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Smoked Beef Carnitas

Ingredients
3 lbs Chuck Roast
½ cup beef broth

2 tbsp paprika
2 tbsp garlic powder
1 tbsp salt
1 tbsp pepper
½ tbsp cumin
¼ tsp cayenne
2 tbsp olive oil

Instructions
In a small bowl combine all of your dry rub ingredients.  Rub the chuck roast with olive oil and then generously apply the rub to the entire surface area of the meat.

Preheat your smoker to cook at 225 degrees.

Place the chuck roast in the smoker, and let it cook until the internal temperature is 165F.

Remove from the smoker and place in a disposable foil pan and add ½ cup of beef broth.

Place a piece of butcher's or parchment paper on top of the meat. Cover the pan tightly with aluminum foil.

Increase the heat in your smoker to 250F and place the pan back into the smoker.

Cook until the internal temp hits 205 degrees. Remove the pan from the smoker and allow it to rest for at least one hour.

After resting, shred the beef, place on a tortilla, and enjoy!

 


 

Tri-tip

Ingredients:
1 Tri Tip Roast 2.5 lbs
2 tbsp Worcestershire Sauce
2 tbsp kosher salt
1 tbsp black pepper
1 tsp turbinado sugar
1 tsp chili powder
1 tsp smoked paprika
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp chipotle powder
1/4 tsp Accent (MSG) - optional

Instructions:
Combine the dry rub ingredients and mix well.

Baste each side of the tri tip with the Worcestershire sauce and apply the dry rub to all sides.

Preheat smoker to 225F, using hickory or pecan wood if possible.

Smoke for 1 hour, then raise the temperature to 250F and cook another 30-45 minutes, until internal temperature of 130F is reached.

Remove the tri tip from the smoker and allow it to rest for 15 minutes.

Slice the tri tip across the grain and enjoy!

Notes:
It is critical to watch the grain structure in a tri tip and always slice against the grain. The grain structure shifts across the roast and you must adjust your slicing accordingly.

 


 

Standing Rib Roast

Trim fat & score the roast. Place on a pan with a screen then salt liberally. Place in refrigerator overnight, uncovered.

Remove from fridge and let rest for 1 hour.

Coat with avocado or olive oil. Season all over with black pepper. Shake off excess seasoning & remove the excess from pan.

Place roast back on the pan with screen underneath. Place a meat temp probe in the center of the roast.

Preheat oven or smoker to 350F and place roast in. Remove when the internal temp reaches 120F (16 - 17 min. per lb.). Cover with foil and let rest for 30 minutes.  Carve and enjoy with horseradish sauce from our "Sauces" page!

 


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