The Semiconservative Granola Girl

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Salt, Pepper & Garlic Rub

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SPG Dry Rub is our latest obsession for grilling and smoking meat.  SPG stands for Salt, Pepper & Garlic Rub and in some circles, it might be called Texas Rub, but it seems that Texas Rub tends to be VERY heavy on the pepper and often has a few other ingredients.

Please note: This post contains affiliate links, many of which are to Amazon. We are an Amazon Affiliate. If you click through to Amazon or another affiliate and make a purchase, we make the tiniest little commission which does not affect your purchase price.

Salt, Pepper & Garlic Rub | A basic, mild dry rub for grilling and smoking beef, chicken, venison, pork or really anything. SPG Rub

Our Weber Kettle Grill

At some point this summer, after watching a lot of grilling and smoking YouTube videos, my husband decided he wanted to step up his grilling game.  And he bought a Weber Kettle Grill.  I feel so old school.  We are back to charcoal grilling.  And it is delicious.

At the same time, he learned about SPG dry rub.  We first learned about this from Malcolm Reed of How to Barbecue Right on YouTube. He suggests a ratio of 1:1:1. It was fabulous, but…

Salt, Pepper & Garlic Rub | A basic, mild dry rub for grilling and smoking beef, chicken, venison, pork or really anything. SPG Rub

The first thing out of Sunshine’s mouth was, “This is too spicy.”  And truthfully, even for me, it was a little peppery.  So we experimented by cutting the pepper.  And we went with a 2:1:2 ratio.  It was that easy.

We use Morton Coarse Kosher Salt, coarse black pepper and granulated garlic.  That’s it.  Then we put a generous amount on anything we are going to grill from burgers to high quality steak. I even used it on oven roasted chicken.

The Big Batch SPG Dry Rub Recipe

We like to make a good sized batch so that we don’t have to make it every time we need it.  It starts with half a cup of salt, quarter cup of coarse black pepper and half a cup of granulated garlic.  (Granulate garlic supposedly helps keep your mixture from getting clumpy.)

We pour it all into a pint mason jar and shake until it is mixed.

Our favorite lids rubs in mason jars are these shaker tops from Ball which make it really easy to sprinkle the rub onto our meat.  You can also save the shaker lids from Parmesan cheese because believe it or not, they also fit mason jars!

If you want to make a smaller batch for only one meal, you can do 1 Tablespoon of salt, 1 1/2 teaspoons pepper and 1 Tablespoon of granulated garlic.

Salt, Pepper & Garlic Rub is a perfect all purpose dry rub that is not too heavy on the pepper. SPG Rub is just the right combination of salt, garlic and black pepper while still qualifying as a mild dry rub.

Salt, Pepper & Garlic Rub

So if you are looking for simplicity in your grilling tonight, whip up a batch of SPG Dry Rub today. It is so easy. And so delicious. It the the perfect addition to steak, chicken, TriTip and burgers.

Try adding to to Smoked Tri Tip instead of Semiconservative Granola Girl Rub. It’s pefect. For directions on how to smoke a Tri Tip, go here.

Happy grilling.

SPG Rub | Salt, Pepper, & Garlic Rub | All Purpose Rub | We use Morton Coarse Kosher Salt, coarse black pepper and granulated garlic. That’s it. And we put a generous amount on anything we are going to grill from burgers to high quality steak.

Salt, Pepper & Garlic Rub

SPG Rub is an all purpose rub of Morton Coarse Kosher Salt, coarse black pepper and granulated garlic.  That’s it.  We put a generous amount on anything we are going to grill from burgers to high quality steak.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Main Course

Equipment

  • measuring cups
  • Jar with lid

Ingredients
  

  • ½ cup Kosher coarse salt
  • ½ cup granulate garlic
  • ¼ cup coarse black pepper

Instructions
 

  • Add all the ingredients to a jar, put the lid on tightly and shake until mixed.
  • Add to any meat you plan to grill or smoke.

Notes

You can make a smaller batch for one meal: 1 T salt, 1 T garlic, 1.5 tsp pepper.
Keyword Electric Smoker, Gluten free

Easy Smoked Salmon

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To look at the interwebs, you would think that making smoked salmon was quite a production. Lots of recipes about brining it and what not. I am here to tell you all that is unnecessary. You can have delicious smoked salmon in under an hour. No brine or marinade needed.

