Pit Boss 77350, Assembly And Operation Instructions Manual

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29
RECIPES
CLASSIC BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section,
as it is lean, compact, and creates nice slices when carved.
Ingredients:
1 Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle Chili Sauce
1 pack Dry Onion Soup Mix
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife, cut a
single cut on the underside of the brisket against the grain. This
will aid in slicing the finished brisket, against the grain which
results in a tender, melt-in-your-mouth cut. The underside is
the non-fat cap side. Slather on a generous amount of prepared
mustard. Rub lightly onto the entire area. Sprinkle a generous
amount of seasoning onto the mustard, then again light rub into
the meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2 to 4 hours,
or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
1. Preheat smoker, then reduce to SMOKE or low (82-107°C /
180-225°F).
2. Place the brisket, fat side up, in the center of the smoker. Close
the cabinet door. Hot smoke until tender, about 10 to 12 hours.
Baste the brisket with the basting mixture every half hour for
the first 3 hours.
3. Continue the slow smoking process until the internal temperature
reaches 60-66 ° C / 140-150°F. Remove from smoker. Turn smoker
up to 176°C / 350°F.
4. Place the brisket into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of basting mixture over the brisket in the
pouch. Close the pouch shut.
5. Lay foil pouch carefully on the smoker. Steam for 1 to 1 ½ hours.
6. Open the pouch, and use a meat thermometer; internal
temperature should reach 91°C / 195°F. The brisket should be
firm but be able to pull the meat apart with your fingers.
7. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole Chicken
1.8-2.7 kg / 4-6 lbs
1 can Beer, any kind
45 ml /3 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Instructions:
1. Preheat smoker, then reduce to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave
half in the can, and make a few more holes in the top of the can
to increase ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a ¼ of the rub inside the cavity of the chicken. With
the remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on
the smoker, and close the cabinet door. Cook until the chicken
is golden brown and crispy; internal temperature should reach
74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from
the smoker. Let rest for five minutes, then carefully remove the
can from the cavity of the chicken. Be cautious not to spill, as
the liquid will be hot.
6. Carve chicken and serve.
Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.