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A Texas BBQ twist on a Southern classic: smoked hard‑boiled eggs filled with a creamy, tangy yolk mixture studded with chopped smoked brisket, finished with The Gospel rub and bright pickled red onions.
Prepare the smoker to 200°F with super smoke (or 225°F if you don’t have a super smoke setting) using oak/hickory, hickory, pecan, or fruit wood.
Fill a medium pot halfway with water and bring to a boil. Carefully lower 12 eggs into the water so they’re covered by at least 1 inch. Reduce to a simmer and cook for 12 minutes.
Prepare an ice bath. Transfer eggs to the ice bath and chill for 10 minutes.
Crack and peel eggs under running water to help release the shells.
Place peeled eggs in the smoker and smoke for about 1 hour, until you achieve your desired color. Remove and cool slightly.
Slice each egg in half. Remove yolks to a medium bowl; place whites on a serving platter.
Mash yolks with a fork or whisk. Add mayonnaise, hot sauce, Dijon mustard, white vinegar, chopped smoked brisket, and The Gospel AP BBQ Rub to taste; whisk until smooth and creamy.
Transfer filling to a piping bag (or a zip-top bag and snip a corner).
Pipe filling into egg whites. Lightly sprinkle with The Gospel AP BBQ Rub and top with pickled red onions. Serve and enjoy.
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