Daniel Murray - Wood Pellet Grill and Smoker Cookbook

Ingredients for 2-4 Servings

The Meat

2 porterhouse steaks (1 inch thick) (20 oz. or 1.25 lb.).

The Mixture

Melted butter 4 tbsp.

Worcestershire Sauce 2 tsp.

Dijon Mustard 1 tbsp.

Coffee rub 1 tsp.

The Fire

W ood pellet smoker, hickory wood pellets.

Method

1. Start your wood pellet smoker on grill instructions when you are ready to cook. Set the temperature to smoke setting. Preheat for 5 minutes while keeping the lid closed.
2. Mix the butter, Worcestershire sauce, and mustard until it is smooth. Brush the mixture on both sides of the steaks.
3. Season the porterhouse steaks with coffee rub.
4. Arrange the steaks on the grill grate and smoke them for about 30 minutes.
5. Remove the steaks using tongs. Increase the heat to 45 F. Brush the steaks again with the butter sauce mixture that was prepared earlier.
6. When the grill comes up to the temperature, place the steaks back on the grill grate and cook until it is done according to your choice. Whichever doneness you prefer i.e. rare, medium rare or well done. In case of medium rare, cook until the internal temperature is about 13 F.
7. Before serving, let the steaks rest for 5 minutes.

Ingredients for 5-6 Serving

The Meat

Pre-packed corned beef (silverback) (6 lbs.)

The Mixture

Coarse ground pepper 3 tbsp.

Garlic (very fine grains) 2 tbsp.

Onion Flakes 2 tbsp.

Chili Powder 2 tbsp.

Expresso rub 2 tbs p .

The Fire

Wood pellet smoker, pecan wood pellets.

Method

1. First, the beef cut must be rinsed off thoroughly. Afterward, let it soak in cold water for a whole day. The water should be changed every six hours. In this way,more salt and cure is pulled from the meat.
2. After it has been soaking for a whole day, take the beef out of the water. Dry it thoroughly with paper towel.
3. Mix all of the rub ingredients in a bowl and then apply them to the beef. Set the beef aside while you preheat your smoker.
4. Place the beef in the smoker with temperature up to 250 degrees. Cook until the internal temperature is 150 degrees. To reach this temperature, the beef should be cooking for about 3-4 hours.
5. Now wrap the beef cut in a foil. Keep cooking until the internal temperature goes up to 185 -195 degrees. It should take about 2 more hours to reach this internal temperature.
6. The corned beef pastrami is ready.

Ingredients For 4-6 Serving

The Meat

4 Ribeye steaks (1 inch thick).

The Mixture

Fresh ground pepper 1/2 tsp.

Garlic (minced) 1-2 cloves.

Green Onion (finely minced) 1 tbsp.

Parsley (finely minced) 1 tbsp.

Salt 1/2 tsp.

Bourbon 2 tbsp.

Butter 1/2 cup.

Traeger prime ru b .

The Fire

Wood pellet smoker, mesquite wood pellets.

Method

1. In a mixing bowl, add butter, parsley, chives, bourbon, garlic, salt, and pepper. Stir all of the ingredients with a wooden spoon.
2. Put the smoker on. Until the fire is established, keep the lid open. The fire should be established in about 4-5 minutes.
3. Season the rib eye steaks with a prime rub.
4. Arrange the steaks on the grill and smoke them for about an hour.
5. Then temporarily remove the steaks from the smoker and set your smokers temperature up to 450F. Place the steaks back on the grill. Give one side about 6-8 minutes and then turn it over. Keep the other side for the same amount of time. Otherwise, if you like your steak medium rare then keep cooking and turning over until the internal temperature is 135 F.
6. Take the steak out of the smoker after they are cooked to your liking and immediately pat them with the bourbon butter sauce you made earlier. Let the meat rest for about 3 minutes before serving it.