Smoke hollow DG1100S Mode D'emploi page 33

Smoke Hollow
Smoked Beef Brisket
PORK
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 (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat the smoker to 225
degrees 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 degrees. 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 (we recommend using Head Country
All-Purpose rub). Pre-heat the smoker to 225 degrees 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 degrees take out of smoker and let
stand until your desired doneness is reached. Medium rare is 155 to 160 degrees. While standing, the temperature of the meat will
rise internally up to 10 degrees. Slice prime rib to desired thickness and serve with juice from the pan in which it was cooked.
Smoked Halibut
Select a nice, fresh ¾" thick filet. Wash filet thoroughly in cold water and lay on paper towel until water is not
visible. Melt one stick of butter in the microwave and sprinkle a liberal amount of dill weed in the melted butter.
Lay filets on aluminum foil and fold a lip around edges to contain the butter. Baste melted butter and dill weed
mixture on both sides of the fish filet. Preheat smoker chamber to 225° F and place fish in the smoker. Check
the filets every 15 minutes for visible moist look on filets. 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 Chicken
PORK
Take chicken parts out of package and wash thoroughly and place on paper towel to dry. Sprinkle rub on both sides of
chicken parts. Preheat smoker to 225° F and place chicken parts in smoker chamber. After ½ hour turn chicken over. With
your internal temperature gauge, check internal temperature by pushing temperature probe into the meat nearest the bone.
When temperature reaches 180° F chicken is done. You may brush your favorite BBQ sauce on the chicken during the last
15 minutes of your cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal parts
and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on the turkey and
apply rub inside body cavity and on the outside skin. Preheat smoker chamber to 225° F and place turkey in smoker. You
may baste with butter for more moisture, if you like. When turkey skin reaches desired color, remove turkey from smoker
chamber, place in aluminum foil pan and cover with aluminum foil tightly. Place covered pan in smoker and continue
cooking at 225° F. Check internal meat temperature, where the thigh meets the side of the turkey, every half hour for
doneness. Turkey should take around 45 minutes per lb to reach 180° F serving temperature.
Recipes
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FISH POULTRY
PORK
FISH
BEEF
FISH POULTRY
POULTRY BEEF
BEEF
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