electric smoker

Smoked Rack of Lamb marinated with a Rosemary Garlic Rub that&#39;s smoked and then reverse seared to perfection.Whether you are using a pellet grill like a Traeger,Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just aconventional propane grill like a Weber, we&#39;ve got you covered. 

Smoked Rack of Lamb with Garlic and Rosemary - Reverse Seared

Racks of Lamb (preferably already frenched and trimmed)

Tbsp Avocado or Olive Oil NOT extra virgin

Garlic

Sprigs Fresh Rosemary (removed

Kosher Salt

Black Pepper

If your lamb bones came unfrenched remove the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed boes using a boning knife.

Mix the oil, garlic, rosemary, kosher salt, and pepper in a bowl.

Coat each rack with the garlic mixture and then wrap in plastic wrap, place in an aluminum pan and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Rack of Lamb

Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225° F.

Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.

Once the smoker/grill is up to temperature and smoke is being produced, place the racks on the smoker. An easy way to do this is to position them with the bones facing upwards and interlaced, leaning against each other.  Or, you can tie them into a crown roast shape using butcher&#039;s twine

Insert a temperature probe into the thickest part of the middle of one rack to monitor the temperature

Set up the Grill or Smoker

Once the rack of lamb has reached an internal temperature of about 105°F, either open the vents, or turn up the temperature or burners as high as they will go.

If using direct heat, sear the rack of lamb, about 2-3 minutes on each side until brown and sizzling.  If turning up the indirect heat in a charcoal or electric smoker, cook at the highest possible temperature for 5-6 minutes or until outside is sizzling and internal temperature reads no higher than 125°F.

Remove the lamb from the smoker/grill and place on a plate, uncovered, to rest for 5-10 minutes while you finish the sauce. Check that the internal temperature is no higher than 130°F for a perfect medium rare doneness.

Reverse Sear the Rack of Lamb

Slice the lamb with a meat slicing knife into double boned chops and serve roughly 2 chops per person.

Slice and Serve

https://www.youtube.com/watch?v=fSp5QdEJ2So

There’s something special about an herb crusted rack of lamb. But when you smoke that herb crusted rack of lamb on the Big Green Egg and then sear it with a FLAMETHROWER….. :-) If you liked this one, watch The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece next! https://youtu.be/RlgndNHjumI&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

Items you saw in this video (affiliate links*):

🐑 Australian Rack of Lamb from D'Artagnan: https://emv4.me/DT_LambRack?Track=YTRackofLamb

🔥The Flamethrower for Searing (💰 Use coupon code EMV10 to get 10% off!):
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⚔️ Knives from Dalstrong (💰 Use coupon code EMV10 to get 10% off!):
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↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓ 


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Welcome to The Best BBQ Lamb series from Eat More Vegans - Carnivore BBQ! In this series I share the best ways to prepare different cuts of lamb on your grill or smoker. From Australian Leg of Lamb to New Zealand Lamb Shoulder and even a Heritage Lamb Neck, you’ll see some of the best meat available in the world. You can watch the whole series here: https://www.youtube.com/playlist?list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

🔴 If you liked this video, you’re going to LOVE these!:
  🎥 The Best Smoked Leg Of Lamb - Australian Lamb on the Big Green Egg
https://youtu.be/61NMIbgaHls&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece! https://youtu.be/RlgndNHjumI&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 How To Carve A Leg Of Lamb like a Pro - Technique Matters! https://youtu.be/p52Vk_xYSak&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 Better than The Best Smoked Lamb Shoulder? Yup! DO IT THIS WAY! https://youtu.be/mzt69bIAVrU&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

_________________________________________________

Here's where you can get the stuff I use (affiliate links*):

💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These Sponsors of Eat More Vegans all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!

🔥GrillGun and Su-V Gun from GrillBlazer: https://emv4.me/GrillBlazer?Track=YTRackofLamb 
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🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: https://emv4.me/MeatNBone?track=YTRackofLamb
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_________________________________________________


Chapters in this video:
0:00 The Lamb was Vegan
0:29 Making a Wet Rub for Rack of Lamb
4:59 Smoking the Racks of Lamb
6:41 Searing the Lamb with a Freaking Flamethrower!
7:51 Slicing the Lamb Racks into Chops listening to smooth Jazz music :-)
8:49 Daddy Daughter BBQ Tasting!

