Thursday, April 13, 2017

Recipes for smoking meat

I belong to the Weber Smokers facebook page and someone asked me for recipes.  Here are two of my favorites:

Marinade for Brisket

1 pint orange juice
juice from 2 limes
juice from 1 lemon
3/4 cup teriyaki sauce
1 T. black pepper
1 cup oil

Just before smoking rub with:

3 T. paprika
2 T. black pepper
2 T. salt
1 T. sugar
1 T. chili powder
1 tsp. cumin

After the above preparation, I let the brisket sit at room temperature (about 45 minutes), while I prepare the smoker and get the charcoal heated.  The last half of the smoking, I spray with apple juice about every hour or so. 


The next recipe for Mesquite Smoked Roast is another real crowd pleaser!

Brine:

1.5 to 2 gallons water
1 cup kosher salt
1 cup sugar
3/4 cup brown sugar
1/4 cup Worcestershire
2 T. garlic salt
2 T. molasses


2 to 3 large roasts

Seasoning:

3 cloves chopped garlic
coarse ground pepper
McCormick's Sweet and Smoky dry rub
Garlic powder or salt

Set aside two cups of the brine

Soak roasts overnight

Remove from brine and rinse

Coat roasts in chopped garlic and pepper

Coat well with dry rub

Use reserved brine and inject the roasts

Let stand at room temperature at least half hour

Place in smoker (225 to 230 degrees)

Smoke about 5 hours.

Let stand about 30 to 45 minutes covered in foil to allow juices to redistribute.

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