smoke

Awesome Simple Pulled Pork BBQ Recipe, Especially For the Beginner

pork butt,

Meathead's Memphis Dust

Morton's kosher salt

meat

kaiser rolls

barbecue sauce

Smoked Brisket Recipe, The Sous-Vide-Que Way

brisket flat,

teaspoon Morton’s

black pepper

Big Bad Beef Rub

Smoked and Grilled Turkey Recipe: The Ultimate Turkey Easily Adapted To Cooking Indoors

turkey,

salt

[2.8 L] water

[237 ml] apple juice

onions, skin on, ends removed, cut into quarters

carrots,

rib of celery, leaves and all, cut into 2 inch lengths

sage

[15 ml] dried thyme leaves

bay leaves

Simon & Garfunkel

vegetable oil

Barbecued Ice Cream, A Surefire Showstopper

cream of tartar

confectioners sugar

raspberry

Klondike ice cream bars (your favorite flavor or a mix of flavors)

chocolate-mint fudge sauce

mint

Chocolate sprinkles,

Sweet And Smoky Grilled Honey Butter Cabbage

unsalted butter (8 tablespoons or 1/2 cup)

honey

cabbage (about 1 pound)

Smoked Miso Wings Take Any Party Over The Top

chicken wings

white or yellow miso paste

rice vinegar

mirin

ginger

sesame oil

water

sesame seeds (optional)

cilantro (optional)

A Smoked Pastrami Recipe That's Close To Katz's

corned beef, preferably

pastrami rub

Chef Tom smokes up one of our most requested recipes, pastrami! He cures it for six days and then smokes it on the Yoder Smokers Loaded Wichita. Enjoy.

How to Make Pastrami

beef brisket flat

sugar

tsp pink salt (sodium nitrite)

garlic, crushed

pickling spice

lb ice

House of Q Slow Smoke Gold Mustard Sauce

black peppercorns, toasted,

coriander seeds, toasted,

coriander seeds

tbsp black peppercorns

mustard seeds

tbsp red chile flakes

tbsp allspice berries

whole cloves

tsp mace

cinnamon stick, crushed

bay leaves,

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

Add the ice to a large Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Place brisket in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 6 days.

Before removing the brisket from the brine, preheat your Yoder Smokers Loaded Wichita offset smoker to 250ºF.

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, roughly 5 hours (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.

https://www.youtube.com/watch?v=G3z1kcZfkEE

From Scratch Pastrami on a Yoder Smokers Loaded Wichita

Smoked chicken, Georgia style, is big, bold, and assertive, but the skin, although it is packed with flavor, is not crispy.

Georgia Style Smoked Chicken Recipe

chicken

Prep. An hour or three before cooking, split the chicken in half by cutting it with heavy shears. Dig out all that brown goop nestled along the spine (kidneys). In fact, I usually just remove the spine, rinse out the kidneys, toss the spine in a bag, and save it for making stock.

Sprinkle the chicken with salt. This is called dry brining. The salt migrates into the meat, and helps season it and hold onto moisture. Wet the chicken and dust both sides thoroughly with the spice mix but remember, spices don&#039;t penetrate far (I discuss this in my article on marinades).

Fire up. Preheat your smoker to 325°F. If you are using a grill, set it up for 2-zone or indirect cooking. At 325°F, you can render more fat and crisp the skin a bit.

Cook. Put the meat in the smoker or on the indirect side of the grill. Add less wood than you normally do. Resist the urge to add more. After you&#039;ve tasted it you can decide if you want to use more wood next cook. But chicken doesn&#039;t need much smoke. Cook for about 1.5 to 2 hours or until the temperature in the thickest part of the meat without touching bone is 165°F.

Serve. Remove the chicken from the smoker or grill and serve as whole parts, chopped, or pulled.

Have you wanted to try making authentic low-and-slow smoked BBQ pulled pork at home but are afraid that it&#039;ll be too difficult? Never fear, this recipe is as simple as it is delicious!