Please note:  This post contains affiliate links, many of which (though not all) are to Amazon.  We are an Amazon Affiliate.  If you click through to Amazon or another affiliate and make a purchase, we make the tiniest little commission which does not affect your purchase price.

Easy Smoked Salmon--this is a no brine electric smoker smoked salmon | Whole30 | Dill Smoked Salmon | How to Make Smoked Salmon | Whole30 Smoked Salmon | Paleo Smoked Salmon | Dry Smoked Salmon

The Great MLK Smoke Out

The story of this salmon goes a little something like this. Every Martin Luther King Day weekend, for the last few years, we get together with bunch of friends for Steve’s Great Smoker Smoke-Out. Those of us who have smokers, bring them.

We bundle up (one year the outside temp was dipping below 0). Hang out in the garage while the smokers cook away. We eat lots of amazing smoked foods and sides. The kids sled and play video and board games. An amazing time is had by all.

Jim and I often plan for weeks. Although it is not a competition. A little it is. So the food must be noteworthy. We have made our Smoked Tri-tip and Smoked Pork Roast. This year we made ribs with Roasted Apple BBQ sauce (recipe in the works).

Sometimes, people who don’t have smokers still bring something to add to the smoker. Enter the salmon fillet. Someone, I don’t even know who, showed up and handed Steve a lovely looking, still in the package salmon. He handed it to Jim and said, “Figure out what to do with this.”

So, what else do you do when you don’t know how to cook something. You Google it. Except every suggestion the google-machine generated involved a brine. And we didn’t have time to brine.

We did the next best thing. Wing it. We dug around in the spice cabinet (remarkable bare for people who own a restaurant) and sprinkled it with a garlic parmesan shaker rub from our local supermarket.

It was perfect. Since Sunshine loves salmon, we’ve made it several more times since. It’s now a family favorite and perfect for the weeknight smoker.

Easy Smoked Salmon--this is a no brine electric smoker smoked salmon | Whole30 | Dill Smoked Salmon | How to Make Smoked Salmon | Whole30 Smoked Salmon | Paleo Smoked Salmon | Dry Smoked Salmon

Smoked Salmon

This smoked salmon is so easy that it really isn’t so much a recipe as “guideline.” Start with a large salmon fillet. 2ish pounds. Cut it in half so that it will fit in the smoker.

Generously sprinkle with coarse Kosher salt. (We like Morton). Sprinkle with dill weed (or parsley or chives or Orange Garlic Seafood Rub). Add pepper to taste. Allow it to sit while your smoker comes up to temp (225ºF) and fills with smoke.

Lay your two halves of the salmon directly on the racks in the smoker and smoker for 45 minutes to an hour. Salmon is done when it reaches an internal temperature of 145ºF.

Seriously. That’s it. I mean how much easier could it be?

Easy Smoked Salmon--this is a no brine electric smoker smoked salmon | Whole30 | Dill Smoked Salmon | How to Make Smoked Salmon | Whole30 Smoked Salmon | Paleo Smoked Salmon | Dry Smoked Salmon

The Weeknight Smoker

I am embarrassed to admit how many times we have had this smoked salmon since January (it’s still February as I write this!). It’s just so easy and pretty quick for using your electric smoker on a weeknight. We love it with roasted potatoes (try Everything Roasted Potatoes) and green beans. It’s a perfect Whole30 treat and the leftover are perfect for Whole30 Salmon Sliders.

Easy Smoked Salmon--this is a no brine electric smoker smoked salmon | Whole30 | Dill Smoked Salmon | How to Make Smoked Salmon | Whole30 Smoked Salmon | Paleo Smoked Salmon | Dry Smoked Salmon

Easy Smoked Salmon

Simple Smoked Salmon prepared in the electric smoker with just salt and dill week. No brine required
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine Whole30
Servings 8 people

Equipment

  • electric smoker

Ingredients
  

  • 1 2 lb salmon fillet
  • ¼ cup coarse Kosher salt more or less to taste
  • 1 tablespoon dill weed
  • ½ teaspoon coarse ground pepper more or less to taste

Instructions
 

  • Preheat the smoker to 225°F and let it fill with smoker. We use hickory.
  • Cut the salmon filet in half to fit your smoker.
  • Generously sprinkle with salt, pepper and dill week.
  • Place fillets directly on the rack in your smoker.
  • Smoke until the salmon reaches 145°F. 45 minutes to an hour.
Keyword Electric Smoker, Gluten free, Paleo, Whole30

Apple Cider Brine

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Have you noticed that most brine recipes are loaded with sugar? In fact we have a chicken brine recipe for our Juicy Smoked Chicken Thighs that has a significant dose of sugar in it. But in truth, we really try to keep the added sugar out when we can, especially when we are doing a Whole30. Apple Cider Brine is a Whole30 compliant brine for poultry or pork. It’s easy and no added sugar.

