14
5
MASTERBUILT SMOKIN’ RECIPES
SMOKED PORK BUTT
Servings for 6
INGREDIENTS:
Fresh Pork Butt
7 lbs (3.1kgs)
Salt
1
/
2
tsp
Brown sugar
1
/
4
cup
Chili Powder
2 tbs
SUGGESTED WOOD FOR SMOKING:
Apple chips
INSTRUCTIONS:
Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in
225°F (107°C) smoker using apple wood chips during first 3 hours.
After 5 hours remove butt and wrap in heavy foil. Cook for an
additional 1 to 1
1
/
2
hours. Internal temperature should be 160°F
(71°C). Serve.
MAPLE GLAZED HAM
Servings for 6-8
INGREDIENTS:
Ham shank or butt (fully cooked, bone-in)
5 - 7 lbs (2.2-3.1 kgs)
Maple syrup
1
1
/
2
cup
Ginger 1
tsp
Nutmeg
1
/
4
tsp
Allspice
1
/
2
tsp
Cloves
16 whole
Pineapple slices (canned)
1 can
Maraschino Cherries
1 jar
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Remove thick skin and trim fat leaving no more than 1/2” (13mm)
thick covering on ham. Score ham. Combine syrup, ginger, nutmeg,
and allspice in a small bowl. Place ham in a large dish and baste
with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours
basting frequently until ham at room temperature. When ready to
smoke remove ham from dish and stud with cloves. Place ham in
225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup
mixture at least two times during cooking time. Before last hour of
smoking, decorate ham with canned pineapple and
cherries and baste. Internal temperature of ham
should be at 130°F to 140°F (54-60°C) when
heated thru.
SMOKED TURKEY
Servings for 6-8
INGREDIENTS:
Turkey
10 - 14 lbs (4.5-6.3 kgs)
Salt
1 tbs
Sugar
2 tbs
Cinnamon
1-2 tsps
Apple (cored, peeled, and quartered)
1 average
Onion (quartered)
2 medium
Celery stalks with leaves
4 stalks
SUGGESTED WOOD FOR SMOKING:
Hickory or Apple chips
INSTRUCTIONS:
Thaw turkey according to package directions if necessary. Remove giblets and
neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and
cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery
into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift
wing tips up and over the back to tuck under. Set smoker to 225°F (107°C).
Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh
temperature reaches 180°F (82°C). Cover turkey and chill or let stand 20
minutes before carving. Serve.
ASSEMBLY INSTRUCTIONS
Tools required for assembly: Phillips Head Screwdriver.
Step 2
Position control panel on top of
smoker.
Align slots on wire connecter from
control panel with tabs on wire
connecter on smoker as shown and
connect together.
Step 1
Adjust feet by turning
clockwise/counter-clockwise so
that smoker is level when unit is
upright. Once level, secure back leg
positions with attached
tension nuts.
tension nut
