Tag Archives: Smoker Recipes

Candied Salmon (traegergrills)

3 lbs salmon
2 c gin
1 c dark brown sugar
1/2 c Kosher salt
1 c maple syrup
1 T black pepper

In a large bowl, combine all ingredients for the cure. Cut the salmon into 2 oz pieces and place in the cure. Cover and refrigerate overnight. Use Maple hardwood. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 – 5 min). Leave temp set to Smoke, and pre-heat, lid closed (10 – 15 min). Cover the grill grate with foil and spray with vegetable oil. Put salmon on foil and sprinkle with additional brown sugar. Close grill and smoke for 3 – 4 hours until fully cooked.


Smoked Crusted Orange Chicken (smokedngrilled)


3 chicken breasts, bone in

Rinse and remove the skin and excess fat from the chicken breasts. Put breasts into a plastic bag and set aside. Pour the marinade over the chicken breasts inside the plastic bag, remove the excess air and seal tight. Place in a bowl in case of leakage, and refrigerate for 8 hours or over night. Prepare your smoker and get it stabilized at around 250° F. I used apple wood for this cook. Pour off the excess marinade from the chicken and discard. Rub all surfaces of the chicken generously with your favorite spice rub. Place the chicken breasts in the smoker for about 1 1/2 – 2 hours. Note: Take it off when the temp of the meat (measured at the center of the thickest part of the breast), reaches about 160 degrees on a digital thermometer. Most charts list 167 degrees as the temp for being done. 160 degrees is thoroughly cooked, but still very moist and tender. 167 degrees tends to be more dried out and a bit on the chalky side.


2 c frozen concentrate orange juice (no water added)
1/2 c soy sauce
1 T garlic powder

Mix the marinade ingredients together. (Remember, do not add water to the orange juice!).

Spice Rub

your favourite spice rub


Smoked Pastrami (extraordinarybbq)

1, 7+ lb beef brisket

Brine Pastrami as instructed for at least 2 weeks, if not 3 weeks. Soak in water overnight to draw out some of the salt. Pat dry and cover both sides with Pastrami Rub. Smoke at 225 – 250, using a mix of hickory and fruit wood, for at least 4 hours or until internal temp hits about 160. Place the brisket in an aluminum pan with a bit of liquid – apple juice, water, or whatever you want – and cook until the internal temp is around 200. Another good indicator is when your thermometer slides into the meat like butter. Let rest for at least 30 minutes, slice thin.

Pastrami Brine

1 gal water
1 c brown sugar
1 c salt
4 t pink curing salt #1 (Morton’s Tenderquick)
5 T pickling spices
4 cloves garlic, smashed or pressed

Combine all ingredients in a pot and bring to a boil. Let cool completely before adding to meat. Let brisket brine in mix for for at least 2 weeks, if not 3 weeks. Some recipes call for changing the brine every week. I’ll leave that up to you. Keep refrigerated.

Pastrami Rub

4 T fresh coarsely ground black pepper
2 T coriander powder
1 t mustard powder
1 T brown sugar
1 T paprika
2 t garlic powder
2 t onion powder

Combine all ingredients in a small bowl.


Braggin’ Rights Brisket (passthesushi)

Wild Willy’s Number One-derful Rub
8 – 12 lbs packer-trimmed beef brisket
Basic Beer Mop
Struttin’ BBQ Sauce

The night before you plan to smoke the brisket, apply the rub evenly over the brisket (you won’t use all of it). Make sure to massage the rub into every nook and cranny, coating every side well. Wrap the brisket in plastic wrap and refrigerate over night. The next day, remove the brisket from the refrigerator 45 min before barbecuing. Meanwhile, prepare your smoker, getting the temperature between 200 and 220 degrees F. Transfer the brisket to the coolest part of the smoker, fat side up, so as it cooks, the juices baste the meat. Cook the brisket until well done, and tender, 1 – 1 1/4 hours per lb. Every hour or so, baste the meat with the mop. When the meat is done cooking, remove it from the smoker and wrap it loosely in foil. Let it rest for at least 20 min. Cut off the fatty top and discard. Trim the smoked brisket thinly against the grain.

Homemade Spicy Beef Jerky (copykat)

3 – 4 lbs lean rump roast (sliced 1/8″ thick by 2 – 2 1/2″ wide strips)
1/2 c soy sauce
1/4 c teriyaki sauce
1/2 t garlic salt
1 1/2 t Liquid Smoke
2 T Oriental Sweet Chili Sauce
1/4 c brown sugar
1 t fresh ground pepper

Mix together all ingredients and pour over sliced beef. If you are using a food dehydrator follow manufacture’s directions. If you do not have a dehydrator you may use your oven. Turn the oven on low 150 – 175. the temp should not go over 175. The strips of beef may be placed on a cooling rack that has been set on top of a jelly roll pan. The jelly roll pan will collect the liquid and the cooling rack will let the air circulate for better drying. When placing the strips on the cooling rack do not over crowd the pieces. Turn the strips 2 or 3 times during drying. This method will take 6 – 8 hours depending on the thickness of the meat. Note to Me: Can also smoke in a smoker.

