SMOKED TURKEY

Smoke @ 300 degrees @ 15 minutes per pound until 165 degrees at thickest part of breast.

Baste every hour

DRY BRINE (optional)

1/3 cup salt

1 TBL pepper

1TBL sugar

Rub in cavity and over exterior and place in fridge for 2-4 hours

Rinse off brine prior to smoking and prepping bird

PREP THE BIRD

BUTTER RUB:

In a ziplock baggie, combine --

1/2 cup butter

1/4 cup olive oil

1 TBL pepper

1 TBL garlic powder

1/2 TBL paprika

Loosen the skin

Cut a small hole in the corner of the ziplock bag and squeeze butter under and over the skin.

STUFF THE CAVITY:

1 onion quartered

2 carrots quartered

2 celery stocks quartered

1 lemon quartered

1/2 tsp thyme

Make tin foil balls for the bird to set on so it is not sitting in juices.

Put bird in roasting pan with 1 cup stock in bottom of pan

BEER CAN CHICKEN

Remove bag of giblets
Rinse & pat dry
Inject if desired
Rub with olive oil and spice rub of choice
Put on can
Smoke at 425, 60-90 minutes until 165degrees internal.

Good Rub:
1 tsp each: paprika, brown sugar, tarragon
1/3 tsp each: salt, pepper, garlic powder
Pinch: chili powder

Butter injection
1/2 cup melted butter
1-2 TBL seasoning

SMOKED BONELESS SKINLESS CHICKEN BREASTS

Season as desired
Smoke at 250 for 1.5 hours or until 165 degrees in the thickest part of breast

FATTY

1 lb. ground sausage or beef
12-16 oz bacon slices weaved together
Filling of choice

Roll ground meat flat between 2 pieces of cling wrap
Top with filling of choice
Roll up jelly roll style
Seal the ends so all filling is completely enclosed
Wrap bacon weave around the "jelly roll" & secure with toothpicks
Smoke at 250 for about 2 1/2 hours until internal temperature is 165 degrees*

Filling options, let your creative juices flow
Cheese
Peppers
Onions
Mushrooms

*if you desire, once the roll reaches 160 degrees, brush it with BBQ sauce then continue to cook until done at 165 degrees

SMOKED BRISKET

Option 1 -- To get the BEST flavor and BARK

16lb Brisket (Fat trimmed to less than 1/4")

Rub with equal parts salt and pepper

Wrap in saran warp and placed in fridge over night

Smoke as directed below except after 2 hours of smoking, spray with the following spritz every 30-45 minutes until you wrap the meat.

SPRITZ

2 cups apple cider

3/4 cup cider vinegar

1/2 cup water

1/4 cup worcestershire

1/4 cup lemon juice

1/2 tsp salt

 

Option 2
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1/2 Cup Salt
1/2 Cup Pepper
2 Cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Rub the dry spice onto meat.
-- Let sit at room temperature for 1 hour.
-- Follow directions below.

Option 3
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1 tsp Salt
1 TBL Pepper
1 TBL Lemon Pepper
1 TBL Garlic Powder
1 TBL Coffee Rub (optional)
1/4 cup A1, 57 Sauce or BBQ Sauce, Diluted
2 cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Inject with diluted steak sauce of choice
-- Rub the dry spice onto meat
-- Let sit at room temperature for 1 hour
-- Follow directions below

DIRECTIONS
1. Turn smoke on (10-15 minutes) lid open
2. Close lid and preheat to 225
3. Put brisket on smoker with fat side up
4. Close lid and don’t peek!
5. Cook 4 hours until temperature reaches 160-165 degrees. If not at 160 after 4 hrs, check every 30 minutes.
6. Remove from smoker
7. Wrap in butcher paper or put in a tin pan or homemade foil packet.
8. Seal tight so it is completely encased
9 Cook 4 hours until temperature reaches 204 degrees. If not there after 4 hours, check every 30 minutes
11. Wrap in saran wrap then a towel and put in a cooler for 1-2 hours before slicing.


Always slice against the grain. Grain usually runs diagonal so it’s a good idea to cut across the point to flat to make smooth slices.

SMOKED MAC 'N' CHEESE

2 Cups Uncooked Macaroni (8oz)
1/2 Stick Of Butter, Cut Into Small Cubes
3 Cups Milk
2 Cups Heavy Cream
16oz Cheese (Sharp Cheddar Is My Favorite But I’ve Also Done 8oz Sharp & 8oz Co-Jack)

4oz Velveeta
Salt & Pepper To Taste


Mix All Together In 9x13ish Size Pan
Smoke At 225 Degrees For 2 Hours


If You Like It Really Cheesy, You Can Sprinkle Top With More Cheese And Put Under Broiler To Brown Top.

SMOKED RIBS

Your Favorite Dry Rub

Your Favorite BBQ Sauce

1.  Cut Rack In Half And Remove The Membrane From Back Of Ribs

2.  Rub Generously With Dry Rub

3.  Smoke At 225 Degrees

     Baby Backs – 2 Hours

     Short Ribs – 3 Hours

4.  Put In A Pan And Wrap Tight with Foil.
     (Can Add A Little Apple Juice In Bottom Of Pan If Desired)

5.  Smoke At 225 Degrees For 2 Hours

6.  Remove From Pan, Baste With BBQ Sauce

7.  Smoke At 225 Degrees For 1 Hour.

SMOKED JALAPENO POPPERS

8oz Cream Cheese

8oz Shredded Co-Jack

2-4 TBL Hot Sauce (Tabasco Or Franks)

1 Tsp Black Pepper

12 Fresh Jalapeno Peppers

12 Slices Bacon, Cut In Half

24 Toothpicks

Cut Peppers In Half, Take Out Seeds And Membrane

Mix All But Bacon & Halved Peppers

Stuff The Peppers With The Cheese Mix

Wrap With Bacon And Secure With Toothpick

Smoke At 250 Degrees For 1.5 – 2 Hours.