Come Enjoy Authentic Smoked Meats at Rackz BBQ!

If you are looking for delicious smoked barbecue and tasty southern classics in Carmel, visit Rackz BBQ for authentic flavors at an affordable price!

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Here at Rackz BBQ, we specialize in home-style barbecue and southern classics, offering an ever-changing and exciting menu filled with a wide selection of smoked meats, savory sides, and delectable starters, all of which are made to order by our culinary experts and chief pit master!

We Have Your Favorite BBQ Meal!

When you visit our restaurant, you will be in for a memorable and satisfying meal. Start with some of our delicious appetizers, like pork belly burnt ends, BBQ chips and dip, homemade pork rinds, and more. And then indulge yourself with one of their smoked meats, including barbecue ribs, pulled pork, smoked chicken, pulled chicken, beef brisket, and a variety of combo platters.

But no meal is complete without some homemade, Southern-inspired side items! So be sure to add on some of our custom side selections, like macaroni and cheese, coleslaw, peach baked beans, glazed carrots, French fries, and more! And when you are all done with your meal, it’ll be time to finish with something sweet, like our assorted Hershey’s frozen treats or our rotating pie selection of the week!

Here at Rackz, we make dinner convenient for everyone by offering call ahead and takeout orders. And if you do not want to leave the house, you can simply order our delectable barbecue on DoorDash! For larger gatherings and event, take advantage of our BBQ catering services!

A Family Restaurant in Carmel

There is something for the whole family at Rackz BBQ, and you won’t be disappointed on your first visit! Even better, we are conveniently located in Carmel, Indiana, right off of Hazel Dell Parkway, and just North of Main Street. As a locally owned and operated barbecue restaurant, you can expect hot fresh barbecue at economical prices. Come check out our fantastic deals and delicious meals, today!

Learn More About Us

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Tips for Smoking Deer Meat

In our last blog, we recommended an excellent recipe for a basic, but very popular, venison brine. But making a brine is just the beginning of the overall process. You still have one more step, which is to actually cook your meat!

And as mentioned in our previous blog, tasting venison out of the smoker is one of the best ways to enjoy its unique and rich flavors. So continue reading to learn some important tips for smoking deer meat.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Ending the Brining Process

It is best to leave your venison in the brine for at least 12 hours, but no longer than 24. After that time, the salt has done its job and the seasonings have integrated into the muscle tissues. But prior to ending the long brining process, begin your culinary endeavor a few hours before by soaking your wood chips. You will need to soak 1 pound of wood chips in water for one to two hours.

For deer meat, you can use almost any common variety wood chip. It depends on your personal flavor preferences. See our blog, “Various Wood Chip Options for Smoking Meat” to review the common flavor profiles of the most popular woods. Hickory is a common choice for smoking venison. Although it can be a bit pungent with its strong, smoky taste, it ends up accenting the meat with flavors of bacon or cured ham.

After you remove the venison from the brine solution, rinse it thoroughly with water. Next, pat your cut of meat dry with a paper towel, and then season it any way you like. You can use a rub, baste, or paste!

Preparing the Smoker

After your wood chips have soaked in water for a couple of hours, you can prepare your smoker grill. Start by filling up the water pan and the wood chip box. For electric smokers, go ahead and set the temperature and allow it to heat up. For all other smoker grills, you want to achieve a consistent temperature between 250 and 300 degrees Fahrenheit.

Add your venison to the smoker, and cook for roughly 1.5 hours per pound, or until the meat reaches an internal temperature of 140 degrees Fahrenheit. Be sure to check the water pan and wood chip box every 30 minutes to see if they need topping off.

If your smoker begins to get too hot, open the vent partly to allow a steady temperature drop. If the smoker is not hot enough, it may help to add coals to a charcoal smoker. If you are using an electric smoker, you will not likely have temperature regulation problems.

When your venison is done cooking, remove it from the smoker and allow it to rest for 20 minutes before cutting it open. Then simply enjoy the delectable flavors of smoked deer meat!

Need a Smoker?

