• 8-10 pound bone-in pork shoulder pork butt
• Yellow Mustard enough to coat exterior

Spice Rub

• ¼ Cup Sweet Paprika
• 2 Tablespoons Ground Black Pepper
• 2 Tablespoons Dry Mustard
• ½ Teaspoon Chili Powder
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Cayenne Powder

Pork Injection

• 1 cup Apple Juice
• 2 tablespoons Kosher Salt
• ½ cup Water
• ½ cup Brown sugar
• 1 teaspoon Cayenne pepper
• ⅛ teaspoon of paprika
• ⅛ teaspoon of garlic powder
• 2 tablespoons Soy sauce
• ¼ cup Apple cider vinegar
• ¼ cup Amesphos phosphates

• Prepare and season your pork shoulder a day before you are planning to smoke your pork shoulder. 
• Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour.
• Coat the entire exterior of the pork shoulder with the yellow mustard.
• Season your pork shoulder on all sides, top, and bottom, with the spice rub. 
• Preheat your smoker to 225 degrees F for indirect smoking.
• Place your seasoned pork butt on the smoker fat side up.
• Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
• Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
• Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the spice rub.

Simple Cajun smoked turkey cooked over real wood and charcoal — full of smoke, spice, and tips for a juicy bird every time.

• 1 whole turkey, thawed
• 1 bottle Malcom’s Bird Brine
• 1 bottle Malcom’s King Craw Cajun Seasoning
• Meat Bag (optional)
• Water (enough to completely submerge turkey)
• 1 stick butter
• 1 cup chicken broth
• 1 stalk celery, cut into chunks
• 1 medium onion, quartered
• 1 head garlic, smashed
• Cooking spray or oil (for coating the skin)
• Chicken Rack (optional)

Instructions

1. Brine the Bird
   1. Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom’s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1/2 bottle. For turkeys over 14lbs, use entire bottle).
   2. Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.
   3. Brining helps the meat stay juicy and pull flavor deep inside — it’s one step you don’t want to skip.
2. Prep the Turkey
   1. After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.
   2. Stuff the cavity with celery, onion, and garlic.
   3. Tuck the wings and tie the legs so everything cooks evenly and the tips don’t burn.
3. Make the Injection (optional)
   1. Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom’s King Craw Cajun Seasoning.
   2. Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. Season the Skin
   3. Spray or rub the outside of the turkey with cooking spray or oil — this helps crisp the skin and gives the seasoning something to stick to.
   4. Generously coat the bird with Malcom’s King Craw Cajun Seasoning (or your fave turkey seasoning).
4. Smoke the Turkey
   1. Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275°F. Place the turkey on the smoker breast side up.
5. Protect the Turkey
   1. When the skin has the color you want — that deep golden-brown Cajun look — spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.
   2. Continue cooking until the breast hits 160°F internal and the dark meat reaches about 175°F.
6. Rest and Serve
   1. Remove the turkey from the pit and let it rest for at least 20-30 minutes before carving. This lets the juices redistribute and keeps the meat tender.

• Don’t skip the dry step. The drier the skin, the better it browns and crisps up.
• Use a meat thermometer. It’s the only way to nail that perfect doneness.
• Color control: On a stick burner, smoke runs heavy — so tent the turkey once the color looks good. You want mahogany, not black.
• Flavor variations: Swap Malcom’s King Craw Cajun Seasoning for your favorite turkey seasoning — classic poultry blends, garlic and herb, or a buttery savory rub all work great with this same process.

