Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
Recipe Information
Ingredients:
Brine:
1.5 - 2 Gallons Water
1 Cup Kosher Salt
1 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Worchester
2 Tbsp Garlic Salt
2 Tbsp Molasses
2 to 3 large roasts
Seasoning:
3 Cloves fresh chopped garlic
Coarse ground black pepper to taste
McCormick's Sweet & Smoky dry Rub
Garlic Powder or salt
Preparation:
Set 2 cups of brine aside...
Trim excess fat. Place roasts in
brine and soak in cool place
(refrigerator if possible) for
12 - 16 hours.
Remove from brine and rinse.
Coat roasts in chopped garlic
and coarse ground black pepper.
Coat liberally with dry rub. Use
the 2 cups of brine set aside to
inject the roasts with a flavor
injector.
Let stand at room temperature
1.5 hours. Preheat smoker to 225
- 230 degrees. Cooking time is
Approximately 5 hours. Remove
from smoker when meat get to 145
degrees. let
stand
30 to 45 minutes coved in foil
to allow the juices to
redistribute.
Header
Beef
Temperature Chart
Doneness
Internal Temperature
Rare
Medium-Rare
Medium
Medium-Well
Well Done
140 Degrees
145 Degrees
150 Degrees
155 Degrees
160+ Degrees
This is a great time to put some
beans & BBQ sauce in the smoker
to warm. Sprinkle brown sugar on
the beans. Stir both every 15
minutes. Slice roast and serve.
Another tip.. Take one roast and
thinly slice. Put in a crock pot
with a bottle of Sweet bay rays
BBQ sauce, a bottle of beer and
all the crap trimmings from
slicing the beef. You can add
some garlic and onion as well.
cook on low over night about 8
hours and you will have some of
the best BBQ beef you have
eaten.
If
you wish to freeze one of the
roasts, do not cut into it. Wrap
it in plastic wrap and foil and
place it into the freezer. This
will keep the meat juices in.
