King Kooker 2106 Heavy Duty Portable Propane Outdoor Smoker Package - Manual (Page 22)

Smoked Brisket
Ingredients: 1-Brisket (1-6 lbs.)
1-Marinade Injector
King Kooker Cayenne Garlic Marinade (or any of your favorite King Kooker Marinades)
Garlic Cloves- as desired
King Kooker Sweet & Spicy Dry Rub
Large Pan for Marinating Brisket
Rinse the brisket and pat dry with a paper towel. Inject the brisket as per the instructions on page 18.
Make small slits in the brisket and stuff with the garlic cloves. Sprinkle with King Kooker Sweet &
Spicy Dry Rub and rub the mixture into the meat. Place the meat into the marinating pan and pour
some marinade over the brisket. Cover the brisket in the pan and place in refrigerator to marinate
overnight, or at least one hour. When ready to smoke, remove the brisket from the marinating pan
and sprinkle again with King Kooker Sweet & Spicy Dry Rub. Place the brisket on the rack and cook
according to the Smoking Chart on page 16. When the smoking is complete, remove the brisket from
the smoker and immediately check for doneness with a meat thermometer. Slice thinly and enjoy.
Smoked Leg of Lamb
Ingredients: 3-6 lb. Leg of Lamb
Garlic Cloves- as desired
Olive Oil
Dried Rosemary
Rinse the lamb and pat dry with a paper towel. Slice small slits and stuff each slit with a garlic clove.
Rub the lamb with olive oil. Sprinkle generous amounts of rosemary on the lamb. Cover with
aluminum foil. Refrigerate and marinate overnight if desired. Remove from marinating pan and place
on a rack for smoking. Smoke according to the Smoking Chart on page 16. When the cooking time
has passed remove from smoker and immediately check for doneness using a meat thermometer.
Smoked Venison Roast
Ingredients: Venison Roast
King Kooker Garlic Butter Marinade or King Kooker Hot & Spicy Marinade
Sweet & Spicy Dry Rub
Rinse the roast and pat dry with a paper towel. Inject with the King Kooker marinade of your choice
according to the marinade injecting tips on page 18. Generously sprinkle and rub the roast with King
Kooker Sweet & Spicy Dry Rub seasoning. Place the roast into a pan and cover with foil. Marinate
overnight in the refrigerator. Remove from pan and place on the rack of the smoker. Cook according
to the Smoking Chart on page 16. When planned cooking time has passed, remove the roast from the
smoker and immediately test for doneness with a meat thermometer.
22