Smoked Spatchcock Turkey
Spatchcock turkey with an overnight Bird Baptism wet brine and a steady 275°F smoke. Includes an optional under-skin mayo binder and honey-Dijon glaze.
Category: Smoked Meats & Fish
Smoked Brisket
Pellet-smoked brisket with a layered rub, a foil-boat finish, and a long overnight rest. Practical notes cover trimming, building bark, rendering fat, and slicing against the grain.
Smoked Ham
A simple smoked ham finished with a warm honey-butter glaze. The glaze heats alongside the ham in the smoker before being brushed or drizzled over it.
Smoked Pork Butt Shoulder
Two approaches to smoked pork shoulder: a wrapped method with apple-cider-vinegar spritzing and lard, or an unwrapped overnight cook. Both finish with a rest before serving.
Smoked Salmon
Smoked salmon with a citrus-and-brown-sugar wet brine and a sweet butter-and-soy glaze. Includes an alternative dry-brine method and notes on preparing the fish.
Smoked Pork Loin
Pork loin seasoned with your preferred rub, smoked, and finished at higher heat before resting and slicing. Includes rack, pan, and foil-boat options, plus optional brining.
Smoked Bone-in Chicken Legs/Thighs
Bone-in chicken seasoned under and over the skin, then smoked and brushed with a hot honey-butter glaze. Includes barbecue and wing-sauce variations.