See our blog, “Top-Rated and Recommended Pellet Smokers on the Market” for a list of highly-reviewed pellet smokers for sale. Here are some additional popular smoker grills for sale on Amazon that are well-suited for hearty game like venison:

✔ Masterbuilt 20078616 Electric Bullet Smoker $89.95
✔ Char-Broil Vertical Electric Smoker $139.99
✔ Masterbuilt 20071117 30″ Digital Electric Smoker $142
✔ Masterbuilt 20075315 Front Controller $280

In the Mood for a Smoked BBQ Meal?

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Rackz BBQ is eager to impress you with our delicious smoked barbecue meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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A Delicious Brine Recipe for Smoked Venison

Whether you are a veteran seasonal hunter, or just a person who loves deer meat, one of the most delicious ways to enjoy venison is right out of the smoker. But in order to get the best results, you must incorporate brining into the smoking process.

Continue reading to learn an easy and full-proof brine recipe for smoked venison

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

What You Need to Know

The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process. Not only does the salty water break down proteins in meat to tenderize it, it soaks into the fibers that have a lower salt concentration, thus hydrating the meat. Basically, meat brining both amps up the flavor and renders a juicy result.

Before you get started on your brine, you will need to prepare the meat by trimming off as much fat and connective tissue as possible. Score any silverskin, but be careful not to cut into the meat. Not sure what silverskin looks like? Read our blog, “The Types of Connective Tissues in Meat”, for help.

Now that your meat is prepped, you can concoct your venison brine! You can look up thousands of quality brine recipes online and in cookbooks, but a basic brine works just fine, and can be all you need as a beginner.

Will You Need:

🌿 Water1 Gallon
🌿 Worcestershire Sauce1/4 Cup
🌿 Soy Sauce*1/2 Cup
🌿 Molasses1/2 Cup
🌿 Kosher Salt3/4 Cup
🌿 Brown Sugar1/2 Cup
🌿 Pepper2 Tablespoons
🌿 Rosemary1 Tablespoons

*Do not use a reduced sodium soy sauce.

Getting Started:

This brine recipe is meant for a whole back-strap of venison. If you are using smaller cuts, reduce the portions of the brine as needed.

To get started, transfer all of the ingredients into a large stainless steel pot or plastic container that comes with a fitted lid.

Submerge your meat into the brine so that the entire portion is covered. Close the lid and be sure it is fully secured.

Transfer the container into the refrigerator, and let it sit for at least 12 hours. Just be sure to not allow it to sit longer than 24 hours; after that amount of time, bacteria can begin to grow.

After 12-plus hours of brining, take your meat out and rinse it with clean water. Pat it dry with paper towel and then season it any way you like!

Check back with our next blog for tips on smoking venison!

Want Delicious Smoked Meats Right Now?

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Come to Rackz BBQ! We are conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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A Simple and Delicious Smoked French Dip Recipe

If you love smoked meats, then you will love a smoked French dip sandwich. Continue reading for a basic recipe that you can try at home!

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

What You Will Need

Materials:

Smoker Grill
Cooking Grate
Medium Aluminum Pan
Aluminum Foil
Pecan Wood Chips
Probe Meat Thermometer
Large Slicing Knife
Large Cutting Board

Groceries:

8 oz. French Dip Au Jus Base (your choice)
4 lbs. Beef, Eye of the Round
Olive Oil
Kosher Salt
Coarse Ground Black Pepper
Vidalia Sweet Onions
French Bread Rolls
Sliced Provolone
Creamy Horseradish Sauce

To Get Started

Set the temperature of your smoker grill between 250 and 275 degrees Fahrenheit.

Begin prepping your roast beef by coating the outside in olive oil, salt, and pepper. Set your roast to the side and allow the seasonings to set in while your smoker reaches temperature. This usually takes around 30 minutes.

While still waiting on the smoker, thinly slice the Vidalia sweet onions that you will be sweating down to make your Au Jus. Place them in the aluminum pan, toss them with oil and seasonings, and then set them aside.

Once your smoker is hot, add some chunks of pecan wood to the fire and set up your cooking grate.

Place the roast directly onto ONE SIDE of the cooking grate. Place your pan of onions right next to your roast, on the other side.

