1. Fire up grill to 275 to 300 degrees.
2. Cut apples into 8 pieces.
3. Sprinkle apple slices with Pig Sweat Rub or rub of your choice.
4. Wrap each apple piece with bacon, secure with tooth picks.
5. Place on grill for 35 minutes or until bacon is cooked.
6. In saucepan, combine TX Bourbon, honey, brown sugar, apple butter and chipotle pepper. Bring to boil for 5 to 8 minutes. Use pastry brush to coat apples with glaze and allow to cook 5 more minutes. Remove from grill and enjoy!
7. These bacon wrapped apples with TX glaze are perfect for fall, healthyish and delicious. The tartness of the granny smith apples is completely balanced with the sweetness of the TX bourbon glaze. It’s a little sweet, a little heat!

Ingredients

• 5 Granny Smith Applies
• 2 lbs. thin sliced bacon
• TX Bourbon (1/2 cup)
• ½ cup honey
• ¼ cup brown sugar
• ½ cup Apple Butter
• ½ tsp chipotle Chile pepper
• 5 Tbsp. Twisted Pepper Co Pig Sweat Rub

1. Prepare the EGG (or other smoker) to cook using indirect heat with a drip pan at 275 degrees with oak wood added for smoke flavor.

2. Using a sharp knife, trim some of the fat from between the two muscles so it will cook evenly. Leave the fat cap intact.

3. In a small bowl, combine the salt, pepper, and ground chipotle chile and mix well. Rub the brisket all over with the oil, then season it liberally with the rub, using all of it. There’s no need to season the fat cap.

4. Place the brisket, fat side down, on the EGG cooking grid and cook for 6 hours. Flip and cook for another 2 hours.

5. Lay a big double sheet of heavy-duty aluminum foil on a work surface. Lay the brisket, fat side up, on the foil. As you close up the foil around the brisket, pour the coffee into the package and then seal it. Return the brisket to the EGG and cook until it reaches an internal temperature of 205 degrees in the thickest part. This should take another 3-4 hours. When the brisket reaches the right temperature, transfer it to an empty ice chest (empty cooler) and let it rest for up to 4 hours.
6. Take the brisket out of the ice chest. Carefully unseal the foil package and transfer the brisket to a cutting board. Pour the juices into a clear glass measuring cup. Trim away all of the excess fat from the brisket, then slice through both muscles against the grain about 3/8 inch thick. Arrange the slices on a platter. Using a spoon, remove as much fat as possible from the juices, then drizzle the juices over the brisket slices and serve.

Ingredients

• 1 (12-pound) whole beef brisket
• ¼ cup kosher salt
• ¼ cup coarsely ground black pepper
• 1 tablespoon ground chipotle chile (or chili powder)
• 2 tablespoons olive oil
• 1 cup brewed coffee