Smoked Pork Tenderloin
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up
excess water. Rub your favorite pork rub on the loin (we recommend Head Country Pork seasoning). Preheat smokers
to 225 degrees and place loin in the center of the smoker. Cook until internal meat temperature reaches 165 degrees.
Take out of smoker and let stand on the cutting platter until meat reaches 170 degrees serving temperature. Slice like
bread in ¼” pieces and it will melt in your mouth.
Pork Ribs- Baby Backs or Spare Ribs
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on cutting board and cut
away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up and peel the membrane from the back
of the bone until all is gone. Rub your favorite pork rub on both sides of the ribs (we recommend Head Country Pork
seasoning). Preheat smoker until it reaches 225 degrees and place rib bone side down in smoker. After one hour, turn
the rib over with bone side up and cook for one hour. After 2 1/2 hours, depending on the color of the rib you like, pour
a one inch wide strip of your favorite BBQ sauce down the length of the rib and wrap tightly in aluminum foil. Place back
in smoker and check every 15 to 20 minutes to see if the rib bones separate by using your finger to pull them apart. If
they pull apart with ease your ribs are done. Note: Make sure your internal temperature of your ribs are at 170°F.
Take out of smoker and let stand on serving platter until cool enough to eat.
Smoked Beef Brisket
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as
desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat
the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and
pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking
until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove
brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
Prime Rib
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub (we recommend using
Head Country All-Purpose rub). Pre-heat the smoker to 225 degrees and place the prime rib in the smoker. After 3 hours,
place the prime rib in aluminum foil pan and cover with aluminum foil. When internal meat temperature reaches 145
degrees take out of smoker and let stand until your desired doneness is reached. Medium rare is 155 to 160 degrees.
While standing, the temperature of the meat will rise internally up to 10 degrees. Slice prime rib to desired thickness
and serve with juice from the pan in which it was cooked.
Smoking Techniques
POULTRY
BEEF
FISH
PORK
POULTRY
BEEF
FISH
PORK
25
