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Smoked Pork Butt
• 1 pork butt (7 lb)
• 1/2 tsp salt
• 1/4 cup brown sugar
• 2 tbsp chili powder
1.
Mix ingredients and rub onto pork butt.
2.
Cook pork butt for 5 hours in 225ºF (107ºC) smoker using apple wood chips during first 3 hours.
3.
After 5 hours remove butt and wrap in heavy foil.
4.
Cook for an additional 1 to 1-1/2 hours. Internal temperature should be 160ºF (71ºC).
5.
Serve.
Smoked Turkey
• 1 turkey 10-14 lbs (4.5-6.3 kgs)
• 1 tbsp salt
• 2 tbsp sugar
• 1-2 tsp cinnamon
• 1 apple (cored, peeled, and quartered)
• 2 medium onions (quartered)
• 4 celery stalks with leaves
1.
Thaw turkey according to package directions if necessary.
2.
Remove giblets and neck.
3.
Rinse and pat dry.
4.
Sprinkle turkey cavity with salt.
5.
Combine cinnamon and sugar in a small bowl.
6. Dredge apple in mixture.
7.
Stuff apple, onion and celery into cavity.
8. Close with skewers.
9. Tie ends of legs to tail with kitchen string.
10. Lift wing tips up and over the back to tuck under.
11. Set smoker to 225ºF (107ºC).
12. Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh temperature reaches 180ºF (82ºC), using hickory or apple chips.
13. Cover turkey and chill or let stand 20 minutes before carving.
14. Serve.
See more recipes at recipes.masterbuilt.com.
22
Ready. Set. Craft your Masterpiece.
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