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Killer Hogs The AP Seasoning
$11.00
Killer Hogs The A.P. Seasoning This is our "All Purpose" Seasoning. If you’re serious about grilling and smoking, you need a flavorful and balanced seasoning versatile enough to be used on everything. The A.P. Seasoning works on pork, beef, chicken... even veggies. Use it alone and keep it simple – or use it in combination with other Killer Hogs Rubs for even bigger flavor.
Killer Hogs TX Brisket Rub
$11.00
Killer Hogs TX Brisket Rub It's a fact the best Brisket comes from Texas. And it's the simplicity of salt, pepper, smoke, and fire that makes it so delicious. Use TX Brisket Rub for a brisket with authentic Texas flavor that will rival the best BBQ joints in the Lone Star state. TX Brisket Rub is also great on Ribs, Steaks, or Turkey.
HowToBBQRight 6 Inch Wide Boning Knife
$20.00
Dexter Russell HowToBBQRight Red Handle - 6" Wide Boning Knife The knife we use for trimming meat and removing silver skin. A must-have BBQ Knife. Dexter Russell HowToBBQRight Red Handle Knives combine the famous Green River hollow-ground blades with a modern, ergonomic handle made specifically for foodservice. These are the knives every pitmaster needs in their collection. Dexter Russell HowToBBQRight series knives are manufactured with American-made steel. Dexter hollow-ground blades are extremely sharp and easily resharpened. NSF Certified. Made in USA. Featuring: - Long lasting stain-free, high-carbon steel blades - Hollow ground to an ultrasharp, ultimate edge - Easy to clean, high impact, ergonomically designed handle - Ergonomically shaped handle is a combination of durable polypropylene and slip-resistant Santoprene - All of our knives come with a plastic sheath and metal clip for safe storage.
Pitmaster's Glove Bundle
$32.00
Looking for the perfect glove bundle to save your hands from high heat? The Pitmaster's Glove Bundle is made for you! Featuring our Black NitroMax Latex-free gloves and our HowToBBQRight "Hand Savers" Glove Liners, this bundle pack will be sure to keep your hands from overheating to get the job done right and get your meat on the table. Black NitroMax Latex-Free Gloves: 100 Gloves Per Box | Size XL 5 Mil Textured for an incredible grip Powder-Free Beaded cuff for easy donning Latex Free Size XL HowToBBQRight "Hand Saver" Glove Liners: White, cotton gloves worn under latex gloves for handling hot foods and working on hot smokers and grills. 12 pairs of Hand Savers (24 glove total) come in this pack.
Killer Hogs The BBQ Rub 16oz. Shaker
$11.00
Killer Hogs The BBQ Rub (11oz Net Weight - 16oz by Volume) You don’t win BBQ Championships without knowing a thing or two about seasoning meat. And this rub has it all. flavor. balance. sweetness. and a nice little kick at the end. Plus no other rub will give your meat the pretty, mahogany color you need for competition-level 'que. That’s why this rub is THE BBQ RUB period. Ingredients: Brown sugar, sugar, paprika, salt, spices (red and black pepper), dehydrated garlic, oleoresin paprika, dehydrated orange peel, natural flavor and less than 2% tricalcium phosphate added to prevent caking. The manufacturing facility where Killer Hogs is produced does not use any product that contains tree nuts, with the exception of Killer Hogs Mississippi White Sauce. The facility that produces Killer Hogs Mississippi White Sauce also produces a product containing pecans, however this product is not produced on the same equipment or the same day as Killer Hogs Mississippi White Sauce. Killer Hogs products do not contain gluten, but they are not manufactured in a gluten-free facility.
Killer Hogs Steak Rub
$11.00
Killer Hogs Steak Rub Created specifically for open-flame grilling and smoking Steaks and Chops, this seasoning is flavorful blend of salt, pepper, herbs and spices. If you want authentic steak house flavor, The Steak Rub is all you need. Apply to the outside of all your steaks, chops - even chicken - before grilling or smoking.
Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker
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3,231,308Views
2016May 20
Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper For more barbecue and grilling recipes visit: http://howtobbqright.com/ For more how-to recipes visit: http://howtobbqright.com/ Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected. You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking. This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature. For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect. Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: http://goo.gl/WduJeh ) to monitor grate temperature throughout the cook. Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan. After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage. Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit. Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours. Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe. Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt. For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

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HowToBBQRight

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