Cuttin Up With David

I know I know - why?
Why smoke a block of cream cheese?
Answer: Because we can!

The end result will definitely have your mouth watering.



Ingredients:
- Philadelphia cream cheese
- Meat Church Holy Cow Rub�
- Hidden Valley Ranch Seasoning�
- Everything bagel seasoning
- Cinnamon sugar seasoning
- Jalapeños
- Bacon
- Scallions�- Crispy onions
- Cinnamon toast crunch
- Olive Oil
- Agave Nectar�

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Knife - A good, sharp knife. I use my 6" Boning Knife.
- Aluminum Foil
- Food Trays

No Mess Jalapeño Popper
Add diced Jalapeños, pre-cooked bacon, and sprinkle with Meat Church Holy Cow Rub

Veg Head
Mix half block of cream cheese with garden vegetable cream cheese spread. Place in freezer to firm up. Sprinkle with hidden valley ranch seasoning, add fresh chopped scallions. Add crispy onions right before serving.

Everything Bagel
Fully coat brick of cream cheese with everything bagel seasoning

Cinnamon Toast Munch
Drizzle with agave nectar, sprinkle with cinnamon sugar. Add crushed cinnamon toast crunch right before serving.

Step by Step:
1. Start with a whole block of Philadelphia cream cheese - before handling add to the freezer for 30 minutes so they can firm up.
2. Coat each block with olive oil.
3. Add your fav toppings - Season all sides.�
4. Smoke Between 165°F and 185°F for 2 ½ to 3 hours.�
5. Take out of smoker and serve warm, enjoy.

Smoked Beef Brisket and Burnt Ends on the Traeger. Smoked Brisket 101 - delicious, crunchy, and juicy brisket bursting with smoky flavor. This is an easy recipe and perfect for beginners.

*Bonus* Brisket Burnt End recipe included! Brisket burnt ends are smoky nuggets of sweet, fatty, gelatinous meat candy.🍖 🍬 Brisket burnt ends are the holy grail of BBQ! 😋 #

Ingredients:
- 1 14-16 lbs whole packer brisket
- Meat Church - Holy Cow BBQ Rub
- Honey
- Brown Sugar
- Butter

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Meat Thermometer - ThermoPro TP20 Wireless Remote
- Knife - A good, sharp knife is necessary to slice your brisket. I used my 6" Boning Knife.
- Aluminum Foil
- Food Trays

Step by Step:
1. Get The Meat - A whole packer brisket with both the point and flat muscle included. The grade of your meat matters: prime beef will have more fat marbling, which means more flavor and juiciness than a choice graded brisket. Because prime is hard to source right now (COVID-19), I found a good looking choice cut. Figure 1/2 pound (or more) of brisket per person you are serving.

2. Trim The Brisket - This is important because it determines how the final product will turn out. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. When cooking a choice cut, I tend to leave a little more fat on the brisket. Remove any silver skin or excess fat. Trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.

3. Rub Your Brisket - For this recipe I’m using Meat Church-Holy Cow BBQ Rub. This is a great rub with a nice amount of pepper to give it the right amount of kick. Season all sides of the brisket.

4. Smoke Your Meat - Preheat your smoker to 225 degrees F using indirect heat. I used Traeger beef blend pellets in my Traeger. The goal here is low and slow and consistent heat with a steady flow of thin blue smoke. Cook until internal temperature in the flat hits 190 degrees F.

5. Remove Brisket From The Smoker - Separate the brisket. Slice into the fat that connects the point and the flat. The knife will slide right through at this point. Let the knife guide you.

6. Wrap The Flat - The Texas Crutch: This is how you achieve that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil or peach butcher paper. Place the flat on top of foil, drizzle with honey, sprinkle brown sugar over the top, add a few lobs of butter, pour a litle beef broth in (creates it's own bbq sauce). Brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225F until the internal temperature of your brisket is around 198F - 203F at the thickest part (make sure your thermometer is in the meat). Look for the Jiggle…

7. Cube Up The Point for Burnt Ends- Cut the point into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouth-feel.

8. Place the brisket cubes in a large foil tray, drizzle with honey, sprinkle with brown sugar, add more rub on top, throw a few lobs of butter in, stirring to make sure all the pieces are well coated. Then return to the smoker.

9. Return Point To Smoker - Smoke for 2-3 hours, until the sauce has caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may congeal.

10. Rest your meat - Let rest for minimum 30 - 60 minutes in a cooler wrapped or topped with towel. Resting your brisket allows the juices to redistribute into the meat.

11. Slice your brisket. You want to slice your smoked brisket against the grain for maximum tenderness.

12. Serve and enjoy!

Brisket in Texas has a distinctive smokey, salty, and peppery flavor that will melt in your mouth and transport you to beef heaven. What really makes it Texas style is the kiss of smoke from the Post Oak pellets. Post Oak gives the meat a distinct Texas flavor not found everywhere else.

*Bonus* Brisket Burnt End recipe included! Brisket burnt ends are the holy grail of BBQ! 😋

Ingredients:
- 1 14-16 lbs whole packer brisket
- Killen's Texas Salt & Pepper Blend
- The Salt Lick BBQ Garlic Dry Rub
- Honey
- Brown Sugar
- Butter

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Meat Thermometer - ThermoPro TP20 Wireless Remote
- Knife - A good, sharp knife is necessary to slice your brisket. I used my 6" Boning Knife.
- Aluminum Foil
- Food Trays

Step by Step:
1. Get The Meat - A whole packer brisket with both the point and flat muscle included. The grade of your meat matters: prime beef will have more fat marbling, which means more flavor and juiciness than a choice graded brisket. Figure 1/2 pound (or more) of brisket per person you are serving.
2. Trim The Brisket - This is important because it determines how the final product will turn out. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. When cooking a choice cut, I tend to leave a little more fat on the brisket. Remove any silver skin or excess fat. Trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
3. Rub Your Brisket - For this recipe I’m using Killen's Texas Salt & Pepper Blend & The Salt Lick BBQ Garlic Dry Rub. These are great rubs with a nice amount of pepper to give it the right amount of kick. Season all sides of the brisket.
4. Smoke Your Meat - Preheat your smoker to 225 degrees F using indirect heat. I used Texas Smokehouse Post Oak pellets. The goal here is low and slow and consistent heat with a steady flow of thin blue smoke. Cook until internal temperature in the flat hits 190 degrees F.
5. Remove Brisket From The Smoker - Seperate the brisket. Slice into the fat that connects the point and the flat. The knife will slide right through at this point. Let the knife guide you.
6. Wrap The Flat - The Texas Crutch: This is how you achieve that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil or peach butcher paper. Place the flat on top of foil, add a few lobs of butter. Brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225F until the internal temperature of your brisket is around 198F - 203F at the thickest part (make sure your thermometer is in the meat). Look for the Jiggle…
7. Cube Up The Point for Burnt Ends- Cut the point into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouth-feel.
8. Place the brisket cubes in a large foil tray, drizzle with honey, sprinkle with brown sugar, add more rub on top, throw a few lobs of butter in, stirring to make sure all the pieces are well coated. Then return to the smoker.
9. Return Point To Smoker - Smoke for 2-3 hours, until the sauce has caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may congeal.
10. Rest your meat - Let rest for minimum 30 - 60 minutes in a cooler wrapped or topped with towel. Resting your brisket allows the juices to redistribute into the meat.
11. Slice your brisket. You want to slice your smoked brisket against the grain for maximum tenderness.
12. Serve and enjoy! See Less