Dallas Brisket Balls
These smoked meatballs are as tender and as flavorful as a Texas brisket. The Dude Food Fire Dallas Spice Rub gives them delicious flavor while the Louisiana Grills Black Label pellet smoker ensures that they are cooked low and slow for maximum tenderness. They are sure to be a hit with your family and friends, and sure to become a new favorite.
- 1 lb. - Finely ground brisket (preferably from the fattier end) or chuck roast
- 1 lb. - Finely ground boneless beef short rigs
- 2 Tbsp - coarse kosher salt
- 2 Tbsp + 2 tsp - Dude Food Fire Dallas Spice Rub
- 3 Tbsp - coarse ground pepper - 6-12 mesh or "butcher's grind"
- Non-stick cooking spray - whatever you prefer
- "Magic Mist" - 1 cup apple cider vinegar, 1 cup good quality cold brew coffee, and 1 tsp Worcestershire sauce
- Mix meat well by hand, then place into a stand mixer fitted with the paddle attachment - mix very well on lowest setting for 2-3 minutes until the meat is very tacky [This step is important because it develops the myosin (which is very sticky and helps bind the meat together) - This will allow the meatball to not fall apart over the 4 hour cook]
- Line baking sheet with plastic wrap and spread meat out evenly over the pan. Very lightly spritz the "magic mist" over all of the meat. Evenly the distribute the 2 tsp of Dude Food Fire Dallas Spice Rub over meat and lightly mist again. Cover with plastic wrap and refrigerate for 1 hour.
- Remove from refrigerator. Using the plastic wrap, fold the meat in half, and half again, like a long jellyroll log. Divide meat into 16 equal pieces (approx. 2 oz. each) and roll into balls. Spray sheet pan and meatballs generously with the cooking spray
- First divide coarse pepper over meatballs, followed by the kosher salt, and lastly the remaining Dude Food Fire Dallas Spice.
- Arrange meatballs on a wire rack (I prefer to use one with a 1/2" - 3/8" grid pattern), evenly spaced apart
- Set smoker to 275F - If using a pellet grill or Kamado I prefer to use a smoke tube (click to view the amazing smoke tube) - if using a Kamado, be sure to use a heat deflector
- Once smoker reaches 275F, insert meatballs. Lightly spritz with "magic mist" and turn meatballs every 20 minutes to ensure meatballs cook evenly.
- At 3 hours, turn the heat up to 375F for about 20 minutes or until a dark "bark" forms
- Remove from heat and place in oven safe dish with 3-4 Tbsp of hot water. Cover with foil and let rest for 10-15 minutes.
- Serve and Enjoy! The meatballs should hold their shape very well and hold together when you bite into them. The texture should be very tender, just like a great piece of brisket.