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( 1 ) cup kosher salt
( 1 ) cup brown sugar
( 1 ) cup honey
 ( 1/2 ) cup minced garlic
( 1/2 ) cup coarsley ground black pepper
( 4 ) cinnamon sticks
( 1 ) gallon of water
( 1 ) turkey, ten to twelve pounds
In a large pan, combine the salt, the sugar, honey, garlic, pepper, cinnamon, and water. Bring to a boil over medium heat, stirring constantly. Remove from the stove and cool to room temp. Place the turkey in a large glass or stainless steel container. Add the brine, and cover. Refrigerate for 24 to 36 hours. Preheat the smoker to 225 degrees F and load with apple wood. Drain the brine and rinse the turkey. Place in the smoker and smoke/cook the turkey for 6 hours.
( 6 ) pounds beef prime rib
Kosher Salt
Chopped fresh rosemary
Garlic Salt
Coarsely ground black pepper
Season the beef with salt, rosemary, pepper, and garlic salt. Preheat the smoker to 225 degrees F with your apple wood. (You may also put a few teaspoons of minced garlic on the wood for a fantastic aroma and added flavor.) Smoke and cook the prime rib for 1.5 hours for medium rare, and increase the time for medium or medium well. Let some heat out of the smoker by opening the door and turn the heat down to 140 degrees F and keep the beef in the smoker for 3 hours longer.
( 4 ) bone in pork chops about 1-1/2 " thick
( 1 ) cup apple juice concentrate
 ( 1.5 ) cups of maple syrup
( 1.5 ) cups of honey
( 1 ) crushed clove of garlic
( 3 ) cinnamon sticks
Quarter of a teaspoon ground cloves
Quarter of a cup bourbon
Get the smoker heated up to 225 degrees F. with Apple Wood Chunks or Chips. Put the pork chops into the smoker and cook and smoke for 1.5 hours. Make applejack glaze by combining the maple syrup , honey, garlic, cloves, cinnamon, and bourban into a sauce pan. This should be brought to a boil and then reduce the heat to low and simmer until the mixture is reduced by about half, stirring frequently. The cinnamon sticks are then removed. Remove the pork chops from your smoker and brush with the applejack glaze and then return to your smoker for 30 minutes more. The left over glaze can be used as a sauce to go with the chops.
( 1.5) cups of pecan halves
( 5 ) cups peeled and roughly chopped Granny Smith apples
( .75 ) cup sugar
( .25 ) cup packed brown sugar
( 3 ) tablespoons of flour
( 1 ) teaspoon ground cinnamon
Pastry for a two crust 9 inch pie
Preheat the smoker grill / oven to 200 degrees F with a small amount of apple wood. Place the pecans in an aluminum pie plate with holes punched into the bottom. Put the pan on the top rack of the smoker and smoke for 25 minutes. Add ( 1 ) cup of the apples and smoke for 15 minutes longer. Now transfer the mixture to a food processor and add the remaining apples and chop to a finely mix. Add the sugar, flour, and cinnamon and mix more to combine. Preheat the oven to 375 degrees F. Pour the filling into a pie plate lined with a bottom crust and top with the second crust and bake for ( 1 ) hour.
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