REC TEC BACON RECIPES

Steps:

• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey tenderloins into a plastic bowl or zip top bag and pour the brine over them to cover.
• Place the container with the brining turkey into the fridge for at least 4 hours or overnight.
• When the brining is complete, rinse the turkey under cold water to remove any residual salt and discard the brine.
• Season the turkey with Jeff's original rub then wrap the entire tenderloin with bacon. This will take approximately 4-6 pieces of bacon.
• Season the outside of the bacon wrap with Jeff's original rub then place the wrapped tenderloins onto a Weber grill pan, Bradley rack or cooling rack and it is ready for the smoker.
• Setup your smoker for cooking at about 240°F using indirect heat and cherry wood for smoke.
• When the smoker is ready, place the meat into the smoker and close the lid or door.
• Let the turkey smoke cook until it has reached 165°F in the thickest part.
• Remove the turkey from the heat and allow it to rest under a loose piece of foil for about 10 minutes.
• Slice and serve.

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.