Smoked Turkey, Brisket, And Squash – Oh My!

Caliber Brings Us The Best Smoked Recipes For The Holidays

Blog Post: Caliber Smoked Turkey
Published by Caliber Appliances, November 10, 2017
Blog Post: Smoked Brisket
Published by Caliber Appliances, November 16, 2017
Blog Post: Smoked Spaghetti Squash
Published by Caliber Appliances, September 25, 2017

Who says the holidays are meant to be enjoyed indoors? These mouth watering recipes from Caliber Appliances will make any barbecue enthusiast feel like a seasoned gourmet chief.

Caliber Smoked TurkeyRecipe
Wash and brine your turkey with your favorite dry brine. Inject turkey under the skin with one cup of apple juice. Stuff turkey with your favorite stuffing and cover exposed stuffing with foil before cooking.

Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it so you can access it. Bring the temperature of the smoker up to 300ºF and once the temp has settled, place your turkey centered directly on the grate, breast facing up and allow 1” of space between turkey and smoker lid. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the 3-4 hour cooking process (20-30 min. per pound) and after this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your turkey. Continue to cook the turkey, checking on it every hour or so with the heat not exceeding 325ºF or falling below 250º F.   If the skin darkens too quickly, then tent foil the turkey to avoid burning the skin. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado.

Ingredients for Smoked Turkey
15-20 Lb. Turkey
1 Cup apple juice
Your favorite dry brine and stuffing
To download the recipe, click here.

Caliber Smoked Brisket Recipe
Prepare the Caliber Pro Kamado Smoker by lling the indirect blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it so you can access it. Bring the temperature of the smoker up to 230-275oF. Trim the fat from the brisket. Put a light coating of salt and pepper or your favorite meat dry rub on your brisket and place it on the top grate once the temperature has settled. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the rst 30-60 minutes of the 9-10 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with smoke may impart a bitter taste. Continue to cook the brisket, checking them every hour or so with the heat not exceeding 250-275oF until the brisket reaches an internal temperature of 200oF. You will be amazed by how juicy this brisket is without having to inject broth into it or refuel your coals during the process.

Ingredients for Smoked Brisket
12-15 pound brisket with fat trimmed to 1/4” Your favorite meat dry rub, or just salt and pepper
To download the recipe, click here.

Caliber Smoked Spaghetti Squash
Cut your spaghetti squash in half and scoop out the seeds. This is easy if you microwave the squash for 1-2 minutes to soften the skin. Drizzle olive oil, salt, pepper, and garlic powder over the top of both halves. Fill a metal broil pan with about 1/4 inch full of water. Place your squash upside down on the pan. Heat your smoker to about 350º F (approximately 20-25 minutes) using mesquite lump charcoal within the center of the bottom charcoal plate. It is recommended that you do not use wood chips because they tend to impart a bitter taste to vegetables. Close the lid to cook for about 45 minutes or until the water starts to evaporate and your squash turns golden brown. You can cook the squash using a similar process on a gas grill or in the oven; however it will lack the smoky favor and tenderness you get from this process. Scoop the squash out of the shells and serve as a delicious and healthy side dish.

Ingredients for Smoked Spaghetti Squash
Spaghetti squash (halved)
Olive oil
Salt and pepper
Garlic powder
Mesquite lump charcoal
To download the recipe, click here.

For more details on Caliber products, click here.

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Caliber Appliances
 was born out of a creative passion for culinary design and engineering. Elegant in form and functional prowess, every product is designed with a simple goal of exceeding the expectation of the most seasoned cooking aficionado. Every line, every feature, every detail down to the tooling on the burners is built with an intense devotion to providing the customer amazing results.

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