How to Make the Best Beef Jerky in the World (artofmanliness)

5 lb lean brisket
2 c Kikkoman soy sauce
2 c Worcestershire sauce
2 c thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion)
1 c liquid smoke
1/2 c Karo dark corn syrup (you can also try blackstrap molasses)
3 T garlic powder
3 T onion powder
3 T brown sugar
1 t cayenne pepper

Put the meat in the freezer for an hour to make slicing easier. Slice meat with the grain as thin as possible (less than 1⁄4″.) The leaner the meat, the better and longer-lasting the jerky. In a large container, mix the soy sauce, Worcestershire sauce, teriyaki sauce, liquid smoke, and dark corn syrup. Add the garlic powder, onion powder, sesame seeds, and brown sugar. Throw in cayenne pepper. Add more if you like it spicy, but a little goes a long way. Stir well, then drop your meat into the marinade. Your meat should be fully submerged. Note: Sometimes I’ll take a smaller container and play with a slightly different marinade, adding in different oils, spices, and notes (even soda, wine, or beer) to the same base marinade. I’ll add in a little of the sliced meat for a batch of experimental jerky. Close or cover the container(s), then leave in the refrigerator for at least 24 hours. Once the meat is well marinated, it’s time to dry it: Cover the bottom of your oven with aluminum foil. Things will get messy. The higher the racks are placed in the oven, the better. Place the meat on the racks of your oven, one next to the other. The higher the racks are placed in the oven, the better. If you like, you can put the meat on aluminum foil or hardware cloth. Set your oven temperature to 160, or 180 if you’re in a rush. Crack open the oven door by sticking a wooden or plastic serving spoon in the top of the door. The goal is to dry the meat but avoid cooking it. Let it dry for 3 hours, then turn over the jerky. After another 3 hours, it should be done. The total time, however, is dependent on the thickness of the meat and the temp of the oven. The jerky is done when it’s dry enough that you can rip off a piece easily, but before it snaps when you bend it. Leave meat out in the air to cool. It is now ready to eat. The longer you leave it out to cool, the drier it will get. After no longer than 24 hours, store it in sealed Ziploc bags. Without refrigeration, it will be good for 4 – 6 months. Note to Me: Smoke in the smoker.

Chinese Pork Jerky (chefjenny)

1 lb minced beef, with some fats
1 1/2 T fish sauce
1 T dark soy sauce
1 T light soy sauce
1 T cooking wine
1/2 c sugar

Put minced meat in a big bowl. Add in the seasoning. Use chopsticks and stir in one direction until minced meat becomes gluey. Put gluey minced meat on parchment paper. Cover with a big cling wrap and use a roller to roll the minced meat to 2 mm thick. (Do not use aluminum foil as it will stick!) Put the parchment paper with minced meat, on a baking tray. Bake in preheated oven at 250 for 20 min. Then increase the temp to 350 and bake for about 20 – 30 min. Keep a close watch, as it burns easily at this stage. Cool and cut into pieces. Note to Me: Smoke in the smoker.

Jerky Lover’s Jerky – Sweet, Hot and Spicy (allrecipes)

1 T onion powder
1 T garlic powder
2 t cracked black pepper, or to taste
1 lb lean beef sirloin tip, sliced into 1/8″ strips
1/2 c brown sugar
2/3 c soy sauce
1/4 c teriyaki sauce
1/4 c Worcestershire sauce
1/3 c balsamic vinegar
5 T liquid smoke flavoring
1/2 c pineapple juice
1 t red pepper flakes, or to taste

In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness. Note to Me: Smoke in the smoker.

Turkey Jerky

2 lbs boneless skinless turkey breast
3/4 c soy sauce
3 T honey
2 T chile garlic paste
2 t dried red chile flakes

Arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap and freeze until firm, about 2 hours. When turkey is ready, place on a cutting board, trim any visible fat and membranes, and slice along the grain into 1/4″ thick strips. (You want the strips to be as uniform as possible to ensure even drying.) Place all remaining ingredients in a large baking dish or resealable plastic bag and mix until evenly combined. Place turkey strips in marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning occasionally. Remove turkey from the refrigerator, place in a colander to drain off excess marinade and let come to room temp, about 30 min. Remove racks from the oven, completely line the bottom of the oven with foil, and heat to 165° F. Spray the oven racks with nonstick cooking spray, blot any excess marinade from the turkey with paper towels, and arrange strips horizontally across the racks, leaving at least 1/2″ space between strips. Place the racks back in the oven and dehydrate jerky until dry, darker in color, and when bent, gives way before breaking but doesn’t snap, about 2 hours. For chewier jerky, dry an additional 1/2 hour. Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing. Note To Me: Smoke in the smoker.