If you’re on a quest to achieve the perfect balance of smoky flavor in your culinary creations, you’ve come to the right place. Since we purchased our Pit Boss pellet grill I have been on a mission to create delicious recipes that are saturated in smoky flavor. Whether you’re a seasoned pitmaster or a novice backyard BBQ enthusiast, you are going to love these easy electric smoker recipes.
Best Smoker Recipes
I’m a huge fan of the incredible smoky flavor that a pellet smoker can infuse into a quality cut of meat. This is one reason that I find myself using our Pit Boss not just for special occasions but practically every week. Especially during the warmer seasons, like spring and summer, it’s a kitchen-saving blessing in the sweltering Texas heat.
When it comes to smoking a roast in my Pit Boss smoker, I’ve found that it’s crucial to pick the right cut of meat, whether it’s a high-end bone-in standing rib roast or a more budget-friendly option like a chuck roast. Allowing the meat to reach room temperature and slow smoking with wood pellets are key steps to infuse that fantastic smoky flavor.
My go-to Pit Boss smoker roast recipe is refreshingly simple, featuring just a salt and pepper dry rub, with the real magic coming from the wood chips.
I am a huge fan of smoked salmon. Honestly, I’m a huge fan of just about any kind of salmon but smoked salmon is beyond comparison. With this recipe you will have the best smoked salmon in the world made right in your own backyard.
To begin, I’ve learned the importance of choosing the right salmon, with wild-caught and Sockeye salmon being the top picks for their rich flavor and health benefits. I’ve found that frozen wild salmon fillets from Costco are not only high-quality but also budget-friendly.
For the actual smoking process you want to start by soaking your cedar planks in water for an hour to prevent them from catching fire. About halfway through the soaking I will preheat my smoker and start seasoning the salmon fillets. Then it’s off to the smoker for the magic to happen.
Let the salmon reach an internal temperature of 145° to ensure the flesh is tender, flaky, and not overcooked.
Like any good Texas girl my love for smoked pork butt comes second only to my love for brisket. Yum!
The journey begins with selecting a 6-9 lb bone-in pork butt (often called “Boston butt”), followed by trimming off excess fat to create a thin, consistent layer across the surface. The key is to strike a balance between flavor and tenderness, preserving just the right amount of fat. Unwanted tissues and silver skin are also removed, ensuring a smooth cooking process.
Seasoning plays a pivotal role, whether you opt for a store-bought dry rub or craft your own. The dry rub is applied after patting the pork butt dry and allowed to sit for 30 minutes to an hour, ensuring the spices infuse the meat without drawing out moisture.
The secret to a moist pulled pork lies in the low and slow cooking process, followed by resting the meat for 30 minutes to an hour. Low and slow is the magic here.
I’ve recently delved into the world of smoking chicken, and I must say, the results are truly succulent and mouthwatering. I’ve always been a fan of roasting a whole chicken in the oven and then using the leftovers for other meals like enchiladas or even as the perfect addition on top of a salad with homemade ranch dressing. You can even use the bones to make your own chicken stock that you can then use for soups or stews. Honestly, cooking up a whole chicken is by far one the all time best money saving hacks for groceries.
During the warmer months, aka most of the year in Texas, roasting a chicken in the oven just heats up the entire house. Now that we have our amazing electric smoker however I can transfer all of the cooking time outdoors and gain a cooler house plus the unique flavor from smoking that just elevates everything up a notch.
Proper preparation for your chicken is crucial, and it starts with patting the chicken dry, setting the stage for the application of the essential dry rub. While you can opt for a store-bought rub, crafting your own is a breeze, with common pantry ingredients like brown sugar, paprika, oregano, garlic powder, and others. A generous drizzle of olive oil helps the rub adhere, and massaging it thoroughly onto the chicken ensures even flavor distribution.
I’ve recently embarked on a smoky culinary adventure with this fantastic recipe for delicious smoked turkey legs. To be totally transparent it has everything to do with trying to recreate the magic of a renaissance faire. That’s one reason I opted for turkey legs instead of turkey breast.
You can absolutely use the seasoning from this smoked turkey recipe with your new wisdom about smoking a whole chicken and just go ahead and smoke a whole turkey. Obviously you’ll want to watch the cook times and keep an eye on the internal temperature but it’s a Thanksgiving Day game-changer for sure.
I think this is one of the best electric smoker recipes because not only is it a super easy recipe but way the smoke flavor enhances the meat just really does something fantastic to your taste buds.
The step-by-step instructions give you everything you need to know to get the best results for this flavorful meat.
Delicious Meals With A Smoky Taste
As a backyard BBQ enthusiast, I’ve been having fun exploring these fantastic electric smoker recipes, and they’ve become a staple for me. I find that using my pellet grill is the best way to get the most flavor out of all different types of meat.
I hope that you will enjoy these electric smoker recipes as much as my family does.