_________________________________________________


* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!).  In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).

The Best Smoked Rack Of Lamb: Australian Lamb on a Big Green Egg

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

black pepper

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

Add a smoked spin to your hot dogs this summer with this easy smoked hot dogs recipe. They&#x27;re quick to prepare and the cooking time is hands-off. This makes the perfect recipe for your summer gatherings!

Smoked Hot Dogs

hot dogs

buns

toppings

Preheat your smoker to 180f.

Remove hot dogs from the fridge and discard...

Remove hot dogs from the fridge and discard any wrapping.

Use your SlotDog to score the hot dogs...

Use your SlotDog to score the hot dogs on one side. If you don't have a SlotDog, carefully score your dog in a crosshatch pattern about 1/8"deep along one side.

Place the scored hot dogs on the lower...

Place the scored hot dogs on the lower rack of your pellet grill.

Smoke the dogs at 180f for 30 minutes....

Smoke the dogs at 180f for 30 minutes. Increase grill temperature to 350f, and cook the dogs for 10-15 minutes or until cooked. Internal temperature should be 160f before removing them from the grill.

Serve with your favorite toppings!

Yes, you can smoke tofu. All you have to do is press the liquid out of it for 30 minutes. I recommend extra firm tofu. It will have the least amount of moisture. Marinate for 2 hours. Smoke for 2 hours. That’s it. Really any type of wood will work. I used apple and cherry woodchips. You can eat the tofu as is or use it in numerous recipes. Check out the recipe for string beans with smoked tofu below.

Smoked Tofu

blocks extra firm tofu (pressed

soy sauce

mirin

tbsp ginger garlic paste

applewood chips

cherrywood chips

Mixed together the marinade ingredients.

Cut the blocks of tofu into thirds.

Place the tofu and the marinade into a gallon sized storage bag. Squeeze out the excess air. Marinate the tofu for 2 hours.

Place the tofu on a rack. Pat dry with paper towels.

Preheat your electric smoker to 225 degrees according to the manufacturer’s directions. Smoke for 2 hours.

Smoked Buffalo Almonds

melted butter or ghee (use ghee to make this Whole30)

red hot sauce (like Franks)

white vinegar

pepper

garlic powder

celery salt

cayene pepper

almonds

Kosher salt (to taste)

Learn everything you need to know about how to make smoked green beans!We smoke our green beans low and slow in a cast iron skillet with lots of butter and seasoning for a delicious side dish.Whether you are using a Traeger, Camp Chef, or Pit Boss pellet grill, an electric smoker like a Masterbuilt, or just a Weber propane grill, we’ve got you covered. 

Easy Smoked Green Beans

1.5 lbs Fresh Green Beans

Tbsp Olive Oil (regular, not extra virgin)

Tbsp Three LIttle Pigs BBQ Rub (or your favorite BBQ seasoning)

Tbsp Salted Butter

Lemon

Preheat

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a medium amount of charcoal or light one or two burners on one side for indirect cooking

Wood

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Wash

Give the green beans a good wash in a colander under cold running water and then dry them off with some paper towels on a cutting board.

Trim

Line the green beans all up by one end, about one handful at a time, and cut the tips of each green bean off with a good carving knife.

Repeat

Then line them up by the other ends and repeat on the other side.  Continue doing this until all the ends are cut off of each green bean.

Wash and Trim the Green Beans

Drizzle

Spread the trimmed green beans out in the cast iron pan and drizzle with the olive oil.

Season

Next sprinkle on some Three Little Pigs (or your favorite BBQ rub) and then toss with tongs to coat all the green beans in the oil and seasoning.

Butter

Cut the salted butter into small cubes and evenly distribute the butter on top of the seasoned green beans so that it can melt over them as they cook.

