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PORK SHOULDER TIPS: ARROW-CIRCLE-RIGHT Wood Pairing: Apple or pecan wood.

BRISKET TIPS: ARROW-CIRCLE-RIGHT Wood Pairing: Hickory wood for robust flavor. ARROW-CIRCLE-RIGHT Preparation: Use a well-marbled brisket, like our Chairman’s Reserve USDA Angus Choice Beef brisket. I like a bold flavored brisket. I do a very light coat of our spicy ground mustard mixed with a bit of Cajun Power Garlic Sauce, just to get the rub to stick to the meat. I make my own rub with kosher salt, our Butcher Blend Black Pepper, garlic powder, onion powder, and a tablespoon each of ground coffee and turbinado sugar. The sugar is not so much so it will burn; it just crisps to a nice brown crust. ARROW-CIRCLE-RIGHT Cooking: Smoke at 225°F. I place the meat fat cap up for self-basting, but competitors may place it fat side down for appearance. ARROW-CIRCLE-RIGHT Duration: Smoke for 14-16 hours, or until internal temperature reaches 195-205°F. I usually put it on the night before and let it smoke overnight. When the brisket is done, wrap it in foil; it will hold the heat for hours before you slice it. You can also hold it in a warming drawer. ARROW-CIRCLE-RIGHT Short Ribs (Brisket on the Bone): Cook for 6-8 hours at 225°F, targeting a 205°F internal temperature. Let rest before serving.

ARROW-CIRCLE-RIGHT Rub: Use a blend of paprika, brown sugar and spices. ARROW-CIRCLE-RIGHT Cooking: Smoke at 250°F with hickory or apple wood for 8-10 hours, or until internal temperature hits 195°F. Once I hit 160°F, I wrap the pork shoulder in foil, put it back on my smoker, and let it go until it hits 195°F. Some people get nervous when they reach about 160-165°F and it stays at that temperature a few hours; that’s what’s called a “stall.” But once it gets beyond that, the temperature will continue rising. ARROW-CIRCLE-RIGHT Moisture: Place a pan of apple juice mixed with a bit of apple cider vinegar beneath the pork. I also like to add some cut-up yellow onions and a cut-up head of garlic to enhance the flavor. SMOKED CHICKEN (SPATCHCOCKED) TIPS: ARROW-CIRCLE-RIGHT Preparation: Cut along the entire length of the chicken, tail to neck, on both the left and right sides of the chicken’s backbone. (Kitchen scissors work great for this.) Pull the backbone out. Press down on both halves until you hear a crack. ARROW-CIRCLE-RIGHT Seasoning: Use your favorite rub. Lately I’ve been using We Dat’s Creole Seasoning. I also like to use We Dat’s Garlic Parmesan Seasoning on wings. ARROW-CIRCLE-RIGHT Cooking: Smoke at 350°F for about 2 hours, or until internal temperature reaches 160°F. Crank up the heat at the end for a nice crispy skin. ARROW-CIRCLE-RIGHT Wood Pairing: Pecan wood for a sweet, nutty flavor. LAMB TIPS: ARROW-CIRCLE-RIGHT Wood Pairing: Cherry wood. ARROW-CIRCLE-RIGHT Preparation: I like the semi-boneless or boneless leg of lamb we sell at Rouses. ARROW-CIRCLE-RIGHT Marinade: Olive oil, garlic, rosemary, lemon juice, salt and pepper, and any herbs from the garden. Marinate for at least 4-6 hours, or up to overnight. ARROW-CIRCLE-RIGHT Cooking: Preheat grill to high. Sear all sides, then reduce heat to medium-low and cook until meat reaches desired degree of doneness. Use a meat thermometer: 145°F for medium-rare, 160°F for medium, 170°F for well done. ARROW-CIRCLE-RIGHT Resting: Let rest for 10 minutes before slicing. ARROW-CIRCLE-RIGHT Serving: Slice it thin and serve it with tzatziki sauce like they do in Greece. Tzatziki is a creamy dip that’s made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt and herbs — usually mint and dill.

FOR RIBS: ARROW-CIRCLE-RIGHT Method: Use the 3-2-1 method (details on page 50).

Photo by Romney Caruso

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ROUSES SUMMER 2024