BBQ Brisket 

Ingredients - 1 6 lb beef brisket flat, 1 cup Smokehouse Pit Brisket Rub, 1 cup BBQ sauce

Directions - Trim excess fat from the brisket, rub brisket with brisket rub, cover and refrigerate overnight, prepare grill for medium indirect heat, sear brisket over direct hear for 8 to 10 minutes per side, remove brisket from grill and place in a pan, baste with bbq sauce and cover with foil, place pan on indirect heat side of grill for 3 1/2 to 4 hours or until tender, remove from heat and let it rest for 30 minutes, slice brisket thin and serve.

Cajun Brisket 

Ingredients - 1 6 lb beef brisket, 7.5 oz Smokehouse Pit Eye Watering Brisket Rub, 1 16 oz bottle of bbq sauce

Directions - Trim excess fat from brisket, in large boiling pot fill 3/4 with water and add Smokehouse Pit Eye Watering Brisket Rub boil, bring to a boil and add the brisket, boil for 15 minutes and turn off the heat, let the brisket rest in the water for 1 hour, preheat grill for medium indirect heat, sear brisket over direct hear for 8 to 10 minutes per side, remove brisket from grill and place in a pan, baste with bbq sauce and cover with foil, place pan on indirect heat side of grill for 3 1/2 to 4 hours or until tender, slice brisket thin and serve.

Ingredients - 1 3-4 lb whole chicken, 1 cup of Smokehouse Pit Brisket Rub or Smokin' Hot Brisket Rub

Directions - Rinse chicken and then rub the chicken with your choice of Smokehouse Pit Brisket Rubs. Be sure to pull the skin away from the raw meat and apply brisket rub in between the skin and the meat. If possible, place rubbed chicken in the large Zip-loc bag and refrigerate overnight. Otherwise, you will need to place the chicken in a pan, then cover and then refrigerate overnight. Prepare smoker to 225 degrees with either hickory or mesquite wood. Please note, we have done this with maple and apple wood and it is awesome. Smoke the chicken for roughly 4 hours or until the internal meat temperature is 175 - 180 degrees. If you have any chicken leftover, the leftover chicken will make some excellent Chicken Salad.

Ingredients - 1 8-10 lb whole brisket, 1 cup of Smokehouse Pit Brisket Rub or Smokin' Hot Brisket Rub

Directions - Rinse brisket and then rub the brisket with your choice of Smokehouse Pit Brisket Rubs. Place the brisket in a pan, cover, refrigerate for 24-48 hours (the longer the better). Prepare smoker to 225 degrees with either hickory or mesquite wood. Smoke the brisket for roughly 2 hours. Remove the brisket from the smoker, place the brisket in deep pan and cover. If you are using an electric smoker, place the covered brisket back in the smoker at 225 degrees for another 6 hours or until the meat temperature is around 160 degrees. If you don't have an electric smoker, you can do the same thing using your oven. Finally, remove the pan from the heat (leave the brisket covered) and let rest for 1 hour. You can use the juice for additional flavoring when serving.  

Try our brisket rubs on Beef, Poultry (chicken & turkey), Pork, Fish, Wild Game, Seafood, Eggs, Veggies, Salads or Popcorn.