Fox BBQ Fest: Zeppelin Hall's Texas Brisket & Smoked Whole Wings

Recipes from Zeppelin Hall as seen on FOX & Friends Weekend’s BBQ Fest!


17 lbs. beef brisket
¼ c. dark brown sugar
¼ c. black pepper
¼ c. salt
20 oz. beer (Franziskaner)

Preheat the smoker between 220°F and 230°F.
Place brisket on butcher paper. Rub all over with salt and pepper. Cover with plastic wrap. Let stand at room temperature for 1 hour.
Smoke the brisket 13 hours until internal temperature of thickest part of the beef is 175°F - 180°F. Gently move and turn brisket every 2 to 3 hours.
Carefully remove brisket from the smoker and wrap in butcher paper. Use beer to baste. Remove the beef from the smoker. Let stand 25 to 30 minutes.

12 lbs. whole jumbo wings
3 tbsp. canola oil
4 tbsp. salt
2 tbsp. black pepper
1 tbsp. dry thyme
1 tbsp. lemon pepper
1 tbsp. sugar
1 tbsp. paprika
1 tbsp. chili powder
20 oz. Beer (Hoegaarden)

Mix dry ingredients to make a rub. Marinate for 12 hours in beer. After 12 hours, drain wings, apply oil, then dry rub.
Preheat smoker to 250°F.
Place wings in the smoker for 3 hours then spraying additional beer as a mist over the wings.