1110
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 t 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 evenly 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 ll with wood chips; cover
with charring cup lid. Place base rack
in smoker and lay ribs on rack. Stack
additional rack(s) onto base rack and ll
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
3 to 3½ pound flat brisket
Mix brown sugar, salt, paprika, parsley
akes, pepper, chili powder, garlic powder,
onion powder, and pepper akes in a small
bowl. Rub evenly over surface of brisket.
Position charring cup around heating ele-
ment and ll with wood chips; 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.
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
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.
Position charring cup around heating
element and ll with wood chips; cover
with charring cup lid. Place base rack in
smoker. Put turkey roast on rack; place
cover on smoker. Combo Smoke 2½ hours.
Remove roast to a cutting board and wrap
in aluminum foil. Allow roast to rest for 15
minutes before slicing.
12 servings
Tip: If using a bone-in turkey breast, Combo
Smoke 4½ hours.
If turkey roast is secured in netting, leave it in
place for smoking. Remove just prior to slicing.
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
3 to 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 ele-
ment and ll with wood chips; 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)
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