Smokey and Flavorful Barbecue For A Weekend Party

The world’s oldest meat cooking method – Barbecuing has come a long way. It is not so much about the ingredients that matter – but the way you smoke your meats to result in a tender and juicy meat with crunchy crust infused with smoky flavor.  Here is a quick recipe with the smoking technique outlined to add some zing to your BBQ Party…

Pink Butcher Paper
Pink Barbecue Paper Adds Zing to Your BBQ Party

Cook time: 8 Hours (1-hour margination, ½ hour resting after cooking).
Servings: 8

Any Trimmed Hard Meat [approx. 4-5 Pounds]
Kosher Salt 4 Tbsp
Garlic powder 2 tbsp
Ginger powder 1 tbsp
Onion powder 2 tbsp
Black Pepper powder 2 tbsp
Cumin powder 1 tbsp
Red Chili powder 1 tbsp
Cinnamon powder ½ tbsp
Brown Sugar 1 tbsp
Cilantro Chopped ½ cup
Butter 4 tbsp

BBQ Technique:

The technique is more important than ingredients when it comes to cooking that perfect smoky brisket. Wrapping the meats in a pink butcher paper helps you get a tender and juicy BBQ meat with a crunchy bark.

Step 1 – Meat Selection
Hard meats like Brisket, Pork ribs, Shanks, etc. are ideal meats for slow cooking. Preferably buy trimmed meat from the store. Scrape off the excess fat layers.

Step 2 – Meat Prepping
Thaw the meat to reach room temperature. Dry the meat in a paper towel by patting to remove any excess water moisture it has gathered while thawing.

Step 3 – Spice Rubbing
Rub the meat with a light quoting of butter. Mix all the aforementioned spices in a blender and rub it on to the meat generously. Rest the meat wrapped in Pink Butcher Paper in room temperature for an hour or so.

Step 4 – Smoking Meat
Preheat the smoker to 200° F. Put the meat “fat side down” on to the smoker and close the lid. Smoke at a steady temperature. Rotate and Flip if required. A steady slow heat tenderizes the meat and seals all delicious flavors within it.

Step 5 – Power Through The STALL With Pink Butcher Paper
Check the temperature of the meat. Once it reaches 160° to 170° F, the meat hits the STALL. You can Power Through The Stall with Pink Butcher Paper. Smoke the wrapped meat for another 2 to 3 hours.

Step 6 – Rest Your BBQ Meat With Pink Butcher Paper
Once the meat reaches 200° F, the meat must have been done fully by now. Take it out of the smoker and wrap it with fresh Pink Butcher Paper & let it rest.

Why Buy Pink Butcher Paper Only from Mighty Dreams?

Mighty Dream’s Pink Butcher Paper is a premium quality paper roll made in the USA from High-Quality Virgin Kraft Pulp. It is FDA Approved as a Food Grade paper for direct food contact. It has high resistance to heat and moisture which allows the meat to release excess moisture and get braised in its own natural juices. The meat is allowed to breathe while wrapped in Pink Butcher Paper this contributes to a tender and juicy meat with a crunchy bark and a smoky flavor.

Pink Butcher Paper from Mighty Dreams comes in handy rolls which can be cut into different various sizes and shapes. And comes with a durable carry tube making it easy to use and store.
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