Broil King Smoke 923610, Owner'S Manual

Page: 8 / 28

RECIPES
8
BBQ RUB
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cumin
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 2 tablespoons chili powder
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 tablespoon oregano
SMOKED CHICKEN
- Preheat smoker to 275°f (135°c)
- 1 whole chicken, separated, or chicken pieces – thighs,
wings, drumsticks, up to 5 lbs.
- Rub chicken pieces with general purpose BBQ rub, let
stand 30 minutes
- Add water pan to smoker
- Add handful of apple or other wood chips to burning
charcoal
- Arrange chicken on cooking grids
- Cook 2.5 – 4 hours
- Internal temperature must reach 165°f (74°c)
- Cover, let stand 10 minutes
- Serve and enjoy
RIBS
- Preheat smoker to 250°f (121°c)
- 4 racks pork ribs
- Peel membrane from ribs
- Season liberally with barbecue rub
- Add water pan with apple juice to smoker
- Add handful of apple or other wood chips to burning
charcoal
- Arrange ribs on cooking grids, or in the included rib rack
- Cook 3-4 hours
- If desired, apply barbecue sauce at this time and finish
using your Broil King Gas Barbecue at 400°f for 10 – 20
minutes.
- Remove from smoker, cover and let stand 10 minutes
- Serve and enjoy
PULLED PORK
- Preheat smoker to 225°f (107°c)
- 4 – 15 lb. Pork Shoulder (Smaller cuts will often be
labelled Boston Butt or picnic shoulder)
- Season liberally with barbecue rub
- Add water pan with apple juice to smoker, set pork
shoulder above pan
- Add handful of wood chips to burning charcoal
- Place pork shoulder on cooking grids
- Cook 4 + hours to an internal temperature of at least
185°f (85°c)
- Remove from smoker, wrap with foil, let stand 30
minutes
- Chop using Broil King® Super Flipper (#64011) or pull
using Broil King® Meat Claws (#64070)
- Apply sauce as desired
- Serve and enjoy