2 cups BBQ Sauce
1 small onion
1 cup dill pickle chips
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 (4- to 4 1/2-lb.) beef brisket (3-in. thick), trimmed
1/4 cup Louisiana-style hot sauce
16 large white bread slices
At CueWay, we believe that smoked meals are one of the healthiest meals which comes with life’s biggest pleasures and the best way round up any occasion with your family and friends, not to mention the delicious flavors. It takes time but with the right technique and practice you can make a perfectly smoked BBQ on your CueWay grill. There are some tricks that you’ll have to pay attention to within the recipe.
We have got you covered when it comes to the smoking of brisket, turkey and pork. We’ve collected the best smoker recipes to share with you. Our recipes produce the best flavor and taste that would meet the need all BBQ lover, while the techniques listed below will severe has the best bet to enhance your day. If you’re a pork lover, let us help you pig out a variety of mouth-watering flavor’s. Whether you have never been to a cookout before or you were born knowing how to smoke meats, we provide smoked meat recipes that’ll take your BBQ to new heights.
Number One: Soak a cup of hickory wood chips in water for 60 minute. After, get a bowl and mix your salt and pepper. Now, dip the dry brisket with paper towels into the sauce; brush all over with hot sauce, and sprinkle a little salt. Gentle place it on the wire rack; let it stand properly until the wood chips finish soaking.
Number Two: Open the bottom vent of your CueWay grill completely. Light the charcoal chimney starter filled with briquettes which burns as fuel. If the briquettes are filled with a gray ash, pour them into the bottom of your CueWay grill, and then push to one side of the grill.
Next, get a freshly-soaked wood chip and scatter it over the hot coals. Now, coat the top grate with oil and place on grill. Adjust vents as needed to maintain an internal temperature of 230°F - 240°F.
Number Three: In this section, you will have make the fat side face up and make the thicker portion of brisket, face the heat towards the coals, on grates over the side without the coals. Smoke, covered, until the thermometer reads 190°F in the thickest portion of meat, flip the brisket every two hours cook time and then replace coals when the temperature start dropping.
Number Four: Now remove the brisket from your Cueway grill; immediately wrap in a parchment paper followed by a tight layer of aluminum foil.
Number Five: Unwrap brisket; cut across the grain. Divide meat evenly and top it with your BBQ Sauce, onion, pickles, etc.