Video Link: https://www.youtube.com/watch?v=c9PlMmRf3rc&ab_channel=BradleySmoker

Ingredients: Parchment paper or a silicone mat

1 head of garlic

2 jalapeños

16 mushrooms

1 onion

¼ cup kosher salt

1 tablespoon black pepper

Directions to the recipe: 1. Put on cooking gloves because you are handling spicy jalapenos. 

2. Chop your mushrooms, onion, garlic, and jalapenos into fine, smaller pieces. 

3. Put parchment paper on a smoker rack and make sure the parchment paper does not cover the edges of the rack. This is so the mushrooms, jalapenos, onion, and garlic will be able to smoke properly. 

4. Place the vegetables on multiple racks and make sure you spread out the vegetables on the rack, make sure there aren’t many overlaps. 

5. Place the racks into your Bradley P-10 smoker’s top three shelves. 

6. Place 4 bisquettes in your smoker and place your cook time for 4 hours, and your smoke time for 40 minutes. Smoke your vegetables at 150 F (65 C). 

7. Bring out your dried seasoning and grind it into small chunks. Put the final seasonings in a container and enjoy! 

Recipe by: Smokin’ with Joe- Video

The post How to Make Smoked Seasoning  appeared first on Bradley Smokers North America.

To prepare this rub, you’ll need 4 Tbsp each cumin, thyme, garlic powder and black pepper — freshly ground. Add 2 Tbsp each cayenne pepper, salt and curry powder, 1 Tbsp. onion powder and 1 Tbsp. MSG or other flavour enhancer.

Directions:

1. 1. In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
      This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders.
   2. With this recipe, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.
   3. After time in refrigerator, preheat your Bradley Smoker to 210° then smoke your meat until meat temp is 190°. Depending on meat could be 12-14 hours. I smoke for 4 hours – you choose the bisquettes…I use Maple, then with smoke generator on too, and changing the water after the first four hours, I just let it go until done.
   4. After temp reached, wrapped in saran, foil and a towel, into the cooler for 2-4 hours to rest.
   5. Shred the pork and if you’re looking for a sauce, check below.

Dipping Sauce

1. 1. • 3/4 cup apple cider vinegar
      • 2 Tbsp. honey
      • 1/2 cup spicy mustard
      • 1 tsp. crushed red pepper flakes

Directions

1. 1. 1. In a medium bowl, mix all ingredients together.
      2. Cover and refrigerate for at least 1 hour so that flavours meld.
      3. Bring to room temperature before tossing the pork in the sauce.

nsxbill’s comments:

1. 1. • If you don’t care about the cals, use your favorite sauce.
      • I really like the meat on nice soft rolls, but stuffed in whole wheat pita is much healthier.
      • Very important part of this recipe is to have beer on hand to drink while smoking, and especially after taking it out of smoker. You need beer to help you wait until time to start shredding. Brand and carb content optional!

From nsxbill

The post Smoked Pulled Pork Rub Recipe appeared first on Bradley Smokers North America.