Tired of Grilling? Turn Your Grill into a Smoker!

When I think of grilling, I can’t help but think of the flavor of smoking. In the past, smoking meats was a way of preserving. Now, it is more about taste and texture. Brisket is a prime example of this; it needs extra love and care…long and low. Smoking adds tons of flavor and actually tenderizes this meat in the process. Our smoked beef brisket is the main item requested at all of our BBQs and has been really popular for weddings. Throw in BBQ chicken, hearty baked beans, potato salad, Coleslaw, corn muffins and strawberry shortcake and you are good to go! YUMMMMMM

While preparing dinner on Sunday for Father’s Day I decided to have Smoked Deviled Eggs as an appetizer.  I mean, really, what screams BBQ better than deviled eggs?! OMG, how good were they! Chuck and I have a small smoker in our backyard next to our grill, and we at CVC Catering Group have a large one that can handle 75 to 100 pounds of brisket! The good news is you do not need a special smoker or a smoke gun (though these are fun tools) to smoke your food. You can use your own charcoal grill! So, why don’t you get into the swing and prepare these eggs and Chuck’s Smoked Brisket along with your BBQ favorites…you will be in BBQ heaven!

 

Nancy’s Smoked Deviled Eggs

Ingredients

  • 4 large Eggs
  • 1/4 cup Mayonnaise (I prefer Hellman’s)
  • Kosher Salt and freshly ground Black Pepper
  • A few drops of fresh Lemon Juice (optional)
  • Pinch of Ground Mustard
  • Smoked Paprika

Instructions

  1. Place the eggs in a saucepan with cold water to cover by 2 inches. Bring to a boil over high heat. Remove from the heat, cover and let the eggs sit exactly 13 minutes. Immediately move saucepan to the sink run eggs under cold water until cold, then peel.
  2. Smoke the eggs:
    • Smoker method:
      Set up your smoker for smoking and preheat to 150 degrees. Place the eggs in the smoker and smoke until covered with a light brown film of smoke for 1 hour. Transfer to a plate and let cool
    • Indirect grilling method:
      Set up your grill for indirect grilling by moving the coals to one side of the grill and preheat to medium-low. Toss the wood chips (after being soaked in water for ½ hour) on the coals. Or, wrap the wet wood chips into a foil packet and make 3 slits on top and place on the coals. Place eggs on the side of the grill opposite the coals and smoke until covered with a light brown film. The cooking time will be about 1 hour. Transfer the eggs to a plate and let cool.
  1. Halve the eggs and carefully remove the yolks, preserving the white “cups.” Coarsely chop the yolks and then add in the mayonnaise, ground mustard, and salt and pepper to taste.
  2. Fill a pastry bag with the yolk mixture and carefully squeeze into the egg “cups” until full.
  3. Garnish by sprinkling the smoked paprika over the top

 

Chuck’s Smoked Brisket

Ingredients

  • 5 lbs. Beef Brisket
  • 2 cups of Beef Broth
  • Liquid Smoke (optional~if you like the really good smoke!)
  • Chuck’s Dry Rub:
    • 1/2 cup Brown Sugar
    • 1/4 cup of each of the following:
      • Granulated Garlic Powder
      • Granulated Onion Powder
      • Ancho Chili Powder
      • Chipotle Chili Powder
      • Smoked Paprika
      • Ground Mustard Powder
      • Celery Seed
      • Dried Cilantro

Instructions

Prepare the meat as follows:

  1. Brush the brisket with liquid smoke and let sit for 1 hour. Then rub the Chuck’s Dry Rub mixture all over the brisket and refrigerate for 24 hours.
  2. Place meat on a rack in a pan. Add the beef broth to the pan. Smoke as follows:
    • Smoker method:
      Set up your smoker for smoking and preheat to 225 degrees. Place the brisket in the pan onto a rack in your smoker.
    • Indirect grilling method:
      Set up your grill for indirect grilling by moving the coals to one side of the grill and preheat to medium-low. Toss the wood chips (after being soaked in water for ½ hour) on the coals. Or, wrap the wet wood chips into a foil packet and make 3 slits on top and place on the coals. Place the brisket in the pan onto a rack in your grill opposite the coals.
  1. Cook for about 6 to 7 hours, adding more coal as necessary. Make sure you test the meat and cook until the temperature reads 185 degrees.
  2. Let the brisket cool and then refrigerate over night. This makes it easier to slice. Rewarm in a pan with your favorite BBQ sauce.

Happy smoking!