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Wanna grill but your wife wants a new flavor looking to spice up your barbecue? Here's a recipe for a flavorful Brazilian barbecue dry seasoning mix, also known as "Churrasco" seasoning:

**Ingredients:**

- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon smoked paprika (for that smoky flavor)
- 1 tablespoon ground black pepper
- 1 tablespoon sea salt (adjust to taste)
- 1 teaspoon cayenne pepper (adjust to taste for spice)

**Instructions:**

1. **Combine Ingredients:** In a mixing bowl, combine all the listed ingredients, adjusting the salt and cayenne pepper to your desired level of spiciness. Mix everything well to create your Brazilian barbecue dry seasoning mix.

2. **Store:** Transfer the seasoning mix to an airtight container or a spice jar. Store it in a cool, dry place away from direct sunlight.

3. **Use:** This Brazilian barbecue seasoning is perfect for marinating and seasoning various meats, especially when you're preparing a churrasco-style barbecue. Simply rub the seasoning mix generously onto your meat, let it marinate for at least 30 minutes (or longer for more flavor), and then grill to perfection.

4. **Enjoy:** Grill your seasoned meat over an open flame or on your barbecue, and savor the rich, smoky, and savory flavors of Brazilian churrasco right at home!

This homemade Brazilian barbecue dry seasoning mix will add an authentic taste of Brazil to your grilled meats and is ideal for beef, chicken, pork, or even grilled vegetables. Enjoy your Brazilian BBQ experience! 🇧🇷🍖🔥

Love this Here's a recipe for Memphis Seasoning Dryer Wraps:

**Ingredients:**

For the Memphis Seasoning Mix:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste for spice)
- 1 teaspoon salt

For the Dryer Wraps:
- 4 boneless, skinless chicken breasts
- 4 large tortillas or flatbreads
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onions
- 1/2 cup sliced dill pickles
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard

**Instructions:**

1. **Prepare Memphis Seasoning Mix:** In a small bowl, combine all the spices and herbs listed under "Memphis Seasoning Mix." Mix well to create your Memphis seasoning blend.

2. **Season the Chicken:** Sprinkle a generous amount of the Memphis seasoning mix onto both sides of each chicken breast, pressing the seasoning into the meat. Make sure the chicken is well coated.

3. **Grill the Chicken:** Preheat your grill to medium-high heat. Grill the seasoned chicken breasts for about 6-8 minutes per side or until they are fully cooked and have a nice char. Remove from the grill and let them rest for a few minutes.

4. **Slice the Chicken:** Slice the grilled chicken into thin strips or bite-sized pieces.

5. **Prepare Dryer Wraps:** Lay out the tortillas or flatbreads. Spread a thin layer of mayonnaise and yellow mustard onto each one.

6. **Assemble the Wraps:** On each tortilla, place a portion of the sliced chicken. Top with shredded lettuce, diced tomatoes, diced red onions, and sliced dill pickles.

7. **Wrap It Up:** Fold the sides of the tortilla in and then roll it up tightly, securing it with a toothpick if needed.

8. **Serve:** Serve your Memphis Seasoning Dryer Wraps immediately, and enjoy the delicious flavors of Memphis barbecue in a convenient handheld wrap!

These Dryer Wraps are perfect for a quick and flavorful meal, and the Memphis seasoning adds that smoky, spicy kick that BBQ lovers adore. Enjoy! 🌯🍗🔥

There are countless types of seasonal and regional dry seasoning rubs for BBQ, each with its unique flavors and characteristics. BBQ rubs can vary widely based on the ingredients and culinary traditions of different regions. Here are some of the most well-known regional BBQ rubs in the United States:

1. **Kansas City BBQ Rub:** Known for its sweet, smoky, and slightly spicy flavor, often with a base of brown sugar, paprika, and other spices.

2. **Texas BBQ Rub:** Texas has several variations, but central Texas rubs often emphasize the savory flavors of salt, black pepper, and garlic, allowing the meat's natural flavors to shine.

3. **Memphis BBQ Rub:** Memphis-style rubs typically feature a blend of paprika, garlic, onion powder, and a touch of heat, creating a balanced and versatile flavor profile.