Allow 20 minutes to pass, then add 8 ounces of Au Jus base and 2 cups of water to your pan of onions. If you could not locate an Au Jus base at your grocery store, you can substitute 24 ounces of beef stock. Stir up the onion mixture, and then cover it with aluminum foil. Let it simmer on the fire pit until your roast is done.

Next, flip your roast and insert the meat probe thermometer. Set the alarm at 130 degrees Fahrenheit for a medium rare finish. It should take around 1 hour and 15 minutes to reach this temperature; but do not trust time, trust your meat thermometer reading.

Once your meat reaches the proper internal temperature (or your thermometer alarm goes off), transfer the roast to a cutting board and cover it with aluminum foil. Allow it to rest like this for 30 minutes.

Once the roast is done resting, you are ready to slice! Cut against the grain of the meat and make thin slices. Transfer the slices of roast beef to your pan of Au Jus and let the juices soak in for a few minutes.

Now just toast your French bread with some slices of provolone cheese, add your sliced beef, top it with some horseradish cream (if you like), and be prepared to dip into your hot Au Jus!

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

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7 Important Nutrients in Smoked Lamb Meat

Out of all the choices at the local butcher shop, you might not immediately consider lamb meat for your smoker. But the truth is, smoked lamb is delicious and easy to make! Furthermore, lamb meat is a delicious protein option that is highly versatile in terms of flavor, preparation, cuts, aging, and more. It offers a rich, earthy flavor profile, making it a terrific choice for any dinner occasion, casual or formal.

But wait; it gets better!

Lamb meat is actually very good for you, and a healthier alternative to beef. It is loaded with essential vitamins and nutrients, which all work toward improving and protecting our personal health. Some of the most important nutrients in lamb meat include protein, Vitamin B1, Vitamin B2, Vitamin B-6, Vitamin B12, Calcium, Phosphorus, potassium, magnesium, iron, and Selenium. Continue reading to learn more about each.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Protein

Lamb meat is meat, after all, so it is no surprise that is a protein. However, compared to other kinds of meat, lamb has a substantially higher amount of protein per serving. It is loaded with protein, ranging from 12 to 17 grams per serving. Protein is important because it gives us strength and energy, builds muscle mass, improves digestion, and more.

Vitamin B1

Vitamin B1 helps lamb meat and people both. Not only does it assist the oxidation process in lamb meat, it helps increase energy levels, support endurance, and much more. Although it occurs in relatively small amounts, it is still a positive contribution to your health.

Riboflavin

Also known as Vitamin B2, lamb meat provides an adequate amount. Vitamin B2, or riboflavin, encourages physical endurance, promotes stronger immunity, supports nerve health, and maintains healthy eyes and eyesight. It can even help manage chapped lips and canker sores.

Vitamin B12

Vitamin B12 is important for a number of reasons. Also known as cobalamin, Vitamin B12 encourages nerve health, supports physical health, increases endurance, and boosts the immune system. Furthermore, it assists in red blood cell formation, which successively, also helps to prevent anemia. One serving can contain up to 36% of your daily value.

Calcium and Phosphorous

Lamb meat also contains a high amount of calcium. There are several benefits of calcium, and our bodies require it for bone health and more. Since calcium works well to strengthen our bones, it also promotes healthy teeth and nails. Phosphorous is very good for your body. Just like calcium, the phosphorous in lamb meat also promotes healthy bones, and can even help prevent bone abnormalities and conditions, like osteoporosis.

Potassium

Potassium is an essential element to our health. It is an electrolyte that counteracts the effects of sodium. Not only does this contribute to maintaining consistent and healthy blood pressure, it also helps control the balance between acids and bases within the body. On average, there is 264 mg of potassium in one standard serving of lamb meat.

Smoked Lamb Recipe Tips

Smoked lamb is a delicious dish to try in your smoker grill. Pair your legs, racks, or chops with a fruit wood, such as apple, maple, oak, pecan, alder, cherry, or hickory, for excellent flavor profiles. Cook it according to its size and cut. Then once the internal temperature reaches 130 degrees Fahrenheit, you have yourself a perfectly prepared smoked lamb leg! In fact, why don’t you Try This Easy Smoked Leg of Lamb Recipe for a great result!

