Smoke hollow DG850C Manual Del Usuario página 29

Smoking Techniques
SMOKED PORK TENDERLOIN
Wash meat thoroughly in cold water. Place tenderloin on a paper towel to soak up excess water. Rub your favorite
pork rub on the loin. Preheat smoker to 225 degrees and place loin in the center of the smoker. Cook until internal
meat temperature reaches 165 degrees. Take out of smoker and let stand on the cutting platter until meat reaches
170 degrees serving temperature. Slice like bread in ¼" pieces and it will melt in your mouth.
SMOKED BEEF BRISKET
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much
fat as desired. Use your favorite beef rub and rub it on liberally. Heat the smoker to 225 degrees and place the
brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8 oz. of Allegro
over the brisket. Cover the pan tightly with aluminum foil and continue cooking until internal meat temperature
reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼"
slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
SMOKED HALIBUT
Select a nice fresh ¾" thick filet. Wash filet thoroughly in cold water and lay on paper towel until water is not
visible. Melt a whole stick of butter in the microwave and sprinkle a liberal amount of dill weed in the melted
butter. Lay filet on aluminum foil and fold a lip around edges to contain the butter. Brush melted butter and dill
weed mixture on both sides of the fish filet. Preheat smoker to 225 degrees and place fish in the smoker. Check the
filet every 15 minutes for a visibly moist appearance. Brush with butter and dill weed mix when needed. Fish should
start to flake in about 45 minutes. When fish flakes easily take out of smoker and serve.
SMOKED CHICKEN
Wash chicken parts thoroughly and place on paper towel to dry. Sprinkle your favorite rub on both sides of
chicken. Preheat smoker to 225 degrees and place chicken in smoker. After ½ hour turn chicken over. With
your meat thermometer, check internal temperature by pushing probe into the meat nearest the bone. When
temperature reaches 180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during
the last 15 minutes of your cooking process to spice it up.
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