Tips & Recipes

For a printable copy of the recipes in this section, click here.

Beef Brisket (1/2lb. per person)

Note: You can reduce overall cooking times by pre-cooking items like briskets in the oven inside.

Select a brisket with a good fat cap and liberally salt and pepper all sides. If pre-cooking in the oven, place the brisket on a rack in a large pan so that it lies flat but is elevated above the bottom of the pan. Seal the pan tightly with aluminum foil and bake at 250 degrees for 3 hrs. Transfer the brisket to the Smoke E Z, reserving the juices that are in the bottom of the pan.

Baste the brisket with a sauce made by mixing the reserved juices with your favorite barbeque sauce 50-50. Smoke the brisket with aluminum foil underneath to preserve its moisture. Place on the top position in the Smoke E Z and allow to smoke for 10 hrs at 200-250 degrees.

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Beef Tenderloin (1/2lb. per person)

Marinate and refrigerate the night before cooking. Place the meat on the top rack of the Smoke E Z and allow to smoke for 2 hrs. Baste with a mixture of melted butter and lemon juice to keep the outside of the tenderloin from becoming too dry. Just before serving, remove the smoker from the grill and grill the beef tenderloin over high heat on the kettle grill for about 5 minutes, turning frequently, depending on how done you wish your beef.

If you are cooking for a group that’s fond of garlic, try spearing the tenderloin with slivers of garlic at the beginning if the marinating period.

Marinade:
½ cup olive oil
1 Tbs. garlic pepper
1 Tbs. Worchestershire sauce
1 tsp. hot sauce

Place the beef and all ingredients in a large plastic bag and mix thoroughly. Marinate in the refrigerator overnight, turning occasionally.

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