When it comes to smoking meats, there are many ways to achieve tender and flavorful results. But one method that has gained popularity in recent years is using an electric smoker. Electric smokers offer a convenient and easy way to smoke meats without the hassle of charcoal or wood chips. And with so many different types of meat and flavor profiles out there, it can be hard to know where to start.
That’s why we’ve put together this collection of 18 flavorful electric smoker recipes for you to try. From classic pulled pork shoulder and beef brisket to more adventurous options like smoked garlic butter salmon and mesquite-smoked tri-tip roast, there’s something for everyone here. So whether you’re a seasoned pro or just starting out with smoking, we hope these recipes inspire you to get cooking – and to make some deliciously smoky meals along the way.
Smoked Pulled Pork Shoulder
Smoked Pulled Pork Shoulder Recipe
Savor the rich flavors of slow-cooked pork shoulder smoked to perfection. This recipe yields tender, juicy meat with a sweet and tangy glaze.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup wood chips (hickory or apple)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in the smoker, fat side up.
5. Add wood chips to the smoker according to manufacturer’s instructions.
6. Smoke for 8-10 hours or until the internal temperature reaches 190°F.
7. Remove from heat and let rest for 30 minutes before pulling apart with two forks.
Cooking Time: 8-10 hours
Electric Smoker Beef Brisket
This recipe yields a tender, flavorful beef brisket with a rich smoky flavor, perfect for any occasion. With the ease of an electric smoker, you’ll be enjoying this delicious dish in no time.
Ingredients:
– 1 beef brisket (5-6 lbs)
– 1 cup beef broth
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat the electric smoker to 225°F.
2. In a small bowl, mix together beef broth, brown sugar, smoked paprika, and garlic powder.
3. Place the brisket in the smoker, fat side up.
4. Close the lid and smoke for 10 hours.
5. During the last 30 minutes, increase temperature to 250°F.
6. Remove from heat, let rest for 15 minutes before slicing.
Cooking Time: 10 hours
Hickory-Smoked Baby Back Ribs
This classic recipe yields fall-off-the-bone tender baby back ribs smothered in a rich, hickory-smoked flavor. Perfect for a backyard BBQ or a special occasion.
Ingredients:
– 2 racks of baby back ribs (about 4 pounds)
– 1 cup hickory wood chips
– 1 cup brown sugar
– 1/2 cup apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Remove membrane from back of ribs; season with dry rub.
4. Place ribs in smoker, bone-side down. Add hickory wood chips to smoker.
5. Smoke for 4 hours or until tender and caramelized.
6. Finish with a quick glaze: brush ribs with melted butter mixed with brown sugar and apple cider vinegar.
Cooking Time: 4 hours (plus prep time)
Applewood-Smoked Turkey Breast
A sweet and savory twist on traditional turkey breast, this recipe combines the natural flavors of applewood smoke with a hint of maple syrup for a truly unique taste experience.
Ingredients:
– 1 (4-5 pound) boneless turkey breast
– 1/2 cup applewood chips
– 2 tablespoons maple syrup
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F using applewood chips.
2. In a small bowl, mix together maple syrup, olive oil, garlic, salt, and pepper.
3. Place the turkey breast in the smoker, skin side up (if it has skin).
4. Brush the turkey with the maple glaze every hour for the first 2 hours of smoking.
5. Continue to smoke the turkey for an additional 2-3 hours, or until it reaches an internal temperature of 165°F.
6. Let the turkey rest for 15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Smoked Garlic Butter Salmon
Elevate your salmon game with this rich and flavorful dish that combines the savory notes of smoked garlic butter with the tender texture of pan-seared fish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat. Add garlic, smoked paprika, salt, and pepper. Cook for 2-3 minutes or until fragrant.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Spread the garlic butter mixture evenly over each fillet.
5. Bake for 12-15 minutes or until cooked through to desired doneness.
6. Remove from oven and garnish with parsley or dill, if desired.
Cooking Time: 12-15 minutes
Cherrywood-Smoked Chicken Thighs
Elevate your chicken game with this sweet and savory recipe that combines the richness of cherrywood smoke with tender, juicy thighs.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup cherrywood chips (smoke flavor)
– 2 tbsp brown sugar
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 225°F (110°C) using cherrywood chips.
2. In a small bowl, mix together brown sugar, paprika, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the chicken thighs, making sure to coat evenly.
