ENGLISH
28
RECIPES
SMOKED HALIBUT
Makes 4 Servings
Suggested Wood Pellet Flavor: Hickory / Cherry / Mesquite
Ingredients:
900g / 2 lbs
Halibut Filets
125 ml / ½ c.
Butter
15 ml / 1 tbsp
Fresh Dill
Instructions:
1. Wash filet thoroughly in cold water and lay on paper towel until
water is not visible.
2. Melt a whole stick of butter and sprinkle a liberal amount of fresh
dill 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 mixture on both sides of the fish filet.
3. Preheat smoker, then adjust to 107°C / 225°F.
4. Place fish in the smoker. Check the filets every 15 minutes for
visible moist look on filets. Brush with butter and dill mix when
needed. Fish should start to flake in about 45 minutes.
5. When fish flakes very easily, take out of smoker and serve.
SMOKED CORNISH HENS
Makes 4 Servings
Suggested Wood Pellet Flavor: Mesquite / Hickory / Competition
Ingredients:
4 whole
Cornish Game Hens
750 ml/ 3 c. Mandarin Rice
15 ml / 1 tbsp Olive Oil
5 ml / 1 tsp Smoked Paprika
250 ml / 1 c. Orange Marmalade
Instructions:
1. Preheat smoker, then adjust to 135-177°C / 275-350°F.
2. Rinse Cornish hens and pat dry with paper towel. Brush Cornish
hens lightly with olive oil, and sprinkle with paprika.
3. Place Cornish hens in smoker. Smoke for 45 to 60 minutes, until
the drumstick meat is tender when pressed.
4. Baste with orange marmalade during last 20 minutes of cooking
time. Remove from smoker and arrange on serving platter.
How-to make: CHICKEN GRAVY
If you want to catch the drippings to make gravy, place the turkey
on a rack inside a large aluminum foil roast pan. Add 0.6 cm / ¼”
of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
cooking period.
SMOKED BEEF BRISKET
Makes 4 - 6 Servings
Suggested Wood Pellet Flavor: Hickory / Competition
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
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.
3. Preheat smoker, then reduce to 82-107°C / 180-225°F.
4. 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.
5. 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.
6. 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.
7. Lay foil pouch carefully on the smoker. Steam for 1 to 1 ½ hours.
8. 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.
9. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
