Skip to main content

Here in Hanover

Sponsored Content

A Smokin’ Celebration

May 16, 2016 04:31AM, Published by Family Features, Categories: Family Features, Family Features Food



(Family Features) If the surge in barbecue and smoking competitions across the country is any indication, grilling has become an art form. This Father’s Day, grab dad and gather around the grill or try a new tech­nique that’s rising in popularity – smoking – to create a masterpiece meal – and plenty of memories – together.

From secret marinades to tricked out grills and smokers, competitive smokers know there is a near ritualistic approach to teasing the perfect flavor out of a pre­mium cut of meat. Follow in the foot­steps of those pit masters and smoke like a pro with these tips from Omaha Steaks Exec­utive Chef Karl Marsh.

Omaha Steaks

Start with style
The first step is deciding how you’d like to prepare your meat. Consider stepping up your game by smoking your meat. Smoking is a popular choice because it infuses flavor through­out the meat, while extended cook times at low temperatures make it extra tender. Another advantage is the chance to create a wide range of unique flavors using wet and dry rubs, as well as seasoned wood chips and planks.

Omaha Steaks

Choose your cut
Virtually any meat can be smoked, but the most popular cuts of meat to smoke are brisket, ribs, pork shoulder or turkey, all of which are typ­ically large in size. Guarantee a great experi­ence with Omaha Steaks Brisket for smoking or Whole Pork Butt, which were created with the competitive barbecue and smoking circuit in mind.

Omaha Steaks

Ready your rub
Rubs are often used to add flavors and surface texture to a cut of meat. For best results, brush meat with cooking oil or another liquid ingre­dient (such as yellow mustard) before adding the rub. Spread the rub on a clean plate and place the meat on it. Coat both sides with the rub by gently pressing the meat on the plate.

Set up the smoker
Some pit masters consider their equipment as vital an ingredient as the meat or flavorings they choose. Preparation varies from one recipe to the next, but one constant is the importance of maintaining a steady temperature. As you prepare your charcoal, be conscious of where you'll place any wood chips or other flavor enhancers for maximum impact.

Omaha Steaks

Slow and steady
Sensational flavor takes time to build, so plan to dedicate several hours to your task. Often, smoked foods require foil wrapping for at least a por­tion of the cook to retain moisture. Plan to check in at regular intervals to restock wood chips, flip or rotate meat and apply a fresh coat of seasoning or spices.

Find more tips and recipes perfect for a smoking Father’s Day celebration at omahasteaks.com.

Ancho Chile Rubbed Smoked Beef Brisket

Ingredients

  • 1 Whole Omaha Steaks Brisket for smoking
  • 2 cups white vinegar
  • 2/3 cup yellow mustard
  • 3/4 cup Omaha Steaks Ancho Chile Rub
  • 4 cups Ancho Chile Smoking Spritzer, divided (recipe below)
  • 8 cups apple or cherry wood chips, soaked in water

Preparation

  1. Remove brisket from bag and rinse with white vinegar then rinse with water.
  2. Dry completely using paper towels.
  3. Slather brisket generously with yellow mustard.
  4. Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer.
  5. Prepare smoker using 1 chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit. Make sure water pan is full and adjust vents until smoker maintains a temperature between 225 and 250°F.
  6. Place brisket on smoker fat side up and brush smoking spritzer over top.
  7. Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips.
  8. After 3 hours, flip brisket fat side down and squirt with spritzer.
  9. After 6 hours, flip brisket fat side up. Wrap heavy duty foil around the last 3-4 inches of brisket tip to prevent it from drying out. Restock water pan and add lump charcoal as needed. Adjust vents until temperature is between 225 and 250°F.
  10. Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed.
  11. Between 11-13 hours, when internal temperature is between 195 and 200°F, if fork slides easily into brisket, it is done.
  12. Let brisket rest for 1-2 hours before slicing and serving.

Ancho Chile Rubbed Smoked Pork Butt

Ingredients

  • 1 Omaha Steaks Whole Pork Butt
  • 2 cups white vinegar
  • 1/2 cup yellow mustard
  • 1/2 cup Omaha Steaks Ancho Chile Rub
  • 4 cups Ancho Chile Smoking Spritzer, divided (recipe below)
  • 8 cups apple or cherry wood chips, soaked in water

Preparation

  1. Score top fat so it will melt into pork while smoking and allow more rub to get into meat. Rub pork with white vinegar then rinse with water. Pat dry with clean paper towels.
  2. Rub pork butt with yellow mustard. Rub pork butt with ancho chile rub. Inject pork with 10-12 ounces of Ancho Chile Smoking Spritzer.
  3. Set up smoker with 1 chimney using unlit lump charcoal and 2 chimneys using lit lump charcoal.
  4. Adjust vents in smoker until temperature settles between 225 and 250°F.
  5. Place pork butt fat side up and add a lot of wood chips.
  6. Every half hour, add more wood chips and spritz pork with smoking spritzer.
  7. After 2 hours, insert remote thermometer probes. Be careful not to let thermometer touch bone to prevent false readings.
  8. After 5 hours, place pork in foil pan and liberally coat with spritzer. Wrap pan tightly with foil.
  9. Continue cooking without adding wood chips or opening smoker until thermometer hits 190°F (for sliced meat) or 200°F (for pulled meat), about 8-10 hours total.
  10. Let rest 1 hour before serving.