4. **North Carolina BBQ Rub:** North Carolina is famous for its vinegar-based BBQ sauce, so rubs from this region often have a hint of tanginess, balanced with ingredients like paprika, brown sugar, and red pepper flakes.

5. **Alabama White Sauce Rub:** In Alabama, white BBQ sauce is popular, and rubs may include garlic powder, onion powder, black pepper, and mayonnaise to complement the sauce.

6. **South Carolina BBQ Rub:** South Carolina is known for its mustard-based BBQ sauce, so rubs in this region often incorporate mustard powder along with spices like black pepper, paprika, and brown sugar.

7. **Santa Maria Tri-Tip Rub:** A California specialty, this rub typically includes garlic, salt, pepper, and other herbs and spices, perfect for tri-tip beef cuts.

8. **Caribbean Jerk Seasoning:** Jerk rubs feature a blend of scotch bonnet peppers, allspice, thyme, and other Caribbean spices, creating a spicy and flavorful rub for chicken, pork, or seafood.

9. **Cajun/Creole Seasoning:** Hailing from Louisiana, Cajun and Creole rubs are known for their bold flavors with ingredients like paprika, cayenne pepper, garlic, and onion powder.

10. **Pacific Northwest Rubs:** These rubs often incorporate ingredients like coffee, cocoa, and smoked salts, adding a unique twist to BBQ flavors in the region.

These are just a few examples, and there are many more regional BBQ rubs and variations out there. Additionally, seasonal rubs can incorporate ingredients like herbs, citrus zest, and seasonal spices to complement the flavors of different meats and dishes. BBQ enthusiasts often enjoy experimenting with various rubs to create their own unique flavor profiles for different occasions.

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🔥 Are you a Backyard Novice or a True Pittmaster? 🔥

Hey BBQ enthusiasts! 🍖🔥

Ever wondered where you stand on the BBQ spectrum? Whether you're just starting out or you've mastered the art of the grill, we've got some telltale signs to help you figure it out. 😉👇

👉 If you think BBQ sauce is the secret to all BBQ success, you might be a Backyard Novice. 😅
👉 If you can tell the wood type just by the smell of the smoke, you're leaning towards Pittmaster territory. 🌲👃
👉 If your grill has never seen anything but burgers and hot dogs, you're a Novice. 🍔🌭
👉 If you've smoked a brisket for 12 hours straight, you're definitely a Pittmaster. 🕛🥩

Which side of the grill do you fall on? Share your BBQ journey with us using or in the comments! Let's see who's ruling the grill game! 🔥🔥

And remember, it's all about the love you put into your BBQ adventures, no matter where you start! Happy grilling, everyone! 🤩🍖

🔥🥩 Let's ignite the grill debate! Prime vs. Choice vs. Wagyu Brisket – The Sizzle Showdown! 🥩🔥

Hey BBQ aficionados, it's time to weigh in on the ultimate brisket battle! 👋🍖

🥩 **Prime Brisket Pros:**
- Premium marbling for that melt-in-your-mouth texture.
- Rich, beefy flavor that's hard to beat.
- A top choice among seasoned pitmasters for competition.

🥩 **Prime Brisket Cons:**
- Pricey! It'll cost you a pretty penny for that quality.
- Can be a challenge to find in some areas.

🥩 **Choice Brisket Pros:**
- More budget-friendly option while still delivering great taste.
- Widely available at most grocery stores.
- Sufficient marbling for a flavorful meal.

🥩 **Choice Brisket Cons:**
- Doesn't reach the pinnacle of tenderness and marbling like Prime.
- Some might argue it lacks that "wow" factor.

🥩 **Wagyu Brisket Pros:**
- Insane marbling, like a beefy Picasso painting.
- Buttery, tender, and flavor that's out of this world.
- Bragging rights among your BBQ buddies.

🥩 **Wagyu Brisket Cons:**
- Prepare your wallet; it's a luxury investment.
- The high fat content can be too much for some palates.

