smoker

Smoked Pork Shoulder

Paprika

tbsp Packed Dark Brown Sugar

Salt

tbsp Dark Chili Powder

tbsp Cumin

tbsp Dried Oregano

tbsp Granulated Sugar

tbsp Ground Black Pepper

tbsp Celery Seeds

Combine all the dry rub ingredients in a small bowl or a shaker. 

Trim excess fat from the pork shoulder. If it&#039;s Boston Butt, you don&#039;t have to trim any. Score the fat side with a sharp knife.

Rub a liberal amount of the rub all over the pork. You should have some extra dry rub that can be saved for next time. Cover and refrigerate overnight, or for at least 12 hours.

Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. 

Follow your smoker&#039;s instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. Place a water-filled aluminum drip pan under the grates to catch drippings.

Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees.

Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. 

Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. 

Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.

https://embed.mediavine.com/videos/lqfnkzuez6qtlk6qnpfg

This smoked pulled pork shoulder (pork butt) is so good that no sauce is needed. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette.

Tons of electric smoker recipes with chicken, beef, pork and vegetables. This is how to to make smoked corn on the cob here.

Electric Smoker Recipes

corn

tbsp butter

tsp salt (to taste)

Add chips or pellets to your smoker and wait until it reaches 350 degrees.

Meanwhile, leave the husks on and just cut the end off (where you would normally peel it) about 1.5&quot; taken off end.

Lay ears of corn on the grate, close lid and leave undisturbed for 90 minutes.

Smoked Brisket

diamond kosher salt

black pepper

post oak and apple wood chunks for smoking

Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.

While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking and add post oak and apple wood chunks for smoking. Bring the temperature to 250° F.&nbsp;&nbsp;

Place the brisket in the smoker with the tip closest to the heat and the fat side closest to the heat (up or down). Leave the lid closed for 6 to 8 hours until dark brown bark is formed and the internal temperature is 165° F. Don’t open the lid until this point unless absolutely necessary.

Remove the brisket from the smoker and wrap it tightly in uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature reaches between 200 and 205° F°, about 6 to 8 more hours.

Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 to 2 hours before slicing it. You can wrap it in foil and a few towels to further insulate the brisket inside the cooler if you prefer.

Separate the flat from the point. Slice against the grain into 1/4&quot; slices. Enjoy!

Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.

How to Make Tasso Ham

pork

oz kosher salt

oz white sugar

oz (15 g) LEM Backwoods Cure

white pepper

cayenne pepper

marjoram

tbsp allspice

tbsp garlic

thyme

Slice the pork butt into 1'' thick steaks.

Combine the kosher salt, white sugar, and LEM Cure in a large flat container. Mix well. Dredge the pork steaks in the dry cure, pressing the pork into the cure to coat all surfaces. Shake excess cure off the pork and place in a clean container. Cure the pork in the refrigerator for 4 hours.

Rinse the cure off of the pork with cold water. Pat dry with paper towels.

Combine the remaining seasonings in a bowl and mix well. Season all surfaces of the pork steak with the seasoning mixture.

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for indirect grilling/smoking.

Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150ºF, about 2 hours. Remove from the grill.

The pork can be stored in the refrigerator for up to three weeks, and in the freezer for up to three months.

https://www.youtube.com/watch?v=V8p3dVdQfJ8

How to Make Tasso Ham | Tips & Techniques

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,

If ever you’ve enjoyed the rich goodness of Cold Smoked Salmon over cream cheese on a bagel and wondered, “how do they do that?” Today we’re here to show you. Chef Tom walks you through the curing and cold smoking process that creates that incredibly flavorful Cold Smoked Salmon.

Cold Smoked Salmon

salmon

salt

brown sugar

sugar

lemon juice

lemon

fennel seeds, toasted

tbsp black peppercorns,

tbsp anise seeds, toasted

Combine all ingredients except the salmon and mix well.

Lay out a large sheet of plastic wrap. Sprinkle half of the mixture over the plastic wrap, in the shape of the salmon fillet. Place the salmon on the salt mixture. Cover with the remaining salt mixture. Fully enclose with the plastic wrap.

Place the pan in a baking dish. Place a pan on top of the salmon and weight it down with a few canned goods or a brick. Use about 5 pounds worth.

Refrigerate for 24 hours. Remove the weights and pan and flip the salmon. Place the weights and salmon bacon on the wrapped salmon. Repeat this every 24 hours until the salmon should be firm to the touch at the thickest part, and fully cured after 3 days.

When the salmon is fully cured, rinse it well under cool water, and pat it dry. Place on a wire rack over a sheet pan and place in the refrigerator. Let sit open for 8-12 hours to form the pellicle.

Place an A-MAZE-N Tube Smoker in your Yoder Smokers YS640 pellet grill. Fill with cherry pellets and light with a torch. Blow the flame out after 30 seconds of burning. Turn the grill “on” but do not hit start. This will allow the fans to force air through the grill without creating heat. Smoke for 3-5 hours. Remove from the grill. Chill. Slice to serve.

Note: To toast peppercorns, or any whole spices, heat them gently in a small dry skillet until they begin to release their fragrance, a few minutes.

https://www.youtube.com/watch?v=2BCP-TgXt7c

Chef Tom walks us through the process of curing and cold smoking salmon, which is perfect on bagels, in soups or all by itself, in this video for Cold Smoked Salmon.