Description

Description

Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

• 1 Tomahawk Ribeye Steak (about 3 lbs)
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Willingham’s W’ham Original Mild Seasoning
• 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
• 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
• ½ stick (4 Tbsp) unsalted butter, cut into pats

Instructions

1. Trim the Steak
   Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
2. Season Generously
   Rub the steak all over with Worcestershire sauce as a binder.
   Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
   Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
   Finish with a layer of Killer Hogs Steak Rub for texture and crust.
3. Rest & Fire Up the Grill
   Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
4. Smoke the Tomahawk
   Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
   Set your first target internal temp to 120°F.
   Once it hits 120, reset your probe to 128°F and monitor closely.
5. Rest with Butter
   Place pats of butter and a light sprinkle of Steak Rub on a platter.
   Remove the steak from the grill at 128°F and place it directly on butter.
   Tent loosely with foil and rest for 10 minutes.
6. Slice & Serve
   Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

Slow-smoked wings get seared for crispy skin, then tossed in a tang-forward Mississippi white BBQ sauce—juicy, smoky, and done right.

• 1 family pack whole chicken wings (about 12–14 whole wings)
• Spicy ranch seasoning (generous coating)
• Killer Hogs AP Seasoning (generous coating)
• Killer Hogs Mississippi White Sauce (or your favorite white BBQ sauce)

Instructions

1. Season the Wings
   1. Trim and separate wings if desired, or leave them whole.
   2. Season all sides generously with spicy ranch seasoning and AP seasoning. Let them sit while you fire up the grill.
2. Set Up the Grill
   1. Prepare a 2-zone fire on your grill (one side hot, one side cool).
   2. Target grill temperature: 375–400°F.
   3. Pellet grill works too — just hold temps steady in that same range.
3. Smoke the Wings
   1. Place seasoned wings on the cool side of the grill.
   2. Close the lid and cook about 30 minutes.
   3. Flip the wings and cook another 15–20 minutes, until they reach 180–185°F internal.
4. Crisp Over the Hot Zone
   1. Working in batches, move wings directly over the hot side of the grill.
   2. Sear for 2–3 minutes per side until skin is golden and lightly charred.
   3. Use the cool side as a holding zone if wings start cooking too fast.
   4. Final target internal temp: 195°F — this ensures fat is rendered and the meat pulls clean from the bone.
5. Sauce & Serve
   1. Remove wings from the grill and toss in Killer Hogs Mississippi White Sauce (or your favorite tangy white BBQ sauce).
   2. Serve hot and enjoy with extra sauce on the side.

This honey-balsamic salmon gets seared on a blazing hot grill for a perfect crust, then finished with a tangy-sweet glaze that caramelizes beautifully in just minutes.

• 4 salmon fillets (6-8oz fillets)
• Olive oil
• King Craw Seasoning (or your favorite Cajun-style blend)

For the Honey Balsamic Glaze:

• 2 green onions (separate the whites and the greens), thinly sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Salt & black pepper to taste (I used TX Brisket Rub)

Instructions

1. Preheat your pellet grill to 400°F.
   You want those high temps to help build a crust and lock in the moisture.
2. Prep the salmon:
   Lightly oil each fillet and season generously with King Craw seasoning on tops and sides. Let it sit while the grill heats up.
3. Make the glaze:
   In a small saucepan, sauté the green onion whites and garlic in a little oil until softened (1–2 minutes). Add the balsamic, honey, salt, and pepper. Let it simmer until slightly reduced and syrupy — about 5–7 minutes. Set aside.
4. Grill the salmon:
   Place the fillets directly on the grates. Cook for about 13 minutes, or until the internal temp hits 125°F. The outside should have a nice crust at this point.
5. Glaze it:
   Brush the salmon with the honey balsamic glaze and let it cook another 1–2 minutes until the glaze sets and your salmon reaches 135°F internal.
6. Serve it up:
   Pull it off the grill and let it rest for a few minutes before serving. Pairs great with roasted veggies, rice, or even a fresh salad.

This Big Dill Smash Burger is my take on Sonic’s classic—crispy-edged beef patties, plenty of pickle flavor, and a tangy Dilly Ranch mayo that brings it all together.

