PROFESSIONAL MEAT SMOKERS RECIPES

Steps:

• Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
• Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
• After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
• Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
• Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
• Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
• Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
• Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
• While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
• Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
• Carve the chicken and serve.

Steps:

• Sprinkle coarse kosher salt onto the top side of the tomahawk steaks.
• Set the steaks on a cooling rack over a large pan in the fridge for 2 hours to let the salt melt and soak in.
• Flip the steaks over and repeat the salt and fridge time for 2 hours on the reverse side.
• Brush olive oil onto the top and sides of the steak and season liberally with Jeff's Texas style rub. Repeat the oil and seasoning on the reverse side of the steaks and they are ready for the smoker.
• Preheat the smoker to 225°F and once it's ready, place the steaks directly on the smoker grate.
• Let the steaks cook for about 1.5 hours or until they reach 100-110°F in the center.
• At this point, sear the steaks on a hot grill, over live coals or under the broiler of your oven. The idea is to get a good browning on the outside of the steaks for flavor.
• Let the steaks rest under tented foil for 10 minutes then slice ¼ inch thick and serve.