Smoked Alligator

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Prep Time: 24hrs | Cook Time: 6-8 hrs

27lb Whole skinned alligator from Louisiana Crawfish Co.
Chef J’s Bayou Brine
My Cajun Honey Rub * Coming Soon

Smoker: Texas Smoke King from MM BBQ Company

Prep brine per instructions on packaging.
In a large enough cooler fill halfway with cold water and ice.
Add in brine mixture and mix well.
Place in alligator and close lid and let brine overnight. Some say to remove fat along the tail to remove swamp taste but in my opinion if you brine it and then smoke it that flavor is no longer present and fat can be removed more easy when shredded alligator before eating.
Next day remove alligator from brine and pat dry.
Season with your favorite Cajun rub or BBQ seasoning.
Added a peeled and seasoned pineapple into the mouth of the alligator for looks, Pineapple can also be eaten afterwards too.
Fire up smoker to 250-275F using hickory wood.
Smoke for 6-8hrs until the thickest part of the tail is reaching atatleastleast 165F. Spritzing with water or apple juice every 30-45min.
When done let cool for 30min before shredding the meat. Alligator tastes similar to chicken and pork and in my opinion its a cool; cook for crowds.

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My Goal

To create cool, delicious and ideal Barbecue recipes that are actually worth recreating for yourself and your family. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

Smoked Alligator

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