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SMOKEHOUSE RECIPE
SMOKED SALMON
Type:
Batch Size:
Fish
6 lbs.
Ingredients
● 6 Lbs. - Salmon Filets
(About 2 sides, scaled & de-boned)
● 4 TB - Mustard
● 1 Cup - Seasoning
Pro's Choice: PS Seasoning
● Buzzed Hot Honey Mustard
● Hot Honey Bee Sting Rub
Or
● Big Dill Mustard
● Spicy Pickle Seasoning
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place the salmon on racks, skin side down, and place in the smoker.
3. Insert a meat probe to monitor temperature.
4. Run for 1 hour.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
6. Smoke until internal temperature reaches 145°F (2-3 hours).
7. Pull and rest for 10 minutes before serving or cooling completely.
24
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
3-4 Hours
Preparation
1. Pat the salmon dry with paper towel.
2. Slather each filet with 2 TB of mustard.
3. Season salmon generously with your choice
of seasoning.
4. Allow salmon to rest at room temperature
while smoker preheats.
5. Line smoker drip tray with new aluminum foil.
SMOKEHOUSE RECIPE
SMOKED BRISKET
Type:
Batch Size:
Beef
20-30 lbs.
Ingredients
● 2 Beef Briskets (10-15 lbs Average)
● 1/2 Cup – Mustard
● 2½ Cup - Seasoning
Pro's Choice: PS Seasoning
● Brew City Mustard
● The General SPG Rub
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode and set dampers to 2/3 closed.
2. Place briskets on separate racks in the smoker, fat cap up.
3. Insert meat probe to monitor temperature.
4. Run for 2-4 hours until the internal temperature reaches 90°F.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water and then form into a funnel
shape. Place the pan on the heating element.
6. Smoke for 3-5 hours until the internal temperature reaches 165°F.
7. Remove the briskets from the smoker and wrap well with butcher paper and then return to
the smoker. Replace the meat probe and remove sawdust pan.
8. Change to Cook mode and increase temperature to 225°F, close dampers.
9. Cook until the internal temperature of the brisket reaches 190-195°F.
10. Remove brisket from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.
© 2023 Pro Smoker
pro-smoker.com - Phone:
Total Time:
14-22 Hours
Preparation
1. Pat the brisket dry with a paper towel.
2. Trim the brisket as needed and bring the fat
cap down to 1/4".
3. Slather the briskets with mustard and then
season all sides generously with seasoning.
4. Allow to rest at room temperature while the
smoker preheats (45 minutes).
5. Line smoker drip tray with new aluminum foil.
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