SMOKING LAMB CHOPS RECIPES

Steps:

• Place hot dogs into half-size foil pan.
• Brush on 2 TBS each of mayonnaise and yellow mustard then sprinkle generously with Jeff's original rub. Flip hot dogs and repeat binder and rub on other side.
• Set up smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up. Use hickory or other smoker wood for smoke.
• When smoker is ready place hot dogs onto grate and smoke for about 1 hour or until they are starting to darken in color.
• Bring hot dogs in and slice into approximately 1-inch pieces. Place pieces into half-size foil pan.
• To the hot dog pieces add ½ cup of Jeff's barbecue sauce, ¼ cup of Jeff's original rub and 1 cup of brown sugar. Stir well to coat.
• Crank up the heat on your smoker to 375°F (191°C) and once it is ready, place the pan of hot dog pieces back into the smoker. You can also use the oven or a grill set to high heat.
• Stir hot dog burnt ends every 10-15 minutes or until they reach the desired level of "burnt".
• Serve and enjoy!

Steps:

• Remove the corned beef brisket from the package.
• To remove extra salt, soak the meat in cold water in the fridge, changing out the water every 30 minutes.
• Three to four hours should be plenty of soak time to remove the extra salt.
• Remove any excess fat on the non fat cap side of the brisket.
• Coat the entire corned beef brisket with horseradish mustard then apply Jeff's original rub liberally to all sides.
• Pat the rub down as it is applied rather than massaging it in.
• Set up smoker for cooking at 225°F with hickory smoke.
• Place the corned beef brisket on the smoker grate and smoke cook for 3 hours or until it reaches 140°F in the center of the thickest part.
• Make a mustard sauce by mixing equal parts of Jeff's original barbecue sauce with horseradish mustard such as Dijon or Grey Poupon.
• Create a pad of mustard in the bottom of a pan and lay the meat on the pad fat cap side up.
• Brush more of the mustard sauce onto the fat cap and cover tightly with foil.
• Place the meat back into the smoker at 225°F and continue cooking until it reaches 195°F in the thickest part.
• Let the meat rest under foil for 30 minutes then slice pencil thick and serve.