Tag: Smokers
Whole Smoked Bone-In Lamb Shoulder
Whole Smoked Bone-In Lamb Shoulder
Lamb is really one of the most overlooked meats when it comes to smoking. A whole bone in lamb shoulder is my favorite cut to smoke. They turn out tender and rich in flavor; barely having to chew the butter-like meat. The shoulders typically weigh anywhere between 4-6lbs and can be found at most grocery store meat departments that cut their own lamb.
Equipment
- Electric Smoker
- oak wood chips
- Spice grinder
- tinfoil
Ingredients
- 5 lb bone-in lamb shoulder roast
- 2 tbsp olive oil
- 2 tbsp fennel seeds
- 1 tbsp white peppercorns
- 1 tbsp onion powder
- 1 tbsp sea salt
Smoked Lamb Shoulder Gyros
- pita
- 1 tbsp butter
- tzatziki sauce
- tomato thinly sliced
- Persian cucumber thinly sliced
- smoked lamb shoulder shredded
Instructions
- Grind the whole spices in a spice grinder, then mix together with the rest of the spices.
- Rub the lamb shoulder with the olive oil, then the spice rub on all sides. Marinate on a rack in the refrigerator for 2 days. Allow to sit at room temperature for 2 hours before smoking.
- Preheat your electric smoker to 250°. Once to temp, add in the oak wood chips and place the lamb shoulder on the center rack. Smoke for 8 hours; replacing the wood chips every 60-90 minutes.
- Wrap the lamb shoulder in tinfoil and allow to rest for 30 minutes before serving.
Smoked Lamb Shoulder Gyro
- Melt butter in a skillet over medium heat. Toast the pita for 2-3 minutes a side. Remove from the pan. Spread on a layer of tzatziki; followed by shredded lamb shoulder, tomato, and cucumber.
Whole Smoked Bone-In Beef Short Rib Plate
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Smoked Corned Beef Tongue
Smoked Corned Beef Tongue
Beef tongue is one of my favorite meats; so why not turn it into one of my other favorites: corned beef. The process is the exact same when brining a regular brisket. The tongue will take less time in a smoker than a brisket; about 3 hours. After the tongue is smoked, you’ll need to either slow cook it in the oven or use an Instant Pot to peel off the outer skin; about 1 hour per lb. in the oven or 15 minutes per lb in the pressure cooker. Once the tongues are cooked, the skin should peel right off. Thinly slice and use for sandwiches.
Equipment
- large bin for brining
- Electric Smoker
- instant pot
Ingredients
- 2 beef tongue
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
Wood Chips
- hickory
Instructions
- Mix the brining ingredients together.
- Pour the brine into a large bin and add the beef tongue. Brine for 10 days.
- Let the tongues dry on a rack in the refrigerator for 1 day.
- Preheat your smoker to 250 degrees. Add in the beef tongue.
- Smoke for 3 hours; changing out the wood chips every hour. Place the tongue in an instant pot on the pressure cooker setting on high for 15 minutes per pound.
Smoked Tri Tip
Smoked Tri Tip
I feel that tri tip is a lesser known cut to Americans and is greatly unappreciated. Tri tip is also known as bottom sirloin, as opposed to it’s more popular norther beef muscle, top sirloin. It is significantly richer in flavor from its high marbling fat content than top butt. In my personal opinion, tri tip is equally as tender as a ribeye, strip, and top sirloin. It’s definitely a lot cheaper then your higher end cuts.I purchased a really nice prime tri tip for smoking. This is a good cut to smoke medium rare, so this will take only about 2 hours in the smoker. I brined the tri tip for a day, then dry rubbed it with a blend of white and black peppercorns, fennel seeds, and coriander seeds. Once the desired internal temperature is reached, allow to rest for 10-15 minutes before slicing. I used the sliced tri tip for French dip sandwiches, but it can be eaten as just a regular steak.
Equipment
- gallon sized storage bag
- Spice grinder
- Electric Smoker
- Probe Thermometer
Ingredients
- 1 whole tri tip 2 – 2 1/2lbs
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 2 tsp black peppercorns
- 2 tsp whole fennel seeds
- 2 tsp coriander seeds
- 4 garlic cloves crushed
- 2 bay leaves
Dry Rub
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp white peppercorns
- 1 tsp coriander seeds
Wood Chips
- oak or mesquite
Instructions
- Trim off any excess fat on your tri tip.
- Mix together the brining ingredients.
- Place the tri tip in a gallon sized storage bag. Pour in the brine. Brine in the refrigerator for 24 hours.
- Take the tri tip out of the brine and pat dry. Grind all of the dry rub ingredients. Rub all over the tri tip and allow to rest in the refrigerator on a rack for 24 hours. Allow to rest at room temp for 2 hours before smoking.
- Preheat your smoker to 250 degrees. Placd the tri tip in the smoker.
- Smoke until the internal temperature reaches 140 degrees with a probe thermometer; about 2 hours.
