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Memorial Weekend Smoker Feast


Lakewood Singles Over 40

Enjoy a magnificent smoker feast this Memorial Weekend with smoked chicken, ribs, and brisket that are infused with a savory and spicy blend of flavors. ideal for getting together with loved ones.

Ingredients:
  • 1 whole brisket, 12-15 lbs
  • 1 cup coarse black pepper
  • 1/2 cup kosher salt
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup paprika
  • 1/4 cup brown sugar
  • 1/4 cup cayenne pepper
  • 4 racks of baby back ribs
  • 1/2 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tablespoon liquid smoke
  • 2 whole chickens, 4-5 lbs each
  • 1/2 cup olive oil
  • 1/4 cup poultry seasoning
  • 1/4 cup dried thyme
  • 1/4 cup smoked paprika
  • 1/4 cup lemon juice
  • Salt and pepper to taste

Instructions:

Trim any excess fat from the brisket, leaving a thin layer behind

To make a rub, combine the black pepper, salt, paprika, onion powder, garlic powder, brown sugar, and cayenne pepper in a bowl

Apply a thick layer of the rub to the entire brisket

Place it in the fridge for four hours or overnight if possible

Set the smokers temperature to 225F 107C

Smoke the brisket for one and a half hours per pound, or until it reaches an internal temperature of 195F 90C

Take off the membrane from the ribs, rub them with mustard, and season them with a mixture of salt, pepper, and your preferred BBQ rub

For five to six hours, smoke at 225F 107C

Whisk together the liquid smoke, honey, and apple cider vinegar to make a glaze

During the final hour of smoking, brush the ribs with the glaze

Rub the chickens with a mixture of olive oil, smoked paprika, dried thyme, poultry seasoning, lemon juice, salt, and pepper

The chickens should be smoked at 275F 135C until the thickest part of the meat reaches an internal temperature of 165F 74C

Before cutting and serving, give the smoked meats a good 20 to 30 minutes of rest


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