Smoked Daily Meats Recipe
A selection of meats smoked daily
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Ingredients
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Meats
Brine/Marinade
Method
Preparation
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, black peppercorns, garlic powder, onion powder, paprika, and liquid smoke. Stir until the salt and sugar dissolve.
- 2
Brine the Meats
Place the pork shoulder, beef brisket, chicken thighs, and sausages into the brine. Ensure they are fully submerged and refrigerate for at least 12 hours, preferably 24 hours.
Smoking
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C).
- 4
Prepare the Meats
Remove the meats from the brine, rinse under cold water, and pat dry with paper towels.
- 5
Smoke the Meats
Place the meats in the smoker and smoke for approximately 6-8 hours, or until they reach the desired internal temperature (195°F for pork, 203°F for brisket, and 165°F for chicken).
Serving
- 6
Slice and Serve
Once the meats are done, let them rest for at least 30 minutes before slicing. Serve with your favorite sides.