Please note:  This post contains affiliate links, many of which are to Amazon.  We are an Amazon Affiliate.  If you click through to Amazon or another affiliate and make a purchase, we make the tiniest little commission which does not affect your purchase price.

Apple Cider Brine is a little salty and a little sweet and completely Whole30, Paleo and Gluten Free. Whole30 Recipe | Electric Smoker Brine Recipe | Whole30 Electric Smoker

Apple Cider Brine

We have been using this brine to make juicy smoked turkey for a while. We are still working out the kinks of smoking time for turkey before we can actually publish a post on smoked turkey, but the brine is ready.

And as always, we are looking for quick and easy. All you need is kosher salt which you dissolve in hot water (which can seriously be from the tap). Once the salt is dissolved, add cider, a cored and quartered apple, a peeled and quartered onion and a handful of fresh parsley.

Add your meat. Then add more water to cover. Let your meat soak up all the appley, salty goodness for 4-8 hours, but overnight is better.

We smoked a twenty pound turkey for Christmas dinner and it came out perfectly smoky and perfectly juicy. (It also came out HOURS before we thought it should based on what we had read. Kinks.)

Whole30 Smoked Meat

So if you are looking to impress your guests or just make juicy smoked chicken, turkey or pork that is Whole30 compliant, make up a batch of Apple Cider Brine and let your meat smoke (or roast). This brine would be perfect for smoked pork butt. Just use the brine instead of injecting apple juice.

For other ideas on using your electric smoker during your Whole30 be sure to check out last week’s post Whole30 Electric Smoker.

Apple Cider Brine

This is a sugar free brine that is prefect for smoking or roasting poultry or pork.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Main Course
Cuisine American, Whole30
Servings 1 quart

Ingredients
  

  • 2 cups hot water plus more to cover
  • 1/2 cup coarse Kosher salt
  • 2 cups apple cider
  • 1 apple cored and quartered
  • 1 onion peeled and quartered
  • 3-4 sprigs fresh parsley

Instructions
 

  • In a large container that will allow you to submerge the meat you are planning to brine, add the hot water and salt. Stir until the salt is dissolved.
  • Add the rest of the ingredients and stir.
  • Add the meat to the brine. Additional water to cover. Up to two cups. If more is required double the recipe.

Notes

This brine will cover a whole chicken, a small pork butt or a small turkey.  For larger turkeys or larger pork butts, you may need to double the recipe.  We used a double recipe for our 20 lb. Christmas turkey.
Keyword Electric Smoker

Whole30 Electric Smoker

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It’s really popular to do a Whole30 in January (read about our first Whole30 January here). And it would seem (based on page view stats) that a lot of people got electric smokers for Christmas. And fortunately for those of you who are trying to eat healthy AND want to play with your new Christmas toy, those two lifestyles are compatible. We have actually spent a lot time developing Whole30 Electric Smoker recipes and we have brought them all together in one post.

Please note:  All links are to Amazon.  We are an Amazon Affiliate.  If you click through and make a purchase, we make the tiniest little commission which does not affect your purchase price.

Whole30 Electric Smoker Round Up | Recipes using your electric smoker and keeping Whole30 | Masterbuilt electric smoker | Electric Smoker Rubs | Electric Smoker Brine | Electric Smoker recipes

Keeping Whole30 with your Electric Smoker

Smoking meat has long been a way to preserve meat–very Paleo. But with the popularity and ease of electric smokers, people have begun preparing meat with an electric smoker that is smoky in flavor, but juicy and delicious. Which I suspect is way different than the meat that Pa Ingalls was preserving in Little House in the Big Woods (haha!).

We smoke all of our food in a Masterbuilt Electric Smoker. Specific directions for each recipe can be found through the links.

