Smoke Recipes

• 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

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

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

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

• 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

• 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.