Firehouse Hot Five Alarm Collection – Part 3

Five Alarm Brisket Burnt Ends

Smoked brisket burnt ends glazed with Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce deliver rich smoke followed by serious heat.

Prep Time	30 minutes
Cook Time	10–12 hours
Rest Time	20 minutes
Servings	8
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Post Oak, Hickory, or Pecan

Ingredients

• 5–6 pound brisket point
• 3 tablespoons favorite beef seasoning
• 2 tablespoons brown sugar
• 1 cup Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce

Directions

Smoke the brisket point until it reaches approximately 165°F. Wrap and continue cooking until probe tender. Cube the brisket, combine with the brown sugar and Five Alarm BBQ Sauce, then return to the smoker uncovered until caramelized.

Perfect Pairings

Coleslaw, baked beans, fries.

Leftover Ideas

Loaded nachos, sliders, tacos.

1SG Gary’s Pitmaster Tip

Don’t over-sauce these burnt ends. Let the bark remain the star.

Five Alarm Smoked Meatballs

These smoky meatballs are coated with Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce for bold flavor and extra heat.

Prep Time	20 minutes
Cook Time	90 minutes
Rest Time	10 minutes
Servings	6–8
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory, Cherry, or Oak

Ingredients

• 2 pounds ground beef
• 1 cup breadcrumbs
• 2 eggs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 cup Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce

Directions

Mix the ingredients gently and form into equal-sized meatballs. Smoke at 225°F until the internal temperature reaches approximately 145°F. Brush generously with Five Alarm BBQ Sauce during the final 20–30 minutes and continue cooking until 160°F.

Perfect Pairings

Macaroni and cheese, potato salad, grilled vegetables.

Leftover Ideas

Meatball subs, pizza topping, pasta.

1SG Gary’s Pitmaster Tip

Uniform meatballs cook evenly and make serving easier.