6
Smoker Recipes
Baby Back Ribs
4 pounds baby back pork ribs
2 tablespoons packed brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon fennel seeds
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
Remove thin membrane on one side of the ribs and discard. Cut the meat into pieces of 3 to 4 rib sections so they fit easily in the smoker.
Mix brown sugar, salt, paprika, pepper, chili powder, fennel seeds, garlic powder, onion powder, and cayenne in a small bowl. Rub even-
ly over ribs and place meat in a shallow dish. Cover meat tightly with plastic wrap and refrigerate 8 hours or overnight.
Position charring cup around heating element and fill with wood chips/pellets.* Cover with charring cup lid. Place base rack in smoker
and lay ribs on rack. Stack additional rack(s) onto base rack and fill with ribs. Place cover on smoker.
Combo Smoke
4 hours. Remove
ribs.
8 to 10 servings (serving size 4 ounces)
Smoked Brisket
1 tablespoon packed brown sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon parsley flakes
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
1 (3–3½ pound) flat brisket
Mix brown sugar, salt, paprika, parsley flakes, pepper, chili powder, garlic powder, onion powder, and pepper flakes in a small bowl.
Rub evenly over surface of brisket.
Position charring cup around heating element and fill with wood chips/pellets.* Cover with charring cup lid. Place base rack in smoker.
Put brisket on rack, fat side up; place cover on smoker.
Combo Smoke
5 hours. Remove brisket to a cutting board and wrap with
aluminum foil. Allow to rest for 30 minutes. Slice brisket against the grain.
8 to 10 servings (serving size 4 ounces)
Tip: Smoke brisket to 190° to 200°F to ensure tenderness.
Smoked Pulled Pork
2 tablespoons packed brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon fennel seed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 (3–4 pound) pork shoulder roast
Mix brown sugar, salt, paprika, pepper, chili powder, fennel seed, garlic powder, onion powder, and cayenne in a small bowl. Rub evenly
over pork roast. Place roast in a shallow dish and cover tightly with plastic wrap; refrigerate 8 hours or overnight.
Position charring cup around heating element and fill with wood chips/pellets.* Cover with charring cup lid. Place base rack in smoker.
Put roast on rack and place cover on smoker.
Combo Smoke
6 hours. Remove pork to cutting board; allow to rest for 10 minutes.
Remove and discard excess fat and connective tissue. Using two forks, shred meat.
Serve with barbecue sauce if desired.
8 to 10 servings (serving size 4 ounces)
Cajun Smoked Turkey Breast
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon thyme
¼ teaspoon cayenne pepper
1 (3–pound) boneless turkey
breast roast**
**A 4-pound bone-in turkey breast may be substituted.
Mix sugar, pepper, paprika, salt, garlic powder, onion powder, oregano, thyme, and cayenne in a small bowl. Rub evenly over surface
of turkey roast.
*See page 3, step 3: ”How to Use”