weber SMOKEY MOUNTAIN COOKER 100108 - Manual (Page 16)

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RECIPES
BRINED AND BARBECUED TURKEY
Prep time: 20 minutes
Brining time: 18 to 24 hours
Cooking time: 4 to 5 hours
BRINE
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried dill
1 teaspoon coarsely ground black pepper
1 turkey, 10 to 12 pounds, fresh or defrosted,
preferably free range
½ cup (1 stick) melted unsalted butter, divided
BARBECUED BRISKET
Prep time: 15 minutes
Cooking time: 6 to 8 hours
(resting time is an additional 1 to 2 hours)
RUB
4 teaspoons kosher salt
2 teaspoons ancho chile powder
2 teaspoons light brown sugar
2 teaspoons granulated garlic
2 teaspoons paprika
1 teaspoon celery seed
1 teaspoon coarsely ground black pepper
1 brisket (flat cut), 5 to 6 pounds, untrimmed
2 cups favorite barbecue sauce
BARBECUED BACON MEAT LOAF
Prep time: 15 minutes
Brining and air-drying time: 7 to 8 hours
Cooking time: 30 to 45 minutes or 1 hour to 1½
hours
MEAT LOAF
1¼ pounds ground beef
1¼ pounds ground pork
1½ cups plain dried bread crumbs
1 cup finely chopped yellow onion
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 slices bacon
SAUCE
½ cup bottled barbecue sauce
¼ cup ketchup
1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.
Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Carefully
pour the brine into the bag and add 3 quarts of cold water.
2. Remove the neck and giblets from both ends of the turkey and reserve them in the
refrigerator for gravy, if desired. If your turkey has a metal or plastic trussing clamp, leave
it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water. Place
the turkey, breast side down, in the bag with the brine. The turkey should be almost
completely submerged. If some the back is exposed above the brine, that’s okay. Press
the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18
to 24 hours.
3. Remove the turkey from the bag and rinse it, inside and out, with cold water. Pat dry
with paper towels. Set aside about half of the melted butter and use it to lightly coat the
turkey.
4. Smoke the turkey until the internal temperature of the thigh meat reaches 175°F (80˚C),
4 to 5 hours. Halfway though that time, tilt the turkey up on its legs and let the juices
in the cavity pour into the water pan. Then baste the turkey all over with the remaining
butter.
5. When fully cooked, transfer the turkey to a cutting board, loosely cover it with aluminum
foil, and let rest for 20 to 30 minutes before carving. Serve warm.
Makes 10 to 12 servings
1. In a small bowl mix the rub ingredients.
2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch
thickness. Turn the brisket over and trim any hard fat or thin membrane covering the
meat. Season the brisket evenly with the rub.
3. Place the brisket, fat side up, in a disposable drip pan large enough to hold it.
4. Place the pan on the cooking grate. Smoke the brisket until the internal temperature of
the meat reaches 160°F (71˚C), 4 to 5 hours. At that point remove the brisket and pan
from the smoker (close the lid to maintain the heat). Baste the brisket with some of the
juices and fat collected in the pan. Then wrap the brisket in 2 large sheets of heavy-duty
aluminum foil. Discard the pan.
5. Return the brisket to the smoker and cook until the internal temperature of the brisket
reaches 190°F (88˚C) in the thickest section, about 2 to 3 hours longer.
6. Remove the brisket from the smoker and let it rest inside the foil at room temperature for
1 to 2 hours. It will stay hot.
7. Carefully unwrap the brisket, being careful not to lose any of the juices inside the foil.
Move the brisket to a large cutting board. Pour the juices into a small bowl.
8. Cut the brisket in 1/8-inch slices across the grain. Spoon or brush some of juices over
the slices. Serve warm with barbecue sauce on the side.
Makes about 6 servings
1. In a large bowl combine the meat loaf ingredients. Using your hands, mix the ingredients
until thoroughly combined.
2. Divide the meat loaf mixture in half to form 2 loaves, about 4 inches wide and 6 to 7
inches long. Lay 2 slices of bacon lengthwise over the top of each loaf, tucking the ends
under.
3. In a small bowl mix the barbecue sauce with the ketchup.
4. Using metal spatulas gently pick up the loaves from the baking sheet and place them
directly on the cooking grate. Smoke the meat loaves for 1 hour. Glaze the loaves
with about half the sauce. Continue to smoke the loaves until a thermometer inserted
horizontally through the top of each loaf registers 155°F (68˚C), 1 to 1½ hours longer.
5. Using metal spatulas gently pick up the loaves from the cooking grate and let them
rest for about 10 minutes. The loaves will continue to cook, allowing them to reach the
recommended 160°F (71˚C) for ground beef and pork. Carve the meat loaves into ½
inch slices. Serve with the remaining sauce.
Makes 6 to 8 servings