Now, let's get controversial! 🔥💥 Which one gets your vote? Have you tried all three? Share your meaty wisdom and start a sizzling conversation! 🔥🗣️

🔥 Let's settle the ultimate debate: Charcoal vs. Pellet Grills! 🍔🔥

Hey foodie friends! 👋 I've been pondering this question for a while now, and I need your input. What's your go-to grill for that mouthwatering BBQ flavor - the classic charcoal grill or the high-tech pellet grill? 🍖🤔

🔥 Team Charcoal: You swear by that smoky, traditional taste, and the art of fire management is your forte! 💥
💨 Team Pellet: You're all about convenience, precision, and that "set it and forget it" lifestyle! 🤖

I've heard some heated arguments on both sides, so let's keep it respectful but passionate. Share your experiences, your favorite recipes, and maybe even convert a few grillmasters today! 🔥💬

🔥 Are you ready to elevate your grilling game? 🔥

Choosing the right pellet brand can make all the difference in your BBQ experience. 🍖 Let's dive into the world of wood types and pellet brands to help you make the perfect choice! 🌳

🌲 **Wood Types** 🌲
1️⃣ **Hickory**: Known for its robust, smoky flavor - perfect for classic BBQ dishes. 🍗🔥
2️⃣ **Apple**: Delivers a sweet and mild flavor, ideal for poultry and pork. 🍏🍖
3️⃣ **Mesquite**: Offers a bold, tangy taste, great for a Texas-style BBQ. 🌵🥩
4️⃣ **Cherry**: Adds a fruity, slightly sweet essence, wonderful for pork and seafood. 🍒🐟

🔍 **Brand Comparison** 🔍
Let's break down a couple of popular pellet brands:

1️⃣ **Traeger**:
➕ Pros: Trusted brand, wide variety of flavors, consistent quality.
➖ Cons: Higher price point.

2️⃣ **Green Mountain Grills**:
➕ Pros: Competitive pricing, good flavor options, user-friendly.
➖ Cons: Some users report occasional auger issues.

3️⃣ **Pit Boss**:
➕ Pros: Affordable, wide range of wood flavors, sturdy build.
➖ Cons: Temperature fluctuations for some models.

4️⃣ **Lumberjack**:
➕ Pros: Excellent flavor profiles, competitive pricing, minimal ash.
➖ Cons: Less widely available.

The choice ultimately depends on your preferences and budget. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, the right pellet brand can take your BBQ to the next level! 🌟

Which wood type and brand combo is your go-to? Share your BBQ wisdom in the comments below! 👇🔥

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🔥🍖 The Great Brisket Wrapping Debate: To Wrap or Not to Wrap? 🤔

Hey BBQ enthusiasts and grillmasters, it's time to ignite a fiery discussion that's been smokin' up the pit lately! 🔥🔥

📦 Let's dive into the age-old dilemma of wrapping your brisket, with a twist of controversy: Paper vs. Aluminum Foil vs. No Wrap at all! 😮🥩

🔥 **Wrapping with Butcher Paper:**
Pros:
- Protects the bark, that crunchy goodness! 😋
- Allows some moisture retention, so it stays juicy. 💦

Cons:
- Limited steam escape, might not be as smoky. 🤷‍♂️
- Risk of tearing that precious paper. 😢

🔥 **Aluminum Foil Enthusiasts:**
Pros:
- Locks in moisture for ultra-tender brisket. 🤤
- Cooks faster and more evenly. ⏱️

Cons:
- Potential loss of that sought-after bark. 🥺
- Some say it's not as authentic. 🤨

🔥 **The Bold Non-Wrappers:**
Pros:
- Pure, unadulterated smoky flavor. 🤠
- Risk-takers who cherish the art of barbecue. 🚀

Cons:
- Bark can be unpredictable. 🧐
- Longer cooking time, need patience! ⌛

Now, here's where it gets spicy! 🔥🌶️

Which camp are you in? Team Paper, Team Foil, or the fearless Non-Wrappers? 😈

Let's heat things up in the comments, and remember, it's all about passion for the grill! 🤟🏾🔥

Title: "Mastering Brisket: A Comprehensive Guide to Trim, Season, and Cook Like a Pro!"