Easy Barbecue Pulled Pork Recipe

pork butt ((about 5 pounds))

Morton coarse kosher salt

sauce

Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/8-inch. Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat  not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds, pretty well trimmed, and tied with butcher&#039;s twine to keep them from falling apart. If yours is not already tied, hogtie it with kite string. Don&#039;t worry if it isn&#039;t fancy. You&#039;re going to throw out the string, so just rope it to keep the pork from falling apart.

If you have the time, Season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust. At that point, the spices will not penetrate, but the salt already will have).

Just before cooking, wet the surface with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. In fact, bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.

Fire up. Prepare a smoker for cooking at about 225°F or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F. add about 4 ounces of wood chips, pellets, or chunks to the fire.

Cook. Once the smoker or grill has come to temperature, insert a digital probe like the Maverick ET-733 into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2" of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill. 

Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so to make sure the fuel is sufficient and that you are holding at 225 to 250°F. Don't worry if the temperature temporarily goes up to 300°F, since pork butts are very forgiving, but try to keep it under 250°F. Add additional doses of wood sparingly during the first two hours, about 4 ounces every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it.

 The stall. If you are cooking at 225°F to 250°F, when the meat hits about 150°F internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust.

Continue cooking. When the pork butt hits an internal temperature of about 170°F, collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F.  

Finishing. When the internal temperature hits 203°F (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F.

If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you&#039;ve just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F. If you can&#039;t control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F oven. Do not add sauce while it is on the cooker. That comes after you pull it.

Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale "smoke ring", the bright pink color caused by smoke mixing with combustion gases and moisture.

Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F. If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F. If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F. Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.

Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.

Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.

The best pulled pork from Meathead from AmazingRibs.com. Get the ULTIMATE recipe. Click here: https://tinyurl.com/y9xq8h3

Worried about the dreaded stall? We've got you covered! https://tinyurl.com/nt3obck

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Perfect Pulled Pork- The Ultimate Recipe - Watch Now!

This tasty dish willl keep your family warm on those cold winter nights.

Smoked pork hock and vegetable soup

kg smoked pork hock

garlic,

onion, diced

fennel,

celery,

celeriac,

tomato paste

fennel seeds

tsp dried chilli flakes (optional)

2l salt reduced chicken stock

can red kidney beans, drained, rinsed

Crusty bread, to serve

I like this bacon best when it&#039;s smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this homemade bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2&quot; thick. If you attempt to cure anything thicker, the cure may not penetrate all the way and it will take longer.

Classic Traditional American Bacon Recipe

pork

brown sugar

½ teaspoon Prague Powder

Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won&#039;t like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.

Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5&quot; check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!

Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn&#039;t necessary.

Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.

Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory is the tried and true. I&#039;m partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you&#039;ll love it all the same. Just wait til you cook up an inside slice!

Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.

Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.

Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8&quot; wide across the grain to make sure my thin 9&quot; knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.

Cook. When you are hungry, cook it just like you do store bought bacon. Or make candied bacon like in this video.

The best candied bacon recipe from the grill found here: https://tinyurl.com/y9h54adp

The saltiness of bacon is a perfect foil and contrast to sweetness. Here are a variety of methods for creating mouthwatering candied bacon, including brown sugar bacon, toffee bacon, and chocolate bacon. There are several ways to put the concept to work, and of course it is best with homemade bacon.

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How To Make Amazing Candied Bacon on the BBQ

Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.

This homemade pastrami recipe is complex and smoky, but not in the way that other smoked meats are smoky. The smoke in this beef pastrami is not overt. It is blended in thoroughly. Much like Katz&#039;s pastrami, this is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. Once you try this recipe you may need to open your own deli!

Simple And Smoky Homemade Pastrami Recipe

corned beef, preferably our homemade recipe

Prep the corned beef. If possible, make your own corned beef. It is just plain better than storebought. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8" and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.

Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.

Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally, about 4 tablespoons per square foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. Don't wrap it. The rub just sticks to the plastic wrap. Normally I say you do not need to let meats marinate in a rub, but the wait seems to help this particular rub adhere.

Fire up. Set up your grill in 2 zones for smoking or set up your smoker. If you can, use a charcoal smoker. It produces a deeper darker crust than any other cooker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.

Cook. Place the meat on the smoker or on the indirect heat side of the grill. If you plan to steam it before serving for maximum tenderness, you only need to smoke it with indirect heat until it reaches the stall at about 150°F. You can wrap in foil and refrigerate for a week if you wish or proceed to the steaming step. The downside is that steam softens the crust. You can skip the steaming and smoke it up to 203°F and have a nice firm smoky bark, but the meat will not be quite as tender. But it will be tender. And delicious. Your call. Try it both ways and pick the method that suits you best.

Steam (optional). If you want to steam it for maximum tenderness, if you have a bamboo or metal steamer in which the meat will fit, you can use that. If not, you can make a steamer by putting a wire rack in a baking pan. If necessary you can sit the rack on wads of foil to keep it out of the water. Unwrap the meat and put it on the foil in which it was wrapped or the steam will wash off much of the rub. Do not slice the meat first.

If you made a steamer with a baking pan, cover it with foil. If the pan is steel don't let the foil touch the meat. The salt, the water, the steel, and the aluminum can interact and create electrical charges that can melt the foil! This is a phenomenon called the "lasagna cell" because it happens to lasagna often.

Put the pan on a burner, turn the heat to medium low, and steam it an hour or two until heated through to 203°F. Add hot water as needed, making sure the pan never dries out. Don't rush this. Take it all the way to 203°F. Note that the crust tends to get soft when you steam. No doubt about it, a hard crust is more appealing. So you can firm the crust by putting it on a hot grill or in the oven or under the broiler for a few minutes. The best crust comes from smoking up to 203°F and skipping the steam. The big puzzlement is how does Katz's retain the hard crust even though they boil the meat just before serving. Dr. Blonder speculates that they pack the meat in so tight that the crust remains hard. I'm skeptical.

Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.

Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices and a few shreds of sauerkraut is nice but not necessary. Now this is going to sound weird: It may need a light sprinkling of salt. The soaking process occasionally removes too much. So taste it and if you wish, sprinkle it on lightly. At Katz&#039;s they put about 1 pound of meat on each sandwich, and the Carnegie Deli uses even more. That&#039;s just too much for me devour without unhinging my jaw. 1/2 to 3/4 pound per sandwich is more than enough for home use. If you want, you can make a Rockin&#039; Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there&#039;s no rule that you can&#039;t make one from pastrami. In fact, I highly recommend it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!

The best recipe for the ultimate Reuben from Meathead of AmazingRibs.com.  Learn More: https://tinyurl.com/acq59mj

Meathead of AmazingRibs.com shows you how to elevate the world's best sandwich, the Reuben, by converting corned beef to smoked pastrami, as close to Katz's deli pastrami as possible without a trip to Manhattan.

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How To Make The Best Pastrami And Pastrami Reuben Sandwiches

This all-American macaroni and cheese is comfort food that&#039;s great with barbecue or any meal. Smoking it on the grill takes the flavor to another level.

Smoked Mac and Cheese Recipe

unsalted butter

all-purpose flour

milk

cheddar

Colby cheese

elbow macaroni

parsley ((optional))

bread crumbs

butter, melted

Boil the mac. Cook the elbow macaroni according to instructions, preferably al dente (tender but firm).

Make the sauce. Melt the butter in a large saucepan over medium heat. Add the flour to the butter and whisk until smooth. Slowly add the milk, stirring constantly until fully incorporated.

Reduce the heat to low and add the cheese, salt, and pepper to the saucepan. Continue to stir the mixture until the cheese has melted. Add the cooked pasta to the saucepan and stir until the pasta is completely coated with the cheese sauce. Remove from the heat.

Prep the topping. In a small bowl, toss the Panko breadcrumbs with the melted butter.

Assemble. Coat the inside of a 3-quart casserole dish with non-stick cooking spray. Pour the mac-and-cheese into the casserole dish and spread it out evenly. Top the mac-and-cheese with the Panko breadcrumbs.

Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. Adjust the grill vents to bring the temperature to about 350°F. On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 350°F. Add wood to the gas grill according to our recommendations here.

Cook. Set the casserole dish in the center of the grill’s main cooking grate. Cover the grill.

Allow the mac-and-cheese to smoke until bubbly and golden brown, approximately 40 minutes.

Serve. Remove the smoked mac-and-cheese from the grill. Garnish with chopped parsley (optional) and serve immediately.

This sous-vide-que smoked brisket recipe is smoked briefly with your favorite smoking wood to add a true barbecue flavor.

Sous Vide And Smoked Texas-Style BBQ Brisket Recipe

Prep. Trim off most of the fat cap but leave about 1/4-inch. Season the brisket with kosher salt. If you can, refrigerate the brisket uncovered for 12 to 24 hours to give the salt time to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat.

Prepare a sous vide immersion circulator, such as Joule by ChefSteps or Anova Culinary Sous Vide Precision Cooker, according to the manufacturer&#039;s instructions and set the water temperature for 150°F.

Place the whole brisket in a jumbo (2 or 2.5-gallon) sealable storage bag. Alternatively you can divide the brisket into two halves and place each half in a separate gallon size sealable freezer bag. Carefully submerge the freezer bag in the water bath until most of the air has been removed and then seal the bag. Completely submerge the sealed bag, and cook the brisket for 30 hours.

Once the brisket has finishing cooking, remove the bag from the water and submerge in a large container filled with a 50/50 mix of ice and water until the meat’s core temperature reaches a safe range of 34-38°F, at least 30 minutes. At this point, the brisket can be refrigerated until you are ready to grill (up to two days ahead of time) or frozen for future use. Thaw before grilling.

Fire up. Prepare a smoker for indirect cooking, adjusting the vents to maintain a temperature of approximately 225°F. If you’re using a charcoal grill, prepare it for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the charcoal grate to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side, adding wood chunks or chips to the direct side.

Cook. Once the smoker or grill is ready, remove the brisket from the freezer bag and season liberally with either coarse ground black pepper for a traditional Texas-style brisket or Big Bad Beef Rub. Place it on the smoker. The liquid in the bag can be refrigerated for future use. If you’re using a grill, place it on the cooler side of the grill as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the brisket in order to force the smoke over and around the meat. Allow the brisket to smoke until it reaches an internal temperature of 125°F, about 1 hour. Note that the interior of the brisket will already be perfectly cooked from the sous vide step. The goal is to simply reheat and smoke the brisket without overcooking it.

Serve. Remove the brisket from the smoker or grill, slice it against the grain, and serve immediately.

Tea-smoking gives this duck breast its aromatic flavour.

Tea-smoked duck

duck breasts, skin on

tbs Szechuan peppercorns, toasted, ground

tbs five-spice powder

black tea leaves

star anise

tbs dark brown sugar

(350 grams) jasmine rice

kaffir lime leaves

tbs chopped coriander

spring onions, thinly sliced

tbs sesame oil

tbs oyster sauce

For food infused with delicate smokiness, steep yourself in the art of tea smoking. It's quick, easy and the results are terrific.

Tea-smoked salmon

black tea-leaves

(1/2 cup) Basmati rice

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Hot Smoked Salmon, Soba and Asian G...

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Miss Ollie's Grilled Jerk Chicken

Smoked Pork Rib Tips Recipe

Hot Smoked Salmon, Soba and Asian G...

The most viewed smoke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine