Smoked Pork Tenderloin
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak
up excess water. Rub your favorite pork rub on the loin (we recommend Head Country Pork seasoning). Preheat
smokers to 225 degrees and place loin in the center of the smoker. Cook until internal meat temperature
reaches 165 degrees. Take out of smoker and let stand on the cutting platter until meat reaches 170 degrees
serving temperature. Slice like bread in ¼” pieces and it will melt in your mouth.
Smoked Beef Brisket
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much
fat as desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on
liberally. Heat the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an
aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum
foil and continue cooking until internal meat temperature reaches 165 to 170 degrees. Take pan out of the
smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use juice from pan to
poor over sliced meat or for dipping.
Smoked Halibut
Select a nice fresh ¾” thick filet. Wash filet thoroughly in cold water and lay on paper towel until water is not
visible. Melt a whole stick of butter in the microwave and sprinkle a liberal amount of Dill weed in the melted
butter. Lay filets on aluminum foil and fold a lip around edges to contain the butter. With a basting brush,
brush melted butter and dill weed mixture on both sides of the fish filet. Preheat smoker to 225 degrees and
place fish in the smoker. Check the filets every 15 minutes for visible moist look on filets. Brush with butter
and dill weed mix when needed. Fish should start to flake in about 45 minutes. When fish flakes very easy
take out of smoker and serve.
Smoked Chicken
Chicken breasts and thighs are my favorite. Take chicken parts out of package and wash thoroughly and
place on paper towel to dry. Sprinkle Head Country Original rub on both sides of chicken parts. Preheat
smoker to 225 degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal
temperature gauge, check internal temperature by pushing temperature probe into the meat nearest the
bone. When temperature reaches 180 degrees chicken is done. You may brush your favorite BBQ sauce on
the chicken during the last 15 minutes of your cooking process to spice it up.
Smoking Techniques
Smoking Tips
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