Great Outdoors SMOKY MOUNTAIN Serie Instructions D'assemblage page 20

RECIPES:
SMOKED BOSTON BUTT
Ingredients:
Meat: 6-8 lb. Boston (Pork) Butt (or similar roast) – bone-in or boneless
Wood Chips:
RUB:
1/3 cup black pepper
2 tbsp white sugar
1 tbsp salt
1 tbsp garlic powder
1 tbsp Lawry Salt
1 tbsp Accent
Using half of the rub mix, rub the butt the night before and wrap in plastic wrap and refrigerate. Before smoking, remove
butt from wrap, apply remaining rub and let Butt come up to room temperature (roughly 30 minutes). Carefully inject
the butter mix into several areas deep inside the butt.
Remove cooking racks and pre-heat smoker to 235º. Center cooking rack to the chamber to allow enough room for the
Butt (coating rack with cooking oil or cooking spray before placing butt) and carefully place Butt on the rack.
Allow approximately 45-60 minutes smoking time to Butt pounds. When butt internal temperature at thickest part
reaches 165º+, it should be complete cooked. Test several areas of the Butt to be sure. Remove Butt from the smoker
and allow to sit 15 minutes before carving.
SMOKED SALMON
Ingredients:
Meat:
Wood Chips:
BRINE:
1 to 2 gallons cold water
2-3 cups granulated white sugar (or 2 cups granulated brown sugar)
Non-iodized salt (you can use kosher or pickling salt)
Additional flavoring like garlic or onion powder, hot sauces, lemon or soy juice, Worcestershire sauce, etc. can be
added to brine.
Mix water and salt together in glass or plastic bowl, then add sugar and other flavorings. Completely immerse the
salmon in brine skin side up for 2-3 hours. The thicker the filet, the more brine time required. When brine time is done,
remove filet and thoroughly rinse with cold water and pat dry with paper towels. Salmon should have glossy look when
finished with brine(referred to as Pellicle).
Remove cooking racks and pre-heat smoker to 220º. Use proper number of cooking racks for filets (coating rack with
cooking oil or cooking spray before placing butt) and carefully place Salmon on the racks. You can place Salmon on
individual heavy duty aluminum foil sheets. Be sure that (1) sheets are strong enough to lift Salmon, (2) sheets are
greased with cooking oil, and (3) that there is room between individual Salmon sheets to allow proper airflow in the
smoker chamber.
Allow approximately 45 minutes smoking time per pound. The Salmon should be done when white film comes to the
surface, feels firm and has a golden glaze on the surface.
Mesquite or Applewood
INJECTION:
3/4 cup unsalted butter (melted)
1 tbsp garlic powder
4 lbs Salmon
Hickory, Applewood, Alder
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