Step 1: Apply the mustard, coating the pork shoulder entirely. Then sprinkle the dry rub evenly over the meat.
Step 2: Refrigerate uncovered for 1 hour to 12 hours. Allow it to cool completely before cooking.
Step 3: Preheat your Z Grills pellet smoker to 300°F.
Step 4: Smoke the meat for about 5 hours, with the fat side up, or until the internal temperature of the meat registers 190°F.
Step 5: Take the meat off the smoker, cover with aluminum foil, and let rest for 30 to 60 minutes before chopping, slicing, or pulling.

Step 1: Preheat your Z Grills pellet smoker to 225°F.
Step 2: While the grill preheats, remove any silver skin from your pork loin. Remove large, thicker pieces of visible fat from the top. Next, score the pork in a diagonal pattern about ¼-inch deep all across the top where you just cut the fat off.
Step 3: Mix all spice rub ingredients together in a small bowl.
Step 4: Rub olive oil all over the roast and then liberally sprinkle the spice rub over the roast, using your hands to press the rub into every surface of the rub.
Step 5: Place the pork loin on the preheated smoker. Close the lid and smoke until the roast hits an internal temperature of 145 °F. This will take approximately 2.5 hours.
Step 6: Remove the roast from the smoker and wrap in foil for about 10-15 minutes before slicing.

Step 1: Preheat your Z Grills Pellet Grill to medium high heat using apple or cherry pellets. Lightly brush grill grates with oil.
Step 2: Mix paprika, chili powder, cumin, thyme, salt, garlic powder, and pepper in a small bowl.
Step 3: Sprinkle the spice mixture over both sides of the chicken and rub to gently coat the chicken on all sides.
Step 4: Add the chicken to the hot grill and grill until it is just cooked through, 4 to 5 minutes per side. The internal temperature should be at least 165 °F.
Step 5: In a small bowl, whisk together vinegar and honey. Brush the mixture over grilled chicken.

Step 1: Preheat your Z Grills pellet grill to 375 °F.
Step 2: Place chicken wings in a large mixing bowl. Toss wings with vegetable oil and lemon pepper seasoning.
Step 3: Put the wings in a single layer on the grill and cook for about 20 minutes.
Step 4: Flip and cook for another 15-20 minutes, until an internal temperature of 165 °F is reached.
Step 5: Toss cooked wings with melted butter and lemon pepper seasoning.
Step 6: Garnish with lemon slices and serve immediately.

Step 1: Preheat your Z Grills pellet smoker to 375 °F.
Step 2: Clean the trout and pat dry.
Step 3: Cut small slits in the skin of the trout. Season inside and outside with salt, pepper, and fresh dill.
Step 4: Drizzle with fresh lemon juice.
Step 5: Place the trout in the smoker and cook for about 25 to 35 minutes, or until the internal temperature is 150 °F.

Step 1: Preheat your to pellet grill to 450 ºF.
Step 2: In a small bowl, combine the spices. Mix well.
Step 3: Brush each fillets with olive oil on both sides and then season the fillets with the spice mixture.
Step 4: place the fillets onto the grill and grill for 4-5 minutes per side, until golden.
Step 5: Drizzle with lemon juice. Serve.

Step 1: Preheat your pellet smoker to 180-210 °F. Add a dish with water in the smoker so the ribs don’t dry out.
Step 2: Season the ribs on both sides with the Cajun Seasoning and the Himalayan salt.
Step 3: Smoke the ribs on the pellet smoker for 3 hours.
Step 4: Remove the ribs from the smoker. Tear off a large piece of foil and lay it out. Add the ribs onto the foil. Add the butter and pour the apple cider vinegar over the top. Then cover the ribs with more foil and seal it.
Step 5: Return the ribs to the grill for another 2 hours at 225 °F.
Step 6: Remove the ribs from the grill. Remove all the foil, and add the BBQ sauce to the top of the ribs.
Step 7: Return to the smoker for another hour, still at 225 °F.

Step 1: Fire up your Z Grills pellet smoker to 250 °F with oak pellets.
Step 2: Trim and tie beef tenderloin (if needed).
Step 3: In a small bowl, mix kosher salt, pepper, garlic powder, onion powder, and paprika. Rub all over the surface of the beef tenderloin.
Step 4: Place beef tenderloin on grill for about 90 minutes or until internal temperature of meat reaches 125 °F.
Step 5: Once tenderloin reaches 125 °F, let it rest for 10 minutes while you raise the smoker’s temp to 400°F. Sear the tenderloin on all sides for 1-2 minutes per side.
Step 6: Brush tenderloin with melted garlic herb butter and let the beef rest for 15 minutes before slicing.

Step 1: Fire up your Z Grills pellet smoker to 225°F.
Step 2: Season steak with kosher salt and black pepper.
Step 3: Lay the steak on the grill. Close the lid and smoke for roughly 60 minutes or until the steak reaches an internal temperature of 130°F (for medium-rare). Remove the steak and set it aside.
Step 4: Crank up the heat to 450°F and preheat.
Step 5: When the grill comes to temperature, sear the steak for 1 minute per side or until you get your desired amount of sear.
Step 6: Remove the steak from your smoker. Allow the meat to rest for 5 minutes before serving.

Step 1: Warm consommé slightly so sugar and salt dissolve easily.
Step 2: Whisk in remaining ingredients until smooth.
Step 3: Strain through a fine mesh sieve so your injector needle won’t clog.
Step 4: Inject in a grid pattern, hitting both the flat and point. Inject while pulling the needle back slowly so the liquid disperses evenly.
Step 5: Let the brisket rest at least 4 hours (overnight is ideal) in the fridge before seasoning and smoking (Optional, but for solid results)