SMOKED SALMON RECIPES ELECTRIC SMOKER RECIPES

Name: Five Hour Smoked Pork Butt
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Barbecue
Ingredients: 1 Each Pork Butt ((5 to 8 lbs is normal)); 2 to 3 Tbsp Yellow mustard; 1/4 Cup Jeff's original rub

SMOKED SALMON RECIPE ELECTRIC SMOKER RECIPES

SMOKED SALMON RECIPE ELECTRIC SMOKER RECIPES image

Provided by Jeff Phillips

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Number Of Ingredients 3

Ingredients

1 Each Pork Butt ((5 to 8 lbs is normal))
2 to 3 Tbsp Yellow mustard
1/4 Cup Jeff's original rub

Steps:

Apply yellow mustard all over the outside of the meat to help the rub to stick better.
Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
Cover/wrap the pork butt and place it in the fridge overnight if possible
Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
Place pork butt on grate fat side down and close lid/door.
When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
Remove the meat from the heat and let it rest for at least 30 minutes.
Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
Enjoy!

SMOKED SALMON RECIPE | FOOD NETWORK

Smoked Salmon Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 1 hours 39 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 12 to 16 servings

Number Of Ingredients 7

Ingredients

2 salmon fillets with skin*
1 cup soy sauce
1/2 cup olive oil
8 to 10 cloves garlic, finely chopped
1 (3-inch) piece ginger, finely chopped
2 tablespoons white sugar
1 lemon, quartered

Steps:

Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
Preheat a smoker to 250 degrees F with hickory chips.
Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
Serve with freshly squeezed lemon just before serving.

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