HOW LONG TO SMOKE CORNISH HENS IN ELECTRIC SMOKER RECIPES

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HOW LONG TO SMOKE A 10 POUND PORK BUTT AND WHEN TO WRAP ...



How Long to Smoke a 10 Pound Pork Butt and When to Wrap ... image

A 10 pound pork butt is trimmed, seasoned and slow smoked over hickory for 10-12 hours. This is some easy but incredible barbecue!

Provided by Kevin

Total Time 735 minutes

Prep Time 15 minutes

Cook Time 720 minutes

Number Of Ingredients 3

1 Boston Butt (8-10 pounds0
1 cup All Purpose Rub
Spray Bottle of Apple Juice (optional)

Steps:

  • Trim excess fat from top of butt and score fat cap on bottom of butt.
  • Rub the butt liberally on all sides for maximum bark.
  • Smoke at 225-250 with a mix of hickory and fruit wood for at least 5 hours.
  • If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly.
  • Spray every hour for first 3 hours with apple juice and sprinkle more rub.
  • Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10lb butt this usually takes me 10 - 12 hours.
  • Let rest for an hour before pulling.

Nutrition Facts : Calories 550 kcal, ServingSize 1 serving

SMOKED CHUCK ROAST BURNT ENDS - LEARN TO SMOKE MEAT WITH ...



Smoked Chuck Roast Burnt Ends - Learn to Smoke Meat with ... image

When you think of smoked burnt ends, most folks don't think of using chuck roast but I tried it and I can tell you that it is just as good as brisket in my opinion.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 480 minutes

Yield 6

Number Of Ingredients 5

3 lb chuck roast x 2 (((find ones that are uniform and even in thickness for best results)))
Lidded container for marinating meat
Worcestershire sauce
Jeff’s original rub recipe
Jeff's original barbecue sauce

Steps:

  • Place chuck roast into a lidded container. Pour 4-6 ounces of Worcestershire over the meat.
  • Sprinkle some of Jeff's original rub onto the top of the meat.
  • Use a sharp knife to make cuts through the top into the center of the meat.
  • Drizzle on more Worcestershire so it can seep down into the holes.
  • Place a lid on the container and let the meat marinate overnight.
  • Preheat smoker to 240 °F using indirect heat and cherry wood for smoke.
  • Smoke the chuck roast in a foil pan to contain the juices or you can cook it directly on the smoker grate if you prefer. Let the meat smoke cook for about 8 hours or until it reads 190°F in the thickest part.
  • Cut the chuck roast into bite size cubes. Place the cubes in a foil pan.
  • Add Jeff's original sauce and original rub onto the meat making sure it is well coated.
  • Place the meat back into the smoker at 240 °F for about 2 hours stirring every 30 minutes.
  • When the color is right and the sauce/rub is caramelized, they are done.

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