Slow and low, that is the tempo. Especially when it comes to smoking meat for good BBQ.

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This Wednesday we were supposed to be on a plane to reunite with the best festival of them all – The World Championship BBQ Cooking Contest in Memphis. It was originally my 35th birthday trip but alas like most things it was postponed (See you at the end of September).

In order to ensure that there is sufficient BBQ in my veins despite this, it just so happens to be BBQweek with the Festive Foodies Group! What timing, amiright? To be honest, I would’ve made sure I posted at least one BBQ recipe this week  regardless of an organized event, now I get to post a whole weeks worth.

Unfortunately there is a bit of a meat shortage around here so the biggest brisket I could find was only 2 pounds. As a result, it didn’t take as long to smoke this brisket and thus didn’t get that distinct pink smoke ring but thankfully it still tasted good! It definitely helps if you use your best brisket rub.

But I cannot take the credit, and this was actually the works of my husband, as I have not yet had the chance to tinker with the smoker. Honestly, it gives him so much joy I just assume let him master it. While he prepared the main course, I set out to make the sides and dessert, which will be shared later this week.

Don’t have a smokersmoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for 4-5 hours (depending on the size). Before we had a smoker we also used a product called Smokin-O’s.

Monday #BBQWeek Recipes

• Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
• Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
• Cherry Lime Margarita by Family Around the Table
• DIY Marzetti’s Slaw Dressing by Palatable Pastime
• Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
• Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
• Loaded Baked Potato Salad by A Kitchen Hoor’s Adventures
• Pulled Pork by A Day in the Life on the Farm
• Slow Cooker Calico Baked Beans by Blogghetti
• Smoked BBQ Brisket by The Spiffy Cookie
• Smoked Pork Butt Tacos by Our Good Life
• Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
• Sweet Chili-Lime Grilled Chicken by Making Miracles
• Winey Burgers by Hezzi-D’s Books and Cooks

Four years ago: Dark Chocolate Cookie Butter Cupcakes

Five years ago: Fig, Goat cheese, and Kielbasa Sausage Pizza

Six years ago: Homemade Strawberry (Vodka) Lemonade

Eight years ago: Peanut Butter Chocolate Chip Granola

Nine years ago: Raspberry Mango Margarita Pie

SMOKED BBQ BRISKET

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Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. beef brisket
• 1/2 cup BBQ dry rub
• Hickory wood chips
• 1/2 water
• 1/2 cup apple cider vinegar
• BBQ sauce, for serving

Directions

1. Rub seasoning onto all sides of the brisket*. Cover and refrigerate overnight.
2. Two hours prior to cooking, take out let it come to room temperature.
3. Preheat smoker to 225F with chips for 30-40 min. Fill water pan with 1/2 cup water and 1/2 cup apple cider vinegar, add brisket, and smoke for 4 hours* or until 195F (per smoker manufacturers instructions for continuous smoke).
4. Remove, wrap in foil, and let rest until it reaches 165F. Slice against grain about 1/4 inch cuts and serve immediately.

Notes

*Quarter cup of rub per pound of brisket. Smoke for 2 hours per pound of brisket. Don't have a smoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for about 2 hours per pound.

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Everything is better wrapped in bacon, even something that’s already stinking delicious like brisket burnt ends. It’s a magical thing.

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

I know what you’re thinking. Erin, why didn’t you share this BEFORE yesterday so we could all enjoy it while watching the final game of the season for pro football? I know, I know, we did just spent last night digging into the best of the best game day food. But while football season may be over, never fear there’s still plenty of game day food in our future as the finale of the college basketball season will soon be upon us! Even if you’re not into sports, surely you can cheer for the food.

If you didn’t already know of my love for BBQ, well now you know. I grew up in a town that had surprisingly great BBQ for upstate NY and then later went to grad school in Memphis – you know that place with the BBQ. As such I have sought out BBQ anywhere I go and I am totally loving this new line of BBQ from Curly’s called RoadTrip Eats, located in the refrigerated meat case at the grocery store. You can take your taste buds on a RoadTrip to Rio Grande for pulled pork & chorizo sausage, to the West Coast for IPA-based pulled pork, and to Kansas City for seasoned brisket burnt ends. Which is where my journey begins.

Obviously this recipe utilized the brisket burnt ends, which oddly enough I don’t think I’ve ever had before. But man are they magical! I could’ve eaten them straight up but decided to restrain myself for bigger things. I wrapped them in bacon guys! This recipe is stupid easy too. All you do is wrap the burnt ends with pieces of bacon, secure, bake, drizzle with the leftover BBQ sauce, and bake some more until the bacon is nice and crispy. Like I said, even if you aren’t into the sports thing, I’d like to see you not get into these. You could also go for a pork inception and make your own pork butt burnt ends if you prefer that over beef.

Think this recipe is a winner? Show me some lovin’ by voting for my recipe as your favorite in Curly’s BBQ Showdown at Sweeps.RoadTripEats.com. By doing so you will also gain an entry for a chance to win a trip to Phoenix for the game on April 3rd!

Two years ago: Slow Cooker Chicken Salad Sandwiches

Three years ago: Peanut Butter Cup Brownie Peeps S’mores Pie

Four years ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce

Five years ago: Lighter Pizza Dip

BACON WRAPPED BURNT ENDS

Makes 64 pieces

Ingredients:

1 (16 oz.) pkg. Curly’s Kansas City style seasoned brisket burnt ends

16 slices of bacon, cut into fourths crosswise

Directions:

1. Preheat oven to 375 degrees.
2. As best as you can, separate the burnt ends from the BBQ sauce, reserving the sauce for later.
3. Wrap bacon around 2 burnt end pieces and secure with a toothpick. Place in a 9×13-inch baking pan. Repeat with remaining burnt ends and bacon.
4. Bake at 375 for 30 minutes. Remove and spoon over BBQ sauce. Reduce oven to 350 degrees and bake for another 30 minutes, or until bacon is crispy.
5. Drain grease and serve.

Source: The Spiffy Cookie original

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Everyone loves some good BBQ but most don’t have the time to cook it. With the help of a slow cooker you can have shredded BBQ beef brisket for dinner anytime!

Before I get into this delicious recipe for the Secret Recipe Club, let me first say how incredibly exciting yesterday’s soccer/futbol game between the USA and Portugal was to watch. I was beyond elated when the clock was winding down with a 2-1 USA lead, and then crushed with disbelief when Portugal tied it up at the last minute. Ahhh!! At least I had a fantastic meal in my belly to ease the pain. I served this shredded BBQ brisket with coleslaw, baked beans and my dad’s potato salad. Homemade mustard beans and corn spoon bread would be great options as well.

For the Secret Recipe Club this month I perused the recipes on Shockingly Delicious by Dorothy. I came so close to cooking her Spicy Smoky Chicken Kale Stew but when I was planning dinner for the USA-Portugal game I wanted to make something more American. When I saw the recipe for slow cooker BBQ brisket it was the clear winner. I may be living in the heart of pork BBQ for the past 7 years but I still have a sweet spot for beef.

Her recipe did not include the pop (or soda depending on where you are from) but in my experience with slow cookers it is beneficial to have some liquid in which to be cooked. There may have been enough juice from the meat and the onions but either way the beef came out perfectly. I have made slow cooker pulled pork in the past but this was the first time an onion was thrown in the mix and it added such great flavor to the meat. My parents enjoyed it so much that they plan on including it in their normal dinner rotation!

Check out some of Dorothy’s other recipes on her blog, Shockingly Delicious. I also bookmarked the Falafel Burgers and Spiced Snickerdoodles.

As for the final group matches of USA-Germany and Portugal-Ghana (to determine the fate of the USA in the World Cup), unfortunately I will not be able to watch either of the two games live so I will be disconnecting myself from social media as much as possible until I get home in order to watch the DVR. Go Team USA!

Two years ago: Pesto Chicken Burger

Three years ago: Bubble Up Pizza

SLOW COOKER SHREDDED BBQ BRISKET

Serves 4

Ingredients:

1 onion, peeled and sliced

12 oz. soda pop of choice (I used Dr. Pepper)

1 (1.5-2 lb.) boneless beef brisket, fat trimmed

1-2 cups favorite BBQ sauce, plus more for topping

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the beef on top, and pour the pop over the beef. Set on high and and cook for 4-6 hours, or until cooked.
2. Drain the liquid and then shred the beef using two forks. Stir in BBQ sauce until it reaches a desired consistency. Serve warm on a toasted bun or with a side of cornbread.

Source: Adapted slightly from Shockingly Delicious.