Masterbuilt MB20077618 Mode D'emploi page 26

Smoked Pork Butt
• 1 pork butt (7 lbs)
• ½ tsp salt
• ¼ cup brown sugar
• 2 tbsp chili powder
1. Mix ingredients and rub onto pork butt.
2. Preheat smoker to 225° F.
3. Smoke pork butt for 5 hours, using wood chips during the first 3 hours.
4. After 5 hours, remove pork butt and wrap in heavy foil.
5. Return pork butt to smoker and cook for an additional 1 to 1½ hours, or until internal temperature reaches 160° F.
Cajun Smoked Chicken
• 6 large boneless, skinless chicken breasts
• 6 tbsp extra virgin olive oil
• 6 tbsp red wine vinegar
• 1½ tbsp Cajun seasoning, divided
• 1 tbsp Jane's Krazy Mixed-Up Salt
• 1 large sweet onion, sliced
• 3 tbsp liquid shrimp boil
1. Pierce each piece of chicken with a fork on both sides.
2. Drizzle both sides well with olive oil and red wine vinegar.
3. Sprinkle with ½ tbsp of Cajun seasoning.
4. Place chicken in a 1-gallon resealable plastic bag overnight, or at least 3 to 4 hours, in the refrigerator.
5. Remove from refrigerator and sprinkle with Krazy salt and remaining 1 tbsp of Cajun seasoning.
6. Fill water bowl with water and add sweet onion slices and liquid shrimp boil.
7. Preheat smoker to 225° F.
8. Place chicken on lower rack and smoke for 45 minutes per pound, or until internal temperature reaches 165° F.
9. Serve whole or slice in strips.
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Ready. Set. Craft your Masterpiece.
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