Season the Green Beans

Smoke

Once your grill or smoker is up to 225°F and making smoke, place the cast iron skillet inside.  Place it on the opposite side of the heat if using a grill so it is cooking indirectly.  Close the lid.

Rotate

Rotate and toss the green beans occasionally with tongs to cook evenly.

Finish

Smoke the green beans for roughly 45-60 minutes or until tender but not mushy.

Smoke the Green Beans

Remove

When the green beans appear done, remove the cast iron skillet from the grill or smoker.

Optionally drizzle with some fresh squeezed lemon juice.

Serve

Remove and Finish

Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, and yields a juicy flavorful turkey in about 3-4 hours.

Smoked Turkey Recipe

(1/2 cup) salted butter, melted

basil

oregano

rosemary

celery seed

Italian seasoning

nutmeg

salt

Traeger Chicken Rub

butter (1/2 cup)

Preheat Traeger grill to 250 degrees.

Rinse turkey inside and out in cool water,...

Rinse turkey inside and out in cool water, pat dry.

Place turkey on a rack in a roasting...

Place turkey on a rack in a roasting pan.

Melt 1 stick of butter in a bowl,...

Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.

Rub the turkey all over with the butter...

Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.

Place the turkey in the roaster, UNCOVERED on...

Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.

When the timer goes off, add the second...

When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.

Turn the temperature up to 325 degrees, and...

Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it's done. If it hasn't reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.

Smoked Pork Shoulder - The most amazing recipe for smoked pork shoulder!!

Smoked Pork Shoulder

smoked paprika (regular paprika will work!)

lemon pepper

cayenne pepper (optional)

garlic garlic powder will work!)

lb pork shoulder (bone-in recommended)

yellow mustard (approximately 1/2 cup)

plastic wrap

apple cider vinegar

apple juice

water

hickory smoking chips

mesquite smoking chips

Ensure pork shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.

Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder and black pepper in bowl. Set aside.

Take worcestershire sauce (if using) and pour all over pork shoulder ensuring it is thoroughly covered.

Repeat with the liquid smoke and then with the yellow mustard.

Take Pork Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created &#8211; every nook and cranny.

Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours.

After a minimum of 12 hours has passed, remove pork shoulder from fridge, unwrap and let come to room temp.

Start smoker and bring up to 225 degrees.

Combine apple cider vinegar, apple juice and water and put in spray bottle and set by your smoker.

Once smoker reaches 225 degrees F. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up (use middle rack if using an electric smoker).

Spray/spritz every 45-60 minutes with spray bottle

Smoke until pork shoulder reaches a minimum of 190 degrees F. internal temp (approximately 60-90 minutes per pound).

Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple kitchen towels (this helps lock in the moisture). Let rest for one hour.

Shred with two forks and serve (we love serving it with homemade barbecue sauce).

Turned out awesome and was delicious! I followed the directions but had a hard time getting my temperature right so it didn't shred as hoped. I need more practice using the smoker!

Run, don't walk and make this recipe. This is the pork shoulder recipe you've been waiting for and it's the only one you will ever need. It was incredible!! I'll be making this again and again.

It was my first time doing pulled pork in the smoker, I usually do in the crockpot. The rub was good if a little spicy for all in the family. I couldn’t get it to shred despite cooking for 10 hrs and having a temp of 195. I think I may take advice in other recipes to wrap halfway thru smoking. I loved the crust it developed.

This is the best pork shoulder recipe! My family loves it and we make it all the time.

Top 8 electric smoker recipes from across the web

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Top Tags

Smoked Rack of Lamb with Garlic and...

Smoked Eye of Round Roast Beef

Smoked Hot Dogs

Smoked Tofu

Smoked Buffalo Almonds

Easy Smoked Green Beans

Smoked Turkey Recipe

Smoked Pork Shoulder

Top 8 electric smoker recipes from across the web

The most viewed electric smoker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Rack of Lamb with Garlic and...

Smoked Eye of Round Roast Beef

Smoked Hot Dogs

Smoked Tofu

Smoked Buffalo Almonds

Easy Smoked Green Beans

Smoked Turkey Recipe

Smoked Pork Shoulder

The most viewed electric smoker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine