smoked meat

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

corned beef, preferably

pastrami rub

You know the Smoked Pastrami you get from the deli, the kind that makes sandwiches a mile high and covered with mustard. Well, you can make the same great smoked pastrami at home, and it&#x27;s actually pretty simple to do!

Smoked Pastrami

corned beef

peppercorns

coriander seeds

mustard seeds

Tbsp light brown sugar, packed

paprika

onion powder

garlic powder

Take the corned beef out of the packaging...

Take the corned beef out of the packaging and rinse it under cold water, discard any seasoning packets included with the corned beef.

Pat dry with paper towels, set aside.

In a spice grinder or using a mortar...

In a spice grinder or using a mortar and pestle, combine the whole peppercorns, whole coriander seeds, and the whole mustard seeds.

Grind until most of it is ground with...

Grind until most of it is ground with a few larger pieces remaining.

Pour this mixture into a small bowl, mix...

Pour this mixture into a small bowl, mix together with the brown sugar, paprika, onion powder, and garlic powder.

Coat the corned beef completely in the spice...

Coat the corned beef completely in the spice mixture. Note: The spice mixture is enough for about 2 corned beef pieces of this size. Save any remaining spice mix for later in an airtight container.

After rubbing the corned beef allow it to...

After rubbing the corned beef allow it to rest and marinate on the counter for 30 minutes while the smoker preheats.

Preheat the smoker to 225°F. Place the corned...

Preheat the smoker to 225°F. Place the corned beef directly on the grates and smoke for about 3 hours using hickory wood chips, until the internal temperature reaches about 165 degrees F.

Remove the pastrami from the smoker and wrap...

Remove the pastrami from the smoker and wrap it in foil. Place it back into the smoker and smoke until the internal temperature reaches 195 - 200 degrees F. This may take an additional 2 to 3 hours.

Remove the meat from the smoker. Leaving it...

Remove the meat from the smoker. Leaving it wrapped in the foil, allow it to rest for 30 minutes.

Thinly slice the meat against the grain to...

Thinly slice the meat against the grain to serve.

This smoked chicken quarter recipe includes everything you need to learn how to smoke chicken quarters, including a flavor-packed smoked chicken rub, time and temp info to get the chicken to turn out just right, and tips for getting the skin nice and crispy.

Smoked Chicken Quarters

chicken legs

brown sugar

tsp salt

tsp pepper

tsp smoked paprika

tsp chili powder

tsp cumin

tsp chipotle powder

In a small bowl mix the brown sugar, smoked paprika, cumin, chili, garlic, and chipotle powders along with the salt and pepper.

Spread the rub on the chicken, taking the time to get it under the skin and around the legs.

Smoke the chicken quarters at 250ºF for an hour and a half or so until the chicken has cooked all the way through and reached 165ºF.

Let the chicken rest for a few minutes before serving it with a good BBQ sauce for dipping.

There are few things more satisfying to a palate than fall off the bone bbq ribs. It takes time to cook a rack of baby backs the right way. I've tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. Today I'm going to share with you how I cook 321 Method Peach Peach Baby Back Ribs.

321 Method Baby Back Ribs

Baby Back Ribs

Apple Juice

peach preserves

Paprika

tbsp black pepper

cayenne pepper

Brown Sugar

Butter,

Remove each rack from the fridge and rinse...

Remove each rack from the fridge and rinse and dry each rack.

Flip each rack bone side up and remove...

Flip each rack bone side up and remove the silverskin. I've found that removing the silverskin for the 3 2 1 method enhances the flavor profile and helps the ribs absorb more of the moisture you'll be cooking with.

Trim any fat off of the ribs thicker...

Trim any fat off of the ribs thicker than a quarter of an inch.

Combine starting and spray sauce ingredients and mix...

Combine starting and spray sauce ingredients and mix until all of the preserve clumps are gone. Brush each rack of ribs on the top and bottom.

Turn smoker on to 180-225 degrees. Once your...

Turn smoker on to 180-225 degrees. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Make sure your hopper is full of pellets, and leave the ribs alone for 90 minutes

After 90 minutes of smoke, spray each rack...

After 90 minutes of smoke, spray each rack of ribs with some of the reserved sauce we applied at the beginning of the cook, and then leave them alone for another 90 minutes.

With about 20 minutes left in the three...

With about 20 minutes left in the three hour smoke period start preparing the sauce we'll add to the ribs for the next two hour period.

In a small saucepan over low medium-low heat...

In a small saucepan over low medium-low heat combine 3/4 cup of apple juice, a half cup of peach preserves, a half cup of brown sugar, and one stick of butter.

While the sauce is warming, lightly stir. You...

While the sauce is warming, lightly stir. You don't want the sauce to boil, you just want the sugar and preserves to dissolve completely in the apple juice.

For each rack of ribs in the smoker,...

For each rack of ribs in the smoker, you'll want four pieces of foil that are about 4 inches longer than the rack. Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. Bend up all four sides of the foil, and then add one half cup of the sauce you just made to the ribs. Pour the sauce slowly onto the bones, and most of it should hold on the meat.

Once the sauce is in, put the two...

Once the sauce is in, put the two other pieces of foil on top, and crimp the two bottom pieces of foil with the two top pieces of foil all the way around. Make sure all of your foil seams are tightly sealed and facing up to avoid spilling. Once the rack is foil sealed, put it back on the smoker. Repeat this process for the other racks you're smoking.

Turn up the heat on the smoker to...

Turn up the heat on the smoker to 250 degrees.

After adding the sauce to the foil now...

After adding the sauce to the foil now is also the time to add some other flavors. My favorite thing to do is slice up a jalapeno, and then put each slice directly on top of the ribs inside the foil pack. I've added apple slices before too, and that really kicks up the flavor. You don't have to add anything, but if you're cooking three racks, it doesn't hurt to experiment with one of them.

Now that the ribs have cooked for a...

Now that the ribs have cooked for a few hours wrapped in foil, they should really be looking good. After two hours of being wrapped, carefully remove each rack of ribs from the foil pack, and put the ribs back on the smoker bone side down.

Brush each rack with the sauce you used...

Brush each rack with the sauce you used before you started cooking the ribs. If you added fruit or jalapenos in the foil pack, put those slices on top of each rack of baby backs.

Let the ribs cook for an additional 40...

Let the ribs cook for an additional 40 minutes to an hour. You want the skin of the ribs to firm up, but you don't want them to burn. If they look like they are starting to char up, pull them from the smoker, and wrap them up in foil again. You'll want to wrap each rack of ribs when they are done cooking and put them in a cooler to rest for about 45 minutes. If you're concerned about temp, use a meat thermometer and check the temp between two rib bones. The temp should be 200 degrees.

https://mediavine-res.cloudinary.com/video/upload/hoqg0zatwrhe2nhellir.mp4

321 Baby Back Ribs - one of the easiest methods to create fall off the bone bbq ribs.

321 Baby Back Ribs

Make Montreal Smoked Meat in your own kitchen. Montreal smoked meat sandwiches, smoky and peppery on rye with mustard. The best sandwich in the world. Hands down.

Montreal Smoked Meat Sandwich

Kosher salt

black pepper

coriander

pink salt (Prague Powder No. 1)

sugar

bay leaf

cloves

brisket (around 6 pounds, fat trimmed)

hot smoked paprika

dill weed

mustard

celery seed

red pepper

¼ teaspoon crushed caraway seed

rye bread

American mustard

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. emove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

Cure

To make the rub, mix together the spices. Coat entire brisket with the rub.

Heat the oven to 225 degrees. If you are using a proper smoker, smoke the brisket for 6-7 hours. If you are using a stove-top smoker, heat the wood chips until they start smoking and place the brisket on the rack and tightly close the lid. After 20min on the stove, place the whole stove top smoker into the over. Continue to cook for 4-5 hours. Try to not check it during this time, let the meat break down. At the end the meat should register at 165 degrees.

Smoking

When ready, carefully pour water into the steaming tray of the stove top smoker. About 500ml. Tightly close again, and return to the oven. Keep cooking until it reaches 180 degrees. If using a full smoker, take the meat off and place on a rack on a roasting pan. Fill the pan with about an inch of water and tightly cover with foil. Place in a pre-heated oven (225) and cook for anther 1-2 hours until it reaches 180 degrees.

Take out, let cool slightly (watch out for steam!) and then slice hot. Load up some rye bread with meat, top with American mustard and slice-n-serve.

Serving

Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking a roast over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.

Smoked Beef Roast

beef

Worcestershire sauce to rub down

Start by mixing the salt, pepper, smoked paprika, garlic,&nbsp;and onion powders together.

Give the roast a good rub down with Worcestershire sauce before applying the spice rub.  The Worcestershire sauce helps the rub adhere to the roast and adds flavor.

There are a couple of ways you can smoke the roast, depending on how much time you have.&nbsp;&nbsp;For the best results cook it in a smoker at around 215℉ for 4 to 6 hours.  The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees.&nbsp;

Let the roast rest for 20 minutes, covered with foil, before slicing.&nbsp;Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.&nbsp;

https://embed.mediavine.com/videos/gpey8izxmoi3h9xdxytz

Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.

These juicy, succulent, and flavorful Smoked Beef Ribs are super easy to make at home. I use meaty and well-marbled beef short ribs in this recipe for the most tender and irresistible results. You&#039;ll just need four seasoning ingredients and a smoker to make this summertime barbecue favorite. 

Smoked Beef Ribs

beef short ribs ((2½-3 lbs per rack, trimmed))

Tbsp sriracha sauce ((it will not taste spicy))

Tbsp kosher salt (Diamond Crystal; use half for table salt)

Tbsp 16-mesh ground black pepper

Tbsp apple cider vinegar

I like to prep and season the ribs the night before to give the meat a chance to absorb the seasonings. The next morning, the ribs can go straight from the refrigerator into the smoker and be done in time for lunch.

Before You Start...

The night before you plan to cook (or several hours ahead), prep and season the beef short ribs. Gather all the ingredients. You won&#39;t need the apple cider vinegar until the ribs are almost done cooking, so set it aside for now.

If your beef ribs are not trimmed, remove the excess fat and silver skin from the meat side. Remove the silver skin (membrane) from the bone side. The fat and silver skin make up 15-20 percent of the weight of the ribs. Pat dry if needed.

Drizzle and rub about half of the sriracha sauce on the meat side of the ribs. For this step (and the next), I wear gloves and use my hands to thoroughly distribute the sauce all over the racks.

Drizzle and rub the remaining sriracha sauce on the bone side and along the edges.

Next, generously sprinkle salt and black pepper on both the meat and bone sides of the ribs (I absolutely love this sifter).

Make sure to sprinkle some salt and pepper on the edges of the racks as well. Place the racks on a large tray, cover, and refrigerate overnight (or several hours) until you&#39;re ready to cook.

To Prepare the Ribs

Preheat the smoker to 285ºF (140ºC). After the smoker is up to temperature, place the rib racks in the center of the smoker. Close the cover and set a timer for 4½ hours. Don&#39;t open the smoker cover during this time.

Fill a small spray bottle with the apple cider vinegar. After 4½ hours, open the smoker and gently spray the ribs with the apple cider vinegar. Using an instant read thermometer, check the temperature of the meat. You&#39;re looking for an internal temperature of 200-205ºF (93.3-96.1ºC). Close the smoker.

Monitor the ribs carefully over the next 30 minutes. Pay special attention to the smaller rack, as it tends to cook faster than a larger rack. Once the internal temperature of the meat reaches 200-205ºF (93.3-96.1ºC), they are done. Remove the racks from the smoker and let rest for 20 minutes.

To Cook in the Smoker

Slice the racks into individual rib portions. Serve with your favorite barbecue sauce. Something with a bit of acidity goes well with the ribs since they&#39;re pretty fatty and rich. Enjoy.

To Serve

You can keep the leftovers in an airtight container and store in the freezer for up to 1 month. To reheat the ribs, preheat the oven to 250ºF (121ºC) for 30 minutes or until warmed through.

To Store

This recipe for smoked pork loin has everything you’ll need to get the roast to turn out just right, including tips for getting the pork loin to turn out tender and juicy, a dynamite dry rub, time and temperature info along with some great side dishes to serve your guests.

Smoked Pork Loin

lb pork loin roast

oz apple cider vinegar

oz whiskey

½ tsp salt

mustard powder

Make the dry rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.

Combine the apple cider vinegar and whiskey in a small glass.

Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.

Rub the roast down with the apple cider vinegar and whiskey mixture.

Coat the roast with the spice rub, making sure to get it everywhere.

Smoke the pork loin roast for 2 ½ to 3 hours at 225℉ (107℃).

The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).8

Rest the roast covered with foil for 15 minutes before slicing it thin.

This Smoked Meatloaf recipe is certainly not your mother&#x27;s old Tuesday night meatloaf recipe, that&#x27;s for sure! It is so full of flavor and yet is really very simple and easy to create.

Smoked Meatloaf

lbs. lean ground beef

½ lb. mild Italian sausage meat

onion

green pepper

garlic

breadcrumbs

eggs light beaten

ketchup

milk

hot sauce (like Franks)

½ cup of your favorite BBQ sauce

In a large bowl combine the ground beef,...

In a large bowl combine the ground beef, sausage meat, onion, bell pepper, garlic, breadcrumbs, eggs, ketchup, milk, and hot sauce.

Mix by hand until well blended, being careful...

Mix by hand until well blended, being careful not to over mix.

In a single-use aluminum pan or baking sheet,...

In a single-use aluminum pan or baking sheet, form the mixture into a loaf shape approximately 3-4 inches thick and 12 to 14 inches.

Allow the loaf to sit on the counter...

Allow the loaf to sit on the counter for 15 - 20 minutes to come to room temperature while you prepare your smoker.

Preheat your smoker to 225 – 250 degrees...

Preheat your smoker to 225 – 250 degrees F.

Once your smoker is heated place the pan...

Once your smoker is heated place the pan into the smoker, I used a continuous read digital thermometer with an alarm. If you don’t have one you will want to check the internal temperature of the meatloaf after 2 hours.

Brush the meatloaf with the BBQ sauce after...

Brush the meatloaf with the BBQ sauce after about 2 hours.

Smoke the meatloaf until the center reaches an...

Smoke the meatloaf until the center reaches an internal temperature of 160 degrees F. It will take, in total, 2 1/2 to 3 hours to reach this temperature.

Remove from the smoker and transfer the loaf...

Remove from the smoker and transfer the loaf to a cutting board, slice, and serve right away.

Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game.

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Top 13 smoked meat recipes from across the web

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

Top Tags

A Smoked Pastrami Recipe That's Clo...

Smoked Pastrami

Smoked Chicken Quarters

321 Method Baby Back Ribs

Montreal Smoked Meat Sandwich

Smoked Beef Roast

Smoked Beef Ribs

Smoked Pork Loin

Smoked Meatloaf

Venison Snack Sticks with Cheddar C...

Cabbage Cake

Smoked Ham Hocks

Smoked Turkey Legs

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