Barbecue Pit Stops

• One 12- to 20-pound whole packer brisket, trimmed 
• Pit Boss Prime Beef & Brisket Rub
• Yellow mustard
• Worcestershire sauce

1. Turn on the pellet grill, set the temperature to 250 degrees Fahrenheit and preheat with the lid closed for 15 to 30 minutes.
2. While the grill is preheating, trim the brisket. Rub down the entire brisket with yellow mustard seasoned with a few drops of Worcestershire sauce.
3. Coat the meat liberally with Pit Boss Prime Beef & Brisket Rub. When seasoned, place the brisket fat-side down on the grill grate. Cook for around six hours or until the internal temperature reaches 165 degrees.
4. When the brisket reaches the correct internal temperature, remove it from the grill and wrap it in a double layer of foil. 
5. Place the foiled brisket back onto the grill until it reaches an internal temperature of 204 degrees. This can take two to four hours, depending on the size of the brisket.
6. Remove the brisket from the grill and place it in an insulated ice chest (with no ice) or an oven set to its lowest temperature to rest for two to four hours.
7. Slice the brisket against the grain and enjoy.

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• Pit Boss Prime Beef & Brisket Rub
• 1 tablespoon balsamic vinegar glaze for topping

1. Turn on the pellet grill and set the temperature to 400 degrees Fahrenheit. Preheat with the lid closed for 15 to 30 minutes.
2. While the grill heats up, wash the Brussels sprouts with water and cut off the base of each sprout. Once the base is removed, slice each sprout in half lengthwise and place the clean Brussels sprouts into a large bowl.
3. Add the olive oil and the barbecue rub and mix thoroughly until all the Brussels sprouts are evenly coated with both.
4. Lay each sprout on a grilling pan or directly onto the grilling rack. Cook with lid closed for 25 to 30 minutes, until the sprouts reach the desired level of doneness.
5. Remove the Brussels sprouts from the grill and transfer to a serving plate. Drizzle with the balsamic vinegar glaze and serve hot.

• Smoker box
• Aluminum foil
• Weber Stainless Steel Grilling Tool Set
• Weber Wood Chips (Mary uses apple or cherry wood)
• Food-safe spray bottle
• Weber Remote Probe Grill Thermometer

• One 4-pound boneless pork shoulder
• 1/4 cup yellow mustard
• 1/4 cup sweet dry rub (see below)
• 2 cups Carolina-style, vinegar-based sauce

• 1 cup apple cider vinegar
• 1 cup apple juice (or apple cider)

Combine the apple cider vinegar and apple juice in a food-safe spray bottle.

• 1 tablespoon dark or light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon chili powder

Combine all ingredients in a bowl and mix.

1. The night before cooking, prepare the pork. Pat it dry with a paper towel and then place it onto a large sheet tray. Apply mustard and then add dry rub thoroughly. If you don’t have time to prepare the meat the night before, try to do so at least one hour before cooking. You’ll see the coating begin to liquefy as it makes contact with the moist meat.
2. Preheat the smoker to 275 degrees Fahrenheit and add wood chips to a smoker box. (Mary uses apple or cherry wood chips.) Insert the probe thermometer into the thickest part of the pork and leave in place.
3. Place the pork on the grill, fat-cap side down, and smoke for three hours. You’ll see a bark, or dark coloring, begin to develop. If it doesn’t, continue smoking one more hour. After you see a mahogany color and bark, spritz the meat with the vinegar and apple juice mixture every 30 minutes. After about five hours total, check the temperature. When the pork registers an internal temperature of 165 degrees, it’s time to wrap it in foil.
4. Remove the thermometer. To wrap the pork shoulder, place it on two long sheets of aluminum foil. Spritz liberally and cover with the foil. Put the thermometer back in place.
5. Continue cooking wrapped until the internal temperature of the pork shoulder is between 200 and 203 degrees. When done, the thermometer probe should slide right in, as if the pork is room-temperature butter.
6. Remove the pork shoulder from smoker (leave it wrapped). Place it in a cooler (with no ice) and let it rest for an hour. The cooler will keep the pork warm for up to four hours.
7. After one hour, remove the pork from the cooler and begin pulling or shredding it with two forks or a pulled-pork tool.
8. Add one cup of the Carolina sauce to the pulled pork and mix together. The acidic flavor will enhance the pulled pork. Serve as is with a side of the remaining sauce or on a sandwich or slider. This recipe is great with coleslaw and some baked beans.

