Low & Slow Brisket Smoking

Items Needed:

  1. Brisket (15-17lb range is best)
    1. We LOVE Snake River Farms American Wagyu Black Grade https://www.snakeriverfarms.com/american-wagyu-brisket.html
      1. We are not sponsored nor have a business relationship at this time with Snake River Farms however we have found their beef to be amongst the best.
  • Your favorite beef rub
    • Salt and pepper work great too
  • Plenty of your favorite pellets or smoking fuel
  • Pink Butcher Paper
    • Ensure it is food grade, unwaxed & uncoated
  • An old towel
  • A cooler
  • Oh yeah and a smoker

It will take 10-12 hours for the full recipe and instructions

Night Before the Big Smoke

  1. Ensure brisket is fully thawed (can take up to 4 days to thaw a 15-17 lb brisket
  2. Remove Brisket from wrapper
  3. Trim silver skin as needed
    1. Not trimming may leave parts of the beef tough
  4. Season both sides of the brisket with your favorite beef rub (Salt and Pepper work great too)
  5. Cover with foil and place back in refrigerator

Smoke Day

  1. Heat smoker to 250° F
  2. Place Brisket fat side down until internal temperature reaches 165-170° F
    1. This could take up to 5 hours to hit the target temp.
    1. Be sure to check a few locations in the thicker part of the brisket.  We like to use a thermometer that has two probes we just leave in.
  • Once reaching 165-170° F internal temperature, remove the brisket from smoker and wrap it with the pink butcher paper
  • Place back on the smoker ensuring fat side is still down
  • Target temperature now is 197-200° F
    • This may take up to 4 hours
    • Again, ensure you are checking more than one spot in the thicker end of the brisket
  • Once 197-200° F is reached, remove the brisket (with butcher paper wrapped around it) and wrap in a towel.
  • Place towel wrapped brisket into cooler
  • After 2-3 hours and just before you are ready to carve the brisket, remove from cooler, towel and Pink Butcher Paper.
  • Carve the brisket
  1. Serve with a nice bottle of Daddy’s BBQ Sauce.  The sauce is Gluten Free for those looking to stay away from gluten.

Smoked Beef Short Ribs in a Wine Bath

This recipe will leave your short ribs tender and melting in your mouth… a favorite in our house!

                We love this rib recipe on a bed of nice creamy polenta or whipped mashed potatoes and crispy shaved Brussel sprouts.

Prep Time 20 mins + meat refrigerating with rub over night

Cook time 7-8 hours

Servings 6

Ingredients needed

  • 6 pounds of short ribs 
    • I have used bone in and boneless; they both are delicious when following this recipe.  However, if going with the boneless, ensure you get thick cuts of beef and not thin slivers.  It is highly suggested to get Choice or Prime USDA Beef.
  • ½ cup Extra Virgin Olive Oil
  • ½ cup your favorite beef rub.  Simple salt and pepper works well too.
  • 32oz beef broth
  • Cheap bottle of red wine (need 1 and ¼ cups)
  • Worcestershire sauce (need ¼ cup)
  • ½ stick of butter
  • Aluminum pan
  • Aluminum foil

Prep the BEEF….

  1. Ensure you trim all the silver skin off of the beef.  Leaving it on will make the beef tough and not allow the juices to penetrate the meat as well.
  2. Cover the ribs with olive oil.
  3. Rub them with either your favorite rub or salt and pepper, coating them well.
  4. Place in refrigerator overnight (8+ hours).

Prep the Marinade Spray

  1. Mix the following and place them into a spray bottle:
    • ¼ cup beef broth
    • ¼ cup cheap red wine
    • ¼ cup Worcestershire sauce
  2. Place in refrigerator while waiting for smoker to preheat.

Let the cooking begin!

