Tag: Smokers
Smoked Pit Beef
Smoked Pit Beef
Smoked beef sandwiches!? Fuck yeah, smoked beef sandwiches. They are extremely easy to make as long as you have time and patience. This is better than any smoked beef you can get from a restaurant or smokehouse for a fraction of the price. I’ve seen smoked beef go for as much as $25-$30 per lb, when the chuck roast I purchased was only $3.99lb.Once brined, the chuck will take 2 hours per lb to smoke in order for the meat to shred; exactly like a pork shoulder. To achieve this, use a probe thermometer to monitor the internal temperature. You will want the temp to get to 205-210 degrees. Once finished, let the chuck rest for at least 20 minutes. The beef is great on a sandwich or even used as taco meat.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3-4 lb chuck roast
- black pepper
- paprika
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup sugar
- 6 garlic cloves minced
- 6 shallots sliced
- 2 tsp black peppercorns
- 3 bay leaves
Wood Chips
- mesquite wood chips
Instructions
- Mix together the brining ingredients.
- Place the chuck in a gallon sized storage bag with the brine. Brine the chuck for 1 day.
- Pat the chuck dry. Season all sides with black pepper and paprika. Let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the chuck in the smoker.
- The chuck will take about 2 hours per lb. Monitor the temp with a probe thermometer. In order for the beef to shred, you will need to reach an internal temp of 205-210 degrees.
- Once finished smoking, pull from the smoker and let rest for 20 minutes.
- Slice or shred the beef.
Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
Smoked Whole Chicken
Smoked Whole Chicken
My favorite way to prepare chicken is to leave it whole. Brining and smoking it adds a ton of flavor and gives it a nice golden brown color. A 4lb. chicken will take 4 hours to brine and about 3 hours to smoke. Chicken is something that takes on whatever flavor you introduce to it, so I used a combination of hickory and oak wood chips for smoking. You can really use whatever type of wood chips that you like. You will want to take the temperature in the thickest part of the thigh, not the breast; despite how many recipes out there that tell you the opposite. The reason why is that the breast will get done first before the thigh. The thigh needs to temp at 180 degrees, unlike the breast at 165. The thigh at 165 degrees is still too tough. It needs that extra 15 degrees to tenderize and render out the fat. When finished, let the chicken rest for 15 minutes before carving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lbs whole chicken
Brine
- 1/2 gallon water
- 1/2 cup salt
- 1/2 cup brown sugar
Wood Chips
- hickory wood chips
- oak wood chips
Instructions
- Mix together the brining ingredients.
- Brine the chicken for 4 hours in a gallon sized storage bag.
- Place the chicken on a rack. Pat dry with paper towels. Allow to rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the chicken until the internal temperature reads 180 degrees in the thickest part of the thigh; about 3 hours.
- Let the chicken rest for 15 minutes before carving.
