Welcome to the Secret Recipe page.
This is the way we use our spice blends, but feel free to mod it out yourself in a way that works for you.
Brisket Magic
Rub the spice mix over all sides of a big UNTRIMMED brisket (weighing 10-15 pounds).
Get a smoker going at 225 degrees or bank charcoal and wet hickory or oak chunk using a charcoal separator or push it way to one side and put the brisket on the other side. Make sure that the fat side is up so that as it smokes, the fat bastes the meat. It is very important to mostly shut the bottom vent and control the top vent to keep your temp at 225-235 the entire time. Smoke 1 1/2 hours per pound. Don’t cheat the time or your brisket will be tough and will suck. A ten pounder will take 15 hours and a big one can take up to 24 hours. This is an overnight project and is like dealing with a newborn during the night. The internal temp needs the to climb slowly to 185 degrees. Brisket is a very tough cut and needs the time to soften all the connective tissue.
When you are ready to serve, take alternating slices from each end so that you get the fattiness of the point and the dryness of the flat. Trimming a brisket is probably a criminal offense in Texas. Good BBQ doesn’t necessarily need BBQ sauce, but it also isn’t a crime. If you’re looking for a good BBQ sauce for brisket, try our KC BBQ sauce.
Butt Rub
Rub generously into a bone in pork shoulder. Get your favorite grill or smoker up to 225 degrees and smoke it over very indirect heat for 1 1/4 - 1 1/2 hours per pound of meat, but no less than 10 hours. I also mop with a vinegar/oil/hint of Tabasco mix every once in a while. Shred with two forks, and sprinkle more rub into shreds.
For ribs, pull off silver skin and rub well. If you’re making baby backs, grill/smoke hybrid with indirect heat 250-300 for 4-5 hours. And for spare ribs, soak overnight in pickle juice and then do the above listed, but at 225 degrees for 6 hours. This rub also works quite nicely on pork loin or chops. Pan, oven, grill, you name it.
Joique Rub
Simply toss the wings in the rub, and throw them on the smoker at 240 degrees for 1.5 hours or until the internal temperature reaches 165 degrees. Next, we get them extra crispy by throwing them in the deep fryer for 3-5 minutes. A quick pan fry would do the job as well.
Glaze the wings with our signature Joique Wing Glaze.
Fried Chicken Seasoning
Blend together one tin fried chicken seasoning with 2 tin-fulls of flour. The magic ratio for the perfect GB style fried chicken is one part seasoning blend to two parts flour.
Coat chicken in flour first, dip in buttermilk, then dredge in the chicken seasoning/flour blend. Deep fry or air fry chicken at 350 degrees for 8 minutes or until internal temperature reaches 160 degrees. The paprika and cayenne spices make this fried chicken bolder in flavor and color, meaning you can expect the outside crisp on your chicken to be darker than most fried chicken.