For the Smash Burgers:

• 2 lbs 80/20 ground beef (roll into 3oz balls)
• Killer Hogs Steak Rub (or your favorite burger seasoning)
• Slices of American cheese
• Grilling oil
• Hamburger buns
• Shredded lettuce
• Thick-cut dill pickles (we used Grillo’s Classic Dill Pickle Chips)
• Fried pickle chips (we used Fresh Gourmet Crispy Dillies)

For the Dilly Ranch Mayo:

• 1 cup Blue Plate mayo
• 3 tsp Ranch seasoning (about ½ a packet)
• 1–2 tsp fresh chopped dill
• 2 Tbsp dill pickle juice (from the pickle chip jar)

Instructions

1. Make the Dilly Ranch Mayo
   1. Mix mayo, Ranch seasoning, fresh dill, and pickle juice in a small bowl. Stir until smooth and let chill in the fridge for a few hours to let the flavors come together.
2. Prep the Beef
   1. Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
3. Smash and Sear
   1. Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
   2. Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
   3. Flip the balls over and smash them hard with a spatula or burger press.
   4. Season with Killer Hogs Steak Rub.
   5. Cook for 2–3 minutes, then flip again.
   6. Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
4. Build the Stack
   1. Stack two patties for each burger.
5. Toast the Buns
   1. Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
6. Assemble the Burger
   1. Bottom bun → double smash patties – Top with fried pickle chips – Add shredded lettuce and thick-cut pickles – Spread Dilly Ranch Mayo on the top bun – Close it up and serve

Cook tri-tip Santa Maria-style right over the coals for big flavor and a smoky crust. This open-fire tri-tip recipe keeps it simple—just bold seasoning, live fire, and a juicy medium-rare finish.

• 1 whole Tri-Tip roast (untrimmed)
• Killer Hogs TX Brisket Rub (or salt and coarse black pepper)

Instructions

1. Don’t Trim a Thing
   Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it.
2. Season Heavy
   Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust.
3. Build the Fire
   Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up.
4. Sear Over High Heat
   Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides.
5. Finish Over Medium Heat
   Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare.
6. Rest and Slice
   Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.

Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!

• 16 lb whole packer brisket (untrimmed)
• 2–3 lbs bacon ends & pieces (or thick-cut bacon)
• Killer Hogs Steak Rub (or salt, pepper, garlic)
• Burger buns (toasted)
• Sliced cheese
• Pickles
• Red onion slices
• Lettuce
• Tomato slices
• Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

• ½ cup Blue Plate mayonnaise (or your favorite mayo)

• 1 tablespoon yellow mustard

• ¼ cup sweet pickle relish (juice and all)

• 1 tablespoon freshly grated onion (with juice)

• ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

• ½ teaspoon paprika (for color)

• 1–2 teaspoons red wine vinegar (just a drizzle)

Instructions

1. Prep the Brisket and Bacon
   1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
   2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
   3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
   4. Chill the meat in the freezer for 20 minutes before grinding.
2. Grind the Meat
   1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
   2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
   3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
3. Form the Burger Patties
   1. Weigh out about 8 oz portions and loosely form into balls.
   2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
   3. Make a slight dimple in the center to prevent the patties from puffing up too much.
4. Season the Burgers
   1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
   2. Remember the bacon adds salt, so don’t overdo it.
5. Fire Up the Smoker
   1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
   2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
   3. Cook to an internal temp of 145°F for a juicy medium finish.
6. Build Your Burger
   1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
   2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
   3. Crown it with the top bun and get ready to lean in.

Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!

