1 cup soy sauce
1 whole onion, sliced
1 half lemon
2 tbsp. SuckleBusters Chipotle and Mustard Pepper Sauce (to taste)
3 Tbsp SuckleBusters Texas Gold Dust (or more)
1 Tbsp Kosher Salt
1 Tbsp Sugar (Demerara or Brown would be great!)
For all marinades, you need a little salty liquid and some acid. I choose to use soy sauce for my "salt"- this is my go-to marinade ingredient. Slice the onion and place in a zip-top bag large enough to hold the meat. Crush the onion a little with the back of your hand to release the juices. Add the soy sauce, the hot sauce, the lemon, squeezed - I just throw the whole thing in. Add the meat, seal the bag and distribute the marinade all around the meat. Seal the bag, getting out as much air as possible - this will help the marinade stay in contact with the meat. Refrigerate overnight, or as long as possible, up to 2 days.
1 hour before you are ready to start smoking, take the meat out of the refrigerator and out of the marinade. Discard the marinade. Dry the meat with paper towels, and then rub generously with dry rub mixture. Do not trim the meat - this is a fatty piece of meat, but this will keep the meat basted during smoking.
Put the meat in your SmokinTex smoker with about 2 oz. of your favorite wood - 1-2 small chunks. Place your digital thermometer in the fattest part of the meat. Set the smoker to 225°. Let the meat smoke undisturbed, for 8-9 hours, or until the thermometer reads 180°.
Remove the meat from the smoker, and after slight cooling, separate the deliciously tender meat into chunks with a fork - it should be very easy to separate the meat from the fat at this point.
This delicious pork can be enjoyed with your favorite barbeque sauce, or can also be enjoyed as carnitas, with beans and tortillas and your favorite Mexican food fixins'!
Oven-Dried Smoked Tomatoes
These slightly smoky tomatoes still have beautiful color and a tomato-y flavor, and will allow you to enjoy your summer tomatoes all year around. They have an intense and sweet, slightly smoky flavor. The key to this recipe is to really limit the smoke - you don't want your tomatoes to get blackened from too much smoke. They really pick up the flavor quickly.
Juicy vine-ripened tomatoes
Salt and Pepper, to taste
Quarter your tomatoes and season with salt and pepper, if desired. Place the quartered tomatoes on the fish rack of your smoker (they will shrink up tremendously). Add just a small piece of wood, and allow the tomatoes to smoke at 225° for 20 minutes. Using pot holders, remove the smoke box from the smoker. Continue the tomatoes for another hour at 225°, then turn the heat off.
Use your jerky dryer attachment for the SmokinTex for 8 hours, or until your tomatoes are dry enough for your liking. Most people go for a raisin consistency, not dry like beef jerky.
If they are not totally dry, please store them in your fridge or freezer to prevent them from getting moldy.