Louisiana Grill Smoker Pellet Recipes

PELLET-GRILL SMOKED RIBS

Steps:

• Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
• Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
• Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
• Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
• Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
• Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
• Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
• Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.

CLASSIC SMOKED BRISKET

Steps:

• Follow these easy tips for a successful and tasty brisket.
• Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won't give you enough fat or flavor and is easy to dry out during a long smoke.
• You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.
• Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit hardwoods like apple and cherry.
• We recommend using our Texas Mesquite Hardwood Pellets with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.
• This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
• Turn your Louisiana Grill to smoke mode, let the fire catch and then set your grill to 225°F.
• While your grill is heating up, trim your brisket of excess fat (you'll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.
• Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.
• Slice against the grain and enjoy!
• Cooler
• Pink Butcher Paper
• Towel
• To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.
• Paleo