At a glance
Trim alligator tail meat and soak it in buttermilk and hot sauce for 2 to 8 hours. Pat it dry, brush it with butter and season it with Cajun spice, then smoke it at 250°F for 1 to 1 1/2 hours until it reaches 160°F. Slice it into medallions and serve it with remoulade.
Alligator tail is a Louisiana and Florida delicacy, usually fried. The tail is the best part of the gator: firm, white and mild, with a texture somewhere between chicken and pork and a faint taste of the sea. Smoking it with a Cajun rub over pecan wood turns it into a tender, juicy and unforgettable barbecue main.
Buying alligator
Farm raised alligator meat is sold frozen by specialty meat suppliers and some seafood shops in the South. Tail meat is the most tender cut and the best for smoking. Body and leg meat are tougher and better suited to stews and sausage. Thaw it in the fridge overnight.
Why soak it in buttermilk?
A buttermilk soak mellows any strong or gamey flavor and helps keep the lean meat tender and moist. It is a traditional step in Southern game cooking. Trim off any yellowish fat first, as that is where most strong flavors sit.
Recipe
Smoked Alligator Tail
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min plus 2 to 8 hours soaking
- Makes
- 4 servings
- Smoker 250°F (121°C)
- Cook to 160°F (71°C)
- About 1 to 1 1/2 hours
Ingredients
Alligator
- 2 lb (900 g) alligator tail meat, thawed
- 2 cups (480 ml) buttermilk
- 1 tsp hot sauce
- 2 tbsp melted butter or olive oil
- 1 1/2 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
Quick remoulade
- 1/2 cup (120 g) mayonnaise
- 1 tbsp Creole mustard
- 1 tbsp chopped pickles
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1 green onion, sliced
Equipment
- Smoker
- Zip top bag or container
- Instant read thermometer
Method
- Trim off any fat, silverskin and dark meat from the tail. Leave it whole or cut it into 2 inch (5 cm) chunks.
- Mix the buttermilk and hot sauce, add the alligator and refrigerate for 2 to 8 hours.
- Heat the smoker to 250°F (121°C) with pecan, hickory or oak.
- Drain the alligator, pat it dry, brush it with butter and season it all over with the Cajun seasoning and paprika.
- Smoke for 1 to 1 1/2 hours, until the center reaches 160°F (71°C). Smaller chunks cook faster.
- Mix the remoulade while the alligator smokes.
- Rest for 5 minutes, slice into medallions and serve with the remoulade and lemon.
Notes
- Most Cajun seasonings are salty. Taste yours before adding extra salt.
- Alligator is very lean. Pull it as soon as it reaches temperature so it does not dry out.
How done should alligator be?
Alligator is usually cooked through, to around 160°F, when the meat is white and firm but still juicy. Because it is so lean, it dries out quickly beyond that, so use a thermometer and pull it promptly.
Serving ideas
- Sliced with remoulade and lemon.
- Over dirty rice or in a po' boy with lettuce and tomato.
- Alongside smoked frog legs for a bayou spread.
Frequently asked questions
What does smoked alligator taste like?
Mild and slightly sweet, with a texture like chicken or pork and a hint of the sea.
How long does it take to smoke alligator tail?
About 1 to 1 1/2 hours at 250°F, until it reaches 160°F.
Can I smoke alligator ribs?
Yes. They take longer, about 3 to 4 hours, and are best wrapped for the last hour until tender.