Cajun Injector Electric Smoker Owner's Manual - page 14

Preparation of Meats for Smoking

The USDA recommends following normal sanitary procedures when preparing raw 

products for smoking.

•

Clean – Wash hands and surfaces often.

•

Keep Ingredients Separate – Don’t cross contaminate ingredients or uten 

sils.

•

Cook to Proper Temperatures using two thermometers, one for the food, 

   one for the smoker.

•

Smoke food to a safe internal temperature and doneness.

Poultry breast   

170˚ F

•

Whole Poultry   

180˚ F

•

Beef, Veal, Lamb Roast  145˚ F - 170˚ F

•

Pork   

 160˚ F - 170˚ F

•

•

Chill – Refrigerate meat and poultry within 2 hours of removing it from a  

smoker.

           * Source: USDA Pamphlet on Smoked Foods

Before You Smoke, Brine: Curing, brining, or marinating of meats to be smoked with 

a salt brine was a necessary step when smoking was primarily a form of food preser-

vation. Today, although hot smoking does not require curing in order to preserve the 

food, there are other reasons for brining foods, including flavor infusion (brines can be 

flavored to individual taste with sugars, wines, herbs and spices). Additionally, we no 

longer have to soak the product covered in brine.  We, as well as others, offer flavor 

injectors which will allow you to inject brines or marinades directly deep inside the 

meat to be smoked.

These brines not only impart their own flavor, but moisturize and complement smoke 

flavors while also inhibiting bacterial spoilage. You can also utilize marinades to flavor 

and tenderize large cuts of meat from both the inside and outside, and through addi-

tion of the marinade prior to injection deep inside the meat. Use tenderizers as a rub, 

then bag and marinate overnight in the refrigerator. You can also, place a little mari-

nade in the bag so that the meat is marinated and tenderized from both the inside and 

the outside.

Using Rubs for Additional Flavor: After the brining or marinating process is com-

pleted, certainly with ribs, you may wish to use a rub such as our Cajun Injector® 

Quick Shake® Cajun Shake® seasoning to add additional flavor.  During smoking, the 

rubs lose some of their flavor in the presence of heat. You can apply liberally when 

working into the surface of the meat. Be sure to utilize vegetable oil, or a basting 

spray, some folks even recommend prepared mustard, to provide a sticky surface for 

the rub to adhere to.

Add the Smoke Source Last: First, be sure the smoker is clean. Then place your 

“ready to be smoked meat” in your electric smoker. Add liquid of choice to the drip 

pan. Close door, and set time and temperature digitally. Then add the wood source.  

Do not waste the smoke. Never wait to see the smoke before placing your meat in 

the smoker. Do not open the smoker during the first hour of the smoking process. Let 

the smoke do its work, and do not worry if there is no smoke later in the process. Too 

much smoke is bad, not good.