One thing that I became aware of very early in our electric smoker journey is that lots of commercially produced rubs and sauces have sugar in them which is a no-no on Whole30. But, it is easy enough to use your smoker and avoid the sugar (and other non-Whole30 compliant ingredients).

We have developed a number of rubs and sauces that do not include sugar. We also have a couple of recipes for brine and recipes for snacks that help you stick to your Whole30 goals. Oh and don’t forget all of those smoked meat recipes!

Whole30 Electric Smoker Round Up | Recipes using your electric smoker and keeping Whole30 | Masterbuilt electric smoker | Electric Smoker Rubs | Electric Smoker Brine | Electric Smoker recipes

Whole30 Electric Smoker Rubs, Sauces and Brines

Whole30 Rubs

Our rubs tend to be a little on the mild side. Our kids don’t much care for anything spicy. If your would like to spice it up a little, add more black pepper or some cayenne to taste.

Semiconservative Granola Girl Dry Rub is heavy on onion and garlic and blended with kosher salt and a few other spices to bring out the natural flavors in our meat.

Everything but the Bagel Rub brings in some seeds to balance out the garlic and onion. You can buy Everything Seasoning or make ours which is a little different than most because it includes our secret ingredient: mustard seeds. (How secret can it be? I have a blog post about it!)

Orange Garlic Rub is perfect for seafood and poultry. It’s a blend of dried orange peel and garlic that is mild enough to enhance the flavors of salmon and chicken.

Fajita Rub is a blend of chili powder, garlic, onion and cumin. I love cumin so all of my pseudo-Mexican Recipes include it. Again, this is a pretty mild rub because kiddos. There are directions for adding heat.

We also use Montreal Steak Seasoning and Weber Roasted Garlic rubs.

smoked dill pickle chicken with dill pickle bbq sauce

Whole30 Sauce

Dill Pickle Barbecue Sauce which I sometimes call Dill Pickle Everything Sauce because to only use this as a barbecue sauce is to not do it justice. It is a perfect salad dressing too. It is a mayo based sauce with dill pickles and dill pickle brine to bring out the best in all the dilly goodness. Be sure to use compliant mayo and pickles. We use our homemade pickles.

Whole30 Brines

Brining chicken with the leftover juices from a jar of pickles makes for the perfect smoked chicken. However, sometimes, you might crave a little dill pickle chicken and still need those juices for the pickles. So try this recipe. It does require a little planning because you will need to make the brine 5 or 6 hours before you need to brine your meat. Don’t feel like smoked dill pickle chicken? Check out my most popular recipe Dill Pickle Crock Pot Chicken.

Apple Cider Brine brings in a natural sweet from both the cider and the apple chunks. We use this to smoke turkey. It could also be used for chicken and pork.

Whole30 Electric Smoker Round Up | Recipes using your electric smoker and keeping Whole30 | Masterbuilt electric smoker | Electric Smoker Rubs | Electric Smoker Brine | Electric Smoker recipes

Whole30 Electric Smoker Snacks

Did anyone say smoked nuts? I know that nuts should be limited on Whole30 and perhaps you will want to avoid these recipes because the can totally become a “food with no brakes.” Try using portion control with little 2 oz cups from Sistema. I use these little cups to give Sunshine pumpkin seeds as one of her lunch treats.

Seasoned Smoked Almonds are easy to add as a secondary smoke when you are smoking dinner. Seasoned with Montreal Steak seasoning makes them salty, peppery and smoky. Yum.

Everything Smoked Cashews. Melt some ghee and add your favorite Everything Seasoning. Ours is of course homemade.

Smoked Buffalo Almonds like Buffalo wings but different. Make your own sauce with Frank’s Red Hot and ghee.

Whole30 Electric Smoker Round Up | Recipes using your electric smoker and keeping Whole30 | Masterbuilt electric smoker | Electric Smoker Rubs | Electric Smoker Brine | Electric Smoker recipes

Whole30 Electric Smoker Meats

Of course, a post about using your electric smoking to create delicious Whole30 meals must include recipes for Whole30 Smoked Meat. Not all of our electric smoker meat recipes are Whole30 compliant, but most of them are. Here are just a few highlights of our more popular recipes.

