Beef Jerky in Electric Smoker Flank Steak 1/8" thick strips Cut along the grain; slightly frozen for easy cutting Marinate 1 hour in: 1/2 cup soy sauce 2 tbsp worcestershire sauce 2 tbsp honey 1 tbsp pepper flakes 2 tsp onion powder 2 cloves pressed garlic 1 tsp liquid smoke 1 tsp fresh black pepper Pat beef dry 130 degrees until done (6-12 hrs) Skewered on bailing wire, spaced evenly

Beef Jerky in Electric Smoker Flank Steak 1/8" thick strips Cut along the grain; slightly frozen for easy cutting Marinate 1 hour in: 1/2 cup soy sauce 2 tbsp worcestershire sauce 2 tbsp honey 1 tbsp pepper flakes 2 tsp onion powder 2 cloves pressed garlic 1 tsp liquid smoke 1 tsp fresh black pepper Pat beef dry 130 degrees until done (6-12 hrs) Skewered on bailing wire, spaced evenly

Smoked Chicken Prep time 15 mins Cook time 3 hours 1 whole chicken ¼ cup Steve’s BBQ rub Wash the chicken. Pat it dry with a paper towel. Rub the bird with Steve’s Basic BBQ Rub Smoke in the Bradley Smoker at 250F for 3 to 4 hours. Time may vary depending on outside temp, # of birds smoking, size of birds. The bird is done when the internal temperature of the bird reaches 165F in the thickest part of the breast.

Smoked Chicken Prep time 15 mins Cook time 3 hours 1 whole chicken ¼ cup Steve’s BBQ rub Wash the chicken. Pat it dry with a paper towel. Rub the bird with Steve’s Basic BBQ Rub Smoke in the Bradley Smoker at 250F for 3 to 4 hours. Time may vary depending on outside temp, # of birds smoking, size of birds. The bird is done when the internal temperature of the bird reaches 165F in the thickest part of the breast.

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