Recipes

Salmon is one of the best, if not the absolute best type of fish to smoke. Being the least "fishy" of the more common seafood options makes for a nearly steak-like experience when done right! This garlic butter infused, Delicious Smoked Salmon always has us craving more—even our kids love this one! To execute a flawless, flaky, and Delicious Smoked Salmon filet, you want to keep the temperature low and stable to prevent the white albumin proteins from pushing out of the meat too quickly. By smoking it gently, you lock in all the natural oils and moisture, resulting in an incredible melt-in-your-mouth texture. 🐟 Pitmaster Salmon Secrets The Prep: Keep the skin on! The skin acts as a vital heat shield on the grate, protecting the delicate meat of your Delicious Smoked Salmon from drying out. The Seasoning: To keep this recipe perfectly keto-friendly, apply a light coat of avocado oil or melted butter, then dust generously with a base layer of DB180 All Purpose or DB180 Grill All seasoning. The Finish: Run your cooker at 225°F using a mild fruit wood like apple or cherry. Pull the fish when the internal temperature hits 140°F, then immediately baste your Delicious Smoked Salmon with warm garlic butter. Give this simple Delicious Smoked Salmon method a shot on your next patio cookout, and watch this spectacular seafood disappear off the platter in minutes!

Brisket is king when it comes to BBQ. It is widely considered the hardest piece of meat to perfectly cook, but when you nail this Amazing Smoked Brisket recipe, the payoff is always worth it! To pull off an Amazing Smoked Brisket that is completely keto-friendly, you don't need sugar-laden rubs or heavy sauces. This recipe relies on the pure, time-tested fundamentals of Texas-style wood smoke, precise temperature control, and a rock-solid savory seasoning foundation that enhances the natural richness of the beef. 🥩 Pitmaster Prep Tips The Trim: Don't skip the trim. Shaping your meat is a vital step for an Amazing Smoked Brisket because smoothing out sharp corners prevents turbulent airflow and uneven cooking in your smoker. Leave about a 1/4 inch of the fat cap to keep the flat protected and juicy. The Binder: Use a simple, zero-carb binder like a thin layer of yellow mustard or a splash of hot sauce to help your dry rubs stick perfectly to your Amazing Smoked Brisket. The Layering: For a world-class savory bark, apply a generous primer layer of DB180 All Purpose seasoning, then follow it up with a heavy coat of DB180 Steak & Beef rub. 🔥 The Smoke Strategy Run your smoker at a steady 225°F to 250°F using clean-burning oak, pecan, or hickory wood. Place your beef fat-cap down or up depending on your cooker's heat source, and push through the stall until your internal temperature hits roughly 165°F. You want a set, dark bark before deciding to wrap your Amazing Smoked Brisket in pink butcher paper. Give this Amazing Smoked Brisket method a shot on your next weekend cook, and make sure to allow at least a two-hour rest in an insulated cooler before slicing against the grain!

Rich and creamy smoked macaroni and cheese!  This recipe is a hit at potlucks and makes the perfect side for a backyard BBQ bash.  The crispy panko crust gives this dish layers of texture and the flavor is out of this world!  Super easy to make, no precooking necessary!  Makes enough for one half size hotel or disposal aluminum pan.