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Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Boring Brisket Tips for the Average Dude

Jason Ortynski

Boring Brisket Tips for the Average Dude

Great BBQ is built on the basics, and Jason Ortynski is breaking down the simple tips that make all the difference. From trimming and seasoning to knowing when to wrap and rest, these straightforward techniques will help you deliver a better brisket every time.

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Pellets

Gourmet Blend

Steps

  1. Remove any hard fat and thin, loose pieces.
  2. Round off any sharp corners.
  3. Leave about ¼-inch of fat on the fat cap.
  4. Don't stress about making it picture perfect.
  5. Apply binder (Dijon mustard or any binder works) and season generously on all sides with the blend of 40% Kosher Salt, 40% Coarse Black Pepper, and 20% Garlic Powder.
  6. Let the brisket rest in the refrigerator for 1–24 hours before smoking.
  7. Place the brisket on a wire rack inside a rimmed sheet pan.
  8. Position the point toward the heat source and keep the thinner flat farther away to prevent overcooking.
  9. Smoke at 180°F starting around 11 PM.
  10. Increase to 250°F around 7 AM.
  11. Wrap with foil or butcher paper only after the bark is dark, firm, and fully set.
  12. Begin checking for tenderness around 200°F.
  13. Remove the brisket when the probe slides in with very little resistance.
  14. Rest for at least 2 hours in a warm oven or insulated cooler before slicing.
  15. Slice only what you're serving to help keep the remaining brisket juicy.

Ingredients:

Trim Smart

Binder + Seasoning

  • Any binder (Dijon mustard recommended)
  • 40% Kosher Salt
  • 40% Coarse Black Pepper
  • 20% Garlic Powder

Choose the Right Wood

  • Apple, cherry, or a balanced blend

Use a Raised Rack

  • Wire rack
  • Rimmed sheet pan

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