Hot Smoking Rub and Marinade Recipes
Hot Smoked Brisket Rub
Mix the following dry spices together and massage well into the Brisket 24 hours before hot smoking for 16 hours.
2 tablespoons of brown sugar
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
2 tablespoons chili powder
1 tablespoon black pepper
For Food smokers General Marinade Recipe
1 Cup of Coca Cola or Beer
1/2 Cup of Tomato Sauce
1 tablespoon of Mild Curry Powder
4 Cloves of chopped or crushed Garlic
1 Tablespoon of sugar
Mix the above and soak chicken, steak or lamb chops for up to 24 hours.
I sometimes rub the dry curry powder on the meat before marinating, as it gives the meat a nice colour and a stronger curry flavour.
For Food Smokers Pork Fillet Marinade
250 gram jar of any type of mustard
4 chopped cloves of garlic
Juice from 2 oranges
Mix ingredients and soak up to 2 pork fillets for 2 hours
Grill on open BBQ and keep dipping the fillets in the marinade. Can also be roasted. To ensure the fillet is cooked throughout, slice the fillet length ways and cook for the remaining 5-10 minutes.
For Food Smokers Wine Marinade
1 Cup of red wine
1/4 Cup Lemon Juice
1 Cup of Tomato Sauce
1/4 Cup of olive or cooking oil
2 Cloves of chopped Garlic
Add meat pieces or roast, cover and leave for up to 24 hours in a cool place
Smoked Barbecue Sauce
1 large onion (chopped)
5 large garlic cloves (chopped)
1 large bottle of your favorite barbecue sauce
1/4 lb. bacon (chopped)
1 large fresh tomato (chopped)
2 teaspoon prepared mustard
1/2 lemon (juiced)
1/4 cup brown sugar
1/2 cup water
Olive or corn oil
Coarsely ground black pepper
Assorted herbs (chopped)
Sauté garlic and onions in oil until tender. Add remaining ingredients and mix well. Place in roasting pan and smoke cook in smoker for 1 to 3 hours following the same cooking procedure as smoking meat.
Oriental Marinade for Meat
1/3 cup lemon juice
1/4 cup sherry
1/4 cup soy sauce
1/2 cup teaspoon ground ginger
1/2 teaspoon garlic powder
3 tablespoons brown sugar
2 teaspoons Worcestershire Sauce
1/4 cup vinegar
1/4 cup honey
Combine all ingredients. Use for chops, roast, ribs and steaks.
Cognac Mustard Pork Tenderloin
2 to 4 lb. pork loin 1 tablespoons Cognac
1/2 cup coarse Dijon mustard Coarsely ground black pepper
6 garlic cloves (chopped) Garlic salt
2 tablespoons lemon juice (freshly squeezed)
Fill water pan 3/4 full with liquid. Mix all ingredients together well. Coat pork tenderloin with mixture thoroughly. Cook to an internal temperature of 180°. Serves 4 -6.
16 oz. can tomato sauce 1 tablespoon chili powder
1/4 cup Worcestershire Sauce 1 finely chopped onion
Juice from two limes 1 teaspoon garlic powder
1 12 oz. bottle hot or regular catsup 1 bottle beer
1/2 cup butter or margarine 2 teaspoons Kitchen Bouquet Sauce
Louisiana hot sauce to taste (Tabasco) 1 tablespoon prepared mustard
Mix together all ingredients and simmer for 15 to 20 minutes. Use as a dipping sauce or brush onto meat prior to or during cooking.
Beef Roast Marinade
Marinate less tender beef roasts, such as grass-fed beef cuts, or eye of round, blade or chuck steaks, prior to placing into smoker. Or, rub roasts with seasoned salt before putting on cooking grill. This will help to increase the flavor and tenderness of the meat. We recommend using a meat thermometer to determine the proper degree of doneness. Insert a meat thermometer into the center of the thickest part, with point away from bone or fat. Rare is 140°, medium is 160°, well-done is 170°F. Tender beef roasts such as choice or prime cuts, standing or rolled rib, tenderloin or sirloin tip roasts can be cooked to perfection in charcoal, gas or electric smoker units with liquid in the water pan. Cooking time will be much the same as in a slow conventional oven, just slightly longer - about 25 to 30 minutes per pound for rare. Use meat thermometer inserted as above for best way to determine doneness.
Smoked Brisket Marinade
1 tablespoon garlic salt 1/2 cup Worcestershire Sauce
1/3 cup tomato sauce 1 tablespoon pepper
1/2 cup vinegar 1 teaspoon onion salt
Fill charcoal pan completely with charcoal and/or wood. Fill water pan with liquid, leaving enough room for excess marinade. Marinate the brisket (approx. 10 lbs.) in sauce given above for 12 hours. Pour 1/2 cup red wine and remaining marinade into water pan. Place brisket on grill. Hot smoke the brisket approximately 16 hours.
Polynesian Pot Roast
3-1/2 to 4-1/2 pound pot roast 2 cloves garlic, minced
1/2 cup soy sauce 1 teaspoon ground ginger
1/2 cup sherry 1 teaspoon seasoned pepper
1 cup water 1 cup water
Fill water pan 3/4 full with liquid. Put meat in heavy duty plastic bag or glass baking dish. Combine all ingredients and pour over roast. Tightly close bag and turn to coat meat with marinade, or turn roast in dish and cover. Refrigerate several hours or overnight, turning meat in marinade once or twice. To cook, lift pot roast from marinade and place on grill. Reserve marinade. Smoke cook about 4 or 5 hours or until tender. Meat will not fall from bone as braised pot roast would, but can easily be cut with sharp knife. Heat reserved marinade to boiling and serve as sauce with pot roast. Serves 6 to 8.