|
Smoked Meats
Cajun Smoked Brisket – 1 4 lb brisket flat,
1/2 cup of
crab boil, boiling pot,
brisket rub
 Directions: Fill boiling pot about
¾ full of water and add
crab boil, bring water to boil and insert
brisket flat, boil for 5 minutes and turn off fire, cool to room
temperature, pre-heat smoker to 220°, remove brisket flat from boiling
pot and place in a pan, rub
brisket rub over brisket flat on both sides,
set brisket on smoker and close lid, smoke for 3½ to 4 hours (cover for
the last hour in aluminum foil) or when internal temperature approaches
170°. Slice thinly across the grain.
Smoked Chicken – 1 3 to 4 lb chicken, ½ cup Italian salad
dressing, ½ tsp Worcestershire sauce, ½ cup dry rub
Directions – Rinse chicken
and pat dry, mix Italian salad dressing and Worcestershire sauce in a
bowl, inject the chicken breast, leg and thighs with the marinade, rub
the outside of the chicken with the dry rub, heat smoker to 225° and
smoke for 4 hours.
Drunken Chicken – 1 3 to 4 lb chicken, ½ cup Italian salad
dressing, ½ tsp Worcestershire sauce, ½ cup dry rub, 1 can of beer
Directions – Rinse chicken
and pat dry, mix Italian salad dressing and Worcestershire sauce in a
bowl, inject the chicken breast, leg and thighs with the marinade, rub
the outside of the chicken with the dry rub, heat smoker to 225°, place
beer can on grill and place chicken on the beer can, smoke for 4 hours.
Smoked Pork Tenderloin – 1 2 lb trimmed pork tenderloin, ¼
cup bourbon, 2 T sugar cane syrup, 1 tsp
Creole seasoning, 2 T
Worcestershire sauce, 1 tsp garlic powder, ¼ cup of water
 Directions: Mix
Creole seasoning,
Worcestershire sauce, garlic powder in the ¼ cup of water, inject the
pork tenderloin with the marinade, heat smoker to 225°, mix bourbon with
sugar cane syrup and coat the outside of the tenderloin, place
tenderloin on grill and cover, smoke until internal temperature at the
thickest part reaches 160° should be about 2 hours.
Smoked Turkey – 1 10 – 12 lb Turkey,
Creole seasoning, 2 T
Worcestershire sauce, 1 tsp garlic powder, ½ cup of warm water, ½ stick
of melted butter
Directions: Mix Worcestershire
sauce, garlic powder, melted butter in the 1/2 cup of warm water, inject
the turkey with the marinade, heat smoker to 230°, coat the outside of
the turkey with Creole seasoning, place turkey on the grill and cover,
smoke until internal temperature at the thickest part reaches 165° or
40 minutes per pound.
Smoked Pork Sausage – 10 lbs ground pork, 3 oz salt, ¾ oz
sugar, ½ oz black pepper, ¼ oz sage, collagen casings
Directions: Mix ingredients and
grind through 3/16 plate, stuff in collagen casings, prepare smoker to
145°, place sausage in smoker and smoke up to six hours until the
internal temperature reaches 140°.
Smoked Hot Pork Sausage – 10 lbs ground pork, 3 oz salt, ¾
oz sugar, ½ oz black pepper, ¼ oz sage, 1 tsp Hot Sauce, collagen
casings
Directions: Mix ingredients and
grind through 3/16 plate, stuff in collagen casings, prepare smoker to
145°, place sausage in smoker and smoke up to six hours until the
internal temperature reaches 140°.
Smoked Dry Baby Back Ribs – 2 racks of baby back ribs, 4
oz Red River Rub
Directions: Remove silver skin
from backside of ribs, rub the rib rack with red river rub, cover and
refrigerate overnight, heat smoker to 225°, place rib racks on the grill
and cover, smoke for 4 hours.
Smoked Wet Baby Back Ribs – 2 racks of baby back ribs, 4
oz Red River Rub, 6 oz bbq sauce
Directions: Remove silver skin
from backside of ribs, rub the rib rack with red river rub, cover and
refrigerate overnight, heat smoker to 225°, place rib racks on the grill
and cover, baste with bbq sauce after the 3rd hour and smoke
for 1 more hour.
Smoked Burgers – 2 lbs ground meat (85/15 mix), 1 tsp
garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T Worcestershire
sauce
Directions: Heat smoker to 225°
(the important point here is to use indirect heat, not direct like in
grilling), place meat in a bowl, add garlic powder, onion powder, pepper
and Worcestershire sauce, mix lightly and make 4 ¼ inch thick patties.
Place patties on grill, flip about every 15 minutes and smoke until
internal temperature should be around 145° for medium and 160° for well.
Smoked Boston Butt – 1 7 lb Boston Butt,
Creole
Seasoning, 16 oz Apple Juice, 4 oz
Worcestershire Sauce
Directions: Heat smoker to
250° (the important point here is to use indirect heat, not direct like
in grilling), mix apple juice and Worcestershire sauce and pour in a
plastic sprayer bottle. Place Boston Butt on grill and spray with apple
juice mixture then sprinkle with Creole seasoning, keep doing this
process each hour for 7 hours, remove meat from smoker when internal
temperature has reached 190°. |
Click Here to Purchase an Smokin' Tex Electric Smoker from
the CajunPartyStore.com
|