Are you ready to embark on a smoky, savory journey to brisket perfection? 🍖 Our ultimate brisket guide has got you covered from start to finish! 🤩

🔪 **Trimming & Selecting:** Begin with a top-quality brisket cut. Learn the art of trimming for optimal marbling, removing excess fat, and shaping your brisket to perfection. 💪

🌟 **Binder Magic:** Discover the options: no binder, mustard, or mayo. Find out how each affects the bark and flavor of your brisket.

🍯 **Spice It Up:** Explore a world of spice rubs! From sweet and smoky to fiery and bold, find your signature blend for that mouthwatering crust.

🌽 **To Wrap or Not to Wrap:** Learn about the benefits and drawbacks of wrapping your brisket in foil, butcher paper, or leaving it unwrapped. It's all about moisture retention and bark formation.

🔥 **Cooking Techniques:**

1️⃣ **Pellet Grill:** Experience consistent heat and set-and-forget convenience. Pellet grills offer precise temperature control and delicious smoky flavor without constant monitoring.

Pros:
- Consistent temperature
- Smoky flavor
- User-friendly

Cons:
- Limited authentic smoke ring

2️⃣ **Direct Heat:** Get ready for searing heat! Direct heat grilling creates a superb crust and intense flavor, perfect for a backyard BBQ.

Pros:
- Crispy bark
- Fast cooking

Cons:
- Requires constant attention
- Risk of uneven cooking

3️⃣ **Offset Smoker:** Dive into traditional barbecue with an offset smoker. It's all about the art of fire and smoke management, resulting in unforgettable flavors.

Pros:
- Deep smoky flavor
- Authentic BBQ experience

Cons:
- Requires skill and patience
- Longer cook times

Each technique has its charm, but mastering them all is the key to becoming a brisket maestro! 🎓🔥

Whichever path you choose, this guide will empower you to create mouthwatering brisket that'll have everyone asking for seconds. Get ready to savor the journey! 🤤👨‍🍳👩‍🍳

🔥🍖 Elevate Your BBQ Game with the Ultimate Pellet Grill Experience! 🍗🔥

Are you a BBQ enthusiast looking to take your grilling skills to the next level? Look no further! 🌟

Join our Pellet Grill Community, where we explore the sizzling world of pellet grills, including top brands like Traeger, Pit Boss, and many more! 🤩

👉 Discover the Secrets of Perfectly Smoked Meats
👉 Share Mouthwatering Recipes & Tips
👉 Connect with Grillmasters Worldwide
👉 Stay Updated on the Latest Pellet Grill Tech

Whether you're a seasoned pitmaster or a backyard beginner, our group is the place to be. 🔥🔥

📌 Just hit that 'Follow' button to join our smokin' community and unlock the flavor-packed world of pellet grilling! 🔥👨‍🍳👩‍🍳

I just wrote a new blog on how to Cook Aaron Franklin Texas Style on your Traeger includes modifications and tips to get as close as possible to Franklin's Style Brisket
https://smokintec.com/blogs/news/aaron-franklin-masterclass-style-cooking-on-your-pellet-grill-cooking-a-brisket-aaron-franklin-texas-style

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Aaron Franklin Masterclass style cooking on your Pellet Grill cooking a Brisket Aaron Franklin Texas Style
by Pat Berry February 21, 2022

Aaron Franklin Teaches Texas-Style BBQ MasterClass Overview
Still, they work with the prominent experts to produce online multi-part tutorials on a range of motifs, If you have n’t heard of MasterClass yet.

The full list of preceptors is emotional and varied, with classes from Gordon Ramsay, Martin Scorsese, and Stephen Curry to name a many.
You used to be suitable to buy each “ Masterclass” collectively, but now you ’ll need to subscribe and get access to the full library of courses.

Aaron Franklin Teaches Texas-Style BBQ and today I am going to teach you how to use his technics on your Pellet Grill.

The Masterclass is broken into 16 videos. Each part consists of a video where

Each videotape ranges from 5 – 35 in length, with some motifs devided into multiple vids. The section on Brisket is the largest with 5 different corridor.

