====== Smoke Recipes ======

===== Smoked Shuck Roast =====

  * 3 lb meat
  * Coating with yellow mustard
  * Salt and Pepper (overnight if you have time)
  * Smoke until internal temperature reaches 170F
  * Wrap and continue until internal temperature reaches 200~205
  * Rest and pull into big chunks

===== Chicken =====

https://theonlinegrill.com/whole-chicken-electric-smoker/

===== Beef Back Ribs =====

https://bakeitwithlove.com/smoked-beef-back-ribs/

===== Texas BBQ Ribs =====

https://www.food.com/recipe/texas-bbq-ribs-41226

==== INGREDIENTS (UNITS: US) ====

  * brown sugar
  * honey
  * dry rub seasonings
    * 1⁄3 cup brown sugar, to taste
    * 11 ounces chili powder
    * 2 tablespoons seasoning salt
    * 2 tablespoons garlic powder
    * 2 tablespoons onion powder
    * 2 tablespoons cayenne, to taste
    * 1 tablespoon cracked black pepper
    * 2 tablespoons paprika

==== DIRECTIONS ====

  * Prepare barbeque smoker with hickory or pecan wood.
  * If you use briquets and woodchips, soak the chips in water.
  * Rub ribs with dry rub and let set for one hour before starting to smoke.
  * Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
  * Wrap ribs in foil, cover meat generously with brown sugar and honey.
  * Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.