dry skillet first so they don’t break on you. Dumping the contents of your perfect taco all over your plate before you even take a bit is the worst!
Proteins: When you’re picking your protein, double-check the cooking time. Ingredients like pork shoulder or chicken thighs will take longer than steak (though check your marinating times!), ground beef, ground chicken or fish taco recipes. So, make sure you’re allowing the right amount of time to cook your delicious taco filling.
Toppings: Here’s where your imagination can run wild. Refried beans, sour cream, pico de gallo, cotija cheese, diced red onion, fresh cilantro, avocado — the list goes on. Don’t forget the lime wedges and your favorite FYR hot sauce!
Seasonings: For homemade taco seasoning, chili powder, garlic powder, onion powder and ground cumin are great to have on hand, plus chiles to kick up the heat a notch.
A Note on Chiles
There are tons of different types of chiles out there. To make sure you’ve got the right spice level so you hit family favorite status, you can always check the spice level of chiles on the Scoville scale. The Scoville scale, named for Wilbur Scoville, measures the heat level in hot peppers. Good old Wilbur’s scale ranges from 0 to 16 million Scoville Heat Units (SHU). Zero is no heat, 16 million is burn your mouth maximum heat. Pick your chiles accordingly!
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Cheesy Gordita Crunch tacos are the best copycat recipe! Insted of ground beef, a spicy grilled steak, with the best flavor, gets tucked into a a crispy tortilla stuffed into a soft tortilla with melty cheese.
This showstopper of a taco recipe features marinated pork and an infusion of fresh flavors from the chile-pineapple marinade and homemade jalapeno salsa.
Anybody else up for cooking a pile of pork slices on a rotating spit? Taking our tacos to the next level with this Hatch Chile Mezcal Pork Tacos recipe!
The possibilities for taco side dishes are almost as endless as the tacos themselves. Given that, chips and salsa, Mexican rice or cilantro-lime rice, a simple slaw with lots of green onions and lime juice are all great options. Finally, add in a classic margarita and your taco party is complete.
Leftovers and Reheating
Keep your filling in an airtight container in the fridge for three days. Some proteins, like pork shoulder or brisket, taste even better the day after you make them. When you’re reheating, you want to make sure the meat doesn’t dry out. The best way to do this is to reheat in a large skillet over medium heat with a little bit of liquid.
For the longer-cooking proteins like pork shoulder, chicken thighs or brisket, definitely! But I’d stick to stovetop for quicker-cooking ones like steak, ground beef, fish or shrimp.
How do I adjust the spice level?
For chiles, you can remove the ribs and seeds to take the heat down a notch (or keep ’em in if that’s what you’re into). That’s because the ribs and seeds are where most of the spice lives. You can also reduce or increase the amount of chiles or spicy pantry ingredients like chili powder.
Should I use corn or flour tortillas?
I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Then, flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
My impressive smoked ham recipe features a tasty dry rub, basting sauce, and the most incredible glaze! It’s SO easy to make and even easier to eat! Love smoker recipes? Try smoked leg of lamb, smoked chicken breast, smoked beef tenderloin, and smoked pork loin. Smoking meats is one of my favorite ways to elevate… 
Master smoked turkey thighs with our easy recipe. Maple butter glaze adds rich flavor to tender, juicy meat. Perfect for holidays or weekend BBQs.
Discover the best woods for smoking pork. Our guide helps you choose the perfect wood to enhance flavor and create unforgettable barbecue.
Craft a stunning smoked pork crown roast with our foolproof recipe. Paired with savory sage gravy, it's an impressive yet achievable feast.