You can read a short description of each assignment on the course description runner on the MasterClass website.
So lets go over the main points covered in the Masterclass

In this Texas-style BBQ class on Masterclass, you’ll learn about:

• Selecting and sorting wood

• Managing a fire to hit optimal temperatures

• Handling an offset smoker

• Aaron's exact process for his famous brisket

• Sourcing and smoking pork

• Selecting, trimming, and seasoning cuts

• Beef quality

• Grilling steak

• Preparing sauces

• The history of Central Texas barbecue

So on Selecting and sorting wood.

Let's talk about Pellet Selection.

first I would like to talk about pellet Quality and according to Aaron Franklin wood selection is key. Not all pellets are created equal. Some pellets like Traeger are not all 100% of the wood type you buy but Alder wood with the oils from the hard wood, Secondly some pellets only use the inside and don't use the bark. Not using the bark cuts down on some ash, but misses on flavor. Franklin dedicates a whole video on wood, so yes it is important.

Let's go over the brand I recommend and the reasons why.

My choice of brand to get the closest to offset featured in Franklin's Masterclass

1. B & B Post Oak Pellet only brand that has Post Oak as used by Aaron Franklin

2. Lumberjack 100% real wood and includes the Bark.

3. BBQers Delight 100% real wood

4 Smoke Ring 100% real wood

4. Camp Chef Premium Hardwood Pellets 100% real wood

6. Pit Boss or Louisiana 100% real wood

Once you have picked a Brand, I recommend choosing your wood. If you want to be accurate to Aaron Franklin's style you have to use Post Oak, and no Oak is not all the same only Post Oak will taste the closest to Franklins.

B&B Post Oak Pellets are not easy to find in fact my son ships them to me from Texas you can only get them from HEB, Academy but neither ship. Overstock.com has them but at $60 a bag where HEB and Academy have them for $9-$13 per bag.

Now if you are willing to compromise use any Oak you can find but post oak really taste different.

Slight modification but it will not taste like Central Texas BBQ you can use Oak with Pecan or another fruit. South Texas where I am from uses Pecan and I love to mix Oak and Pecan for and amazing blend but it will not taste like Franklin's.

The next topic is Temperature control.

Aaron Franklin teaches in Masterclass that low and slow is the way to go, so to match as close as possible on Central Texas Style I recommend you start you grill at 255 and cook you brisket unwrapped this way until you reach and internal temp of 160 when it hits the Stall.

Then Wrap with Paper as per Franklin's masterclass and raise your temp to 265 until you reach and internal temp of 202.

You want to target 12 hours from start to finish and build in 3-4 hours for mistakes and resting.

Aaron recommends 2:00am to put on for a 2:00pm finish and then rest for eating around 5:00-6:00 PM.

I have modified and put it on at 11:00pm before bed for a 11:00AM finish and then rest etc.. This is one of the benefits of a pellet grill Temperature control.

You want to make sure you fill your pellets completely before you go to be and then get up Early around 6:00AM to check top up pellets and then check you temp If you are around 160 then it might be time to wrap.

MY Recommended Mods for your Pellet Smoker. This article teaches how to get as close as possible to Aaron Franklin Texas Style Brisket, but Aaron cooks on large stick burner offset smokers. I personally have found that this can dry out on a pellet grill due to convection and the constant fans. I do two things to minimize this issue on my pellet grill. First I cook my Brisket on the second shelf and put a pan of water under. This stops dry out of the bottom due to direct heat from your pellet hopper. Second I lower my temps for me the sweet spot is 225 then up to 250 You need to find of for you grill what is the best.

I share this for you to choose and adjust.

Aaron's exact process for his famous brisket

1. Pick your Meat

2. Pick your Wood

3. Prep your meat (trim season etc.)

4. Make a plan

5. Prepare your fire

6. Put the meat on unwrapped

7. monitor the meat for Bark, fat rendering etc.

8. Wrap your meat in PInk Butcher paper

9. Rest your Meat

10. Cut and serve your meat

Here is a link to Aaron's PBS show on that topic https://www.pbs.org/video/bbq-franklin-episode-1-brisket/

Beef quality

There is a huge difference in Meat and if you want Aaron Franklin's Texas Style picking the Brisket is important, first it has to be a full brisket with both the point and flat next you need to decide Choice, Prime or Wagu or Angus.

