Smoke these Deviled Eggs TX BBQ style for Easter! Recipe: -Fill a medium pot halfway with water. Bring to a boil. Carefully lower 12 eggs into the water making sure the eggs are covered by at least an inch of water. Reduce to a simmer and cook for 12 minutes. -Carefully remove the eggs from the water with a spider or slotted spoon and submerge into the ice batch for 10 minutes which will help the shell separate from the egg. Crack the shell and peel the egg under running water which also helps the shell separate easier -Place the eggs in the smoker. I used a traegergrills at 200\super smoke with Meat Church pellets (oak\hickory) and smoke them for 1 hour. Alternatively go 225 if you don’t have super smoke. -Slice each egg in half. Using a spoon, remove the yolks and place them into a medium bowl. Add 1/2 C smoked\chopped brisket, 1/2 C mayo, 1-2 T creamy hot sauce, 2 t dijon mustard, 1 t white vinegar and season with Meat Church The Gospel BBQ Rub. -Pipe the mixture into the egg whit...