Oster Oster Smoker/Roaster Smoker User Manual


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SPICY TEXAS BBQ BEEF BRISKET
DRY RUB:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
SPICY BEER SAUCE:
1 bottle favorite barbeque sauce
½cupbeer
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons chipotle peppers in Adobo sauce
1¼teaspoonsblackpepper
½teaspoonsalt
12 hard rolls
3-3½poundbeefbrisket
1. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Add 1 cup of water into bottom of the pan.
2. Combine rub ingredients and rub into brisket. Add brisket
to rack. Set temperature dial to 225°F. Cook for 3-6 hours or
until meat is tender.
3. In a bowl, combine barbeque sauce, beer, cider vinegar,
brown sugar, chipotle peppers, pepper and salt. Taste and
adjust avors if necessary. After 3 hours, baste brisket every
15-20 minutes.
4. To serve, thinly slice meat and serve with spicy beer sauce on
hard rolls.
SMOKED BLUEFISH
This is a three-step process (brine, dry, smoke), which takes all
day. 4 sides (llets) of average-sized bluesh (approximately 5-7
pounds total)
BRINE:
2 quarts warm water
¾ cup kosher salt
¾ cup sugar
¼cupsoysauce
2 bay leaves
Zest of 1 lemon
2 sprigs fresh dill, chopped
1. Mix brine well in a glass, porcelain or plastic container large
enough to hold the sh meat and the brine. Chill brine in the
refrigerator overnight.
2. The next morning, place the sh in the brine. Set a plate or
other heavy object on top of the sh to keep it submerged.
Place the container of brine and sh into the refrigerator for
3 hours.
3. Remove the sh, rinse, pat dry, and lay out (skin side down)
on cookie sheets or jelly roll pan lined with waxed paper.
Discard brine. Place the sh in a dust-free place and allow
to dry, uncovered, for about 1-2 hours until a sticky skin
(“pellicule”) forms on the surface of the meat.
4. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Add 1 cup water to pan. Add sh.
5. Turn temperature dial to 225 ºF. Smoke, skin side down on a
greased rack in the Smoker Roaster for 2 - 4 hours. The sh
should be honey - to molasses-brown and still visibly moist
when done. The esh when nished still has some give to it,
like a rare steak, when you press on it with your ngers. Don’t
smoke it too long or the result will be dry.
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