Harold Stockburger’s Brisket

Yields 25 servings

Directions

Preheat smoker to 250°. Trim brisket, cleaning up the top side of all fat and silver skin. Trim excess fat from the bottom but leave most intact to insulate the brisket from the heat. Once trimmed, dilute Holy Cow injection with water, and inject the entire brisket. Next, rub olive oil all over the brisket and season liberally with Holy Cow rub, and then lightly with The Gospel rub. Once smoker is heated, place brisket inside and remove when it has an internal temperature of 165°. Next, wrap the brisket in a pan with a rack on it and then cover with foil. Keep in the smoker until it achieves an internal temperature of 205°. Then, remove brisket and wrap in a blanket to rest for about an hour. Remove brisket from the blanket and enjoy!

“I believe there are a few keys to great barbecue, starting with quality meat and rubs. Next is having the patience to not rush it, and then paying close attention to temperatures until it’s just right!” –Harold Stockburger

Jake Johnson’s Barbecue Chicken Sliders With Spicy Alabama White Sauce

Yields 12-16 sliders

Ingredients

For the sauce:

• 2½ cups mayonnaise

• 2 Tbsp. white sugar

• Lemon juice, to taste

• ⅓ cup apple cider vinegar

• 1 Tbsp. black pepper

• ½ Tbsp. garlic powder

• 1 Tbsp. salt

• ½ Tbsp. white pepper

• ½ tsp. cayenne pepper

• ½ tsp. smoked paprika

For the sliders:

• 1 whole chicken

• 3 Tbsp. barbecue rub (I use K-Town Krack)

• 1 pack of Hawaiian or slider rolls

• 1 jar dill pickle chips

• 1 jar Doux South pickled onions

Directions

Prep sauce by combining all ingredients in a bowl and mixing. Refrigerate for 4 hours before use. Rinse chicken and pat dry. Spray with cooking oil (canola oil works well) and season with your favorite barbecue rub. Fire your smoker up for indirect heat to 350° (I like to use a blend of applewood and pecan). Smoke chicken until the internal temperature reaches 165° – this usually takes 2½ hours. Every 30-45 minutes, I like to spray the chicken with cooking oil. Once finished cooking, remove chicken from smoker, allow it to rest, and then pull apart. To assemble the slider, place pickles on bottom bun, add chicken and sauce, and top with onions and top bun. Enjoy!