Now You’re Craving Delicious Smoked Meats?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Avoid These Woods for Smoking Meats

There are several options when it comes to using a wood for smoking meat, including both fruit and nut varieties. Each type of wood offers unique and distinguishing flavors, compositions, and burning points, making the decision an integral part of the overall smoking process. In fact, it is critical to select the proper wood for your particular cut of meat to achieve the best results. See our blog, “Various Wood Chip Options for Smoking Meat” for a guide to matching wood chip flavors to popular cuts of meat.

Choosing the right wood chip is very important for flavor, but also for safety. There are several types of wood that can be dangerous or harmful, which means you should avoid using them entirely using the smoker grill. Continue reading to learn which woods you should never use to smoke meat or other foods.

Smoked Meat Meals

Smoked Meat Meals Carmel, Indiana 317-688-7290

Unsafe Wood Chip Options

Never, under any circumstances, use EASTERN CEDAR, CYPRESS, ELM, EUCALYPTUS, SASSAFRAS, LIQUID AMBER, PINE, REDWOOD, FIR, SPRUCE, or SYCAMORE for smoking meats or other types of food. These trees high in resin and oils that cause a thick smoke when lit, which can cause all sorts of dangerous situations and health consequences.

You should also never use lumber scraps, nor painted, treated, or stained wood. If you have wood, but you are unsure of the species, it is not recommended to use it in the grill. Many species of softwood trees, especially conifers, contain toxins and chemicals that can transfer from the wood into the food or surrounding air. Furthermore, you do not want to use wood from a log pile that has mold and fungus growth. These dangerous woods are a poor choice for any type of cooking, but excellent for the fire pit or fire place.

Take a Closer Look at Eastern Cedar

This type of wood is a softwood, not a hardwood. Softwoods contain higher levels of air and sap, as they are a pine cone-producing species. So not only does the wood burn extremely fast, which is opposite of the “low and slow” barbecue practice, the flavors can be quite unpleasant and even toxic.

Contact with cedar smoke or oil can result in health implications, such as dermatitis or skin irritation, rhinitis, conjunctivitis, and a condition known as “cedar asthma”, which is caused by long-term exposure to a chemical within cedar called plicatic acid. Furthermore, other chemical, such as phenols and aromatic hydrocarbons, can also cause respiratory problems in both people and pets.

No Time to Grill? Come to Racks BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, and more! From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

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What You Need to Know About Smoking Feral Hogs and Boar

For those of you who love smoked pork, exotic swine is something to try. Next to regular pork, feral hog, Russian boars, Razerbacks, and even Javalena are completely different in terms of taste and quality. Smoking wild swine in the smoker will render some of the most tender, succulent pork you’ve ever had! Continue reading to learn some helpful recommendations for acquiring and smoking exotic hog and boar.

Smoked Pork Dinners

Smoked Pork Dinners Carmel Indiana 317-688-7290

Where to Get Feral Hog

The challenge to wild hog is not smoking it, but rather, finding it. Although not everyone has the luxury of hunting feral hog and boar right outside their front door, if you are ever given the chance to go hog hunting, leap at the opportunity and save your bounty! For those of you who do not hunt, you have the option of purchasing feral hog at an exotic butcher shop, or you can order it online.

Taste

As versatile omnivores, wild swine primarily eat vegetation, fruit, and insects that are rich in nutrients, giving it a complex and layered flavor that is simply unparalleled to standard pork at the local grocer. Most people describe wild pork as having slight sweet notes with several indistinguishable flavor nuances. It is a darker meat, often resembling cuts closer to deer or veal, but it is not greasy like most other dark meats. Instead, it is marginally stringy, very tender and moist, with slight sweet notes.

Smoking Wild Pork

When it comes to cooking feral hog in the smoker, it is recommended to use a good quality wood. Most pitmasters suggest using hickory mesquite wood chips since they will not overpower the natural flavor of the meat. The best cuts of wild hog to smoke include the ribs, shoulder, lower legs, and loins. This includes Boston Butts, picnic cuts, front legs, and spare ribs.

