Smoked Halibut recipe


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Smoked Halibut Recipe with Upchurch Pecan wood

Start by washing your nice Halibut filet thoroughly in cold water and lay on a paper towel to soak up residual water.  Melt a entire stick of butter in your microwave or skillet and sprinkle in some fresh Dill weed.  Lay your fillets on aluminum foil and fold a lip around edges to contain the butter so it won't leak out.  With a basting brush, brush your melted butter and dill weed mixture on both sides of the halibut fish filet. 

Using Upchurch Pecan wood will give you the best results for this recipe.

Preheat your smoker to 225 degrees and place fish in the smoker.  Check the fillets every 15 minutes or so for a moist look on fillets.  Brush with butter and dill weed mix when it is needed. Your Halibut fish should start to flake in about 45 minutes.  When fish flakes very easy take out of smoker and serve.

Using Upchurch Pecan wood will give you a wonderfully tasting Halibut, Eat and enjoy!


Smoked Pork Tenderloin Recipe


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Smoked Pork Tenderloin Recipe:

Take the tenderloin wrapper off and wash thoroughly in some cold water.  Place your tenderloin on paper towels to soak up the extra water from meat.  Rub your favorite seasoning rub on the meat.  Preheat your smoker to 225 degrees and then place the meat in the center of smoker.  Cook your tenderloin until the internal temperature reaches 165 degrees and a meat thermometer helps. Take out of your smoker and let it stand on the platter until meat reaches 170 degrees serving temperature.  Slice meat.

We recommend Upchurch Pecan wood as the best smoking wood for this recipe. Eat and enjoy!

Bbq Brisket recipe


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Directions for your BBQ Brisket:

Preheat your smoker for half an hour. Use Upchurch Cooking Wood Hickory wood chips or chunks.

Trim fat on brisket. Sprinkle meat with the dry rub. Wrap in plastic and then put in the refrigerator overnight.

Remove the meat from your refrigerator an hour before smoking and let it stand at room temperature. Coat the entire brisket with Mustard Sauce or a sauce of your preference. Put brisket fat side up in a smoker at a heated temperature of 225 degrees. Add 3 handfuls Upchurch Hickory wood chips or Upchurch Hickory chunks to the smoker. After 3 hours, add another 3 handfuls of hickory and coat it once more with your favorite sauce.

After 2 more hours, place your meat brisket on heavy-duty foil and pour 1/2 cup of your favorite BBQ Sauce on top of brisket and then seal tightly. Continue to cook in your smoker for 2 to 4 hours, or until inside meat temperature reaches 185 degrees.

Remove your meat from the foil and let it stand approximately 15 minutes. Slice your meat against the grain. Top with your Brisket BBQ Sauce.

You are now ready to enjoy your BBQ Brisket with Upchurch Cooking Wood and Firewood.

Bbq Sauce for sale

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Vinegar based BBQ sauces are a favorite with the Upchurch's. Here is an excellent recipe:
This is a wonderful Barbecue Sauce!


1 1/2 cup cider vinegar

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1/2 cup ketchup

1/2 cup water

1 teaspoon salt

To prepare this great sauce:

Mix the combination of ingredients well. Place this in a container and then refrigerate for it for 3days.  This allows all the flavors to settle and turn up a great sauce. Always shake well before using.
This makes 2-3 cups of great sauce. For a larger amount, double or triple this recipe!

T-Bone steak recipe


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1 1/2 pounds bone-in T-bone steak

Kosher salt and freshly ground black pepper

1 tablespoon canola or organic vegetable oil

Preheat your grill smoker for a half-hour before cooking, remove steak from refrigerator.

Begin to heat and light your smoker with oak wood for a great coal base. Pat steak dry and season generously with salt and pepper and other spices. Now add the Upchurch Cooking Wood Apricot or Pecan wood to your smoker or grill. Add your cook steak and cooked to your preference. Transfer steak to your cutting board and let it rest for 10 minutes. Cut into steak to make sure it meets your preference. Cut steak from the bone and carve meat across the grain.