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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BDC’s NC Pork Shoulder-Posted on SmokinTex Forums

“Thought I’d share the last butt I smoked,  plus the recipe I’ve been using for years. I have been stoking fires way too long…I love my new SmokinTex man and everyone I know is jealous when they see it! I’ve uploaded a short video for family and thought you might like to see it. I prefer to make a homemade NC vinegar-style sauce for my pork…but I also make a tomato-based…and I cheat a little bit; what I like to do is mix 1/4 cup of my vinegar sauce to 1.5 cups of Sweet Baby Rays Original! Shake well! It’s really tasty and everyone loves it! If you’re making sandwiches I highly recommend the “Tidewater Coleslaw” recipe located here: http://smokintex.com/Recipes/Recipes_TidewaterSlaw.html top off your sandwiches with this and you will be in 7th heaven! Enjoy…”

By BDC on SmokinTex Forums.

NC Rub (makes about 1 cup)
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon roasted (good quality) Cinnamon
• 1/4 cup paprika

Pork
• 9-10 lb. Pork Shoulder
• 3/4 cup apple cider or Juice
• Yellow mustard
• 4 oz. Hickory
• 4 oz. Apple or Cherry
• Plastic wrap/cellophane
• Heavy foil
• Latex gloves

Eastern North Carolina Pepper Sauce (makes 2 cups)
• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon hot pepper sauce (Crystal extra hot is my favorite), or to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 Jalapeno/cut in half
• 1 Pepperoncini /cut in half

Read the rest of the recipe here.

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Ron’s Oak Wood Smoked Brisket

rons brisked 1 (768x1024) Rons brisket (768x1024) (2)

“Bought at Kroger.
Fully rubbed with Saltgrass 7 (takes a half of bottle for one brisket).

Allow to sit out all day after rubbed to bring it to room temp.

Loaded smoker with oak this time but you can use anything. Wife tends to like the stronger smoke (hickory,  oak,  mesquite.)

Set temp at 200°F and insert probe in thickest part of the brisket taking care to stop the probe tip as close to the center as possible.

Smoke until internal temp hits 185°F degrees.

Turn smoker down to 120°F, pull probe, and FULLY wrap brisket with aluminum foil sealing it completely.

Place back in smoker for an additional 30 mins. then  turn smoker off allowint it to slowly cool over the next hour.

You can also use an oven inside for this step but most overns will only go as low as 170°F.

Allow to rest for an additional hour on the counter wrapped, then open the foil and taste the greatness!!!!”

Thanks Ron!

Photos by Ron.
Ron smoked his awesome brisket in his SmokinTex 1500 BBQ electric smoker.

 

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Dan’s Fantastic Smoked Salmon

salmon Dan

6 – 8 pounds Salmon Filets
4 cups Brown Sugar
1 cup Non-Iodized Salt
1 cup Honey
Alder Wood Chips

“Now here is a way to make authentic smoked salmon, using an old traditional Alaskan method!

Use boneless Salmon filets, preferably Red, King or Silver Salmon (Sockeye, Chinook or Coho) if you can get it. Atlantic salmon will work, but not as desirable. Avoid Pink (Chum) Salmon altogether as it is just too oily. Remove the skin and cut the fillets into about 1-1/2” thick strips, the vertical length of the fillet. Think “jerky” as you cut the strips, because that is essentially what you will end up with. Please note you can use larger pieces, even up to a meal size portion that would be 2 to 3”s thick and it will work just fine. Strip size is really a preference call. I personally like the jerky size. Trust me; it won’t last long around the house!

Mix the brown sugar and salt together. Use a non-metallic deep plastic container or large bowl. The objective is to generously coat all surfaces of the fish pieces with the brown sugar-salt mix. Note that no water is added. Cover the container and let sit about three hours in the fridge. Open the container and mix the fish around to ensure all surfaces are in contact with the brown sugar-salt mix. Do not drain any liquid. Recover and leave in the fridge about 18 to 24 hours total. The brown sugar-salt mix is actually pulling the water out of the fish and providing the first stage of preservation.

Once finished, lightly wash each piece and dry by pulling through the space formed between your thumb and index finger. Place each piece on a drying rack in the kitchen at room temperature. Use a table top fan to force air across the drying racks for about three hours. The fish will take on almost a translucent appearance, which means they are dry curing and ready for the smoke.

Transfer the fish to your SmokeinTex smoker racks. Use a generous amount of Alder wood, the traditional wood for salmon smoking. Set the smoker for 165° F and smoke for about 6 hours. You will need to add Alder wood once or twice as needed. Melt the honey in a cup in the microwave. Now brush the honey on to each piece of fish and continue in the smoker for about an hour, to form a glaze. Some folks also add other spices such as cracked pepper, garlic, etc. Some also either add pure maple syrup to the honey, or substitute it for the honey. Don’t be afraid to experiment.

Now remove fish from the smoker and ENJOY!! While it won’t last long and is best served straight out of the smoker, you may vacuum pack and freeze for longer term storage. Unfrozen, it will keep several days in the fridge.

This dish is one of the true delicacies that can be made with your SmokeinTex smoker. I hope you enjoy it as much as my family does!!”

Thanks Dan.

Posted on SmokinTex Forums.

 

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