SMOKE LAND RECIPES

Steps:

• Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.
• Place pan of roast in the fridge for 12 hours to dry brine.
• After dry brine, remove pan from fridge and set on counter while you prepare the smoker.
• Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.
• Once the smoker is ready, place the pan with the roast into the smoker to cook.
• Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).
• Brush melted butter onto the roast a couple of times while it cooks.
• Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.
• Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.

Steps:

• Cover hickory chips with water in bowl; soak 30 minutes.
• Heat 1 side of gas grill to medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite heat. Cover heated side of gas grill or hot coals with hickory chips.
• Combine butter, rosemary, 1 1/2 teaspoons sage and sherry in bowl; set aside.
• Rub skin of game hens with cut garlic. Gently loosen skin over breast of each game hen; place 4 sage leaves under skin. Tie legs together.
• Place game hens onto grill over drip pan. Baste with butter mixture. Grill 40 minutes; turn. Baste with butter mixture. Continue grilling 30-40 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork.