O/T Favorite smoker recipes?????????

Goose · Nov 26, 2012

My wife bought me a new digital electric smoker for my birthday.

I've done plenty of jerky, etc. with a dehydrator, but I've never really gotten my feet wet at smoking meat.

Does anyone have any favorite recipes they'd like to share, wild game or domestic?

Keep in mind my wife refuses to eat venison, while our daughter raids the freezer for all the deer meat she can take back to DC whenever she comes home.

Thanks in advance.

Bryan inIowa · Nov 26, 2012

Turkey brine . One of the big round table salt containers ,1 lb I think. 2 lbs brown sugar , 4 tablespoon Allspice , 4 Tablespoons ground white pepper . 2 gal water . I usually mix in large tub or clean 5 gal pail . Either whole turkey or wings ,drum sticks thigh apart . Soak 24 hrs making sure to keep cool , and bird covered with brine .
Smoke 4-7 hrs depending on temp ,slower and cooler is better .. I toss cut up apple or pineapple rings on and in bird . White meat will have pinkish color . Enjoy !!!

RickieBlue · Nov 26, 2012

I make jerky every so often...slice the meat thin, marinate in soy sauce and what ever you like..I like black pepper and use lots of that..sometimes sweet..I will add brown sugar or maple syrup..usually let it soak for 2 hours..I then soke it with hickory for usually 2 hours and then I finish it in the dehydrator..I prefer cold smoke..my smoker sets off on the side of my grill and piped in..(I use a short 2 drawer file cabinet with a 3" elbow on top piped into my grill..I start the wood smoking in a cast iron frypan in the top drawer)
I also do brisket..I put a homemade rub on it and let it soak for 2 days..then cold smoke for 6 hours and then put it on a broiler pan fat side up, cover loosely with aluminum foil, and put in the oven for 16 hours at 210° or 220°.
Be careful what wood you use..some can be very pungent like apple.....I do prefer hickory usually! Good Luck..you will enjoy as you learn!

mb58 · Nov 26, 2012

Be sure to check out the website: Jeff's Smoking Hot Meat. It has recipes for smoking all types of meats and offers different types of merinating tips. Has a news letter to.

JBMac · Nov 26, 2012

Goose,

Boston butts are my favorite. It"s an inexpensive cut , but very good. I always brine any large chunks of meat in salt in molasses. The crust holds moisture in. Cook it slow and low. I make my own rub with garlic, chili powder, salt, pepper, cumin, coriander, little brown sugar, onion powder and a pinch of cayenne. The table usually goes quiet when I serve that, everybody"s too busy eating to talk.
Good Luck,

John

Rick Kr · Nov 26, 2012

For general brining I use 1 cup of Kosher salt to 1 gallon of water. For fish a couple of hours is plenty. Meats longer is fine.

My favorite is to roll out a pound of sausage like cookie dough, fill it will cheese, diced onions, and diced jalapenos if you like a little heat. Roll it up. Wrap it in thick cut bacon, hold the bacon with toothpicks. Then smoke.

On meats I like to use a rub of pepper, salt, onion, garlic. Montreal Steak seasoning brand is good. On chicken I use a Jamaican Jerk or chicken style seasoning.

I prefer to smoke in the 175-200F range. A decent meat probe that you can set a temp alarm on is perfect. Beeps when you hit the internal temp you want.

For wood. I have tried apple, cherry, hickory, oak, and mesquite. I cannot seem to really tell the difference.

Control your temp, and keep the water tray filled and you can't go wrong.

Its hard to tell you my favorite recipes because everyone has a different taste. The great thing is you can never screw up. Just eat your mistakes.

Hope this helps a little.
Rick

O/T Favorite smoker recipes?????????

Goose

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Bryan inIowa

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RickieBlue

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mb58

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JBMac

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Rick Kr

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