ENGLISH
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RECIPES
Smoked Fish Halibut
Select a nice fresh ¾” thick fillet. Wash fillet 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 fillets 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 fillet.
Preheat smoker to 225°F and place fish in the smoker. Check the fillets every 15 minutes for visible
moist look on fillets. 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 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 and rub it on liberally. Heat the smoker to
225°F 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°F. 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.
Prime Rib
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub. Pre-
heat the smoker to 225°F and place the prime rib in the smoker. After 3 hours, place the prime rib in
aluminum foil pan and cover with aluminum foil. When internal meat temperature reaches 145°F take
out of smoker and let stand until your desired doneness is reached. Medium rare is 155 to 160°F. While
standing, the temperature of the meat will rise internally up to 10°F. Slice prime rib to desired thickness
and serve with juice from the pan in which it was cooked.
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. Preheat smokers to 225°F and place
loin in the center of the smoker. Cook until internal meat temperature reaches 165°F. Take out of smoker
and let stand on the cutting platter until meat reaches 170°F serving temperature. Slice like bread in ¼”
pieces and it will melt in your mouth.
Pork Ribs- Baby Backs or Spare Ribs
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on
cutting board and cut away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up
and peel the membrane from the back of the bone until all is gone. Rub your favorite pork rub on both
sides of the ribs. Preheat smoker until it reaches 225°F and place rib bone side down in smoker. After
one hour, turn the rib over with bone side up and cook for one hour. After 2 1/2 hours, depending on the
color of the rib you like, pour a one inch wide strip of your favorite BBQ sauce down the length of the
rib and wrap tightly in aluminum foil. Place back in smoker and check every 15 to 20 minutes to see if
the rib bones separate by using your finger to pull them apart. If they pull apart with ease your ribs are
done. Note: Make sure your internal temperature of your ribs are at 170°F. Take out of smoker and let
stand on serving platter until cool enough to eat.
