Kendrick BBQ
6 recipes converted from their YouTube cooking videos.
Cherry Dr Pepper Pulled Pork Recipe
A sweet‑and‑smoky pork butt that’s basted with cherry Dr Pepper throughout a long low‑and‑slow smoke, then wrapped and finished at a higher temperature for ultra‑tender, bark‑covered meat. Perfect for pulled‑pork sandwiches or a BBQ feast.
Smoked Brisket and how to slice it when finished
A classic Texas‑style smoked brisket cooked low and slow overnight, wrapped in beef broth and tallow for a juicy bark, then rested and sliced against the grain for ultimate tenderness.
Smoked Brisket Burnt Ends, no teeth needed
Tender, smoky brisket point cut into bite‑size cubes, tossed in a sweet brown‑sugar barbecue sauce and a low‑sodium all‑purpose rub, then finished on the smoker until the sauce caramelizes into perfect burn‑ends. Ideal for a backyard BBQ or as a hearty appetizer.
Onion Ring Chips
These oven‑baked Parmesan onion chips are a simple, crunchy snack that packs big flavor. Thin slices of white onion are layered on a bed of grated Parmesan, brushed with olive oil, seasoned with rosemary, and baked until golden and crisp. Perfect for a BBQ side, game night, or anytime you crave a salty, cheesy bite.
How to make beef tallow
Render your own beef tallow using a smoker for a pure, smoke‑free cooking fat that costs a fraction of store‑bought jars. Perfect for frying, searing, or adding rich flavor to any dish.
How to smoke a brisket on a pellet grill
A low‑and‑slow smoked brisket cooked on a pellet grill, finished in a beef broth and tallow braise for ultimate tenderness and flavor. Seasoned with a thick layer of Meat Church Holy Gospel rub and coarse black pepper, this recipe requires minimal hands‑on time but delivers a spectacular bark and juicy interior.