Firehouse Hot Collection – Part 3

Firehouse Hot Brisket Burnt Ends

Brisket burnt ends become even bolder with a finishing glaze of Smith & Son’s Firehouse Hot BBQ Sauce, creating smoky bites with a satisfying kick.

Prep Time	30 minutes
Cook Time	10–12 hours
Rest Time	20 minutes
Servings	8
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Post Oak, Hickory, or Pecan

Ingredients

• 5–6 lb brisket point
• 3 tbsp favorite beef seasoning
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce
• 2 tbsp brown sugar

Directions

Smoke the brisket point at 225°F until it reaches about 165°F. Wrap and continue cooking until probe tender at 200–205°F. Cube the brisket, place in a foil pan with the brown sugar and Firehouse Hot BBQ Sauce, then return to the smoker uncovered for 45–60 minutes until caramelized.

Perfect Pairings

Coleslaw, baked beans, fries, cornbread.

Leftover Ideas

Loaded nachos, tacos, sliders.

1SG Gary’s Pitmaster Tip

Let the sauce set before serving so every cube develops a sticky, flavorful glaze.

Firehouse Hot Smoked Meatballs

These smoky meatballs are perfect for parties, game day, or serving over rice. Finished with Smith & Son’s Firehouse Hot BBQ Sauce, they’re packed with flavor in every bite.

Prep Time	20 minutes
Cook Time	90 minutes
Rest Time	10 minutes
Servings	6–8
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory, Cherry, or Oak

Ingredients

• 2 lb ground beef
• 1 cup breadcrumbs
• 2 eggs
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Combine the meatball ingredients and form into golf ball-sized portions. Smoke at 225°F until the internal temperature reaches about 145°F. Brush generously with Firehouse Hot BBQ Sauce during the final 20–30 minutes and continue cooking until the meatballs reach 160°F. Rest 10 minutes before serving.

Perfect Pairings

Macaroni and cheese, potato salad, grilled vegetables.

Leftover Ideas

Meatball subs, pasta, pizza topping.

1SG Gary’s Pitmaster Tip

Keep the meatballs evenly sized so they cook consistently and finish at the same time.