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

Beef Short Rib Pastrami

racks (3 bone) Creekstone Farms Bone-in Beef Chuck Short Ribs

water

Co. Salt

white sugar

tbsp pink salt (sodium nitrite)

garlic, crushed

pickling spice (recipe below)

ginger,

lb ice

Dijon Classique

black peppercorns, toasted,

coriander seeds, toasted,

Cattleman’s Grill California Tri-tip Seasoning

coriander seeds

tbsp black peppercorns

mustard seeds

tbsp red chile flakes

tbsp allspice berries

whole cloves

tbsp juniper berries

tsp mace

cinnamon stick, crushed

bay leaves,

To make the pickling spice, preheat a 12” Lodge cast iron skillet over medium heat. Toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Place the spices in a cloth napkin. Fold the napkin over the spices, and crack the spices by smashing them with a meat mallet, heavy skillet or rolling pin. Combine the toasted spices with the remaining spices. Store in a sealed container.

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 brine mixture over the ice. Stir to melt the ice.

Place short ribs in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 7-10 days.

Before removing the short ribs from the brine, preheat your Yoder Smokers YS640s Pellet Grill to 250ºF.

Remove short ribs from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of Kozlik’s Dijon Classique to 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, and the pastrami is tender when probed with a thermometer (roughly 195ºF internal), about 8-10 hours total. Allow meat to rest half an hour. Remove the bone and trim off the cartilage under the bones. Slice to serve.

https://www.youtube.com/watch?v=0qAjzVK9-Mk

Never made a Smoked Whole Chicken on a Traeger? Don&#039;t fret, it&#039;s easy! In this post, we give step by step instructions on how to smoke a whole chicken.

How to Cook a Smoked Whole Chicken on a Traeger

Whole Chicken (, giblets removed, rinsed and patted dry.)

Fresh Thyme Leaves ((or 1 teaspoon dried))

Kosher Salt

Onion Powder

Cloves Garlic (, minced)

Tablespoon Dark Brown Sugar

Smoked Paprika

Crack Black Pepper

Mustard

Cayenne

Chili Powder

Cumin

Tablespoons Unsalted Butter (, softened)

oz Apple Juice

Foil Pan

Cornstarch

Water

Pan of apple juice

If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.

Heat a smoker to 375 degrees F.

Place the spices in a bowl and mix to combine.

Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.

Add the butter to the remaining spices and mix until it forms a smooth paste.

Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.

Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.

Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.

Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.

Smoke the Whole Chicken:

Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.

Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.

Slice the chicken and brush with the gravy. Serve!

Make the Gravy:

Smoked Pork Belly

lbs pork belly

tbsp Kosher salt

smoked paprika

Dark chili powder

Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.

Prep the pork by removing the skin (if it is still attached). Slice scores through the fat but not through the flesh with a very sharp knife to make 1" cross-hatch throughout the whole skin. This is much easier to do when the pork belly is cold.

Place the pork belly on a sheet pan or baking dish and sprinkle a liberal amount rub&nbsp;on the belly, rubbing it into all the crevices. Cover and refrigerate for 24 hours.

Prepare the pork belly and dry rub

Remove the pork belly from the refrigerator at least 1 hour prior to smoking to bring it to room temperature.&nbsp;

Follow your smoker's instructions and bring the temperature up to 225 degrees Fahrenheit /&nbsp; 107 degrees Celsius. Add wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.

Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 3 to 4 hours.&nbsp;

Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes.&nbsp;

It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grilled/pan fried for a few minutes on each side.

To smoke the pork belly

These quick and easy smoked vegetables are the perfect quick and easy side dish on your smoker! Tons of flavor from balsamic and seasonings, then perfectly smoked for a delicious flavor!

Easy Smoked Vegetables

onion

red pepper

zucchinis (sliced)

yellow summer squash (sliced)

olive oil

Tbsp balsamic vinegar

garlic (minced)

tsp sea salt

tsp black pepper

Mix all ingredients in a bowl.

Preheat pellet grill to 350 degrees. We used competition blend pellets in the pellet grill.

Close pellet grill lid and cook at 350 degrees for about 30-45 minutes or until vegetables are carmalized and cooked through.

Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. We’ve got a few tricks up our sleeve!

Barbecue Boston Butt Pulled Pork Shoulder

(8 lb) Boston Butt pork shoulder

Sweetwater Spice Smoked Apple Spice Butt & Rib Bath

Plowboys BBQ Yardbird Rub

Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning

Reida Wildflower Honey

Plowboys BBQ Tarheel Tang BBQ Sauce

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.

Before beginning to trim the pork butt, feel around the roast and trim any small bone fragments or hard cartilage that may be left on the surface. Using a sharp boning knife, remove all of the fat cap to expose the meat. Flip the butt over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.

Combine the Sweetwater Spice Smoked Apple Spice Butt & Rib Bath and 1 cup of water. Mix well in an injection mixer bottle. Strain the mixture. Reserve the solids. Set aside 1/2 cup of the liquid and reserve for later.

Using a marinade injector, inject the remaining 1 cup of liquid into the pork butt, inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.

Pat the surface of the roast mostly dry with paper towels. Shake on a layer of Plowboys BBQ Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Then season all surfaces with the Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Let the rub set up on the outside of the pork butt until it all looks wet and is fully adhered.

Place the butt on the second shelf of the smoker. Smoke until it has achieved a nice dark mahogany color on the outside, about 5.5 hours, or roughly 155ºF internal temperature.

Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour the reserved 1/2 cup of injection liquid, as well as the solids you strained off earlier, on the meat and tightly double wrap in foil. Return to the cooker, increasing the temperature of the grill to 325ºF.

Continue cooking until the blade bone can be easily pulled out of the pork butt, and the pork is tender enough to “pull” or shred, roughly 1.5-2 hours more; about 7-8 hours of total cook time.

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