CAMERON SMOKER RECIPES

Steps:

• For the marinade: Combine the soy sauce, brown sugar, molasses and 4 cups water in a saucepan over low heat. Stir until the sugar is dissolved. Let cool.
• For the spice rub: Mix together the rosemary, sage, black pepper and sea salt, and then set aside.
• For the roasts: Pierce the rib roasts with a knife to create small holes. Stuff the holes with the garlic spears and jalapenos. Transfer the roasts to a large tub or ice chest.
• Pour the cooled marinade into the ice chest, followed by the ketchup, pickle juice, Worcestershire sauce, spicy brown mustard, black pepper, salt, lemons, beer, limes, yellow onions, chopped garlic and ginger. Allow the roasts to marinate for at least 5 hours or up to overnight. (If marinating for more than 6 hours, ice should be added after the 6th hour.)
• Remove the rib roasts from the ice chest and pat dry. Apply the spice rub generously all over the roasts.
• Soak 3 handfuls of mesquite wood chips in a pan with 1 1/2 gallons of water.
• In a starter barrel or chimney, light natural wood charcoal. Allow to burn down to embers, about 15 minutes.
• Place the embers in a smoker and top with a small handful of soaked mesquite chips. Heat the smoker to 200 to 225 degrees F. Every 20 to 30 minutes check the charcoal and wood to see if more need to be added.
• Smoke the roasts until the internal temperature reads 140 degrees F, 6 to 8 hours. Turn and reposition the roasts every hour to ensure even cooking.
• Let the roasts rest for 5 to 10 minutes. Cut the ribs off and set aside. Cut the roasts into 3/4-inch steaks. Serve.

Steps:

• Preheat the oven to 250° F.
• Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
• In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, black coffee, apple cider vinegar, and half the sliced jalapeños.
• Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
• Cover the pan tightly with foil, and bake in the oven for 5 hours or roughly 1 hour and 15 minutes per pound.
• Take the brisket out of the oven, and it should be tender to the touch. Let it sit out of the pan for half an hour, and then trim the fat on top and slice against the grain. If you desire a gravy, the pan juice is a fine, fine topping.