Tag: Smokers
Smoked Pork Shoulder (Dry Rubbed)
Tips For Smoking A Dry Rubbed Pork Shoulder Rub the pork shoulder in a thin layer of mustard. The mustard acts as a binder, allowing the dry rub to stick better to the pork shoulder. Marinate the shoulder overnight in the refrigerator. Use a bone …
Pepper Encrusted Smoked Eye of Round Roast
Pepper Encrusted Smoked Eye of Round Roast
After almost 15 years in the meat industry, I can tell you that every butcher I’ve worked with least favorite cut is eye of round. Customers would buy eye of round steaks and grill them. They must like leather. There’s not a lot that you really do with it other than sliced roast beef, and I would choose top round, sirloin tip, or top sirloin over eye any day. But now I found a purpose for eye of round in my life: smoking.There are two approaches you can do with the eye: brine or dry rub. If brining, mix a 1/2 gallon of water with a 1/2 cup of sea salt. Brine for 24 hours. I chose to dry rub the roast. First rub the eye with salt. Let sit in the refrigerator for 30 minutes. The salt will help extract moisture and dry out the roast. The rub the exterior with black and white pepper. Let it sit in the refrigerator for another 30 minutes. Before you smoke the roast, let sit at room temperature for an hour.Preheat your smoker to 250 degrees according to the manufacturer’s directions. I am using mesquite and pecan wood for smoking. Place the eye of round roast in the smoker fat side down. It is best to use a probe thermometer right off the bat to monitor the temperature. Smoke to your preferred doneness: 125 degrees-rare; 135 degrees-medium rare; 145 degrees-medium; 150 degrees-medium well; 160 degrees-well done. Pull the beef from the smoker and let rest for 15 minutes. You will want to pull the roast from the smoker 10 degrees shy of the internal tempature that you are looking for. The temp will go up 10 degrees internally after you let it rest.Once the roast has rested, slice thinly. This is great for sliced roast beef for sandwiches, which I included a simple recipe below. You will never eat at Arby’s again after you taste what real smoked roast beef is.
Equipment
- Electric Smoker
Ingredients
- 4 lb beef eye of round roast trimmed; fat cap left on
- 3 tbsp sea salt
- 3 tbsp black pepper
- 1 tbsp white pepper
Wood Chips
- mesquite wood chips
- pecan wood chips
Instructions
- If you bought a whole untrimmed eye of round; trim it, but leave the fat cap on.
- Place the eye in a baking dish. Rub salt over the entire roast. Place in the refrigerator for 30 minutes. The salt will extract moisture and help dry out the exterior of the roast.
- Rub the roast with the black and white pepper. Return to the refrigerator for another 30 minutes.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the roast in the smoker. Using a probe thermometer, smoke to your preferred doneness: 125 degrees-rare; 135 degrees-medium rare; 145 degrees-medium; 150 degrees-medium well; 160 degrees-well done.
- Pull the beef from the smoker and let rest for 15 minutes. You will want to pull the roast from the smoker 10 degrees shy of the internal tempature that you are looking for. The temp will go up 10 degrees internally after you let it rest.
Tips For Smoking Eye Of Round Roast
- Rub salt into the roast and let sit in the refrigerator for 30 minutes. This will help extract moisture and dry out the roast.
- Let the roast sit out at room temperature for an hour. Throwing a cold roast in a smoker will take longer to cook.
- Using a probe thermometer, smoke to your preferred doneness: 125 degrees-rare; 135 degrees-medium rare; 145 degrees-medium; 150 degrees-medium well; 160 degrees-well done.
- You will want to pull the roast from the smoker 10 degrees shy of the internal tempature that you are looking for. The temp will go up 10 degrees internally after you let it rest for 15 minutes.
Smoked Pork Shoulder (brined)
Tips For Smoking Pork Shoulder Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean. Brine the pork butt for 24 hours. Pat dry with paper towel to allow the smoke …
Smoked Salsa
Smoked Salsa
Why not smoke the ingredients that go into a salsa? If I’m making smoked carnitas tacos, I have plenty of time to smoke jalapeños, tomatoes, onions, and garlic. I think I’ll keep smoking and continue to come up with these great ideas. Smokedy, smokedy, smokedy…Also, this salsa will keep in the refrigerator for up to a week.
