Tag: Smokers
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.
Hmong Smoked Beef with Tomatoes and Herbs
Hmong Smoked Beef with Tomatoes and Herbs
As I shop at my local Asian market, I’ve noticed a vacuum sealed package that says Hmong smoked beef. I’ve been walking by it for ages and have had no idea what it’s used for. It’s kind of expensive. Looks like a big pack of beef jerky. After doing much research on Hmong cuisine over the last 2 months, I’ve read about recipes making your own smoked beef using chuck. The beef is traditionally smoked over mesquite, shredded in a food processor, and mixed with tomatoes and herbs. Then the beef mix is stirred into steamed rice. The heat from the rice slightly melts any fat that’s in the beef. This dish is so flavorful, it’s pretty hard to stop eating it.
Equipment
- Electric Smoker
- meat hooks
- food processor
- mortar and pestle
Ingredients
- 4 lbs chuck roast sliced 1/4” thick
- 1 tbsp pink curing salts
- 2 tsp mushroom seasoning
- 8 oz cherry tomatoes
- 4 Thai chilies finely chopped
- 1 cup green onions chopped
- 1 vip cilantro chopped
- 1 tbsp fish sauce
- 1 tsp salt
Wood Chips
- mesquite
Instructions
- Mix together the curing salts and mushroom seasoning.
- Rub the sliced beef with the curing seasoning. Let cure overnight in the refrigerator.
- Take the beef and place it on a meat hooks.
- Preheat your smoker to 250 degrees. Place each meat hook on the top rack of the smoker.
- Smoke for 90 minutes.
- Preheat your oven to 400 degrees. Place the smoked beef on a rack on a baking sheet. Bake for 15 minutes, flipping half way through.
- Chop up the beef into smaller pieces.
- Place in a food processor and pulse a few times until shredded. Set aside.
- Place the tomatoes in a baking dish. Roast for 30 minutes.
- Mash the chilies with a mortar and pestle.
- Add in the toasted tomatoes and crush.
- Stir in the green onions and cilantro.
- Stir in the shredded beef. Season with fish sauce and salt.
