Use and Care Manual

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Smoker Recipes
Baby Back Ribs
4 pounds baby back pork ribs
2 tablespoons packed brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon fennel seeds
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
Remove thin membrane on one side of the
ribs and discard. Cut the meat into pieces
of 3 to 4 rib sections so they t easily in the
smoker.
Mix brown sugar, salt, paprika, pepper,
chili powder, fennel seeds, garlic powder,
onion power, and cayenne in a small bowl.
Rub evenly over ribs and place meat in
a shallow dish. Cover meat tightly with
plastic wrap and refrigerate 8 hours or
overnight.
Position charring cup around heating
element and ll with wood chips; cover
with charring cup lid. Place base rack
in smoker and lay ribs on rack. Stack
additional rack(s) onto base rack and ll
with ribs. Place cover on smoker. Combo
Smoke for 4 hours. Remove ribs.
8 to 10 servings (serving size 4 ounces)
Smoked Brisket
1 tablespoon packed brown sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon parsley flakes
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
3 to 3½ pound flat brisket
Mix brown sugar, salt, paprika, parsley
akes, pepper, chili powder, garlic powder,
onion powder, and pepper akes in a small
bowl. Rub evenly over surface of brisket.
Position charring cup around heating ele-
ment and ll with wood chips; cover with
charring cup lid. Place base rack in smoker.
Put brisket on rack, fat side up; place cover
on smoker. Combo Smoke for 5 hours.
Remove brisket to a cutting board and wrap
with aluminum foil. Allow to rest for 30
minutes. Slice brisket against the grain.
8 to 10 servings (serving size 4 ounces)
Tip: Smoke brisket to 190° to 200°F to ensure
tenderness.
Cajun Smoked Turkey Breast
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon thyme
¼ teaspoon cayenne pepper
3 pound boneless turkey breast roast*
*A 4-pound bone-in turkey breast may
be substituted.
Mix sugar, pepper, paprika, salt, garlic
powder, onion powder, oregano, thyme,
and cayenne in a small bowl. Rub evenly
over surface of turkey roast.
Position charring cup around heating
element and ll with wood chips; cover
with charring cup lid. Place base rack in
smoker. Put turkey roast on rack; place
cover on smoker. Combo Smoke for 2½
hours. Remove roast to a cutting board and
wrap in aluminum foil. Allow roast to rest
for 15 minutes before slicing.
12 servings
Tip: If using a bone-in turkey breast, Combo
Smoke for 4½ hours.
If turkey roast is secured in netting, leave it in
place for smoking. Remove just prior to slicing.
Smoked Pulled Pork
2 tablespoons packed brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon fennel seed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
3 to 4 pound pork shoulder roast
Mix brown sugar, salt, paprika, pepper,
chili powder, fennel seed, garlic powder,
onion powder, and cayenne in a small
bowl. Rub evenly over pork roast. Place
roast in a shallow dish and cover tightly
with plastic wrap; refrigerate 8 hours or
overnight.
Position charring cup around heating
element and ll with wood chips; cover
with charring cup lid. Place base rack in
smoker. Put roast on rack and place cover
on smoker. Combo Smoke for 6 hours.
Remove pork to cutting board; allow to rest
for 10 minutes. Remove and discard excess
fat and connective tissue. Using two forks,
shred meat.
Serve with barbecue sauce if desired.
8 to 10 servings (serving size 4 ounces)