2-3lbs Wild Caught King Salmon Fillet, skin on
4 c Water
1/3 c Kosher Salt
1 c Brown Sugar
1 c Maple Syrup

STEP 1:
Combine water, salt and brown sugar to create the brine. Brine salmon in the refrigerator 8 to 12 hours. Do not brine longer than 12 hours.

STEP 2:
Remove the salmon from the brine, pat dry, and place on a cookie rack, skin side down, uncovered, in the refrigerator for 12 hours to form a firm pellicle.

STEP 3:
Smoke at 150f for 2 hours, skin side down, then baste with maple syrup. Increase temp to 180-200f until internal temp reaches 165f. Continue basting occasionally. Should take about 4 to 6 hours total.

1 Pork Shoulder
1 Bottle Kinder’s Original Barbecue Sauce

Chris Lilly’s 6-Time World Championship Rub:
1/4 c Dark Brown Sugar
1/2 c White Sugar
1/2 c Paprika
1/3 c Garlic Salt
1/3 c Kosher Salt
1 tbsp Chili Powder
1 tsp Oregano Leaves
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Black Pepper

Injection:
3/4 c Apple Juice or Apple Cider (plus extra to spritz)
1/2 c Water
1/2 c Sugar
1/4 c Salt
2 tbsp Worcestershire

STEP 1:
Combine ingredients for injection, and inject pork shoulder.

STEP 2:
Combine ingredients for rub, and rub pork shoulder liberally and evenly.

STEP 3:
Plan to smoke with your choice of wood at 250 for approximately 1.5 to 2 hours per pound. Periodically spritz with remaining apple juice. Once the internal temp reaches 150 degrees, or a dark bark is formed, wrap in aluminum foil.

STEP 4:
Smoke until the internal temp reaches 195 to 203, or the pork easily shreds apart. For the last half hour, unwrap apply barbecue sauce and smoke until the sauce sets. Shred and enjoy!

1 Full Packer Brisket, 12-18lbs
Susie Q Seasoning
Ground Black Pepper
8oz Au Jus Concentrate
32oz Beef Broth

STEP 1:
Trim brisket, removing deckle and leaving 1/4″ of fat on the fat side.

STEP 2:
Combine au jus concentrate and beef broth. Inject brisket.

STEP 3:
Mix equal parts Susie Q and ground pepper. Evenly coat brisket.

STEP 4:
Using oak, or your preferred wood, smoke brisket at 300 to 325 for approximately 45 minutes per pound, or until the brisket probes tender. Do not exceed 206 internal temperature. Wrap in butcher paper once a dark enough bark has been formed. Once finished, wrap in a towel and place in cooler for at least one hour.

Ingredients:

1-3 racks of baby back ribs
1/4 c dark brown sugar
1/2 c white sugar
1/2 c paprika
1/3 c garlic salt
1/3 c kosher salt
1 tbsp chili powder
1 tbsp oregano leaves
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp black pepper
1/2 c yellow mustard
1 bottle Rib Candy Apple Cherry Habanero glaze

STEP 1:
Preheat smoker to 250 degrees.

STEP 2:
Remove membrane from ribs.

STEP 3:
Combine all dry ingredients to create the rub.

STEP 4:
Coat ribs evenly with yellow mustard on both sides, and apply rub evenly.

STEP 5:
Place ribs directly on the rack in the smoker. Maintain a constant temp of 250. Ribs will be done when the meat pulls back from the bone about 1/2″. Monitor the color during the cook. If they become too dark you may need to wrap in foil with apple juice and butter. During the final half hour, brush with the glaze and return to smoker to set the glaze, 15min. per side.