Smoked Pork Tenderloin
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up excess water. Rub your favorite pork rub on the loin (we recommend Head Country Pork seasoning). Preheat smokers to 225 degrees and place loin in the center of the smoker. Cook until internal meat temperature reaches 165 degrees. Take out of smoker and let stand on the cutting platter until meat reaches 170 degrees serving temperature. Slice like bread in ¼” pieces and it will melt in your mouth
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up excess water. Rub your favorite pork rub on the loin (we recommend Head Country Pork seasoning). Preheat smokers to 225 degrees and place loin in the center of the smoker. Cook until internal meat temperature reaches 165 degrees. Take out of smoker and let stand on the cutting platter until meat reaches 170 degrees serving temperature. Slice like bread in ¼” pieces and it will melt in your mouth
Pork Ribs- Baby Backs or Spare Ribs
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on cutting board and cut away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up and peel the membrane from the back of the bone until all is gone. Rub your favorite pork rub on both sides of the ribs (we recommend Head Country Pork seasoning). Preheat smoker until it reaches 225 degrees and place rib bone side down in smoker. After one hour, turn the rib over with bone side up and cook for one hour. After 2 1/2 hours, depending on the color of the rib you like, pour a one inch wide strip of your favorite BBQ sauce down the length of the rib and wrap tightly in aluminum foil. Place back in smoker and check every 15 to 20 minutes to see if the rib bones separate by using your finger to pull them apart. If they pull apart with ease your ribs are done. Take out of smoker and let stand on serving platter until cool enough to eat. Total cooking time should not be more than 3 1/2 hours total.
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on cutting board and cut away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up and peel the membrane from the back of the bone until all is gone. Rub your favorite pork rub on both sides of the ribs (we recommend Head Country Pork seasoning). Preheat smoker until it reaches 225 degrees and place rib bone side down in smoker. After one hour, turn the rib over with bone side up and cook for one hour. After 2 1/2 hours, depending on the color of the rib you like, pour a one inch wide strip of your favorite BBQ sauce down the length of the rib and wrap tightly in aluminum foil. Place back in smoker and check every 15 to 20 minutes to see if the rib bones separate by using your finger to pull them apart. If they pull apart with ease your ribs are done. Take out of smoker and let stand on serving platter until cool enough to eat. Total cooking time should not be more than 3 1/2 hours total.
Smoked Beef Brisket
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
Prime Rib
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub (we recommend using Head Country All-Purpose rub). Pre-heat the smoker to 225 degrees and place the prime rib in the smoker. After 3 hours, place the prime rib in aluminum foil pan and cover with aluminum foil. When internal meat temperature reaches 145 degrees take out of smoker and let stand until your desired doneness is reached. Medium rare is 155 to 160 degrees. While standing, the temperature of the meat will rise internally up to 10 degrees. Slice prime rib to desired thickness and serve with juice from the pan in which it was cooked.
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub (we recommend using Head Country All-Purpose rub). Pre-heat the smoker to 225 degrees and place the prime rib in the smoker. After 3 hours, place the prime rib in aluminum foil pan and cover with aluminum foil. When internal meat temperature reaches 145 degrees take out of smoker and let stand until your desired doneness is reached. Medium rare is 155 to 160 degrees. While standing, the temperature of the meat will rise internally up to 10 degrees. Slice prime rib to desired thickness and serve with juice from the pan in which it was cooked.
Smoked Chicken
Chicken breasts and thighs are my favorite. Take chicken parts out of package and wash thoroughly and place on paper towel to dry. Sprinkle Head Country Original rub on both sides of chicken parts. Preheat smoker to 225 degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal temperature gauge, check internal temperature by pushing temperature probe into the meat nearest the bone. When temperature reaches 180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15 minutes of your cooking process to spice it up.
Chicken breasts and thighs are my favorite. Take chicken parts out of package and wash thoroughly and place on paper towel to dry. Sprinkle Head Country Original rub on both sides of chicken parts. Preheat smoker to 225 degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal temperature gauge, check internal temperature by pushing temperature probe into the meat nearest the bone. When temperature reaches 180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15 minutes of your cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal parts and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on the turkey and apply Head Country Original Rub inside body cavity and on the outside skin. Preheat smoker to 225 degrees and place turkey in smoker. You may baste with butter for more moisture, if you like. When turkey skin reaches your desired color, remove turkey from smoker, place in aluminum foil pan and cover with aluminum foil tightly. Place covered pan in smoker and continue cooking at 225 degrees. Check internal meat temperature, where the thigh meets the side of the turkey, every half hour for doneness. Turkey should take around 45 minutes per lb to reach 180 degrees serving temperature.
