Smoked Brisket – Southern Style

August 30, 2015
by Curt

Smoked Brisket - Southern StyleI don’t know about you, but I just can’t get enough of that delicious brisket. Also known as the “National Meat of Texas”! Especially when it’s slow smoked! And of course, I always have to come back to that southern style flavor. It’s all in the spice rub for me! I put on a variation of my favorite rub recipe, my Texas Blend Spice Rub.

And even more so for that true southern flavor, I used a couple of chunks of mesquite wood to start, then went to all peach wood. I love the flavor of both, but all mesquite can give beef too strong of a smoke flavor.

So give it a try, ’cause you’re gonna love it!

Smoked Brisket – Southern Style

Ingredients

  • 7 to 10 lb. full brisket
  • Spice Blend
  • 1/2 cup kosher salt
  • 1/4 cup minced onions
  • 1/4 cup onion powder
  • 1/4 cup chili powder
  • 1/4 cup garlic powder
  • 1/8 cup black pepper
  • 1/8 cup lemon pepper
  • 1/8 cup cumin
  • 1/8 cup paprika

Preparation

  1. Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours if time allows.
  2. Prepare your smoker, and let it settle in at about 250° F. Place the brisket on the smoker rack, (fat cap side up). Maintain the 250° temperature. NOTE: I used a few chunks of mesquite at first, then went to all peach wood.
  3. After about 1 1/2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this, but I find it helps crisp both sides more uniformly.
  4. Once the internal meat temperature stalls out for a while, (about 165° or about 3 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, (fat cap side up), and replace the meat thermometer into the thickest part of the brisket.
  5. Continue cooking until the internal meat temperature reaches 203°.
  6. Once it reaches 203°, (about 5 hours total cook time), remove the brisket and leave it wrapped for 1 hour. You can then unwrap it, and let it cool for another 30 minutes or more before slicing.
  7. NOTE: Slice across the grain for optimum tenderness!
http://www.smokedngrilled.com/smoked-brisket-southern-style/

Smoked Beef Tri Tip RoastI always wanted to try out a beef Tri Tip roast on the smoker. Man….what a tender piece of meat! I used a couple of chunks of mesquite wood to start, then went to all peach wood. I love the flavor of both, but all mesquite can give beef too strong of a smoke flavor.

I put on a variation of my favorite rub recipe, my Texas Blend Spice Rub. This turned out so tasty, tender, and juicy! I think you oughta try it out!

Smoked Beef Tri Tip Roast – Texas Style

Ingredients

  • 2 lb. Beef Tri Tip Roast
  • Spice Blend
  • 1/2 cup kosher salt
  • 1/4 cup minced onions
  • 1/4 cup onion powder
  • 1/4 cup chili powder
  • 1/4 cup garlic powder
  • 1/8 cup black pepper
  • 1/8 cup lemon pepper
  • 1/8 cup cumin
  • 1/8 cup paprika

Preparation

  1. In a shaker, mix all of the spice blend ingredients together. (Note: this is more than enough to cover the 2 lb. roast).
  2. Two to three hours before smoking, generously cover the entire surface of your roast and gently rub in the spices. Set the rubbed roast in a sealed container into the refrigerator.
  3. Get your smoker going and stabilized at about 225° F. Add your wood and place the roast directly on the smoker rack, (fat cap side up). NOTE: I used a few chunks of mesquite at first, then went to all peach wood.
  4. Smoke for 1 hour, maintaining the 225° F, then turn the roast over. Put a meat thermometer into the center of the thickest part of the roast and continue smoking for approximately 2 more hours.
  5. The tri tip roast should be done, (medium rare to medium well), when the internal temperature is about 150° to 155° F. I took mine off at 160° F for a more done finish.
http://www.smokedngrilled.com/smoked-beef-tri-tip-roast-texas-style/

Smoked Whole Chicken and Gravy

July 26, 2015
by Curt

Smoked Whole ChickenI tried a couple different things this time with smoking a whole chicken. First of all, I split it open by cutting along the breast bone. This gave it more open surface area to take the smoke, and at the same time, it cut down the cooking time.

Smoked Chicken GravyI also put a cooling rack on top of a disposable aluminum cooking pan to catch the drippings. Now we have the fixins to make us some smoked gravy! That should take those mashed taters up a notch!

I kept things nice and simple flavor wise. I only salted the surface of the chicken, and I used pecan and peach wood for smoke flavoring.

Give this one a try, because it turned out mighty tasty and tender!

Smoked Whole Chicken and Gravy

Ingredients

  • 1 whole chicken
  • salt to taste

Preparation

  1. Remove all of the chicken parts inside the cavity. (put on smoker with the chicken if prefered). With a sharp knife, cut through one side of the chicken next to the breast bone leaving the chicken in one piece, but split open.
  2. Lightly salt all surfaces of the chicken. Place a cooling rack on top of a disposable aluminum pan, and then set the split chicken on top of the rack, (breast side up).
  3. Get your smoker prepared and set at 250° to 275° F. I used a equal combination of peach and pecan wood.
  4. Place the pan with the chicken on the smoker and maintain the 250° to 275° temperature.
  5. After 1 hour of cooking, turn the chicken over and continue cooking for another hour. After the second hour, turn the chicken over, place an internal thermometer into the center of the thickest part of the breast, and continue smoking until the internal temperature reaches 165° to 168° F. Remove the chicken from the pan and set aside for 30 minutes before cutting.
  6. Gravy
  7. Using the drippings from the pan under the chicken, make the gravy the way you normally do, only the drippings will give it a nice smoky flavor.
http://www.smokedngrilled.com/smoked-whole-chicken-and-gravy/

Seafood – From The Kitchen

July 19, 2015
by Curt

Seafood---From-The-KitchenHere is another installment in a new series called “A Collection of My Favorites”. I have so many awesome recipes on the site that don’t get the attention they deserve as they slide down the menu and out of site. Some are old favorites that consistently come up in search results, but all are drool worthy and need to be put up front again!

So go ahead and scroll through ‘em. You’re guaranteed to find something you’ll be calling drool worthy too.

Easy & Healthy Shrimp Scampi

Bacon Shrimp Fettuccine with Asiago PDO Alfredo Sauce

Sweet Citrus Baked Shrimp

Onion Garlic Baked Shrimp

Lemon Mustard Baked Salmon

Cheez-It and Salmon Croquettes

Broiled Orange Spiced Salmon

Authentic Cajun Shrimp Creole