SMOKED STEELHEAD BRINE RECIPE RECIPES

Steps:

• Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.
• Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
• As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.
• Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.
• If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.
• To make the compote: Place compote ingredients into a medium sauce pan.
• Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)
• Remove the compote from the heat and allow it to cool.
• Set up your smoker for cooking at about 225°F using indirect heat.
• Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.
• When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.
• You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
• Remove the pork tenderloins from the smoker and bring them into the house.
• When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person

Steps:

• Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
• 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 breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
• After brining is complete, rinse the turkey breasts under cold water.
• With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
• Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
• Setup your smoker for cooking at 225-240 °F with indirect heat.
• When the smoker is preheated, place the pan with the turkey breasts into the smoker.
• Let the turkey cook until it reaches an internal temperature of 162°F.
• Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
• Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
• Slice and serve.