Original BBQ Sauce Collection

Texas-Style Smoked Brisket

Low and slow at 225°F produces a rich bark, deep smoke flavor, and tender slices. Finish with a light glaze of Smith & Son’s Original BBQ Sauce or serve it on the side.

Prep Time	30 min
Cook Time	12–16 hrs
Rest Time	2 hrs
Servings	12–16
Difficulty	Intermediate–Advanced
Smoker / Target	225°F / 200–205°F

Recommended Wood: Post Oak, Hickory, or Pecan

Ingredients

• 1 whole packer brisket (12–15 lb)
• 1/2 cup coarse kosher salt
• 1/2 cup coarse black pepper
• 2 tsp garlic powder
• Smith & Son’s Original BBQ Sauce

Directions

Trim the brisket, leaving about 1/4 inch of the fat cap. Season generously with the salt, pepper, and garlic powder. Smoke at 225°F until the internal temperature reaches 165–170°F and the bark is well developed. Wrap in unwaxed butcher paper and continue cooking until the brisket reaches 200–205°F and is probe tender. Rest for at least 2 hours before slicing across the grain. Lightly glaze with Smith & Son’s Original BBQ Sauce during the last 20 minutes of the cook or serve the sauce on the side.

Perfect Pairings

Smoked baked beans, coleslaw, cornbread, macaroni and cheese.

Leftover Ideas

Brisket sandwiches, tacos, chili, breakfast hash.

1SG Gary’s Pitmaster Tip

Cook until it feels tender, not until the clock says it’s done. The long rest is just as important as the cook.

Championship Smoked Pulled Pork

A pork shoulder smoked low and slow until it pulls apart with ease, then lightly tossed with Smith & Son’s Original BBQ Sauce.

Prep Time	20 min
Cook Time	10–14 hrs
Rest Time	1 hr
Servings	10–12
Difficulty	Easy
Smoker / Target	225°F / 200–205°F

Recommended Wood: Hickory, Apple, Cherry, or Pecan

Ingredients

• 1 bone-in pork shoulder (8–10 lb)
• 1/2 cup favorite pork seasoning
• 1 cup Smith & Son’s Original BBQ Sauce

Directions

Season the pork shoulder generously and smoke at 225°F until it reaches about 165°F. Wrap in butcher paper or foil and continue cooking until the internal temperature reaches 200–205°F and the meat is probe tender. Rest for one hour, shred, and lightly toss with Smith & Son’s Original BBQ Sauce.

Perfect Pairings

Brioche buns, baked beans, coleslaw, potato salad.

Leftover Ideas

Nachos, sliders, tacos, quesadillas.

1SG Gary’s Pitmaster Tip

Mix the bark throughout the shredded pork for the best flavor in every bite.