• 16 lb whole packer brisket (untrimmed)
• 2–3 lbs bacon ends & pieces (or thick-cut bacon)
• Killer Hogs Steak Rub (or salt, pepper, garlic)
• Burger buns (toasted)
• Sliced cheese
• Pickles
• Red onion slices
• Lettuce
• Tomato slices
• Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

• ½ cup Blue Plate mayonnaise (or your favorite mayo)

• 1 tablespoon yellow mustard

• ¼ cup sweet pickle relish (juice and all)

• 1 tablespoon freshly grated onion (with juice)

• ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

• ½ teaspoon paprika (for color)

• 1–2 teaspoons red wine vinegar (just a drizzle)

Instructions

1. Prep the Brisket and Bacon
   1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
   2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
   3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
   4. Chill the meat in the freezer for 20 minutes before grinding.
2. Grind the Meat
   1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
   2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
   3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
3. Form the Burger Patties
   1. Weigh out about 8 oz portions and loosely form into balls.
   2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
   3. Make a slight dimple in the center to prevent the patties from puffing up too much.
4. Season the Burgers
   1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
   2. Remember the bacon adds salt, so don’t overdo it.
5. Fire Up the Smoker
   1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
   2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
   3. Cook to an internal temp of 145°F for a juicy medium finish.
6. Build Your Burger
   1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
   2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
   3. Crown it with the top bun and get ready to lean in.

I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.

• 5 lb pork belly, cut in half
• 2 tbsp Killer Hogs Hot Sauce
• 2 tbsp yellow mustard
• Killer Hogs Hot Rub (to taste)
• Killer Hogs TX Brisket Rub (to taste)
• 1/4 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!

This spicy jerk chicken recipe is smoky, juicy, and packed with bold Caribbean flavors! Whether you’re grilling or smoking, I’ll show you how to make the BEST jerk chicken with the perfect balance of heat and sweetness.

For the Chicken & Marinade:

• 1 whole chicken, cut into quarters
• 1 bottle Walkerswood Jerk Marinade
• 1 tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 cup dark brown sugar
• 1 Scotch Bonnet or Habanero pepper, thinly sliced
• 1 bunch green onions, chopped (green parts for marinade, white parts for sauce)
• 4–5 cloves garlic, minced
• Juice from 1/2 lemon
• 4 oz pineapple juice
• 1 tablespoon Scotch Bonnet pepper sauce
• 1 tablespoon Worcestershire sauce

For the Jerk Dipping Sauce:

• 1/2 stick butter
• White parts of the green onion, finely chopped
• 4 cloves garlic, minced
• 1 Scotch Bonnet or Habanero pepper, finely chopped
• 1 tablespoon Scotch Bonnet pepper sauce
• 4–5 dashes Worcestershire sauce
• 1 teaspoon Malcom’s Jammin’ Jerk Seasoning
• 1/4 cup brown sugar
• 1/4 cup honey
• Juice from 1/2 lemon

Instructions

1. Marinate the Chicken:

• Cut the whole chicken into quarters, separating white and dark meat. Score the chicken breasts with shallow slits to help with even cooking and better flavor absorption.
• Place the chicken quarters in a large ziplock bag. Pour in the jerk marinade and add Malcom’s Jammin’ Jerk seasoning.
• In a separate bowl, whisk together the remaining marinade ingredients, then pour into the ziplock bag.
• Squeeze out excess air, seal the bag, and gently massage the marinade into the chicken. Refrigerate overnight (or at least 8 hours).

2. Prepare the Grill:

• Remove the chicken from the marinade and lightly season with a little more Jerk seasoning.
• Set up a charcoal grill for two-zone cooking at 350°F. (I used my Primo ceramic grill, but any grill works.)

3. Cook the Chicken:

• Place the chicken on the indirect side of the grill. Cook for about 45 minutes, or until the internal temperature reaches 160°F for white meat and 175°F for dark meat.

4. Make the Jerk Dipping Sauce:

• Place a heavy-bottomed pot directly over the hot coals.
• Add butter, white parts of the green onion, garlic, and peppers. Sauté for 2-3 minutes until softened.
• Stir in the remaining sauce ingredients and bring to a gentle boil. Remove from heat and pour into a small dish to cool.

