By Steiners

Smokers & Rub Recipes

Jun 14, 2021 | 10:17 AM

From pulled pork to ribs and brisket, smoking meats is becoming more and more popular. People are loving the yummy, melt-in-your-mouth results that you get from smokers. See below for some awesome brisket recipes!

Ultimately, anything that requires “low-and-slow” cooking will do well on a smoker. From pellet grills to kamado-style smokers and rack smokers, there are many different smoker styles to choose from. It all depends what you’re trying to achieve.

Not sure which type is right for you? Don’t worry, we’re here to help. We carry all the different styles of smokers and we’ll help you decide what’s best for your tastes and needs.

Here’s a quick overview.

Pellet Smoker

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This is what we call a “meal-maker smoker.” It’s great for cooking all sorts of food and it’s easy to use.

• Uses wood pellets for smoke & heat generation
• Easy to use: ideal for “set-it and-forget-it” smoking
• Relies on electricity and mechanical parts (won’t last forever)
• Heavily-insulated lid allows you to cook in the winter
• Some include rotisseries so you can turn your food while cooking
• Examples include: BroilKing Pellet Grill

Kamado-Style Smoker

Kamado-style smokers are what pros and foodies love to use. These are also meal-maker smokers, but require a bit more skill than pellet grills.

• Dome or egg-shaped smokers
• Uses hard-lump charcoal to generate heat and smoke
• Delivers great results, but requires some skill
• No mechanical moving parts or electronics which means nothing can break down – these are for life!
• Examples include: Big Green Egg, BroilKing Keg

Rack Smoker

Rack smokers are often the smoker of choice for hunters.

• Ideal for people who like to make sausage and jerky
• Can be used to cook meals but not as convenient as smokers that are designed for cooking
• Great for people who hunt game
• Examples include: Bradley Smokers

One of the yummiest meals to prepare on a smoker is a brisket. To get you started, here is our favourite brisket recipe! And if you’re hungry for more information about smokers, come see us! We’re always happy to answer your questions.

Steiners Favourite Smoked Brisket Recipe

Preparation

• Prepare brisket at least 24 hours in advance of the actual cook.
• Trim off about 30% of the fat.
• Prepare both rubs: wet run and dry rub (recipes for both below)
• The wet rub goes on first, followed by the dry rub. Add both quite liberally, massaging them into the meat.
• Place in container, cover and refrigerate.

Cooking

· Smoke fat side up at 230 degrees until an internal temperature of 203 degrees is reached.

• Occasionally spritz with apple juice.
• Wrap the brisket with tinfoil during the stall (usually around 160 degrees).
• Unwrap after stall and then smoke until finished.

Wet Rub Recipe

Mix together the following and apply to brisket before cooking.

• 1/2 cup – Prepared Yellow Mustard
• 1/4 cup – Apple Cider Vinegar
• 1/4 cup – Beer

Dry Rub Recipe

Mix together the following and apply to brisket before cooking. Makes enough for 3 briskets and can be stored for later use.

1 cup – Granulated Sugar

1/2 cup – Maple Sugar

1/3 cup – Seasoned Salt

1/3 cup – Garlic Salt

1/4 cup – Celery Salt

1/4 cup – Onion Salt

1/2 cup – Paprika

3 T – Chili Powder

2 T – Ground Black Pepper

1 T – Lemon Pepper

2 T – Ground Sage

1 T – Mustard Powder

1 t – Chipotle Powder

1/2 t – Ground Thyme