A Variety of Cookers

A Smoking Primer

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Finished Pork Roast

A finished pork roast

All-Purpose Rub
This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.

1/2 cup granulated sugar
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup celery salt
1/4 cup seasoned salt
1/4 cup freshly ground black pepper
1/4 cup sweet paprika
1/4 cup chili powder
1 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dry ginger
1/4 teaspoon ground cloves

Combine all of the ingredients in a mixing bowl and stir well to combine.

Yield: 2 1/4 cups
Heat Scale: Mild

Poultry Rub

This rub can be used for any poultry—chicken, duck, pheasant, or turkey.

1/4 cup snipped chives
1/4 cup chopped yellow onion
1/4 cup lime juice
1 tablespoon dried minced onion
1 tablespoon onion powder
2 teaspoons granulated sugar
2 teaspoons dried thyme
2 teaspoons cayenne pepper sauce
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon ground cayenne
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Yield: About 3/4 cup
Heat Scale: Mild

Brisket Rub
Liberally apply this rub to brisket a few hours before putting the meat in the smoker.

1/4 cup dark brown sugar, firmly packed
1/4 cup cracked black pepper
1/4 cup sweet paprika
2 tablespoons coarse kosher salt
2 tablespoons granulated garlic
1 tablespoon dry mustard
1 tablespoon granulated onion
2 teaspoons ground cayenne

Combine the ingredients in a small bowl and mix well.

Yield: About 1 cup
Heat Scale: Mild

Colleen’s Supreme Sauce

This is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.

8 tablespoons (1 stick) unsalted butter
1 yellow onion, chopped (about 2 cups)
4 cloves garlic, chopped (about 1 tablespoon)
1/4 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
2 tablespoons hot Hungarian paprika
2 cups ketchup
1 (8-ounce) can tomato sauce
1 1/2 tablespoons Old Bay seasoning
1/4 cup cane syrup
1 whole tomato, seeded and finely chopped
1 (12-ounce) can beer
1/2 cup dark brown sugar, firmly packed

Melt the butter in large heavy pot over medium heat. Add the onion, garlic, Worcestershire sauce, lemon juice, pepper, salt and paprika. Cook, stirring, until the onion is softened, about 5 minutes. Whisk in the remaining ingredients. Simmer at low heat, uncovered and stirring occasionally, for an hour.

Yield: About 2 quarts
Heat Scale: Mild

Mike Stines has been conferred a doctorate in barbeque philosophy (Ph.B.) degree from the Kansas City Barbeque Society. He is the author of Mastering Barbecue.   

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