Meat By The Lbs Recipe

Prep and rub

Trim excess fat from the brisket, leaving a thin 1/4-inch fat cap. Pat the meat dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, garlic powder and onion powder. Rub vegetable oil over the entire surface of the brisket, then apply the dry rub evenly, massaging it into the meat. Let rest at room temperature 30 minutes or refrigerate up to 4 hours.

Low and slow cooking (oven or smoker)

Preheat smoker or oven to 250°F (121°C). If using oven, set a roasting rack in a shallow pan. Place brisket fat-side up on the rack. Add 1 cup beef broth to the bottom of the pan to maintain moisture. Cook until internal temperature reaches 195–205°F (90–96°C), approximately 1.25–1.5 hours per pound (for a 3 lb brisket expect ~4–5 hours).

Wrap and rest (optional)

When the brisket reaches an internal temp of about 160–170°F and has developed a dark bark (usually after several hours), wrap tightly in butcher paper or foil and return to cook until it reaches 195–205°F. Once target temp is reached, remove and rest, wrapped, for at least 1 hour to allow juices to redistribute.

Slice and serve

Unwrap and transfer to a cutting board. Slice brisket against the grain in thin slices. Serve immediately with pan juices or reserved brisket broth. Leftovers refrigerate up to 4 days or freeze.

Prep and dry rub

Pat the pork shoulder dry. Mix brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne in a bowl. Rub the mixture all over the pork, pressing to adhere. Let sit refrigerated for 1–4 hours or at room temperature 30 minutes before cooking.

Low-temperature roast or smoker

Preheat smoker or oven to 250°F (121°C). Place pork on a rack in a roasting pan. Pour apple cider vinegar and 1 cup water into the bottom of the pan (or use a water pan in the smoker) to keep the environment moist. Cook until the internal temperature reaches 195–205°F (90–96°C), about 1.25–1.5 hours per pound (for 5 lb expect ~6–8 hours).

Rest and pull

Remove pork when it reaches target temperature. Tent with foil and rest 30–60 minutes. For pulled pork, use two forks or meat claws to shred the meat; remove excess fat and mix in some of the pan juices or reserved cooking liquid to keep moist.

Serve

Serve pulled pork on buns with your favorite sauce or as a main. Refrigerate leftovers up to 4 days or freeze.

Prep and season

Preheat oven to 425°F (220°C). Remove giblets if present and pat the chicken dry inside and out. Season the cavity generously with 1 teaspoon of the kosher salt and a few grinds of pepper. Stuff cavity with lemon (halved), rosemary and thyme sprigs and half the smashed garlic cloves. Loosen the skin over the breasts with your fingers and spread the softened butter under the skin and over the top of the chicken. Rub remaining salt, pepper and the rest of the garlic on the outside.

Roast

Place chicken breast-side up on a rack set in a roasting pan. Roast at 425°F for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting until internal temperature at the thickest part of the thigh reaches 165°F (74°C), about 45–60 more minutes for a 4 lb bird. Baste once with pan juices halfway through if desired.

Rest and carve

Remove chicken from oven and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute. Carve: remove legs and thighs, slice breast meat across the grain. Serve with pan juices.