Archive for the ‘how to cook brisket’ Category

Here is an updated post of a family favorite – Pork Barrel BBQ’s Secret Hamburger Soup Recipe – the entire family will love it – recipe below and a video on how to cook it!


1 Yellow Onion
1 lb Bag Carrots
1 Stalk Celery
2 Cloves Garlic
1 Lb Ground GRASSFED Meat or Lamb (needed for flavor)
3 Cups Low Sodium Chicken Stock
1 Cup Short Grain Brown Rice
1 Tb Dried Ground Thyme
1 Tb Dried Organic
3 Tb Olive Oil
1 tsp Salt
2 tsp Pepper
Chop onion into small pieces, peel and cut carrots (small pieces), and peel and cut celery (small pieces) and dice garlic.
Heat Olive Oil in Large Stock Pot.
Add onions, carrots, celery and garlic to pan. Add salt and pepper. Cook at medium heat for 10 minutes until soft.
Add Ground Beef or Lamb and cook until brown. Add 1/2 of Thyme and Oregano and stir.
Add rice and chicken stock. Bring to boil, reduce heat to low and cook covered for 45 to 1 hour – until rice is tender.
Once rice is tender, add remainder of Thyme and Oregano and stir.. Add salt and pepper to taste.
Enjoy – and best of all – only one pot to clean up!


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We are proud to report that our mission of bringing championship BBQ into the backyards of all Americans took a big leap forward this weekend! We entered our first ever BBQ competition, and decided to try out our rub against some of the biggest and best BBQ’ers in the nation at the Safeway National Capital BBQ Battle – out of over 50 teams, we took 2nd place in the Best BBQ Sauce in the Nation competition and 4th Place for our Pork Shoulder covered in our All American Spice Rub:

We want to send special thanks to our family and friends who came to visit us and eat free BBQ. A special shout out goes to Rex with SavoryReviews.com:

And a HUGE thanks to Heath’s parents for travelling from Jefferson City, Missouri and helping us out all weekend:

And here’s the Pork Barrel BBQ family!

We stayed true to our backyard roots and cooked all our food on the Weber Smokey Mountain Cookers and only used our All American Spice Rub:

Here’s our pork shoulder getting going:

And here’s the finished product:

Here’s of shot of Heath and his amazing brisket (look at that smoke ring)!

We had an amazing time and learned a lot from the great BBQ talent that was competing – thanks again to Safeway for hosting such a great event in Washington DC!

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We have a lot of folks ask us via email, twitter, or at food shows how to cook brisket. Heath, with his Kansas City roots, is excellent at making brisket – here’s his secret BBQ brisket recipe:

Heath’s Secret Brisket Recipe

1 7 lb brisket

2 tablespoons Extra Virgin Olive Oil

4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub

6 cans of beer

1 aluminum drip pan

5 chunks of hickory wood

3 chunks of oak wood

1 Bag of Lump Hardwood Charcoal

Get your BBQ smoker’s temperature up to 225-250 degrees. When lighting your coals, be sure to only use lump hardwood and always start with a chimney starter. If you are using a BBQ grill, you can still smoke! Just place the coals in a pile on one side of the grill, and plan to place the meat on the other side.

While smoker gets to temperature rub 1 tablespoon of olive oil on the first side of your meat and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side. Allow meat to rest with rub on it for at least 30 minutes (this can be done ahead of time and placed in the refrigerator for up to 24 hours).

Place your drip pan into the smoker and pour the beer into it directly under where the meat will be sitting on the BBQ grill grate. If using a grill, simply put your beer into a disposable aluminum pan and place under your pork. Since we are both from Missouri, we always grill with (and drink!) Bud Light!

Here you can see our perfect foam – ready to make some great BBQ brisket!

Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the smoker. Place your meat directly above the drip pan and close your BBQ smoker. If cooking in a smoker, I just mix the wood into the coals, but if I’m cooking on a BBQ grill, I soak the wood for 30 minutes to allow it to have a longer smoke (you can’t go wrong either way!).

Make sure the temperature remains in the 225-250 degree range throughout the smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired smoker temperature. A brisket should remain in the smoker for 7-9 hours.

And here’s what it looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F – be sure to wrap it in foil immediately after cooking and let it rest for at least 30 minutes (its temp will rise to 185 degrees F) – this is one of the keys to juicy brisket!

Once its had a chance to rest, slice the brisket with a good knife – BE SURE to cut against the grain!

I serve on with a slice of white bread and some sauce – enjoy!!

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