|
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 Seasoning Rub, 2 T Worcestershire sauce, 1 tsp garlic powder, ¼ cup of
water
 Directions: Mix Seasoning Rub, 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, Seasoning Rub, 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 Seasoning Rub, 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 Tiger Tailgating Seasoning 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, Seasoning Rub, 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
Seasoning Rub, keep doing this process each hour for 7 hours, remove meat from
smoker when internal temperature has reached 190°.
|
Visit RealWorldChristian.com Today
|
