MOE CASON RECIPES

Smoked Pork Shoulder Butt

Pork shoulder butt is seasoned with a homemade rub, then smoked for many hours. The resulting meat is flavorful and tender.
This cut of pork comes from the upper part of the shoulder of the front leg. It may or may not contain the blade bone, depending on your butcher.
Try shredding the meat and tossing it with your favorite barbecue sauce. Pile it high on dinner rolls and serve with coleslaw.
Course Main Course
Cuisine American
Keyword bbq smoker, Pork, Smoker
Cook Time 15 hours
Total Time 15 hours
Servings 20 People
Author Moe Cason

Equipment

  • Smoker

Ingredients

Rub

  • ¼ cup paprika
  • ¼ cup chili powder
  • ½ cup coarse sea salt
  • ¼ cup black pepper
  • cup brown sugar
  • 2 tsp cayenne powder
  • 1 tsp celery salt
  • 2 tbsp ground mustard

Pork

  • 1 Pork Butt 8 pound

Instructions

Rub

  • Combine the paprika, chili powder, salt, pepper, brown sugar, cayenne, celery salt, and mustard in a bowl.

Pork

  • Season pork with the rub 45 minutes before placing on the smoker.
  • Prepare a smoker to 250 degrees F (121 degrees C).
  • Place the shoulder on the pit and smoke to an internal temperature of 170 degrees F (77 degrees C), about 15 hours.
  • Remove the shoulder and dust with rub once more. Wrap tightly in foil and put back on the pit. Cook until an internal temperature of 201 degrees F (94 degrees C).
  • Let rest in a preheated dry cooler for a couple of hours before serving.

Hawaiian Burger Patties

Moe’s Hawaiian burger patties are mixed with pineapple, soy sauce, and feta cheese. They are topped with hot pepper cheese slices.
As the burger patties are made with pork, you’ll want to cook them all the way through. Use an instant-read thermometer for the best results.
These burgers will make you feel like you’re on a tropical vacation. Serve with some fancy and colorful cocktails and enjoy!
Course Main Course
Cuisine American
Keyword Burgers, Grilling, Pinapple Pork
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 People
Author Moe Cason

Equipment

  • Griddle or Skillet

Ingredients

  • 2 lbs pounds ground pork  (900g pork mince)
  • 1 cup Canned Crushed Pineapple (drained)
  • 1 tsp minced garlic
  • 1 tbsp cracked black pepper
  • 2 tbsp lite sodium soy sauce
  • 1/2 tsp granulated onion powder
  • 1/2 cup crumbled feta cheese
  • 1/2 tsp granulated garlic powder
  • 8 slices pepper cheese slices
  • 1 red onion sliced

Instructions

  • Combine the pork, pineapple, garlic, pepper, soy sauce, onion powder, feta, and garlic in a large bowl until well mixed.
  • Form into 8 patties then refrigerate while the griddle heats.
  • Prepare a griddle for indirect heat, 325 to 350 degrees F (163 to 177 degrees C).
  • Cook the burgers until an internal temperature of 175 degrees F (79 degrees C). Move burgers to the cooler side of the barbecue and place a slice of cheese on each. When the cheese is melted, remove from the grill and top with onions.

Sweet and Spicy Back Ribs

Moe’s sweet and spicy back ribs are seasoned with a homemade rub and cooked low and slow over a smoker. The ribs are then finished with a homemade BBQ sauce featuring apple jelly.
For the most flavor, add hickory or apple chips to your smoker. Make sure to soak them in water first, and drain them well.
Ribs are the perfect barbecue food. Whip up your favorite sides, like coleslaw or biscuits, to serve alongside them.
Course Main Course
Cuisine American
Keyword Pork, Ribs, Smoker
Prep Time 35 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes
Servings 4 people
Author Moe Cason

Equipment

  • B&B Charcoal Apple Wood Chunks
  • Smoker

Ingredients

Dry Rub

  • ¾ cup dark brown sugar
  • ¼ cup coarse ground black pepper
  • ¼ cup ground jalapeno powder
  • 3 tbsp fine grind sea salt
  • 1 tsp celery salt

Sauce

  • ½ cup white vinegar
  • ½ cup dark brown sugar
  • ½ cup barbecue sauce
  • ¼ cup clover honey
  • ¼ cup apple jelly
  • 2 tsp seasoned sea salt
  • 2 tsp granulated garlic
  • 1 tsp black pepper
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper

Ribs

  • Olive Oil
  • 2 pork back ribs membrane removed

Instructions

Dry Rub

  • Combine the brown sugar, pepper, jalapeno powder, salt, and celery salt in a bowl. Mix well and set aside.

