Electric Smoker Recipes

Smoked Recipes

Discover mouthwatering electric smoker recipes that will elevate your BBQ game. Try these easy-to-follow, flavorful dishes and impress your guests!

Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine American, American BBQ

Servings 6 Servings

Calories 400 kcal

Meat of Choice: Depending on what you’re in the mood for you can choose from:
Brisket – A classic for smoky perfection.
Beef Ribs – For tender fall-off-the-bone deliciousness.
Chicken – A lighter option perfect for smoking with applewood for a sweet flavor.
Salmon – For a unique twist try smoked salmon with maple wood chips.
Dry Rub or Marinade: For that bold flavor you’ll need a good rub or marinade. You can easily make your own with:
Paprika brown sugar, garlic powder, and black pepper for a sweet and smoky finish.
Or try a spicy rub with cayenne pepper and mustard powder for a bold kick.
Wood Chips: Choose a flavor that complements your meat:
Hickory for a strong smoky flavor.
Applewood for a milder fruity taste that works wonders with chicken and fish.
Mesquite for a robust flavor especially with red meats.
Olive Oil or Mustard optional: These can be used to help your dry rub stick to the meat, ensuring that flavorful crust.

Meat Thermometer: This is crucial for checking the internal temperature of your meat and ensuring it’s perfectly cooked.
Smoker Box for wood chips: If your smoker doesn’t have a designated spot for chips, a smoker box will ensure they smoke evenly without burning up too quickly.

Start by prepping your meat for smoking. Whether you’re using brisket, ribs, or chicken, the key is to ensure it's evenly coated with the seasoning or marinade. Here’s how to do it:
Use paper towels to blot the meat and remove any excess moisture. This helps the seasoning stick better.
Rub a thin layer of olive oil or mustard on the surface to help the seasoning adhere.
Generously apply your dry rub or marinade all over the meat, ensuring it’s well-coated. For extra flavor, let the meat marinate for a few hours, or even overnight, in the fridge.

While your meat is marinating, it’s time to get the smoker ready:
Preheat your electric smoker to the desired temperature, usually around 225°F (107°C) for slow smoking.
Add the wood chips to the smoker’s chip tray or smoker box. If you want a bold flavor, try mesquite wood chips; for a milder, sweeter taste, go with applewood.
Make sure the smoker is set to a consistent temperature. The beauty of an electric smoker is that it maintains a steady heat, so you don’t have to worry about fluctuating temperatures.

Once your smoker is prepped, it’s time to put your meat in:
Place the meat on the smoker’s rack, fat side up if you're smoking brisket or ribs. This ensures the fat renders down and keeps the meat moist.
Close the smoker and let the magic happen! Smoking time can vary depending on the type and size of your meat, but here’s a general guideline:
Brisket: 1.5 hours per pound.
Ribs: 4-6 hours.
Chicken: 3-4 hours.
Use a meat thermometer to check the internal temperature. For a perfectly smoked brisket, aim for 195°F (90°C), and for ribs, 190°F (88°C). If you’re smoking chicken, the internal temperature should reach 165°F (74°C).

For added moisture and flavor, you can baste or mop the meat during the smoking process. Every 1-2 hours, open the smoker and apply a layer of your favorite BBQ sauce or mop sauce (a thin vinegar-based sauce works wonders). This step helps lock in flavor while keeping the meat juicy.

Once the meat reaches the perfect internal temperature, remove it from the smoker and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is as flavorful and tender as possible.

Keyword BBQ, Electric Smoker, Electric Smoker Recipes, Smoked Meat