Jul 13 2026
Restaurants›Juniper Grill - Ballantyne›Smokehouse Classics Recipe

Smokehouse Classics Recipe

Inspired by Juniper Grill - Ballantyne
Time3h
Serves6

[Choose 3] Slow Smoked Beef Brisket, BBQ Ribs, Simply Grilled Salmon, Grilled BBQ Chicken, Cajun Shrimp or Marinated Portabella. Served with Wood Grilled Asparagus and Jicama Slaw.

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Ingredients

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Smoked Beef Brisket

BBQ Ribs

Simply Grilled Salmon

Wood Grilled Asparagus

Jicama Slaw

Method

Smoked Beef Brisket

  1. 1

    Prepare the Brisket

    Rub the brisket with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Seal in plastic wrap and refrigerate for at least 12 hours.

  2. 2

    Smoke the Brisket

    Preheat your smoker to 225°F. Place the brisket in the smoker and add wood chips (like hickory or mesquite) for flavor. Smoke for approximately 10-12 hours until tender.

  3. 3

    Finish the Brisket

    Once done, wrap the brisket in foil and let it rest for at least 30 minutes. Slice against the grain and serve with beef broth.

BBQ Ribs

  1. 4

    Prepare the Ribs

    Rub the pork ribs with brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Allow to marinate for at least 2 hours.

  2. 5

    Cook the Ribs

    Preheat the oven to 300°F. Place ribs on a baking sheet and cover with foil. Bake for 2.5 hours until tender.

  3. 6

    Glaze with BBQ Sauce

    Remove from the oven, brush with BBQ sauce, and grill on medium heat for 10-15 minutes until caramelized.

Simply Grilled Salmon

  1. 7

    Marinate the Salmon

    In a bowl, mix olive oil, lemon juice, garlic powder, dill, salt, and black pepper. Add salmon fillets and marinate for at least 30 minutes.

  2. 8

    Grill the Salmon

    Preheat the grill to medium-high heat. Grill the salmon skin-side down for about 6-8 minutes on each side or until cooked through.

Wood Grilled Asparagus

  1. 9

    Prepare the Asparagus

    Trim the tough ends of the asparagus and rinse under cold water.

  2. 10

    Grill the Asparagus

    Toss asparagus with olive oil, salt, and black pepper. Grill over medium heat for 5-7 minutes, turning occasionally until tender.

Jicama Slaw

  1. 11

    Prepare the Jicama

    Peel the jicama and carrot, then julienne both into thin strips.

  2. 12

    Make the Slaw

    In a bowl, combine jicama, carrot, cilantro, lime juice, olive oil, and salt. Toss to combine and refrigerate for 30 minutes before serving.

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