Smoked Baby Back Pork Ribs

Pre-heat smoker to 225 degrees. Remove membrane from the back of the ribs. Marinate for 2 days with Italian dressing for 2 days covered and in the refrigerator. 

After 2 days, wipe the ribs off of excess dressing and coat both sides with your favorite bbq rub.

Place Ribs in the smoker for 4 hours on a rack uncovered. Using a spray bottle, spritz them every 30 minutes with apple juice.

Remove ribs and wrap in foil adding a little apple juice before sealing them up. Return the ribs back to the smoker and cook for 2 more hours.

Remove the ribs from the smoker and remove foil. Baste with your favorite bbq sauce. Return to the smoker for 1 more hour.

Enjoy! 

Smoked Chicken Breast

 This recipe is for 8 or more chicken breasts, skinless and boneless.

Brine:

4 cups of cold water

4 1/2 Tablespoons kosher salt

1 Tablespoon chopped garlic

Stir everything together in a stock pot.

Place the chicken in the pot with the brine mixture. Refrigerate overnight or a minimum of 2 hours.

When ready, remove the chicken from the brine and rinse. Rub the chicken with Olive oil on both sides. Season with any rub you like generously on both sides.

Smoke chicken in smoker at 225 degrees for 2-3 hours, monitor the temperature. When the  meat internal temp reaches 165 degrees it is done. 

We use the " Food Saver" to seal the meats we smoke. Store in the freezer in individual servings.  We place the bag of meat in a pot of hot water to warm it up. This way it doesn't get dried out and stays moist.   

Harry's Smoked Brisket

 This recipe is one that has been tuned to perfection! It took a lot of tries, failures, and just ok results until Harry got it down just right. It is just delish! The meat comes out tender, juicy and just the right amount of smoke flavor.  

Harry uses a Masterbuilt Smoker and Hickory wood chips. 

Trim Brisket, remove All but 1/4 of the fat cap. Remove sinuous tissue. 

Ingredients:

1 large Beef Brisket  

Olive oil

Montreal seasoning

Directions:

Rub olive oil on both sides. Then rub Montreal seasoning covering the brisket on both sides.

Turn the smoker on and heat to 225 degrees. Place the brisket in the smoker fat cap side down.

This is a long process, do NOT cut corners. Smoke for about 1 hour a pound of meed or more until middle of the Brisket reaches 160 degrees. Remove from smoker and wrap the Brisket in butchers paper, making sure there is no opening for venting to happen. Return to the smoker at 225 degrees and continue cooking with no smoke, just heat until the internal temp reaches 200 degrees. Remove and leave it in the butchers paper and wrap it in a towel0. Let it rest for 1 -2 hours. 

Remove from wrappings. Cut in 1/8 to 1/4 inch slices against the grain. Enjoy! 

Taco Seasoning No Salt

 6 teaspoons chili powder

3 teaspoons paprika

3 teaspoon smoked paprika

4 1/2 teaspoons ground cumin

2 1/2 teaspoons onion powder

21/2 teaspoons garlic powder

1 teaspoon corn starch

1/4 teaspoon cayenne pepper

Mix all well and store in an air tight spice jar, or mason jar.

Use when making taco, taco salad just add 3 Tablespoons to 1 lb of browned ground meat.