SMOKING BEAR MEAT RECIPES
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FIVE HOUR SMOKED PORK BUTT - SMOKING-MEAT.COM
Provided by Jeff Phillips
Categories Entree
Total Time 310 minutes
Prep Time 10 minutes
Cook Time 300 minutes
Number Of Ingredients 3
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!
HOW TO PICK THE BEST SMOKING WOOD | OKLAHOMA JOE'S®
Cherry is an excellent wood for smoking pork, lamb, beef, dark poultry like duck and other gamey meat. Hickory: Hickory is probably the most popular smoking wood. More intense than the fruit …
From oklahomajoes.com
From oklahomajoes.com
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SMOKED SABLEFISH RECIPE - BLACK COD RECIPE | HANK SHAW
Jun 02, 2014 · I tried smoking some Cod today. THEN, as has become my “custom”, AFTER I finished smoking it, and tasting it I began looking up “how to smoke Cod”. I rinsed the Cod off, …
From honest-food.net
From honest-food.net
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THE CORRECT CHICKEN TEMPERATURE FOR JUICY WHITE AN…
Dec 09, 2021 · Dark Meat Doneness . Chicken thighs and all chicken dark meat tend to taste better when cooked to a higher temperature—175 to 180 F—due to their higher amounts of connective tissue. Cooking thigh meat to 165 F will yield chewy, rubbery meat…
From thespruceeats.com
From thespruceeats.com
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HOW TO SMOKE PERFECT COUNTRY STYLE ... - SMOKED MEAT SUNDAY
Sep 19, 2021 · The smoking takes about 4, then about an hour to get temp to 180, then about 20 minutes to get temp to 195. That seems like far less than 8hrs. Smoking with a specific dinner time …
From smokedmeatsunday.com
From smokedmeatsunday.com
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CHEF JOHN'S BEST PORK SHOULDER RECIPES | ALLRECIPES
The meat just falls away. Chef John has mastered this particular cut of meat. And we can't get enough of his top-rated recipes for porchetta, pulled pork, agrodolce, chile verde, pork braised with cider, creamy pork stew, and much more. Here are some of our very favorite Chef John Recipes …
From allrecipes.com
From allrecipes.com
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SMOKED TROUT RECIPE - HOW TO SMOKE WHOLE TROUT
Jun 18, 2018 · Obviously. I prefer fish from about 10 to 20 inches, gutted and gilled. Any species will do, but in a perfect world it’d be brook trout, which are actually a char and have vivid orange meat. Another excellent choice is a kokanee, which is a landlocked sockeye salmon that rarely grows larger than 20 inches. They also have pretty orange meat.
From honest-food.net
From honest-food.net
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SMOKED TROUT RECIPE - HOW TO SMOKE WHOLE TROUT
Jun 18, 2018 · Obviously. I prefer fish from about 10 to 20 inches, gutted and gilled. Any species will do, but in a perfect world it’d be brook trout, which are actually a char and have vivid orange meat. Another excellent choice is a kokanee, which is a landlocked sockeye salmon that rarely grows larger than 20 inches. They also have pretty orange meat.
From honest-food.net
From honest-food.net
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HOW TO CURE MEAT AT HOME – COMPLETE ILLUSTRATED GUIDE ...
There isn’t any smoking involved in dry-curing meat (most of the time). But in essence, cold smoking is ‘drying’ the meat to a point where it is preserved just like dry curing. The smoke has …
From eatcuredmeat.com
From eatcuredmeat.com
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GOOSE SAUSAGE RECIPE - HOMEMADE SMOKED GOOSE SA…
Dec 21, 2007 · Put the meat in the fridge and set up your stuffer. Put a casing on the stuffing attachment, leaving about 6 to 8 inches free on the open end. Fill your stuffer with the meat and crank it down. Let the air come through the casing first, then when you see the meat coming through, hold the casing to let the meat …
From honest-food.net
From honest-food.net
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