Smoked Meats & Sides


Smoked Barbacoa
  • Allow seasoning to soak into the beef cheeks for at least 30 minutes, up to overnight.
  • Run the smoker at 250 F.
  • Wrap the beef cheeks in butcher paper along with a whole onion and 6 garlic cloves.
  • Barbacoa is done once it has reached an internal temperature of 205 F.
  • Let rest, then pull apart.

Smoked Beef Brisket

  • Allow seasoning to soak into the brisket for at least 30 minutes, up to overnight.
  • Run the smoker at 250 F.
  • Smoke the brisket fat side down.
  • After 1 hour spritz the brisket with a mixture of apple cider vinegar and water.
  • Repeat every hour.
  • Once the internal temperature reaches 160 F, wrap the brisket in butcher paper and return to the smoker fat side down.
  • Pull the brisket when it reaches an internal temperature of 205 F.
  • Let rest for 1 hour.

Smoked Beef Ribs
  • Allow seasoning to soak into the beef ribs for at least 30 minutes, up to overnight.
  • Run the smoker at 250 F.
  • Smoke the ribs bone side down.
  • After 1 hour spritz the ribs with a mixture of apple cider vinegar and water.
  • Repeat every hour.
  • Once the internal temperature reaches 160 F, wrap the ribs in butcher paper and return to the smoker bone side down.
  • Pull the ribs from the smoker at 200-205 F.
  • Let rest 30 minutes.


Smoked Beef Short Ribs
  • Allow seasoning to soak into the ribs for at least 30 minutes, up to overnight.
  • Run the smoker at 250 F.
  • Turn the ribs and rotate every 30 minutes.
  • Beef short ribs are done with an internal temperature of 200 F.


Smoked Chicken Wings
  • Allow seasoning to soak into the chicken wings at least 30 minutes, up to overnight.
  • Run the smoker at 300 F.
  • After 30 minutes turn the chicken wings over and lightly coat with sauce or glaze.
  • After another 30 minutes turn the chicken wings back over and lightly coat the other side with a sauce or glaze.
  • Pull the wings when the internal temperature reaches 170 F.


Smoked Choriqueso - Queso Fundido
  • Run the smoker at 250 F.
  • Smoke beef chorizo for 30 minutes, remove excess grease.
  • Add shredded Oaxaca and smoke for additional 30 minutes.


Smoked Pork Ribs
  • Allow seasoning to soak into the pork ribs for at least 30 minutes, up to overnight.
  • Run the smoker at 250 F.
  • Smoke the ribs bone side down.
  • After 1 hour spritz the ribs with a mixture of apple cider vinegar and water.
  • Repeat every hour.
  • Once the internal temperature reaches 145 F, apply a small amount of glaze or sauce to the top of the ribs, and wrap in butcher paper.
  • Return to the smoker bone side down.
  • Pull the ribs at 190 F.
  • Apply another small coat of sauce or glaze to the top of the ribs and return to the smoker bone side down.
  • Allow sauce to carmelize, the ribs are done with an internal temperature of 200-205 F.


Smoked Pork Shoulder - Pulled Pork
  • Allow seasoning to soak into pork shoulder for at least 30 minutes, up to overnight.
  • Run the smoker at 250 F.
  • Smoke the pork shoulder fat side down.
  • After 1 hour spritz the pork shoulder with a mixture of apple cider vinegar and water.
  • Repeat every hour.
  • Once the internal temperature reaches 145 F, wrap in butcher paper and return to the smoker fat side down.
  • Remove the pork shoulder from the smoker when the internal temperature reaches 205 F.
  • Let rest then pull apart.


Smoked Queso
  • Brown and drain meat, place in the bottom of the foil pan.
  • Drain diced tomatoes & green chilies, add to the pan.
  • Dice pepper, add to the pan.
  • Cut Velveeta into blocks, add to the pan.
  • Run smoker at 250 F.
  • Stir the queso after 1 hour.
  • Smoked queso is done at 1 hour and 30 minutes.


Smoked Salmon
  • Melt 4 tablespoons of butter and let cool.
  • Brush half the amount of butter on top of the salmon.
  • Season with salt and fresh cracked pepper.
  • Run the smoker at 250 F.
  • Smoke the salmon skin side down.
  • After 1 hour brush the remaining amount of melted butter on top of the salmon.
  • Salmon is done with an internal temperature of 145 F.


Smoked Turkey Breast
  • Allow seasoning to soak into the turkey breast for at least 30 minutes, up to overnight.
  • Run the smoker at 275 F.
  • Smoke the turkey breast skin side up.
  • After 1 hour spritz the turkey breast with a mixture of apple cider vinegar and water.
  • Repeat every hour.
  • Pull the turkey when the thickest part reads an internal temperature of 165 F.

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