Blog – AptBBQ

Smokeless Smoked Chicken

Here is my recipe for Smokeless Smoked Chicken.

Here is my recipe for Smoked London Broil.

Here is my recipe for Smoked Confit Beef Cheeks.

Here is my recipe for a Texas Style Tri-tip.

Here is my recipe for Hot Honey Old Bay Wings.

Here is my recipe for Smoked Trout Burnt Ends.

Here is my recipe for Jalapeno Chicken Wings.

Here is my recipe for a Smoked Brisket Point.

Chuck roast was brined overnight, cooked sous vide at 136°F for 24 hours, rubbed, baked for bark, then braised in giardiniera and beef stock.