Outlaw Smoked Corn On The Cob
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Ingredients:
6 to 12 ears Fresh Corn with husk still on.
1 Stick of Salted Butter
(melted)
Sea Salt
Black Pepper
Chili Powder (For a Southwest twist)
Recommended Wood:
Pecan
Preparation:
Prepare the corn by gently pulling back the husks on each
ear.
Remove the silk but not the
husks.
Place the husk back over the
cob.
Smoking:
Preheat the smoker to 225 degrees.
Place the corn on the smoker
rack.
Smoke for about 1 to 1 ½
hours.
Remove the corn from the
smoker.
Remove the husk and brush
each ear with the melted butter.
Sprinkle the ears well with each of the spices. (The Chili Powder is optional
but I strongly suggest you try it at least once)
Note:
You can also leave the husk on and pull it back to use as
handles. See photo above.)