Coulton's Recipes

Recipes 3

Brown Sugar Smoked Salmon

Dry-brined, air-dried, then slow-smoked on the Pit Boss. Sweet, salty, flaky, and forgiving. About 30 minutes of actual work.

11 hr 30 minfishsmokerpit boss

Oven-Smoked Brisket

The no-smoker version of the Central Texas method: 5 lb flat at 250°F in the oven, with smoke from liquid smoke, smoked salt and paprika. Same cook-day schedule, timed backward from a 6 PM dinner.

8 hr 30 minbeefbrisketoven

Smoked Brisket

Central Texas method on the pellet smoker: 5 lb flat, post oak, 250°F. Salt the night before, then a cook day timed backward from a 6 PM dinner, with a 1.5 to 4 hour rest built in.

8 hr 30 minbeefbrisketsmoker