Ingredients:

Main

• 2 Pound skirt steak

For the rub

• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper

Marinade

• 3 oranges, juiced
• 4 limes, juiced
• 2 lemons, juiced
• 1/2 cup cilantro, chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 tablespoon cumin
• 1/2 teaspoon pepper
• 1 jalapeño, minced
• 3 cloves garlic, minced

Directions:

1. In a medium bowl, make the marinade: combine the orange juice, lime juice, lemon juice, cilantro, olive oil, salt, cumin, pepper, jalapeño, and garlic and whisk well to dissolve the salt.
2. Place the meat in a large resealable bag. Cover the meat with the marinade and let it sit in the refrigerator for 2 hours.
3. Remove the steak from the marinade. In a small bowl, make the rub with paprika, salt, cumin and black pepper. Season the meat with this mixture and let it sit for 30 minutes.
4. Preheat the smoker to 225°F (107°C). Smoke the meat for 45 minutes, you can use cherry bisquettes for this recipe.
5. Remove the steak from the smoker, you’re going to finish it on the grill. Preheat your grill to 450°F (232°C) and sear until the internal temperature of reaches 135°F (56°C) for medium-rare.
6. Let it rest for 10 minutes before serving.

The post How To Make Smoked Carne Asada Skirt Steak appeared first on Bradley Smokers North America.

Ingredients:

Roast

• 3 lb Chuck roast
• 1 Teaspoon garlic powder
• 1 Teaspoon kosher salt
• 1 Teaspoon onion powder
• 1 Teaspoon black pepper

Braise

• 2 Cups peeled pearl onions
• 2 Cups halved red bliss potatoes
• 2 Cups carrots, cut into slices
• 2 Cups beef stock
• 1 Cup red wine
• 1 Tablespoon fresh thyme
• 1 Teaspoon ancho chile powder
• 1 Tablespoon fresh rosemary
• 2 Dried chipotle peppers

Directions:

1. Combine the onion powder, kosher salt, onion powder, and pepper and rub the roast with mixture.
2. Set your smoker temperature to 180°F (82°C) and preheat it.
3. Smoke the roast for 1 1/2 hours. You can use pecan bisquettes for this recipe.
4. Then, remove the roast from the smoker, you’re going to finish cooking it on the grill. Preheat your grill to 275°F (135°C).
5. Add the smoked roast, onions, potatoes, carrots, beef stock, red wine, thyme, ancho chile powder, rosemary, and chipotle peppers to a large Dutch oven.
6. Place the Dutch oven inside your grill and braise the roast for 4 to 5 hours or until the meat is tender.

The post How To Make Smoked Pot Roast appeared first on Bradley Smokers North America.

Ingredients:

• 3 to 3-1/2 lb beef top round, rump or sirloin tip roast
• 2 Cups beef broth
• 1 Large russet potato, peeled and cut into pieces
• 2 Carrots, peeled and cut into pieces
• 2 Celery stalks, cut into pieces
• 2 Thyme sprigs
• 1 Small onion, cut into pieces
• 3 Tablespoon extra-virgin olive oil

Rub:

• 3 Tablespoons garlic powder
• 2 Tablespoons salt
• 2 Tablespoons ground black pepper
• 1 Teaspoons chili powder
• 1/2 Teaspoon cumin

Directions:

1. Rub the roast on all sides with the olive oil and place in a roasting pan, fat-side up. In a small bowl, mix the rub ingredients. Season the meat well with this mixture and pour the beef broth in the bottom of the pan.
2. Set your smoker temperature to 320°F (160°C) and preheat it. Cook the roast for 40 to 50 minutes or until the outside is seared. You can use hickory bisquettes for this recipe.
3. Reduce the temperature to 225°F (107°C). Add the vegetables and thyme into the broth, cover with foil and continue cooking for about 2 to 3 hours, or until the internal temperature of the meat reaches 135°F (57°C) for medium-rare.
4. Remove from the smoker and let it rest for 10 minutes before serving.

The post How To Make Sunday Beef Roast appeared first on Bradley Smokers North America.

Ingredients:

• 2 Pound ground beef
• 1 Tablespoon Worcestershire sauce
• 2 Teaspoons kosher salt
• 2 Teaspoons ground pepper
• 1 Teaspoon garlic powder

Directions:

1. Mix the meat with the rest of the ingredients.
2. Form into 8-10 patties, press firmly together.
3. Set your smoker temperature to 180°F (82°C) and preheat it.
4. Smoke the burgers for 2 hours. You can use mesquite bisquettes for this recipe.
5. Serve it with your favorite toppings.

The post How To Make Smoked Burgers appeared first on Bradley Smokers North America.

Ingredients:

• 2 to 2-1/2 lb trimmed beef tenderloin roast
• 2 Minced cloves garlic
• 2 Tablespoons bourbon
• 1/2 Cup Dijon mustard
• Coarse ground black and green peppercorns
• Kosher sea salt

Directions:

1. Take a large piece of plastic wrap and lay the tenderloin on it.
2. In a small bowl, mix the garlic, mustard, and bourbon. Apply it evenly over the tenderloin. Wrap in the plastic and take it to the fridge for 60 minutes.
3. Unwrap the plastic and generously season the tenderloin with salt and pepper.
4. Set the temperature of your smoker to 180°F (82°C) and preheat it.
5. Place the tenderloin inside the smoker and smoke it for 60 minutes. You can use mesquite bisquettes for this recipe.
6. Then, remove it from the smoker and finish on the grill. Preheat your grill to 400°F (204°C), add the tenderloin and cook it until the internal temperature reaches 130°F (54°C) (about 20-30 minutes).
7. Remove it from the grill and let it rest for 10 minutes before serving.

The post How To Make Smoked Bourbon Beef Tenderloin appeared first on Bradley Smokers North America.

Ingredients:

• 2 Pound trimmed beef top or bottom round, sirloin tip, flank steak or wild game
• 1 Bottle dark beer
• 1 Cup soy sauce
• 1/4 Cup Worcestershire sauce
• 4 Tablespoons coarse ground black pepper
• 3 Tablespoons brown sugar
• 1 Tablespoon curing salt
• 1/2 Teaspoon garlic salt

Directions:

1. In a bowl, mix the dark beer, soy sauce, Worcestershire sauce, 2 tablespoons of the black pepper, brown sugar, curing salt and garlic salt.
2. Trim any excess fat off of the beef and slice the meat into 1/4 inch thick slices against the grain.
3. Place the slices into a resealable plastic bag and pour the bowl mixture over the beef, squeezing bag so that it all gets coated with the marinade. Seal the bag and refrigerate overnight.
4. The next day, set your smoker temperature to 180°F (82°C) and preheat it.
5. Take the meat out of the fridge and discard the marinade.
6. Pat dry the slices with paper towels and add them to the smoker racks.
7. Smoke the meat for 4 to 5 hours or until the jerky is dry but still chewy. You can use hickory bisquettes for this recipe.
8. Then, remove the jerky from the smoker and transfer to a resealable plastic bag while it’s still warm. Let it rest for an hour at room temperature with the bag open.

The post How To Make Smoked Spicy Beef Jerky appeared first on Bradley Smokers North America.