HONEY MAPLE CHICKEN
2 whole fryer chickens, 3-5 lbs each
Dry Rub
3 Tbsp kosher salt
1 Tbsp paprika
2 tsp Dried rosemary
Marinade
1/2 cup melted butter
2 tsp garlic powder
2 Tbsp honey
1/2 cup lemon-lime soda
Instructions:
Combine marinade ingredients in small
bowl, mixing well. Using a meat injection
syringe, inject marinade into breasts and
thighs of chickens.
Combine dry ingredients in small
container. Rub exterior of poultry with dry
ingredients. Place in plastic bag and let sit
for 30 minutes in refrigerator.
In the Smoke Vault smoke box, place
pre-soaked maple wood chips. Cover
with layer of aluminum foil. Poke about
8-12 holes throughout the foil to release
smoke. Fill water tray 1/2 way with cool
water.
METHOD 1 - Rack
Place chickens on same cooking rack
in the Smoke Vault. Ignite and cook
on medium heat. Check regularly to
maintain approximately 225-250º F. Cook
for approximately 3-4 hours. Cook until
internal meat temperature reaches 180º F
(check with a meat thermometer).
METHOD 2
– Twins-Beer Can Holder
Do not fill water pan. Set two cans of
lemon-lime soda or beer (1/2 full) into
the Twins Beer Can Chicken Holder. Place
chickens over the cans on the holder
and set unit into the Smoke Vault. Smoke
cook using medium heat, maintaining
approximately 250-300º F. Cook for
approximately 1 1/2 to 2 hours or until
internal meat reaches 180º F.
Rocky Mountain Apple Ribs
2 large racks of pork spare ribs (or baby
back ribs), trimmed
Dry Rub
1 Tbsp brown sugar
1 tsp ground cinnamon
2 Tbsp dried crushed thyme
1 tsp dried crushed marjoram
2 tsp dried crushed sage
2 Tbsp freshly cracked pepper
2 Tbsp kosher salt
Instructions:
Pat dry ribs with soft towel.
Combine dry ingredients in a small
container. Generously cover ribs with
dry rub. Place in plastic bag and set in
refrigerator for 6-24 hours. Let ribs return
to room temperature before cooking (25
minutes).
Fill smoke box with pre-soaked apple
wood chips. Cover smoke box with layer
of aluminum foil. Poke holes into the foil
to release smoke. Fill water tray with cool
water. Ignite smoker and set at medium
heat. Cooking time is approximately
2-3 1/2 hours.
Smoke until meat temperature reaches
130º F, then remove water pan and dry
smoke until reaches 155º F. Ribs are done
when 1/8” to 1/4” of bone end shows and
the ribs separate easily.
Plantation Hickory Brisket
4-6 lbs beef brisket
Marinade
2 1/2 cups canned pineapple juice
1/4 cup orange juice, pulp free
1 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup bourbon
1/2 cup vinegar
2 Tbsp dried crushed rosemary
1 Tbsp kosher salt
1/4 tsp mustard powder
4 garlic cloves, finely chopped
Instructions:
Do not trim the fat away from the brisket
until after cooking. The fat helps tenderize
the meat while cooking.
Combine marinade ingredients and
mix together. In a plastic bag, cover
brisket with marinade. Let brisket sit in
refrigerator for 12-24 hours, turning over
ever few hours.
Fill wood box with hickory chips.
Fill water pan with cool water.
Cook on medium heat for 1-2 hours
until internal temperature reaches 160º
F. Brisket must be cooked long and slow.
Once the 160º F internal temperature
is reached, try to maintain that internal
temperature while smoking for an
additional 2-3 hours.
Serving tip: Slice 1/8” thick 45º angle slices
across the grain. Hold the knife parallel to
the meat.