Texas Style is usually Angus and better Angus Prime.

Aaron on Picking your Brisket

https://www.youtube.com/watch?v=VmTzdMHu5KU&t=460s

Aaron Franklin on trimming your brisket

Aaron Franklin describing how he trims a brisket at Brisket Camp 2015

After you Pick and Trim According to Franklin then you must season and the only seasoning to get Central Texas Franklin Style is Salt and Pepper.

Finally Preparing sauces

This is how Aaron makes his sauce

https://www.youtube.com/watch?v=d8wK2GdGG_E

PREP TIME
5 min
TOTAL TIME
30 min
COOK TIME
25 min

Ingredients
Aaron prefers to use organic or all-natural ketchup that isn’t made with high-fructose corn syrup, as the lower sugar content makes the sauce less likely to burn in the smoker.

2 tbsp fat (beef tallow, vegetable oil, lard, or bacon fat)
1/3 large yellow or white onion, roughly chopped
4 cloves garlic, roughly chopped
1 cup light brown sugar
1 cup apple cider vinegar
2 cups organic or all-natural ketchup
1 tsp smoked paprika
1 tsp mustard powder
1 tsp fine sea salt
1 tsp fresh ground black pepper
4 dashes Worcestershire sauce

Instructions
Heat a saucepan over medium heat, then add the fat.

Once the fat has coated the pan and begins to shimmer, add onion and cook until soft and translucent, about 6–8 minutes.

Add the garlic and continue to cook over medium heat until the onion has started to brown and the garlic has started turning crisp, about 3 minutes more.
Add the brown sugar and cook, stirring frequently until the sugar melts and starts to form a glaze, about 2–3 minutes.
Stir in the apple cider vinegar, ketchup, paprika, mustard, salt, and pepper.

Bring to a simmer and cook for 3–5 minutes, or until the sauce has thickened slightly, then add the Worcestershire sauce and simmer for 1 more minute.
Transfer the sauce to a blender and blend at high speed until the sauce is smooth and takes on an orange hue, approximately 1 minute.

Be careful, as hot liquids are liable to splatter in a blender. Pulse once or twice before proceeding to a full blend.

Transfer to an airtight container and allow to cool to room temperature. Store in a refrigerator for up to 1 month.






I hope you have found this is a great resource to create Aaron Franklin Texas Style Barbecue on you pellet smoker.



3. Brisket
Let’s be honest, this is why people buy the course! If there’s one thing Aaron is known for it’s ‘line-up at 6:00AM worthy’ brisket.

I really don’t want to give too much away, other than to say this section is exhaustive.

BBQ with Franklin: Sauce If you're one of *those* who like sauce, learn this basic Texas recipe to serve alongside your meat.This video is an excerpt from BBQ with Franklin: The Payo...

I just wrote a new blog on how to Cook Aaron Franklin Texas Style on your Traeger includes modifications and tips to get as close as possible to Franklin's Style Brisket
https://smokintek.com/blogs/news/aaron-franklin-masterclass-style-cooking-on-your-pellet-grill-cooking-a-brisket-aaron-franklin-texas-style

Gordan Ramsay BBQing in the Snow. https://giphy.com/clips/gordonramsay-gordon-ramsay-XpdUNHZ8n3P5cpq4ZG

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So True

“Armadillo Eggs”.

-Hollowed our jalapeños.
-mixture of cream cheese, cheddar cheese, and my BBQ rub.
-breakfast sausage.
-Wrapped in bacon.
-Smoked for an hour and a half at 200. -Then kick them up to 350 for about 30 minutes to finish.

Getting ready for BBQ weekend I mean Super Bowl weekend.

https://theonlinegrill.com/best-super-bowl-bbq-ideas/

Game day grilling doesn't come any bigger than on the Super Bowl. From beautiful game day smoked brisket, to famous beer can chicken, here are 17 of the bet Super Bowl BBQ recipes for you to get stuck into. Game day grilling doesn’t come any bigger than on the Super Bowl. From beautiful game day smoked brisket, to famous beer can chicken, here are 17 of the bet Super Bowl BBQ recipes for you to get stuck into.

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