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal parts and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on the turkey and apply Head Country Original Rub inside body cavity and on the outside skin. Preheat smoker to 225 degrees and place turkey in smoker. You may baste with butter for more moisture, if you like. When turkey skin reaches your desired color, remove turkey from smoker, place in aluminum foil pan and cover with aluminum foil tightly. Place covered pan in smoker and continue cooking at 225 degrees. Check internal meat temperature, where the thigh meets the side of the turkey, every half hour for doneness. Turkey should take around 45 minutes per lb to reach 180 degrees serving temperature.
Smoked Chicken Breast
Ingredients
2 lbs Chicken Breasts (boneless)
2 tbsp Smokehouse Rub*
1 cup Texas style BBQ Sauce*
1 lb Aromatic Wood Chips
Suggested wood chips for smoking:
Hickory, Apple, or Mesquite chips
Directions
Trim visible fat from chicken breasts. Rub chicken with Smokehouse Rub and refrigerate for minimum of 1 hour.
Preheat smoker to 225 degrees. Place chicken on grate and smoke for 35 to 45 minutes or until thickest part of the meat reaches an internal temperature of 155 degrees. Brush barbeque on chicken and smoke a few additional minutes. Serve with remaining sauce.
Ingredients
2 lbs Chicken Breasts (boneless)
2 tbsp Smokehouse Rub*
1 cup Texas style BBQ Sauce*
1 lb Aromatic Wood Chips
Suggested wood chips for smoking:
Hickory, Apple, or Mesquite chips
Directions
Trim visible fat from chicken breasts. Rub chicken with Smokehouse Rub and refrigerate for minimum of 1 hour.
Preheat smoker to 225 degrees. Place chicken on grate and smoke for 35 to 45 minutes or until thickest part of the meat reaches an internal temperature of 155 degrees. Brush barbeque on chicken and smoke a few additional minutes. Serve with remaining sauce.
Pork or Baby Back Ribs
Ingredients
2-4 lbs Pork or Baby Back Ribs
½ tbsp Salt
¼ cup Brown sugar
2 ½ tbsp Chili powder
1 ½ tbsp Ground cumin
2 tsp Cayenne pepper
2 tsp Black pepper (freshly ground)
2 tsp Garlic Powder
2 tsp Onion Powder
Suggested wood for smoking:
Hickory Chips
Directions
Mix ingredients and rub mixture on meat for 2 hours before cooking. Allow meat to reach room temperature. Cook ribs for 3 hours at 225 degrees in preheated smoker using hickory chips during the first 2 hours. After 3 hours remove the ribs and wrap in heavy foil. Cook for an additional 1- 1 ½ hours. Serve
Ingredients
2-4 lbs Pork or Baby Back Ribs
½ tbsp Salt
¼ cup Brown sugar
2 ½ tbsp Chili powder
1 ½ tbsp Ground cumin
2 tsp Cayenne pepper
2 tsp Black pepper (freshly ground)
2 tsp Garlic Powder
2 tsp Onion Powder
Suggested wood for smoking:
Hickory Chips
Directions
Mix ingredients and rub mixture on meat for 2 hours before cooking. Allow meat to reach room temperature. Cook ribs for 3 hours at 225 degrees in preheated smoker using hickory chips during the first 2 hours. After 3 hours remove the ribs and wrap in heavy foil. Cook for an additional 1- 1 ½ hours. Serve
Smoked Filet Mignon
Ingredients
4 lbs Beef Filets
2 tbsp Olive oil
4 Garlic Cloves (crushed)
Salt
Ground Pepper
Suggested wood for smoking
Mesquite or cherry wood chips
Directions
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 fillet 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 degree pre heated smoker and cook about 20- 30 minutes. Medium rare filet will have an internal temperature of 140 degrees when checked with thermometer. Allow meat to cool slightly then carve into ½ inch slices. Serve at room temperature.
Ingredients
4 lbs Beef Filets
2 tbsp Olive oil
4 Garlic Cloves (crushed)
Salt
Ground Pepper
Suggested wood for smoking
Mesquite or cherry wood chips
Directions
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 fillet 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 degree pre heated smoker and cook about 20- 30 minutes. Medium rare filet will have an internal temperature of 140 degrees when checked with thermometer. Allow meat to cool slightly then carve into ½ inch slices. Serve at room temperature.
