HONEY MAPLE CHICKEN
2 whole fryer chickens, 3-5 lbs each
Dry Rub
3 Tbsp kosher salt
1 Tbsp paprika
2 tsp Dried rosemary
Marinade
1/2 cup melted butter
2 tsp garlic powder
2 Tbsp honey
1/2 cup lemon-lime soda
Instructions:
Combine marinade ingredients in small bowl,
mixing well. Using a meat injection syringe,
inject marinade into breasts and thighs of
chickens.
Combine dry ingredients in small container.
Rub exterior of poultry with dry ingredients.
Place in plastic bag and let sit for 30 minutes
in refrigerator.
In the Smoke Vault smoke box, place pre-
soaked maple wood chips. Cover with layer
of aluminum foil. Poke about 8-12 holes
throughout the foil to release smoke. Fill water
tray 1/2 way with cool water.
METHOD 1 - Rack
Place chickens on same cooking rack in the
Smoke Vault. Ignite and cook on medium heat.
Check regularly to maintain approximately 225-
250º F. Cook for approximately 3-4 hours. Cook
until internal meat temperature reaches 180º F
(check with a meat thermometer).
METHOD 2
– Twins-Beer Can Holder
Do not fill water pan. Set two cans of lemon-
lime soda or beer (1/2 full) into the Twins
Beer Can Chicken Holder. Place chickens over
the cans on the holder and set unit into the
Smoke Vault. Smoke cook using medium heat,
maintaining approximately 250-300º F. Cook for
approximately 1 1/2 to 2 hours or until internal
meat reaches 180º F.
Rocky Mountain Apple Ribs
2 large racks of pork spare ribs (or baby back
ribs), trimmed
Dry Rub
1 Tbsp brown sugar
1 tsp ground cinnamon
2 Tbsp dried crushed thyme
1 tsp dried crushed marjoram
2 tsp dried crushed sage
2 Tbsp freshly cracked pepper
2 Tbsp kosher salt
Instructions:
Pat dry ribs with soft towel.
Combine dry ingredients in a small container.
Generously cover ribs with dry rub. Place in
plastic bag and set in refrigerator for 6-24
hours. Let ribs return to room temperature
before cooking (25 minutes).
Fill smoke box with pre-soaked apple wood
chips. Cover smoke box with layer of aluminum
foil. Poke holes into the foil to release smoke.
Fill water tray with cool water. Ignite smoker
and set at medium heat. Cooking time is
approximately
2-3 1/2 hours.
Smoke until meat temperature reaches 130º
F, then remove water pan and dry smoke until
reaches 155º F. Ribs are done when 1/8” to 1/4”
of bone end shows and the ribs separate easily.
Plantation Hickory Brisket
4-6 lbs beef brisket
Marinade
2 1/2 cups canned pineapple juice
1/4 cup orange juice, pulp free
1 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup bourbon
1/2 cup vinegar
2 Tbsp dried crushed rosemary
1 Tbsp kosher salt
1/4 tsp mustard powder
4 garlic cloves, finely chopped
Instructions:
Do not trim the fat away from the brisket until
after cooking. The fat helps tenderize the meat
while cooking.
Combine marinade ingredients and mix
together. In a plastic bag, cover brisket with
marinade. Let brisket sit in refrigerator for 12-
24 hours, turning over ever few hours.
Fill wood box with hickory chips.
Fill water pan with cool water.
Cook on medium heat for 1-2 hours until
internal temperature reaches 160º F. Brisket
must be cooked long and slow. Once the 160º F
internal temperature is reached, try to maintain
that internal temperature while smoking for an
additional 2-3 hours.
Serving tip: Slice 1/8” thick 45º angle slices
across the grain. Hold the knife parallel to the
meat.
