In addition to the smoked turkey recipe, J has perfected his smoked pork butt for delicious BBQ sandwiches. It’s worth the extra time it takes to smoke this dish.
Salt Lick Dry Rub (again, you can use your favorite dry seasoning rub)
Liberally pat the pork with Salt Lick dry seasoning rub, cover and refrigerate overnight. Start grill, let coals get good and gray, until grill temperature reaches about 250 degrees. Add mesquite wood to top of coals. Place pork on grill for about 12 (yes, really 12) hours or until the internal temperature reaches 200 degrees. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time to keep the grill temp around the 250 mark. Note, the pork will seem to sit at about 175 degrees for a LONG time. This is expected and is when the fat cap (the whole reason you chose this cut over say a pork loin!) breaks down and the collagen in the meat breaks down. It’s important to let this process just happen, so fight the urge to turn up the heat to accelerate the process (it will dry it out). Just go grab a beer, or turn on a sporting event or the xBox and kill more time. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time. Every other time, I recommend basting the butt with a mop sauce. J just used the Eastern Carolina-style sauce he made that day (recipe to come!). After it’s done cooking, let cool for about 30 minutes.
The bone should come out easily and the meat should easily shred with regular forks.
This is worth the 12 hour wait. By the time you’ve smelled this cooking all day, you’ll be dying to eat it. Enjoy!
With the unseasonably warm spring, we’ve not only broken out the grill, but the smoker as well. J is perfectly happy to get up early on a Saturday morning and spend all day monitoring the grill.
turkey breast (we used boneless, skinless)
Salt Lick Dry Rub (or your favorite dry seasoning rub, we’re pretty partial to Salt Lick though)
Liberally pat the turkey breast with Salt Lick dry seasoning rub, cover and refrigerate overnight. Start grill, let coals get good and gray, until grill temperature reaches about 250 degrees. Add mesquite wood to top of coals. Place turkey on grill for about six hours. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time to keep the grill temp around the 250 mark. Be sure to let it sit for about 30 minutes before carving so it stays moist.
I love smoked turkey. It’s one of my most favorite ways to eat turkey breast. With J’s recipe, the smoke ring is really thick (the pink part in the picture) and the crust is spicy. The turkey is fantastic alone, but equally good in sandwich form or with your favorite BBQ sauce. Yum!
It’s no secret I love salmon, especially grilled salmon. But the usual flavors (terriyaki, dry rub, etc.) weren’t what I was in the mood to eat for dinner.
Luckily, that’s when J found this amazing horseradish recipe. We skipped the cream sauce because we didn’t have it on hand, but using this as a marinade was delectable!
3 tablespoons oil (we used olive)
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
Cedar plank (soaked in water for at least 45 minutes)
Heat grill. Mix marinade ingredients, brush on both sides of salmon. Put salmon on cedar plank. Grill about 5 minutes per side.
This was wonderful! The horseradish provided a bit of a kick and the rest of the ingredients made the salmon so tender. So much so that the skin didn’t stick to the cedar plank like usual. When we make this the next time, we’ll add more horseradish.