Smoked Eye of Round by Sodaking27

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“Local butcher had eye of round on sale. Picked up a 2lb roast. Rubbed down with a rub of garlic, salt and pepper. Sliced a large onion in half and placed the roast on top. Added some beef stock to the pan. Loaded up the smoker box with some cherry chips and a couple charcoal briquettes. Smoker set at 225°F. Shooting for an internal temp of 130°F-140°F.

I’ll slice it really thin on the meat slicer. And yes there will be horseradish. I love horseradish on my beef. I’ll agree eye of round can be really tough as leather sometimes. It’s not my preferred choice to make pit beef, but I couldn’t turn it down for the price.”

Sodaking27

See the rest of his post on SmokinTex Forums here.

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Homemade Smoked Summer Sausage by Sodaking27

summer-sausage-sodaking27

“This is my first attempt at sausage.

Into the smoker at 140°F w/o wood for the first hour.

13 hours later the internal temp reached 154. Removed sausage and placed in an ice water bath to stop the cooking.

Ingredients:

4lbs. Ground chuck
1lb. Ground pork shoulder
7.5 teaspoons Morton Tender Quick
2 tablespoons mustard seed
3 tablespoons garlic power
2 tablespoons 1/4 cracked black pepper
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt.
5 – 2.4″ X 12” MAHOGANY FIBROUS SUMMER SAUSAGE CASINGS (soak in warm water 30 minutes before using.)

Directions:

In a large bowl, mix all ingredients well. Cover with plastic, and refrigerate for 3 days, mixing well once a day.
On the forth day stuff your sausage casings with the mixture. Place the sausage on a rack in your smoker, make sure they are not touching one another. Set your smoker to 140 degrees and remove any wood from the smoker. After one hour add your wood to the smoker and increase the temp to 150. I like to use hickory. Raise your temperature by 10 degrees every hour until you reach 170. Continue to smoke at 170 until you reach an internal temp of 154. Once the sausage has an internal temp of 154, remove from the smoker and place in a ice water bath for 20 minutes to stop the cooking process. Remove from water and dry the casings with paper towels. Hang to air dry for about 2 hours to let it blossom.

Notes: I buy chuck roast and pork shoulder and grind my own using the grinder attachment for my Kitchenaid mixer.
The 6 lb batch I made took 13 hours to reach the internal temp of 152°F.

See more on our SmokinTex Forums here.

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3-2-1-Ribs Today by Sodaking27

ribs sodaking271

SmokinTex Forums Top Senior member Sodaking27 smoke some awesome looking ribs.

See how he perfected these ribs and how he threw in some mac and cheese half way through his smok for a very fine meal!

Click here to see more of his post.

Get your SmokinTex BBQ Electric Smoker today and start smokin some great meals!

Happy smokin!

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Smoked Pulled Pork by Mary Aaron

Pork Done Mary A crop

10.68 lb Pork Shoulder (Bone-In)

“Rubbed with SuckleBusters “Hog Waller. Used an entire 4oz shaker. Ingredients in the Hog Waller: Sea salt, Sugar, Brown Sugar, Chili Peppers, Spices & Silica.

Set in icebox for 24 hrs.

After removing from icebox, reapply about 1oz of the Hog Waller rub.

Let sit out on counter for about 1 hour.

Loaded 1400 model smoker with about one third cup of Apple Wood Chips & one third cup Hickory Wood Chips.

Smoked at 225°F degrees for 14 hrs.

Once internal temp reached 195°F degrees (measured using a thermometer from SmokinTex) removed from smoker and let sit in a cooler (double wrapped in heavy duty foil) for 2 hrs.

Pulled apart with two forks.

Took to a family reunion. My Pork Shoulder was the hit of the party. I ate till I was full as a tick.”

Thanks Mary!

Pork Pulled Mary Aaron crop2

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Summer Smoked Turkey

turkeyplatter

Smoked Turkey is not just for Thanksgiving and Christmas!
Smoke a big juicy turkey for July 4th–show your independence!!!

Try this Cherry Wood Smoked Turkey stuffed with quartered oranges.

Or this Hickory Smoked Turkey by Chris N.

We have a great Smoked Turkey Video that is not to be missed.

See Turkey Tips by Scott Wallace too!

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Orange Stuffed Smoked Chicken

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5.88 lbs. whole chicken
1 orange
Vegetable/olive oil/butter
S&P

This is so easy and soooo good!

Clean and pat dry your chicken then rub inside and out with oil.
Stuff pats of butter under breast skin.
Salt and pepper.
Stuff cavity with quartered orange. Don’t stuff too tightly as it will lengthen your smokin/cooking time.

We smoked with only a quarter cup of cherry wood chips because our smoker is well-seasoned. You can use any wood you like. Just remember if you are new to smokin start out with a small amount of wood. You can always add more on your next smoke.

We also smoked a couple of potatoes too!

Smoke at 225°F until the breast reaches an internal temp of 165°F-170°F. We always recommend using an internal thermometer. Smokin by time is imprecise and hit and miss.

Most important tip: Always give yourself plenty of time!

Take a picture of your finished smoked chicken and send it to us or post it on our Twitter Page.

 Read more Smoked Chicken Recipes here.
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Lazy Man’s Smoked Chickens by rmwtsou

 

This is an easy way to get that smoked flavor in already cooked chicken!

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First Smoked Brisket by SmokinTex Forum Member Smoked

Brisket by Smoked

New SmokinTex Model 1400 owner, Smoked, used his smoker in the snow on his first attempt at a smoked brisket.

He details his smoke/cook on our SmokinTex Forums.

See his post here.

Try your hand at a smoked brisket and post your SmokinTex experience on our:

SmokinTex Forums
SmokinTex Twitter
SmokinTex Facebook
SmokinTex Instagram

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Turkey Tips from SmokinTex

turkeyoranges

  • Always use remote probe thermometer. Cook until the breast reads 165°F or thigh reads 180°F.
  • Turkey is usually done if the internal temperature of the turkey rises to within about 5 to 10 degrees of desired finish temperature and temp does not increase over the course of the next 45 minutes then remove and check.
  • Brining over night in a salt water solution will provide a juicier turkey. But if you have never brined before go easy on the salt.
  • Cooking whole or half turkeys breast side down will allow the juice and fat to drip through the breast for a juicier turkey.
  • Spraying your turkey with Pam prior to smoking will improve golden coloring. Can also be rubbed with butter, or olive oil. Adding a bit of paprika will help as well.
  • Adding corn starch to any rub will firm up and improve texture of skin.
  • Removing entire breast from whole turkey and then slicing horizontally will improve slicing.
  • Try smoking just breast with skin on making sure to get seasoning/rub under skin. Often get a better penetration of both smoke and seasoning. Just be certain to wrap and place fat on top.

See more turkey tips here.

 

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Smoked Salmon Candy by Mark S.

salmon Mark shore 9-13-15

“I just got done packaging about 28 pounds of Salmon candy. My 1500 is a work horse.

Clean salmon, fillet, pull pin bones, remove skin.

Brine:

2 pounds of dark brown sugar, 1 1/3 cup of pickling salt, 1 quart of raw honey, 1 quart of real maple syrup.1/2 gallon of water.

Cut salmon lengthwise in strips. Submerge all strips in brine.

Refrigerate 48 hrs. Air dry 24-36 hrs.

Smoke at 160°F with 3 oz of alder.

Check after 3 hours and see if it is your desired texture.”

 

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