SMOKING A PORK SHOULDER IN A ELECTRIC SMOKER RECIPES

Steps:

• Lay the strips of pork belly on a flat sheet pan for dry brining.
• Sprinkle salt on the top side of the meat at about 10% coverage then place in the fridge for 1 hour.
• Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour.
• After the 2nd hour, the meat is ready to be seasoned with the original rub.
• Season both sides liberally with Jeff's original rub waiting in between top side and bottom side for the rub to acquire that "wet' look before flipping them over.
• Smoke the pork belly slices at 240°F for approximately 90 minutes or until they reach an internal temperature of 200-205 °F as measured by an instant-read hand-held digital thermometer such as the Thermapen or ThermoPop.
• When finished, remove them from the smoker and let them cool for about an hour. You can also place them in the fridge to cool for longer if you are making them ahead of time.
• Just before serving, heat a skillet or electric griddle to medium heat and cook both sides of the pork belly slices until they are seared but not blackened.
• Serve immediately.

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.