• 10-inch cast iron skillet

• 4 slices thick-cut bacon, diced
• 2 cups diced red onion (about 1/2 a large red onion)
• 2 cloves garlic, minced
• 1/4 cup bourbon (other types of whiskey will work too)
• One 15-ounce can tomato sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup yellow mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• Three 15-oz cans of beans, drained and rinsed (a combination of pinto, white and kidney beans)
• 1 cup water or coffee, as needed
• 1 cup shredded pulled pork

• 1 – 2 tablespoons hot sauce, for heat
• 1/4 cup coffee, for richness

1. Preheat the grill to 375 to 400 degrees Fahrenheit. Place the cast iron pan on the grate above the flame to preheat.
2. Sauté the bacon in the pan about five to seven minutes, just to render the fat and crisp the bacon. Remove the bacon and set aside for later. Discard most of the fat, saving about 2 tablespoons for the next step.
3. Add the onions to the pan with the remaining bacon fat and sauté over medium heat for five to seven minutes, just to soften. Add garlic and sauté another minute or until the onions and garlic are soft but not caramelized.
4. Add bourbon and cook for one minute to release the alcohol but keep the flavor. Add the remaining ingredients, including the cooked bacon, and mix to combine. Add the pulled pork.
5. Bring to a simmer and continue to stir. If the mixture comes to a boil, reduce the heat so it simmers slowly. Continue stirring over direct heat for an additional 20 minutes and serve.
6. If the beans start to look a little dried out, add some water or coffee in small increments (about a 1/2 cup at a time).

• 2 whole artichokes
• 1 bottle Italian vinaigrette
• 1 tri-tip roast
• 1 tablespoon beef au jus concentrate
• Salt, pepper and granulated garlic (SPG)
• Barbecue sauce of your choice

1. Prep the artichokes. Remove the spiky tips with a pair of scissors. Use a peeler to remove the fibrous outer layer from the stem. Split the artichokes in half and remove the choke. Steam the prepared artichokes for 10 minutes then place them into an ice bath. Once cool, place in a plastic bag with Italian vinaigrette and marinate at least two hours.
2. Preheat your smoker to 200 degrees Fahrenheit. Rub your tri-tip with one tablespoon of beef au jus, to help your seasoning stick, and then season it heavily with SPG.
3. Place your seasoned tri-tip into your smoker for 40 minutes. Remove it from the smoker and increase the heat to high.
4. While the smoker comes up to temperature, brush your tri-tip liberally with barbecue sauce.
5. When the Pit Boss is ready, return your sauced tri-tip to the smoker and roast. The roasting will provide a gorgeous crust and help to seal in the juices. Roast 10 to 20 minutes, depending on the desired doneness. For medium rare, pull the tri-tip off at 125 degrees. Lightly tent your tri-tip with foil to let it rest.
6. While the tri-tip rests, place your marinated artichokes in the smoker, which should still be on high (420 to 440 degrees), and roast for about 10 minutes, flipping halfway through. Remove from the smoker.
7. Slice your rested tri-tip against the grain for maximum tenderness. Serve alongside the roasted artichokes.

• 2 racks baby back ribs
• 2 tablespoons yellow mustard
• 1 cup RubLove West Coast Sweet Heat
• 2 cups light brown sugar
• 1 cup strained dill pickle juice

1. In a small saucepan heat strained pickle juice and brown sugar over medium heat. Stir until combined and bring to a light boil for five minutes. Remove from the heat and set aside.
2. Preheat the grill to 300 degrees Fahrenheit. Prep the ribs 20 minutes prior to putting them on the grill. Remove the membrane, coat them with a thin layer of yellow mustard and season generously with RubLove.
3. Once the grill has reached 300 degrees, place the ribs bone-side down. Cook for approximately three hours or the until the internal temperature is between 195 and 200 degrees.
4. Flip the ribs meat-side down and cook for another 15 minutes to create a beautiful crust. Remove from the grill and gently brush with pickle glaze (don’t ruin the beautiful crust). Slice and serve immediately.

• 1 pound whole fingerling potatoes, scrubbed
• 2 tablespoons olive oil
• 1-1/2 teaspoons freshly ground black pepper
• 1/2 cup mayonnaise
• 2 – 3 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons sherry malt vinegar
• 1 teaspoon sugar

1. Heat the grill to 400 degrees Fahrenheit with the deflector plates in place. On a rimmed baking sheet, toss the potatoes with the olive oil, salt and pepper. Place the potatoes on the grill for 15 minutes, until fork tender. Take them off and gently smash them. Place them back on the grill for another 10 minutes. This results in delicious, crispy edges.
2. In a small bowl, combine the mayonnaise, mustard, vinegar, sugar and Worcestershire sauce. Add salt and pepper to taste.
3. When the potatoes are done, place them in a medium-sized bowl and allow them to cool for a few minutes. Pour a few spoonfuls of the sauce on top of the potatoes and toss. Add as much sauce as you want to coat the potatoes. Serve immediately.

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