Sauce

  • Combine in a saucepan the vinegar, brown sugar, barbecue sauce, honey, apple jelly, salt, garlic, pepper, coriander, and pepper, then bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes until slightly thickened, stirring frequently. Cool to room temperature and refrigerate.

Ribs

  • Rub a light amount of oil on both sides of the ribs and sprinkle with the rub. Let stand for 5 to 10 minutes at room temperature.
  • Once the first layer of rub turns wet, generously coat both sides of the ribs with additional rub. Let stand for an additional 30 minutes at room temperature.
  • Preheat a smoker to 250 to 300 degrees F (121 to 149 degrees C). Add apple wood chunks.
  • Add ribs and smoke until tender and an internal temperature of 200 degrees F (93 degrees C), about 4 1/2 hours.
  • Once ribs are done, brush the front and back with a layer of sauce. Smoke for an additional 10 minutes. Let rest for 10 minutes before slicing. Serve with additional sauce.

Cheesy Pork Burgers

Big Moe’s pork burger patties are a twist on a traditional burger. They are stuffed with feta and cheddar cheese, as well as onions and garlic.
Use as much or as little hot sauce as you like. These can get quite spicy!
Serve the burgers with your favorite toppings, like lettuce, tomatoes, or onions. And, don’t forget to grill the buns.
Course Main Course
Cuisine American
Keyword Burgers, Grilling, Pork
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 people
Author Moe Cason

Equipment

  • Grill

Ingredients

  • 3 lbs ground pork
  • ¾ cups crumbled fetta cheese
  • ¾ cup shredded cheddar cheese
  • ¼ cup Worcestershire sauce
  • Fresh cracked black pepper
  • Coarse sea salt
  • ¼ cup red hot sauce
  • 1 Vidalia sweet onion (small) Chopped
  • 2 tbsp minced garlic

Instructions

  • Combine the pork, feta, cheddar cheese, Worcestershire sauce, pepper, salt, hot sauce, onion, and garlic in a bowl then mixing well.
  • Divide mixture into 6 balls then forms into patties. Make a small indent with your thumb in the center of each patty.
  • Prepare a grill for indirect heat, 325 to 350 degrees F (163 to 177 degrees C).
  • Cook burgers until an internal temperature of 175 degrees F (79 degrees C). Let sit for 10 minutes before serving.

Texas Full Brisket

This Texas Full Brisket is prepared in the smoker for a meal that is falling-apart tender. Watch the video to see how Big Moe Cason prepares this flavorful cut.
After your brisket is cooked, always cut against the grain for the most tender slice. Score the brisket against the grain before you cook it, to help determine how to slice it after it’s cooked.
After cooking the brisket, remove the point and turn it into burnt ends. Slice the point into cubes, toss it with your favorite BBQ sauce, and throw it back on the fire to caramelize.
Course Main Course
Cuisine American
Keyword Brisket, Smoker
Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings 15
Author Moe Cason

Equipment

  • Smoker
  • B&B Charcoal Briquettes
  • Butcher Paper
  • Aluminum Foil

Ingredients

  • 1 14lb Full Brisket
  • Canola Oil (Coating)
  • Big Moe Cason Beef Rub, or your favorite rub

Instructions

  • Prepare the charcoal and heat the grill to 225 degrees F (107 degrees C).
  • Trim the brisket of excess fat to about 1/8-inch (0.3 cm) and square the ends.
  • Rub the brisket with oil, then season generously with the rub. Let it sit at room temperature for 1 hour.
  • Place the brisket on the heat. Once it reaches 160 degrees F (71 degrees C), wrap it in butcher paper then aluminum foil. Place back on the heat.
  • Remove the brisket from the heat at 200 degrees F (93 degrees C) and let rest to allow juices to redistribute. Slice against the grain and serve.

Video