Smoked Pork Butt
Ingredients
7 lbs Fresh pork butt
½ tsp Salt
¼ cup Brown Sugar
2 tbsp Chili Powder
Suggested wood chips for smoking
Apple Chips
Directions
Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225 degree pre heated smoker using apple wood chips during the first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 ½ hours. Internal temperature should be 160 degrees. Serve.
Ingredients
7 lbs Fresh pork butt
½ tsp Salt
¼ cup Brown Sugar
2 tbsp Chili Powder
Suggested wood chips for smoking
Apple Chips
Directions
Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225 degree pre heated smoker using apple wood chips during the first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 ½ hours. Internal temperature should be 160 degrees. Serve.
SMOKED BACON
Make a high-priced bacon from the least expensive bacon you can buy. No rub or sauce needed.
2 to 4 pounds unseasoned, sliced bacon
Prepare smoker. Maintain smoker temperature at 160°F.
Put sliced bacon on smoker grates. Smoke until bacon has a smoky coating.
SMOKING TIME: About 2 hours. Bacon will not be fully cooked but smoke will permeate bacon to add light, smoky flavor.
BBQ TIP: Before serving, microwave 1 minute per slice or fry as usual. Uncooked, smoked bacon can be kept in freezer or refrigerator for later use.
Make a high-priced bacon from the least expensive bacon you can buy. No rub or sauce needed.
2 to 4 pounds unseasoned, sliced bacon
Prepare smoker. Maintain smoker temperature at 160°F.
Put sliced bacon on smoker grates. Smoke until bacon has a smoky coating.
SMOKING TIME: About 2 hours. Bacon will not be fully cooked but smoke will permeate bacon to add light, smoky flavor.
BBQ TIP: Before serving, microwave 1 minute per slice or fry as usual. Uncooked, smoked bacon can be kept in freezer or refrigerator for later use.
Smoked Duck Jerky
Ingredients
2-3 pounds duck and/or goose breasts, sliced for jerky
3 cups apple juice
1 cup teriyaki sauce
1/4 cup non-iodized salt
1/3 cup brown sugar
1 teaspoon granulated garlic
Directions
In a large ceramic or glass bowl, mix all brine ingredients with a wire whisk until ingredients are dissolved.
Add meat, mix thoroughly, and put a plate on top to be sure all meat remains submerged. Soak 8-10 hours, refrigerated,
stirring occasionally.
Drain brine and remove meat. Do not rinse meat. If additional flavor is desired, sprinkle pepper or other seasonings
(salt-free only) on meat at this time. (Meat can also be ground for the jerky gun at this time.)
Place on Little Chief racks and let air-dry for up to 1 hour or pat dry. Plug in Little Chief,
fill the pan with Smokehouse Wood Chips and close smoker. On colder days, use the Insulation Blanket to reduce smoke time.
Once chips have stopped smoking, add a second pan full of chips.
Set smoker to 165 degrees. smoke for 4-6 hours using apple wood. Jerky is done when it starts to crack and will bend but not break. Also you can pick it up between two fingers and shake it back and forth without bending of flopping.
Ingredients
2-3 pounds duck and/or goose breasts, sliced for jerky
3 cups apple juice
1 cup teriyaki sauce
1/4 cup non-iodized salt
1/3 cup brown sugar
1 teaspoon granulated garlic
Directions
In a large ceramic or glass bowl, mix all brine ingredients with a wire whisk until ingredients are dissolved.
Add meat, mix thoroughly, and put a plate on top to be sure all meat remains submerged. Soak 8-10 hours, refrigerated,
stirring occasionally.
Drain brine and remove meat. Do not rinse meat. If additional flavor is desired, sprinkle pepper or other seasonings
(salt-free only) on meat at this time. (Meat can also be ground for the jerky gun at this time.)
Place on Little Chief racks and let air-dry for up to 1 hour or pat dry. Plug in Little Chief,
fill the pan with Smokehouse Wood Chips and close smoker. On colder days, use the Insulation Blanket to reduce smoke time.
Once chips have stopped smoking, add a second pan full of chips.
Set smoker to 165 degrees. smoke for 4-6 hours using apple wood. Jerky is done when it starts to crack and will bend but not break. Also you can pick it up between two fingers and shake it back and forth without bending of flopping.