Equipment
- Electric Smoker
- food processor
Ingredients
- 5 Roma tomatoes
- 1 head garlic left whole
- 1 medium white onion peeled; sliced in half horizontally
- 4 jalapeños
- 1/4 cup cilantro
- 4 tbsp vinegar
- 1/2 tsp salt
Wood Chips
- hickory wood chips
- pecan wood chips
Instructions
- Arrange the vegetables on the smokers rack.
- Preheat the smoker to 225 degrees according to the manufacturer’s directions. Place the rack in the smoker.
- The garlic and onions will take 2 hours to smoke. The tomatoes and jalapeños will take 4 hours. Let cool before pureeing.
- Place all of the ingredients in a food processor. Make sure to peel the garlic.
- Blend until it reaches the consistency of your liking.
Smoked Rainbow Trout
Tips For Smoking Rainbow Trout Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish. Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish. …
Smoked Tofu
Tips For Smoking Tofu Extra firm tofu works best since it has the least amount of liquid. Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes. Marinate the tofu for 2 hours. Pat the tofu dry with paper …
Smoked Steelhead
Smoked Steelhead
Steelhead trout are anadromous fish, meaning that they can go in and out of saltwater to freshwater, much like salmon; the exact opposite for it’s relative, the rainbow trout. Steelhead can get up to 55lbs and almost 4 feet in length. They are indigenous to fresh and ocean waters of North America, but have been introduced to every other continent with an exception of Antarctica. Steelhead migrate and spawn during the summer and winter months.Steelhead smokes the exact same way salmon does. It tastes really close to salmon; maybe a little stronger in flavor. I made a simple brine of water, sea salt, and brown sugar. The steelhead only needs 2 hours of brining. Anymore, the fish will be too salty. I cut my steelhead fillet into 6 pieces; each about 8 oz. Once they are done brining, place on a rack and pat dry with paper towels. The smoke won’t stick to the fish if they are wet. They are ready to smoke as is. If you want any extra seasoning on them, do so now. I made one with black pepper, one with gochugaru, and brushed honey on the tail piece. Preheat you electric smoker to the manufacturer’s directions. Some people like to smoke their fish at a lower temp for a longer time(180-200 degrees for up to 4 hours). Others do higher temps for shorter amount of time(200-225 degrees for 2 -3 hours). I kept my electric smoker between 200-225 degrees. I used apple and cherrywood, but alderwood and cedar are also good choices. You will want to use a probe thermometer to monitor the internal temp. 145 degrees is the recommended internal temp for fish. But I want the steelhead to be cooked all the way through, so I set my thermometer at 160 degrees. It took almost 2 1/2 hours to smoke. Once the internal temp is reached, remove from the smoker. Refrigerate once cooled.
Equipment
- Electric Smoker
Ingredients
- 1 side steelhead cut into 6 pieces
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup brown sugar
Wood Chips
- applewood
- cherrywood
Instructions
- Mix the brining ingredients together.
- Give the steelhead fillet a rinse.
- Cut into 6-8 pieces, depending on how big you want them.
- Place in a gallon sized storage bag with the brine. Squeeze out as much air as possible. Brine for 2 hours.
- Take out of the brine and place on a rack. Pat dry with paper towels. They are ready to smoke as is. If you want to add additional seasoning or glazes to the steelhead, do so. I have 3 plain, 1 black pepper, 1 gochugaru, and 1 brushed with honey in the picture.
- Preheat your smoker to 200 degrees. Place the steelhead in the smoker. The pieces I have are fairly thick and took 2 hours to smoke. The internal temp for fish consumption is 145 degrees. It is best to have a probe thermometer to monitor the temp. Since I wanted the steelhead cooked all the way through, I smoked it to 160 degrees internal temp.
Tip for smoking steelhead
- Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty.
- Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish.
- There are 2 ways you can smoke your steelhead: low and slow(180-200 degrees for up to 4 hours) or high and fast(200-225 degrees for 2-3 hours).
- Since you want smoked fish to be cooked all the way through, use a probe thermometer to monitor the internal temp. You want the smoked steelhead to read 160 degrees internally.
- Applewood, cherrywood, alderwood, and cedar are all great woods to use for smoking.
