MASTERBUILT SMOKIN’ RECIPES
ASSEMBLY INSTRUCTIONS
PORK OR BABY BACK RIBS
Servings for
INGREDIENTS: |
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Ribs | ||
Sugar | 1/2 | cup |
Salt | 1/2 | cup |
Brown sugar | 1/4 | cup |
Chili Powder | 2 1/2 tbs | |
Ground Cumin | 1 1/2 tbs | |
Cayenne Pepper | 2 tsp | |
Black Pepper (freshly ground) | 2 tsp | |
Garlic Powder | 2 tsp | |
Onion Powder | 2 tsp | |
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Mix ingredients and rub mixture on meat 2 hours before cooking. Allow meat to reach room temperature. Cook ribs for 3 hours at 225°F (107°C) in smoker using hickory chips during first 2 hours. After 3 hours remove ribs and wrap in heavy foil. Cook for an additional 1 to 1 1/2 hours. Serve.
SMOKED CORNISH HENS
w/ Wild Rice
Servings for 2 |
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INGREDIENTS: |
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Cornish Game Hens | 2 hens | |
Green onion (chopped) | 1/4 | cup |
Butter | 3 tbs | |
Wild rice (cooked) | 1 cup | |
Pecans or Walnuts (chopped) | 1/4 | cup |
Lime Marmalade | 1/2 | cup |
Orange juice | 1/4 | cup |
Salt |
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SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Rinse and pat dry each hen. Season cavities with salt. Sauté onions in 1 tbs butter. Stir in rice and chopped nuts.
Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbs of butter in small saucepan. Add marmalade and orange juice blending until smooth. Brush hens with marmalade mixture. Place hens on cooking rack in 225°F (107°C) smoker and cook for 2 to 2 1/2 hours. Brush with remaining glaze before serving,
SMOKED FILET MIGNON
Servings for 20
INGREDIENTS: |
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Beef Filets | 4 lbs (1.8 kgs) |
Olive oil | 2 tbs |
Garlic cloves (crushed) | 4 cloves |
Salt |
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Ground Pepper |
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SUGGESTED WOOD FOR SMOKING: |
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Mesquite or cherry wood chips |
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INSTRUCTIONS:
Season meat with garlic cloves, salt and pepper. Heat olive oil in large frying pan. Sear/brown meat on all sides. This will seal in juices before smoking. Wrap each filet in heavy aluminum foil leaving the tops of each uncovered. Sprinkle a little olive oil on top of each filet. Place foil wrapped filets in 225°F (107°C) smoker and cook 20 to 30 minutes. Medium rare filet will have an internal temperature of 140°F (60°C) when checked with thermometer.
Allow meat to cool slightly then carve into 1/2” slices. Serve at room temperature.
SMOKED PORK BUTT
Servings for 6
INGREDIENTS: |
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Fresh Pork Butt | 7 lbs (3.1kgs) | |
Salt | 1/2 | tsp |
Brown sugar | 1/4 | cup |
Chili Powder | 2 | tbs |
SUGGESTED WOOD FOR SMOKING:
Apple chips
INSTRUCTIONS:
Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225°F (107°C) smoker using apple wood chips during first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 1/2 hours. Internal temperature should be 160°F (71°C). Serve.
MAPLE GLAZED HAM
Servings for
INGREDIENTS: |
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Ham shank or butt (fully cooked, | 5 - 7 lbs | |
Maple syrup | 1 1/2 cup | |
Ginger | 1 tsp | |
Nutmeg | 1/4 | tsp |
Allspice | 1/2 | tsp |
Cloves | 16 whole | |
Pineapple slices (canned) | 1 can | |
Maraschino Cherries | 1 jar | |
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Remove thick skin and trim fat leaving no more than 1/2” (13mm) thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in a large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours basting frequently until ham at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in 225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup mixture at least two times during cooking time. Before last hour of smoking, decorate ham with canned pineapple and
cherries and baste. Internal temperature of ham should be at 130°F to 140°F
SMOKED TURKEY |
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Servings for |
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INGREDIENTS: |
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Turkey | 10 - 14 lbs |
Salt | 1 tbs |
Sugar | 2 tbs |
Cinnamon | |
Apple (cored, peeled, and quartered) | 1 average |
Onion (quartered) | 2 medium |
Celery stalks with leaves | 4 stalks |
SUGGESTED WOOD FOR SMOKING:
Hickory or Apple chips
INSTRUCTIONS:
Thaw turkey according to package directions if necessary. Remove giblets and neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under. Set smoker to 225°F (107°C). Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh temperature reaches 180°F (82°C). Cover turkey and chill or let stand 20 minutes before carving. Serve.
Tools required for assembly: Phillips Head Screwdriver.
tension nut | Step 1 |
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| Adjust feet by turning |
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| that smoker is level when unit is |
| upright. Once level, secure back leg |
| positions with attached |
| tension nuts. |
Step 2
Position control panel to top of smoker.
Align slot on wire connecter from control panel with tab on wire connecter on smoker as shown and connect together.
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