Smoking Meats
(Page 4 of 6)
July/August 2008
Shirley Splittstoesser
SMOKED BEEF ROAST
RELATED CONTENT
Rare, medium or well done, smoked beef roast is delicious at all levels. A meat thermometer will let you choose the level of doneness.
3 pound beef roast (any type will smoke well)
Pork Loin Brine, optional
A Carolina Dry Rub
Barbecue sauce
3 tablespoons cooking oil
To brine or not – that is the question. Brine adds flavor, but smoked beef roast is delicious either way – your choice. If you choose to marinate the roast with brine, I suggest immersing it in Pork Loin Brine overnight. (Discard used brine.)
Prepare smoker. Maintain smoker temperature at 180°F.
Wipe roast dry, rub generously with dry rub and mop with barbecue sauce. Spray all sides of roast with cooking oil. Put roast on smoker grate placed over a pan of water. Insert a meat thermometer probe into roast. After 2 hours, mop all sides with barbecue sauce and turn.
COOKING TIME: 3 to 5 hours. The USDA recommendations for beef are: 145°F for rare; 160°F for medium; 170°F for well done.
BBQ TIP 1: If you prefer the sauce on the roast to remain thick and red, wait to mop with barbecue sauce until a few minutes before taking roast from smoker.
BBQ TIP 2: A layer of pink called a smoke ring forms under the surface of slow cooked, smoked meat.
BRATWURST
Brats take on a new level of flavor when smoked. Natural casings allow smoke to penetrate to the meat inside, but casings on most store-bought brats won’t. Smoky flavor will cling to the casings. Put brats in the smoker beside other meat being barbecued. Brats are great snacks to keep in the refrigerator – if any make it that far.
Bratwurst (I suggest Johnsonville)
2 tablespoons cooking oil
A Carolina Dry Rub, optional
Barbecue sauce, optional
Prepare smoker. Maintain smoker temperature at 180°F.
Rub brats lightly with cooking oil before putting them on smoker grate. Putting dry rub on brats and/or mopping with sauce in preparation for smoking is an individual taste. For your first experience in smoking brats, leave some brats with no coating, put combinations of dry rub and/or sauce on others, and form your own opinion.
COOKING TIME: About 2 hours or until brats have reached 160°F, the USDA recommended safe minimum internal temperature for ground beef, veal and lamb.
CHICKEN BREAST
The dark and tasty crust adds to the intrigue of this old favorite.
1 or more boneless, skinless chicken breasts, any size
E meril’s Chicken Rub (FoodNetwork.com)
3 tablespoons cooking oil
Prepare smoker. Maintain smoker temperature at 180°F.
Wash chicken and wipe dry. Coat chicken with dry rub. Spray or pat chicken with cooking oil. Transfer chicken to smoker and insert meat thermometer probe.
COOKING TIME: About 3 hours or until chicken has reached 165°F, the USDA recommended safe minimum internal temperature for poultry.
BBQ TIP: Keep smoked chicken breast in the freezer to cube and add to salads.
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