MASTERBUILT SMOKED SALMON RECIPES

Steps:

• Measure out each of the snacks into a large foil pan.
• Melt the butter then add the hot sauce and 2 TBS of Jeff's original rub and mix well.
• Drizzle the butter mixture over the snack mix and stir well to coat.
• Setup your smoker to maintain indirect heat of 225°F. If you are using a pellet smoker, I recommend going with 180°F or the low smoke setting for better smoke flavor.
• Once the smoke is going, place the pan(s) of snacks into the smoker and close the lid.
• Stir the mix occasionally for more uniform smoke flavor.
• Smoke the snack mix for about an hour or until the snacks are as crisp and smoky as you like. Note: In a pellet smoker, I recommend 180°F for 2 hours.
• Remove the pans from the smoker and bring them into the house to cool.
• Serve the snack mix right away.
• If you are not serving them right away: Allow them to cool completely on the counter then store them in zipper bags.

Steps:

• Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
• Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
• Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
• Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
• Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
• Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
• Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
• Serve immediately.