Easy Smoked Lunch Meat Recipes
EASY SMOKED LUNCH MEAT
Make and share this Easy Smoked Lunch Meat recipe from Food.com.
Provided by lost_soul
Categories Lunch/Snacks
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place lunch meats in freezer until frozen solid.
- Take frozen meats and place on BBQ or Smoker as far away from heat source as possible.
- When the meat has fully defrosted it is ready to remove from smoker.
- Place meat in heavy ziplock bag or tupperware type container.
Nutrition Facts : Calories 648.6, Fat 57.1, SaturatedFat 23.8, Cholesterol 144, Sodium 2517.4, Carbohydrate 6.7, Sugar 1.7, Protein 25.9
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- To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
- Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
- To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
- Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
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