Dill Pickle Smoked Chicken Thighs are bone-in, skin on chicken thighs brined in Dill Pickle Brine or leftover dill pickle “juice” that are then smoked to perfection. Top with Dill Pickle Barbecue Sauce.

Smoked Tri Tip may be my very favorite smoker recipe. We generously coat it in Everything Dry Rub or Semiconservative Granola Girl Rub.

Smoked Venison Chops are perfect for using your electric smoker on a weeknight. Depending on the size of the chops, they can be done in under 45 minutes.

Smoked Pork Butt is my favorite way to make pork in the electric smoker. This is not to make pulled pork. Instead slice it up and serve it with potatoes and veggies.

More Whole30

If you are still craving more Whole30 Electric Smoker ideas, visit our Whole30 Page or our Electric Smoker Page. Both have tips and tricks and links to even more recipes.

Smoked Pork Butt

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In our very first post about our electric smoker, 10 Foods to Smoke in Your Electric Smoker, I mentioned pork butt, which is sometimes called pork shoulder.  The thing is, most people smoke a pork butt to make pulled pork, but in doing that, you are so missing out on something WAY better:  Smoked Pork Butt for slicing.  It’s smokey, juicy and A-MAZ-ING.

Note:  This post contains affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.

Smoked Pork Butt | Smoked Pork Shoulder | electric smoker smoked pork for slicing

Smoked Pork Butt for Slicing

It turns out, that my family is not actually a fan of pulled pork.  I used to make it a couple times a summer in our crockpot before we got our electric smoker, but now, my husband confesses that he actually isn’t a big fan.  I mean he’ll eat it, but if we are going to take the time to smoke a pork butt, we are not going to smother it in barbecue sauce.  And, truth be told, it’s way easier to smoke a pork butt for slicing because it is fewer steps.

Preparing the Meat

You do have to plan ahead because it is better if the infusion step has time to soak in overnight, but 4 or 5 hours will do the trick.  And you will need a special tool to do this step: an injector.  But the key is apple juice or cider or apple juice concentrate.

Use the injector to add apple juice directly to the meat.  Poke holes throughout and on all sides, adding juice until it “leaks.”  Then set the meat aside for at least four hours, but overnight is better.

Smoked Pork Butt | Smoked Pork Shoulder | electric smoker smoked pork for slicing

Half an hour to an hour before you are ready to smoke, bring your meat to room temp and coat it with yellow mustard, then liberally apply your favorite dry rub.  We like to make our own.  Check out our recipe for a mild rub Semiconservative Granola Girl Dry Rub.

Smoked Pork Butt | Smoked Pork Shoulder | electric smoker smoked pork for slicing

Prime the Smoker

While your meat is coming to room temperature.  You can get your smoker ready.  Preheat to 225°F.  Load your wood tray according to manufacture’s directions and allow your smoker to fill with smoke. We like to use hickory because it gives the deepest smoke flavor, but you could use apple to stick with a theme.  

Add the meat, smoking to an internal temperature of 165°F.  Wrap in foil and let your meat rest for 20-30 minutes.  Or (as happens to us often!), if you are not quite ready to eat, you can let it rest longer, just wrap it in foil, then in a towel, then you can put it in a cooler and use the cooler the opposite way you use it to keep something cold (that means no ice!).

Smoked Pork Butt | Smoked Pork Shoulder | electric smoker smoked pork for slicing

Smoked Pork Butt

When you are ready to eat, just slice it up and serve.  You could add a barbecue sauce, we like to eat it just the way it came out of the smoker:  juicy and smokey and delicious.  With all that apple, it seems so autumnal.  Perfect to eat with homemade applesauce (my son’s kitchen specialty) and roasted butternut squash.  (Leftover butternut squash? Tomorrow’s breakfast:  Butternut Squash Prosciutto Hash. Left over pork? Reimagine that leftover as Smoked Pork Fried Rice–recipe coming soon.)

If you are looking for other great electric smoker recipes, be sure to check out my Electric Smoker Page with an index to all of our electric smoker tips, tricks and recipes.

Smoked Venison Steak Fajitas

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Taco Tuesday is perfect for our family.  Tuesday is one of the days I get home a little later, so an easy weeknight meal of tacos or nachos or taco salad is perfect.  But sometimes, Taco Tuesday needs a little change up like fajitas, like Smoked Venison Steak Fajitas.

