Held annually on the third Thursday of November, the Great American Smokeout, hosted by the American Cancer Society, challenges smokers to stop smoking cigarettes for 24 hours. The intention is to inspire individuals to quit long-term and imagine a routine free of cigarettes. Here at Cowboy, we encourage smoking, but not the kind that involves tobacco.
Smoking is one of the most traditional ways to cook food, dating back to the time of cavemen. After much trial and error, it was discovered that curing meat with salt and smoking it yielded a product that stayed edible longer and also tasted better. Over time, we’ve incorporated this technique into the BBQ process to produce meats with complex flavors that retain their juices.
Cowboy’s Smoke-it-Out Brisket
Makes 12 Servings
- One, 10-to 12 pound whole beef brisket, fat trimmed to 1/4-inch thickness
- 1/3 cup kosher salt
- 1/3 cup freshly ground black pepper
- 1 head fresh garlic, peeled and crushed
- Soak Cowboy 100% Natural Wood Chips, flavor of your choosing in water for at least 30 minutes.
- Rub brisket with salt, pepper and garlic
- Fill one side of grill with Cowboy Hardwood Lump Charcoal and light. Ensure grates are clean and lightly oiled.
- Fill 2/3 of an aluminum pan with water and place opposite coals. We’ll be smoking the meat above the pan to maintain a low-and-slow cooking temperature.
- Once grill is hot and coals have ashed over, drain wood chips and add them to the hot coals.
- Once chips have pre-heated for about 5 minutes, place the meat on the grill grate above the aluminum pan.
- Maintain temperature by adding more charcoal and wood chips as necessary about every 20 minutes. Rotating the brisket every 3 hours and flipping as needed if one side begins to brown faster than the other.
- Meat is done when the internal temperature reaches 190 in the thickest part (it will take approximately 10 to12 hours total).
- Transfer brisket to carving board and let rest at least 30 minutes. Slice brisket against the grain 1/4 inch thick.
Cowboy’s Smoked Salmon
Makes 6 Servings
- About 2 pounds of salmon filet
- 1/2 cup brown sugar
- 1/4 cup coarse sea salt
- 1 tablespoon freshly ground black pepper
- 1/2 to 1 cup wood chips (we recommend Hickory)
- Remove any bones from salmon
- Combine brown sugar, salt and pepper in a bowl.
- Put 1/3 of mixture on the bottom of a baking pan, set the salmon on top and cover it with the remaining sugar-salt mixture.
- Cover with plastic wrap and chill for at least 4 hours, or overnight.
- Soak wood chips in a bowl of water for about 30 minutes. When done, drain the chips and put them in a small aluminum pan.
- Fill one side of the grill with Cowboy Hardwood Lump Charcoal and light. Ensure grates are clean and lightly oiled.
- Once grill is hot and coals have ashed over, replace the grilling grate and place pan of wood chip on the hotter side of the grill, directly over the coals.
- Set the salmon, skin-down on the other, cooler side of the grill and replace the grill lid.
- Cook salmon covered for about 20 minutes until internal temp reaches about 145.
- You can serve smoked salmon a number of ways…warm, room temperature or chilled!