Ancho Chile Smoking Spritzer

Ingredients

  • 2 cups apple juice
  • 1 cup cranberry juice
  • 1 cup canola oil
  • 2 tablespoons red hot pepper sauce
  • 1/2 cup Omaha Steaks Ancho Chile Rub

Preparation

  1. Combine all ingredients and mix well.

Sponsored by Omaha Steaks


Like what you're reading? Subscribe to Here in Hanover's free newsletter to catch every headline



Family Features Family Features Food


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Creative Lives Summer CAMPS

    07/27/2017
    09:00AM — 04:30PM

    Creative LIves Summer Camps help children thrive in mind, body and creative spirit! We will be wo...


  • All Night Happy Hour

    07/27/2017
    04:00PM — 10:00PM

    Our Happy Hour Specials are available ALL NIGHT on Thursdays, starting at 4:00 PM. Discounted...


  • Walden Chamber Players

    07/27/2017
    07:30PM — 09:30PM

    Compositions by Bax, Saint-Saens, Debussy, Ravel, and Jongen. Marianne Gedigian, Flute; Diana ...


  • The Drowsy Chaperone

    07/27/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • The Drowsy Chaperone

    07/27/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Creative Lives Summer CAMPS

    07/28/2017
    09:00AM — 04:30PM

    Creative LIves Summer Camps help children thrive in mind, body and creative spirit! We will be wo...


  • Rent a Poet

    07/28/2017
    02:00PM — 02:40PM

    Benjamin Aleshire comes to Bookstock fresh from a few weeks in Paris, where he's been making his ...


  • Prime Rib Friday

    07/28/2017
    04:00PM — 11:00PM

    Every Friday. 12oz prime rib served with maple parsnips, grilled asparagus and a baked potato & h...


  • The Drowsy Chaperone

    07/28/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • The Drowsy Chaperone

    07/28/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Hope and Hazard: A Comedy of Eros

    07/29/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    07/29/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    07/29/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • That Takes the Cake: Divine Decoration

    07/29/2017
    01:00PM — 05:00PM

    Learn the techniques you need to design and decorate festive cakes for any occasion. Bring your i...


  • Heritage Pro Am Benefit Polo Match

    07/29/2017
    01:00PM — 04:00PM

    Canaan, NH July 13, 2017: On July 29th at Switch Rd Polo field in Canaan NH, former US Open winne...


  • Heritage Pro Am Benefit Polo Match

    07/29/2017
    01:00PM — 04:00PM

    Canaan, NH July 13, 2017: On July 29th at Switch Rd Polo field in Canaan NH, former US Open winne...


  • Lettvin Chamber Music Series

    07/29/2017
    07:30PM — 09:30PM

    Dates: Friday, July 28; Artists - Anastasia Antonacos (piano) and Patrick Doane (violin) Saturd...


  • It’s “Another openin’, another show!” as Cole Porter’s luscious score fills this raucous romp abo...


  • It’s “Another openin’, another show!” as Cole Porter’s luscious score fills this raucous romp abo...


  • The Drowsy Chaperone

    07/29/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • The Drowsy Chaperone

    07/29/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Hope and Hazard: A Comedy of Eros

    07/30/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    07/30/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    07/30/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • 2017 HARPOON BREWERY BBQ FESTIVAL

    07/30/2017
    11:00AM — 07:00PM

    We're celebrating summer the best way we know how - with beer, friends, live music, and some of t...


  • The Drowsy Chaperone

    07/30/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • The Drowsy Chaperone

    07/30/2017
    07:30PM — 09:30PM

    Performed by Northern Stage Youth Ages 12-18 Music & Lyrics by Lisa Lambert and Greg Morrison B...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Creative Lives Summer CAMPS

    07/31/2017
    09:00AM — 04:30PM

    Creative LIves Summer Camps help children thrive in mind, body and creative spirit! We will be wo...


  • Kids' Night!

    07/31/2017
    04:00PM — 10:00PM

    Monday is family night at the Latham House Tavern - Every Monday kids 12 & under eat for ½ off! A...


  • Woodblock Printing

    07/31/2017
    06:00PM — 09:00PM

    This basic introduction to woodcut printing will use both wood blocks and soft-cut linoleum block...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Creative Lives Summer CAMPS

    08/02/2017
    09:00AM — 04:30PM

    Creative LIves Summer Camps help children thrive in mind, body and creative spirit! We will be wo...


  • Hope and Hazard: A Comedy of Eros

    08/02/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    08/02/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    08/02/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • Hanover's Farmers Market

    08/02/2017
    03:00PM — 06:00PM

    Wednesdays 3 - 6 p.m. beginning June 7 The Hanover Area Farmers Market will open on Wednesday...


  • Wing Wednesday

    08/02/2017
    04:00PM — 10:00PM

    Join us for Wing Wednesday every week. 50 Cent wings from 4pm until close! (Minimum order 6 w...


  • It’s “Another openin’, another show!” as Cole Porter’s luscious score fills this raucous romp abo...


  • It’s “Another openin’, another show!” as Cole Porter’s luscious score fills this raucous romp abo...


  • Stoaked Trail Run

    08/05/2017
    09:00AM — 12:00PM

    The STOAKED trail race is the 6th race in the Western New Hampshire Trail Running Series! It take...


 

 


PROUDLY BROUGHT TO YOU BY THESE COMMUNITY SPONSORS


Northcape Design Build
Hanover Inn at Dartmouth
Ultimate Bath Store

Sean's Lawn N' Garden Services
Cabinetry Concepts
New London Inn & Coach House Restaurant