Smoked Beef Brisket

Cooking Instructions: Season the meat on both sides with your favorite seasoning. When ready to cook, set the temperature to 180°F and preheat, lid closed for 15 minutes. Place brisket directly on the grill grate and cook 8-12 hours fat side down. Spritz with apple juice every 30-45 minutes after the first 3 hours. After 8 hours, begin taking the temperature by inserting about two-thirds of the way up into the thickest part. It should register between 150-160°F. Once the brisket registers 160°F, wrap with two sheets of aluminum foil leaving one end open. Pour in remaining brisket injection and seal foil packet. Increase the temperature on the grill to 225°F and place wrapped brisket directly on grill grate. Cook for another 3-4 hours until internal temperature registers 204°F. Remove from the grill and place in a cooler wrapped in a towel to rest for at least 2 hours. When ready to serve, cut slices about the thickness of a pencil against the grain.

Smoked Tri-Tip Roast

Cooking Instructions: Combine salt and pepper. Season all sides of meat with a heavy coat of the salt and pepper mixture. Set the temperature to 225°F and preheat, lid closed, for 10 to 15 minutes. Place Tri-Tip directly on the grill grate and cook until it reaches an internal temperature of 135°F. This should take 1 to 1-1/2 hours. When tri-tip reaches 135°F, pull off the grill and wrap in foil. Set aside while grill heats up. Turn the grill up to High and preheat, lid closed, for 10 minutes. Set the temperature to 500°F and preheat, lid closed, for 10 minutes. When grill comes to temperature, remove Tri-Tip from foil and sear for 4 minutes on each side. Pull off the grill and allow to rest for 10-15 minutes.

Smoked Beef Rib Roast

Cooking Instructions: Season the exterior of the roast liberally with black pepper and kosher salt. Let sit at room temperature for 30 minutes prior to cooking. Set the temperature to 450°F (High) and preheat. Place the roast with the ribs facing the back of the grill directly on the grill grate. Close the lid and cook for 45 minutes or until the exterior of the roast has an even layer of browning. Reduce the temperature to 325°F and continue to cook for 3-4 hours or until the internal temperature has reached 125°F. Remove roast from grill and allow to rest 15 minutes before slicing. After roast has rested, remove trussing and bones and slice into 1” inch sections.

Smoked Beef Back Ribs

Cooking Instructions: If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. Season both sides of ribs with Beef Rub. Set the temperature to 225°F and preheat. Arrange the ribs on the grill grate, bone side down. Cook for 8-10 hours, or until internal temperature reaches 205°F. Remove from grill and let rest, lightly covered for 20 minutes before slicing and serving.

Thick Cut T-Bone Steak

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Momentarily remove the steaks to a platter and set the temperature of your grill to 450°F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135°F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon flavored butter. Let the meat rest for 3 minutes before serving.

Thick Cut New York Steak

Cooking Instructions: Season to liking. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Momentarily remove the steaks to a platter and set the temperature of your grill to 450°F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135°F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon flavored butter. Let the meat rest for 3 minutes before serving.

Smoked Pork Roast or Pulled Pork should butt or picnic roast

Cooking Instructions: Generously season all sides of the pork roast with pork rub. Set the temperature to 225°F and preheat. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250°F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190°F. If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Smoked Pork Belly

Cooking Instructions: Season pork belly on both sides with salt, pepper and pork and poultry rub. Set temperature to 275°F and preheat. Place pork belly directly on the grill grate and cook for 3-3 1/2 hours or until the internal temperature reaches 200°F. Remove from grill and let rest 10-15 minutes. Slice and serve in tacos, mac and cheese, nachos, or your favorite dish.

Smoked Pork Tenderloin—Bacon Wrapped

Cooking Instructions: Bring Pork Tenderloin to room temperature by sitting on counter for 30 minutes before cooking. Coat tenderloin in BBQ sauce. Using a thin cut bacon wrap the Tenderloin and toothpick bacon in place to secure. Set the temperature to 400 degrees F and preheat. Arrange the Tenderloin on the grill grate. Cook until internal temperature reaches 145 degrees F. Remove from grill and let rest, lightly covered for 20 minutes before slicing.

Smoked Five Finger Pork Loin Chop

Cooking Instructions: Season to liking. When ready to cook, start the grill. Set the temperature to 225°F and preheat, lid closed, for 10 – 15 minutes. Place the pork chops directly on the grill grate and cook for 1-1/2 to 2 hours or until the internal temperature registers 130°F with an instant-read thermometer when inserted into the thickest part of the pork chop. Remove chops from the grill and increase the temperature to 450°F and preheat, lid closed for 10 minutes. Return the chops to the grill and cook for 10-15 minutes more (flipping once half way through) or until the internal temperature registers 145° F in the thickest part. Remove from grill and let rest ten minutes before serving.

Smoked Spatchcock Chicken Legs

Cooking Instructions: Place the chicken pieces in a large mixing bowl. Pour Olive Oil over the chicken to coat each piece, then season to taste with the rub. Massage the chicken pieces to encourage the oil and seasonings get under the skin. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl. Arrange the chicken on the grill grate and smoke for 1 hour. Increase the temperature to 350°F and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165°F, or the chicken is golden brown and the juices run clear (about 50 to 60 minutes). Allow the chicken to rest for 8-10 minutes and serve.

Smoked Turkey Legs or Split Breast

Cooking Instructions: In a large stock pot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add cold water and ice; chill in the refrigerator. Add the turkey legs, making sure they’re completely submerged in the brine. Set the temperature to 250°F and preheat, Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.) The turkey legs should be deeply browned. Don’t be alarmed if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve immediately.

Smoked Leg of Lamb

Cooking Instructions: Set the temperature to low/smoke setting. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Using a paring knife, make little incisions all over lamb and stuff with garlic cloves. Rub olive oil over lamb and liberally season with salt, pepper and rosemary. Let stand at room temperature for 30 minutes. Place leg of lamb in center of grill. Smoke lamb on the Smoke setting for 30 minutes. Increase temperature 350°F and cook until a thermometer inserted into the thickest part of the meat registers 130°F (about 1-1/2 hours). Transfer to a cutting board and let stand 15 to 25 minutes; the internal temperature will rise to 140°F for medium-rare. Allow the chicken to rest for 8-10 minutes and serve.

Atlantic, Coho, King Salmon

Cooking Instructions: Clean the salmon making sure to remove all pin bones and scales. Season to liking. After fire is established, leave grill on Smoke and close the lid allowing to preheat for 5 minutes. Set the salmon fillets skin-side down on the grill. Smoke for 1-3 hours or until a thermometer inserted into the thickest part of the salmon registers 150°F. Make sure to monitor the temperature closely to make sure it does not get above 160°F. Remove the salmon and set aside.

Smoked Lobster Tail

Cooking Instructions: Prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears. Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail). Make a slit down the middle of the meat to butterfly it open on top. Place the lobster tails on a rimmed baking sheet. Melt the butter in a small saucepan over medium-low heat. Pour about 1 tablespoon of the melted butter onto lobster tail. Keep the remaining butter warm. When ready to cook, start the smoker grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400°F and preheat, lid closed, for 10 to 15 minutes. Arrange lobster tails directly on the grill grate. Cook for 25 to 30 minutes, or until the meat is white and opaque, serve with the reserved melted butter.