If you have a large smoker, you can simply smoke the whole hog! Hocks, side meat, and jowl can be cured into bacon, while rear hams can be cured into the best tasting ham you’ve ever had. The key to smoking any meat is low and slow. For your wild swine, set your smoker to 200 degrees Fahrenheit. Do not exceed 200 degrees Fahrenheit or you risk drying out your cuts. Then allow your pork to quietly cook for at least 14 hours, but no longer than 36 hours.

Enjoy the Outstanding Smoked Pork at Rackz BBQ!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked pork, brisket, and chicken, as well as, southern comfort foods and desserts that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Rackz BBQ Has the Smoked Meats and Homemade Cuisines You CRAVE!

At Rackz BBQ, you can certainly tell the difference in quality when you taste our cuisine! Our meticulous emphasis on fresh ingredients and authentic flavors is just the start of what sets us apart from other barbecue restaurants in town. From smoked meats and grilled classics, to homemade sides, popular desserts, and more, you will find everything you crave at a price you can afford!

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Your Friendly Neighborhood BBQ Joint

Rackz BBQ cooks up delicious home style barbecue right here in Carmel, Indiana. Choose from our wide selection of smoked meats, savory sides, and delectable starters to enjoy an authentic barbecue dinner you’ll not soon forget. From loaded BBQ chips and burnt ends, to smoked brisket, ribs, chicken, sausage, salads, pies, and more, there is something for everyone on our made-from-scratch barbecue menus! We also offer children’s selections, call ahead takeout orders, and local catering services!

That’s Right. We Cater!

Here at Rackz BBQ, we offer professional and affordable barbecue catering services for all events, occasions, and industries throughout the Indianapolis areas. Our catering managers provide free consultations to discuss your upcoming event and catering needs, and to review our various menu selections. We can also customize a catering menu specific to your party’s theme, personal preferences, dietary restrictions, and more!

Along with our catering options, we offer delivery services, drop off service, set up, breakdown, and cleanup for all clients. Choose from a variety of catering packages, including ala carte service, delivery and drop off service, or full service catering. Aside from catering, we also accept call-ahead orders for pickup when you just don’t feel like cooking dinner! You simply can’t go wrong with great barbecue! Check out our popular catering menu, today!

Choose Rackz BBQ for Your Next Meal

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Tips for Smoking Hard Boiled Eggs

For all you vegetarians out there, you too can enjoy tasty fares straight out of the smoker! There are several foods that fit the vegetarian diet plan, including cheese, nuts, fruit, and yes, even eggs. You may be asking yourself how it is possible to cook eggs in a smoker; but it is more than just possible, it’s actually quite delicious!

Continue reading to learn some easy tips for making smoked eggs like a pro!

For Great Smoked BBQ, Call 317-688-7290!

For Great Smoked BBQ, Call 317-688-7290!

Starting Note

Smoked eggs must go through a three-part process is important in order to get great results. They will be hard-boiled, then dehydrated, and finally, smoked. During the entire process, the egg shell will stay intact, even turning a dark color from the absorption of smoke. One of the most important parts of the whole smoked egg process is selecting a quality product.

Choosing the Eggs

Start the process off right by selecting the right carton of eggs. When buying eggs for the smoker, the general rule of thumb is to stick with small white eggs. Smaller eggs have stronger shells that will stand up to the smoking process. Another rule of thumb is to use eggs that are a few days old because they tend to peel better. If you must use fresh eggs, try steaming them for a few minutes before boiling them, which will make the shell come off easier.

Boiling the Eggs

The key to hard boiling the eggs is to not let the shells crack. Here’s some tips for preventing this from happening: First, add your eggs to the pot. Then add enough water to the pot so that the eggs are covered by 1 inch of water. Then add one tablespoon of white vinegar to the water and turn on the burner. Bring the water to a rapid boil, then cover the pot with a lid and turn the burner off. Let the eggs sit for 10 minutes without lifting the lid. After the 10 minutes are up, transfer your eggs to an ice bath to cool them down. Be sure not to crack the shells while handling the eggs.

