BBQ - Smoked Corn

Start out by pulling the husks down to the bottom of the corn without removing the husks. Remove the silk as best you can.

Mix together some olive oil (vegetable oil works well also) and equal amounts of black pepper and kosher salt.

Rub the oil mix all over the ear of corn, then pull the husks back up over the corn.

Soak the corn in cold water for an hour or more

Place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.

Smoke at 225

When the corn has been in the smoker for about 30 minutes, take some softened butter and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.

Repeat this procedure 30 minutes later.

When the corn has been in the smoker for 1.5 hours, start checking it for doneness. it shouldn’t be long now.

I usually let it go for about 1.5 to 1.75 hours at the most and then bring it straight to the table.

Eat as is or use it for smoked corn chowder, smoked corn salsa or whatever you desire.