Smoked Meats Recipe
A selection of our house-smoked meats.
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Ingredients
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Meats
Rub Ingredients
Smoking Ingredients
Method
Preparation
- 1
Prepare the Rub
In a large bowl, combine paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are evenly distributed.
- 2
Prepare the Meats
Trim any excess fat from the pork shoulder, beef brisket, and chicken thighs. Pat dry with paper towels. Rub the spice mixture generously over all the meats, ensuring they are well-coated. Allow the meats to sit for at least 1 hour, or preferably overnight in the refrigerator.
Smoking
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before using. Preheat your smoker to 225°F (107°C). Place the soaked wood chips in the smoker box.
- 4
Smoke the Meats
Place the seasoned meats in the smoker. Arrange them so that they are not touching each other to ensure even smoke distribution. Smoke the pork shoulder and beef brisket for 10-12 hours, chicken thighs for 3-4 hours, and sausages for 2-3 hours, or until they reach the desired internal temperature.
Serving
- 5
Rest and Serve
Once the meats are cooked, remove them from the smoker and let them rest for at least 30 minutes. Slice and serve the smoked meats with your favorite sides.