I know, right now you are thinking, smoker on a weeknight?  Well yeah, actually, we have found a few things that you can smoke in under an hour that are perfect for weeknight smoker meal.  (Check out my post here.)

Note:  This post contains affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.

Smoked Venison Steak Fajitas | Smoked Steak Fajitas | smoke the meat in your electric smoker and then add it to the veggies cooked on the stove top | Whole30 | Gluten Free | Dairy Free

Smoked Venison Steak Fajitas Preparations

If you are going to take the time to make fajitas in the smoker, then you need to make your own fajita rub which like my Venison Tacos starts with chili powder and ground cumin as the base ingredients.  Then just add some Kosher salt, dried minced garlic and crushed red pepper flakes. 

Apply the rub liberally to a pound of venison chops or steaks.  Reserve at least a teaspoon of the rub for the vegetables.  (If you are looking to speed this meal up, chops will cook faster because they are smaller.)  

Smoked Venison Steak Fajitas | Smoked Steak Fajitas | smoke the meat in your electric smoker and then add it to the veggies cooked on the stove top | Whole30 | Gluten Free | Dairy Free

Preheat your electric smoker to 225°F and add wood chips according to the manufacturer’s directions.  We like to use hickory for its smokey flavor.  Allow the meat to sit at room temperature with the rub on it while your smoker comes up to temperature.

While the meat is sitting, you can start to prepare the peppers and onions.  Slice an onion or two, two or three bell peppers and a jalapeño (remove the seeds for less heat).  Mince 3-4 fresh garlic cloves.

Once your smoker has filled with smoke, you can add the meat to the electric smoker. 

Melt 1/4 cup of butter (use ghee to make it Whole30) in a skillet over medium heat.  Add the vegetables and lower the temperature so they will cook slowly while the meat is in the smoker.  Once the vegetables have cooked down, add the remaining rub to the peppers and onions.

Serve

Remove the venison from the smoker when the meat has reached an internal temperature of 145°F.  Slice the meat into thin strips and add it to the pepper and onion mixture.  Serve as desired.

We like to top our fajitas with salsa, guacamole, sour cream and cheese on a flour tortilla, but if you are looking to have Whole30 Fajitas, you could serve them on a lettuce wrap with guacamole and compliant salsa or you could have fajita bowls by serving the meat over rice or cauliflower rice or hash brown potatoes.  The possibilities are endless.  And don’t forget to save your leftovers for Whatcha’ Got Omelette or Clean Out the Fridge Breakfast Hash.

Smoked Venison Steak Fajitas

A homemade fajita rub on venison steaks or chops which are smoked in your electric smoker then served with stove top sauteed peppers and onions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mexican, Whole30
Servings 4 people

Equipment

  • electric smoker
  • hickory chips
  • skillet

Ingredients
  

Fajita Dry Rub

  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1½ tsp Kosher salt
  • 1 tsp dried minced garlic
  • ½ – 1 tsp red pepper flakes

Vegetables

  • 2 bell peppers color of choice
  • 1 medium red onion
  • 3-4 cloves minced garlic
  • 1 jalapeno seeds removed if desired
  • ¼ cup better or ghee

Smoked Venison Steak

  • 1 lb venison steaks or chops

Instructions
 

Dry Rub

  • Add all the dry rub ingredients together in a mason jar.
  • Shake to mix throroghly.

Smoked Venison

  • Reserve 1 teaspoon of rub for the vegetables.
  • Apply the rub liberally to the meat on both sides. Allow to sit while the smoker comes up to temperature (225°F) and fills with smoke.
  • Smoke the meat for about 1 hour. Meat should reach an internal temperature of 145°F.

Vegetables

  • After the meat has gone in the smoker, slice the peppers and onions.
  • Melt butter or ghee in a skillet over medium heat.
  • Add onions, peppers and garlic. Saute until vegetable become soft.
  • When the vegetables have cooked down (about 30 minutes), add the reserved rub and turn the burner back to low. Allow vegetables to continue to warm until the meat is done.

Fajitas

  • After the meat comes out of the smoker, slice into strips and add to the vegetables.
  • Server with guacamole, salsa and cheese on tortillas or to make it Whole30, serve on lettuce wraps, cauliflower rice or over hash browns with guacamole and compliant salsa.
Keyword Dairy free, Electric Smoker, Gluten free, Whole30

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