Preparing the Eggs

Inspect the eggs to see if any shells are cracked. Set cracked eggs aside for something else; do not use them in the smoker. Place the remaining eggs that you will be using in the refrigerator to sit overnight. The next day, you will need to make a brine for the eggs. Simply mix together 1 cup of salt brine with 1 quart of water to make the brine. Place the eggs in the brine and let them sit for 72 hours.

Smoking the Eggs

Before you can smoke your eggs, you must dehydrate them first. Do this by setting your oven to 140 degrees Fahrenheit and baking the eggs for 4 hours. After you take them out of the oven, you can prepare your smoker. Set the smoker to 195 degrees Fahrenheit. You will smoke the eggs for 5 or 6 hours, turning them every couple of hours throughout. Be sure to monitor the internal temperature of your smoker during the cooking time. If it gets too hot, the eggs will explode.

Storing and Enjoying the Eggs

When the eggs are done smoking, let them cool completely, and then place them in the refrigerator for one day. After 24 hours are up, simply peel one back and enjoy all by itself! Pair your smoked eggs with a charcuterie of smoked cheese and nuts too!

Visit Rackz BBQ for Smoked Meals and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious barbecue meals and smoked meat cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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FAQS About Smoking Meat

If you are new to using a smoker, the best place to start your learning curve is with the basics. Continue reading to review some frequently asked questions about smoking meats, including wood chip options, recommended temps, and more.

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Which Foods Are Best To Smoke?

You have various options to choose from when it comes to selecting a food to smoke. AS for meat, the most popular cuts include ham, pork ribs, pork shoulder (Boston butt or picnic), and beef brisket. Aside from your typical cuts of meat, you can also smoke cheese, vegetables, seafood, shellfish, nuts, fruits, spices, hard boiled eggs, and more!

Which Cut of Meat is Best for Pulled Pork?

By far, the most popular cut of meat to use for smoking pulled pork is pork shoulder. This is for a few good reasons. Not only is it pretty affordable compared to other cuts, it is also readily available at most grocery stores, butcher shops, and artisanal meat shops. It is also very forgiving since it does not dry out as quickly as other types of meat.

What are the Benefits of Smoking Meat?

Smoking meat, compared to other traditional methods of cooking, provides a unique set of benefits. First, the best cuts of meat for smoking are also some of the cheapest; so you can feed a large crowd on a tight budget. Furthermore, a smoker delivers exceptional flavors and tenderizes even the toughest cuts of meat. In addition to tenderness, flavor, and cost-efficiency, smoking meat is also beneficial because it can prolong the quality of meat through preservation and curing.

Which Wood Chips Should I Use for Smoking Meat?

There are several wood chip options you can use with your smoker, all of which offer a range of smoke and flavor levels. The type you use will largely depend on the cut of meat you are cooking with. Once you are more familiar with smoking meats, you can go by personal preference. Common wood chip flavors for smoking include any fruit or nut variety, such as apple, pear, cherry, peach, and mulberry, as well as the classics, like maple, hickory, pecan, and oak. Avoid using Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

What Temperature Do I Smoke Meat? And For How Long?

The temperature and time you use for smoking your meats will depend on the size and type of meat, as well as, personal preference. Traditionally, smokers are meant to cook “low and slow”, so you can expect to smoke meats between 250 and 300 degrees Fahrenheit, for as long as 6 to 12 hours, give or take. For instance, if you are smoking a whole chicken, you would set your smoker at 250 degrees Fahrenheit and smoke it for 45 minutes per pound of meat.

What Tools Do I Need to Smoke Meat?

You cannot create smoked meat masterpieces with the proper tools and provisions. Aside from your meat and smoker, a basic meat smoking kit will contain a quality meat thermometer (preferably digital), water pans, wireless dual probe transmitters, flavor injectors, a charcoal chimney, and misting bottle.

Now You’re in the Mood for Some Delicious Smoked Meats?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Come to Rackz BBQ! We are conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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