  1. Preheat smoker to 225 degrees F, using favorite wood or pellets.  I personally like maple.
  2. Place the ribs into the smoker for 2 hours.
  3. After the 2 hours, begin spraying the ribs with the Marinade Spray every 20-30 minutes for 2 hours.
  4. If you used bone-in ribs, you should notice the meat pulling from the bone.
    1. If you used bone-in or boneless, you will start seeing the mahogany color starting to set in.  This is the smoke ring we are looking for.
  5. Continue spraying the meat with the Marinade Spray every 20-30 minutes until the internal temperature of the beef hits 165 degrees F. 
    1. This should occur at about the 3 to 4 hour mark from when the beef was originally placed into the smoker.
  6. Once the beef hits 165 degrees F, place the following ingredients in an aluminum pan:
    • 1 cup of cheap red wine
    • 1 cup beef broth
    • 2-3 tablespoons of your favorite rub (or salt and pepper)
    • ½ stick butter
  7. Place the beef ribs into the aluminum pan and cover tightly with aluminum foil.
  8. Place the aluminum pan holding the ribs in the smoker.
  9. After approximately 1 hour, begin testing the beef.  Once the internal temperature hits 200 degrees F, remove from smoker.
  10. Let meat rest for 15 mins.
  11. Remove from wine bath.
  12. Place on your or with your favorite side.  As mentioned above, they are fantastic on a nice creamy polenta.


3-2-3030 BBQ Ribs


  • 2 racks of pork baby back ribs
  • 5oz bottle of your favorite rub, preferably one on the sweet/smokey side
  • 12oz bottle of unfiltered apple sauce (or any natural fruit juice, our preference is apple)
  • 12oz bottle of Daddy’s BBQ Sauce
  • Pink butcher paper (thick, unbleached and unwaxed paper for wrapping meat.  Can also use foil as a substitute)

Night before BBQ:  Cut the full racks in to half to make the racks more manageable.  Using a spray bottle if available, spray the ribs with a natural juice such as unfiltered apple juice or orange juice.  Apply a healthy amount of rub all over them and ensure they are well covered by the rub, so the sugars and flavors absorb into the meat.  Cover with tinfoil and place into refrigerator.

Ensure you have ample wood pellets if using a pellet smoker.  If you are using wood chips in an electric style smoker, ensure you soak a good amount of the chips overnight.

6.5 hours before mealtime: 

            The 3 Stage

  1. Preheat the smoker to 225 degrees Fahrenheit. 
  2. Place ribs in the smoker and set timer for 3 hours.
  3. After roughly 2.5 hours, it is time to prep for the “2 Stage”.
    1. Fill a spray bottle with the same juice used when applying the sub.
    1. Grab tinfoil or non-bleached butcher paper
    1. Set by the smoker in reparations of the “2 Stage”

The 2 Stage

  1. Remove each ½ rack of ribs, quickly spray the ribs with juice and place into tinfoil or butcher paper and wrap up.  Place the wrapped ½ rack back into the smoker and move to next ½ rack.
  2. Close lid and set timer for 2 hours.
  3. If using a pellet smoker, check hopper to ensure there is ample pellets.  If using wood or wood chip-based smokers, ensure there is ample wood to produce smoke.
  4. After 1.5 hours, begin prepping for the “30 Stage”.
    1. Grab a trash can or bag to put used tinfoil or butcher paper in and place it by the smoker.  (Not too close so it does not catch on fire)

The First 30 Stage

  1. Remove each tinfoil wrapped ½ rack of ribs, take tinfoil or butcher paper off and place back in smoker.  (Be careful as they are now very tender and handling them to rough can make them fall apart.)
  2. Close the lid and set timer for 30 minutes
  3. Begin preparation for the final 30 Stage
    1. Heat up BBQ to 500 degrees Fahrenheit.
    1. Grab a bowl full of Daddy’s BBQ Sauce with a basting brush and place it by the grill.

The Final 30 Stage

  1. After timer goes off, remove all ribs from smoker.
  2. Move to BBQ and begin to slather both sides with delicious Daddy’s BBQ Sauce
  3. Place on ribs on grill.
  4. Apply more Daddy’s BBQ Sauce to the up facing side of the ribs
  5. Turn after 5 minutes.
  6. Apply more Daddy’s BBQ Sauce to the up facing side of the ribs.
  7. Turn after 5 minutes.
  8. Continue to do steps 4 through 7 until a good caramelization of the ribs is present.
  9. Remove from grill and cut up ribs.

The Meal

  1. Serve the ribs with a fresh bottle of Daddy’s BBQ Sauce for coating the ribs as desired.