5. Char & Serve:

• Move the chicken quarters to the direct heat side of the grill.
• Sear for 1-2 minutes per side, just until you get that perfect jerk char.
• Remove from the grill and let rest for 5 minutes before serving.
• Serve hot with the jerk dipping sauce on the side.

A little sweet… a little savory… and a kick of spice. These Hot Honey ribs are not only beautiful, they are down-right delicious1

• 3 slabs St. Louis Spare Ribs
• 1/4 cup Killer Hogs Hot Sauce
• 1/4 cup Killer Hogs Hot Rub

For the Rib Wrap:

• 1 cup light brown sugar
• 10oz apple juice
• 1/4 cup Mike’s Hot Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• 3 sticks salted butter (split in half lengthwise)

For the Rib Glaze:

• 1 cup Killer Hogs The BBQ Sauce
• 1/4 cup Mike’s Hot Honey

Instructions

1. Trim ribs and remove membrane. Apply light coat of hot sauce for a binder and season well with Killer Hogs Hot Rub.
2. Prepare pit for smoking at 275°F using hickory wood for smoke flavor. I used my Outlaw stick burner pit but any smoker/indirect grilll will work just keep the temp steady at 275°F.
3. Place the ribs on the pit and smoke for 2 hours. Spritz with water if the outside starts to look dry after an hour in the smoke.
4. Make the rib wrap liquid – combine brown sugar, apple juice, hot honey, and vinegar sauce in a glass measuring cup. Microwave for 3 1/2 minutes and allow to cool at room temp.
5. To wrap the ribs remove each slab from the pit; use a double layer of aluminum foil; place the ribs meat side down on the foil, add 1/2 cup of wrap liquid to each slab; place 1 stick of the butter over the top; and close the foil around the ribs.
6. Place the ribs back on the pit and cook for 1 1/2 hours or until tender. Internal temp should be around 202-205°F.
7. Rest the ribs in a dry cooler for 1 hour before glazing.
8. To glaze: place each rack on a foil covered raised cooling rack meat side down; dust with a little Hot Rub and place back on the pit for 5 minutes; brush with The BBQ Sauce and cook for 7 additional minutes. Flip the ribs over and dust the meat side with Hot Rub and return to the pit for 5 minutes. Brush the meat side with The BBQ Sauce and drizzle with Hot Honey; blend the honey in with the bbq sauce and return to the pit for 7 additional minutes to set.
9. Cut the slabs into individual bone pieces and serve.

This smoked turkey breast recipe is about as good as it gets for Thanksgiving. I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor…

• 2 boneless, skinless Turkey breast
• 1/2 bottle Malcom’s Bird Brine
• 1 gallon water
• cooking spray
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 1/4 cup Killer Hogs TX Brisket Rub
• 2 sticks butter
• 1/2 cup chicken broth

Instructions

1. Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
2. Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
3. Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
4. Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
5. Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
6. Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

This smoked turkey breast recipe is about as good as it gets for Thanksgiving. I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor…

• 2 boneless, skinless Turkey breast
• 1/2 bottle Malcom’s Bird Brine
• 1 gallon water
• cooking spray
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 1/4 cup Killer Hogs TX Brisket Rub
• 2 sticks butter
• 1/2 cup chicken broth

Instructions

1. Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
2. Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
3. Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
4. Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
5. Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
6. Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor – and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!

• 2 slabs St. Louis Cut Spare Ribs
• 1/4 cup Killer Hogs Hot Rub
• 28oz apple cider vinegar
• 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
• 1/4 cup ground cayenne pepper
• juice from one lemon

Instructions

1. Trim the excess fat and remove the membrane from each slab of ribs.
2. Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
3. Prepare a charcoal grill for 2 zone cooking at 300°F.
4. Place the ribs over the direct heat side of the grill – the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
5. Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
6. Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
7. Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
8.  Continue to flip and mop until the internal temperature reaches 198-200°F.
9. Move the ribs over to the indirect heat side for 5-10 minutes.
10. Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.