This article was published in partnership with 5-hour ENERGY Smoked pork butt is a staple of barbecue in America and one of the easiest cuts of meat for those new to smoking (you'll want to invest ...

Sure, you can make it in a slow cooker, but to replicate those barbecue experts, you should learn how to smoke a pork butt at home. The key to properly smoked pork is cooking the meat over a low ...

Our Food Editor tested the GE Profile Indoor Smoker and was impressed by how easy and hands-off it was to use, and that it ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

I prefer to smoke fish in the size I might serve. For example, if I have a limit of small to medium-sized trout, I’ll cut out their backbones, butterfly them, brine and smoke them whole ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

pork butt, wings, chicken, and salmon—or you can select "custom" and set your own desired smoke time, or smoke temperature. The smoker comes with temperature probe that can be plugged into the ...

Smoked paprika, cayenne, garlic, herbs, and a touch of brown sugar create a well-balanced rub to infuse the bird with a spicy punch of flavor. The dry brine helps the spices permeate the meat and ...