Coopers Bbq Menu Recipes

COOPER'S TEXAS BRISKET

Steps:

• Soak 4-5 cups of wood chips ( hickory, pecan or oak) in a bucket for 1-2 hours. Mix the salt, pepper and garlic powder together, sprinkle over brisket and rub into the meat. Remove the grill rack or one side of the rack from the grill and place one of the aluminum pans under the area of the rack where the brisket is to be located. Drain the wood chips and spread them in the bottom of the other aluminum pan. Cover that pan with heavy duty foil and poke 8-10 holes in the foil. Place this smoker box pan opposite the drip pan. Replace the grill rack or racks and heat grill to low-medium heat (350). Place the brisket (fat side up) on the rack directly over the drip pan and grill until lightly charred on both sides. Remove the brisket and quickly wrap in heavy duty foil. Return the wrapped brisket to the grill (fat side down), lower the grill temperature to low heat (325) and cook for 3-3 1/2 hours. Remove the brisket and allow to rest for 30 minutes. Carefully unwrap the brisket as there will be plenty of very hot juices in the foil wrap. Pour the juices into a cup or sauce pan, slice the brisket against the grain. Arrange the slices on a serving dish and pour the juices over the brisket.

COOPER'S PORK RIBS

Steps:

• Prepare a smoker. Season ribs with salt and spice rub on both sides. Place ribs into smoker. Smoke for 1 1/2 hours, flipping them over once. No sauce is needed, as the ribs are cooked the "cowboy way," over direct heat with salt and spices only.

COOPER'S BBQ/MOP SAUCE RECIPE - (4/5)

Steps:

• Mix the paprika, black pepper, chili powder, and cumin in a small bowl. In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent. Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors. Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.