4. Place the chicken thighs in the smoker, leaving space between each piece for even smoking.
5. Smoke the chicken for 2-3 hours or until it reaches an internal temperature of 165°F (74°C).
6. During the last 30 minutes, brush the chicken with apple cider vinegar to add a tangy glaze.
7. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 2-3 hours
Electric Smoker Pork Belly Burnt Ends
Elevate your BBQ game with this mouthwatering recipe for Electric Smoker Pork Belly Burnt Ends. Slow-cooked to perfection, these tender and flavorful bites are sure to impress.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1 cup brown sugar
– 1/4 cup smoked paprika
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
– 1/4 cup wood chips (your preferred type of hardwood)
Instructions:
1. Preheat your electric smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, kosher salt, and black pepper.
3. Toss the pork belly cubes with the spice mixture until evenly coated.
4. Place the coated pork belly in the electric smoker, leaving space between each piece for even cooking.
5. Smoke for 8 hours, or until the pork reaches an internal temperature of 160°F.
6. Remove from heat and let rest for 15 minutes before serving.
Cooking Time: 8 hours
Mesquite-Smoked Tri-Tip Roast
Mesquite-Smoked Tri-Tip Roast Recipe
Experience the bold flavors of the American Southwest with this mouthwatering Mesquite-Smoked Tri-Tip Roast recipe. This slow-smoked delight is perfect for a backyard BBQ or a special occasion.
- Ingredients:
- 1 (3-4 pound) tri-tip roast
- 1 cup mesquite wood chips
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- Salt and pepper, to taste
- Instructions:
- Preheat smoker to 225°F.
- Mix brown sugar, smoked paprika, salt, and pepper. Rub the mixture evenly onto the tri-tip roast.
- Place the tri-tip roast in the smoker, fat side up. Close the lid and smoke for 4-5 hours or until internal temperature reaches 130°F.
- After 4 hours, wrap the roast with foil to prevent overcooking. Continue smoking for an additional 30 minutes.
Cooking Time: 4-5 hours
Servings: 6-8
Smoked Honey Glazed Ham
Elevate your holiday gatherings with this sweet and savory Smoked Honey Glazed Ham recipe.
Ingredients:
– 1 (4-6 pound) bone-in ham, smoked or cured
– 1/2 cup honey
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons Dijon mustard
– 1 teaspoon ground cloves
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together honey, brown sugar, apple cider vinegar, Dijon mustard, ground cloves, and ground cinnamon.
3. Score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep.
4. Place the ham on a rack in a roasting pan or a large baking dish.
5. Brush the glaze evenly over the entire ham, making sure to get it into the scored lines.
6. Cover with aluminum foil and bake for 2 hours.
7. Remove the foil and continue baking for an additional 30 minutes to caramelize the glaze.
Cooking Time: 2 hours and 30 minutes
Pecan-Smoked Duck Breast
This recipe combines the rich flavor of pecans with the tender texture of duck breast, resulting in a truly unique and delicious dish. Perfect for special occasions or as a impressive addition to your dinner party.
Ingredients:
– 4 duck breasts
– 1 cup pecan halves
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup wood chips (such as apple or cherry)
– Honey, for serving (optional)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together pecan halves, brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Season the duck breasts with the pecan mixture, making sure to coat evenly.
4. Place the duck breasts in the smoker, close the lid, and smoke for 2-1/2 hours or until the internal temperature reaches 135°F.
5. Remove from heat and let rest for 10 minutes before slicing and serving. Drizzle with honey, if desired.
Cooking Time: 2 hours 30 minutes
Electric Smoker Maple-Glazed Bacon
Elevate your breakfast or snack game with this mouthwatering Electric Smoker Maple-Glazed Bacon recipe. The combination of crispy, smoky bacon and sticky maple glaze is a match made in heaven.
Ingredients:
– 6 slices thick-cut bacon
– 1/4 cup pure maple syrup
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat Electric Smoker to 225°F (110°C).
2. In a small bowl, whisk together maple syrup, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper.
3. Place bacon slices in the smoker, leaving some space between each slice.
4. Close the lid and smoke for 2 hours.
5. After 2 hours, brush the maple glaze all over the bacon slices.
6. Continue smoking for an additional 30 minutes to allow the glaze to set.
7. Remove from heat and let cool slightly before serving.
Cooking Time: 2 hours 30 minutes
Smoked Spatchcocked Chicken
Transform your chicken game with this mouthwatering smoked spatchcocked recipe! A simple yet impressive dish that’s perfect for special occasions or a quick weeknight dinner.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
4. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in the smoker, breast side up.
6. Close the lid and smoke for 2-3 hours or until the internal temperature reaches 165°F (74°C).
7. During the last 30 minutes of cooking, baste the chicken with apple cider vinegar.
Cooking Time: 2-3 hours
Alderwood-Smoked Rainbow Trout
Experience the rich flavors of the Pacific Northwest with this simple recipe featuring alderwood-smoked rainbow trout. This dish is perfect for a quick and impressive dinner or as an appetizer for your next gathering.
Ingredients:
– 4-6 rainbow trout fillets (6 oz each)
– 1 cup alderwood chips
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt, to taste
Instructions:
1. Preheat smoker or grill to 225°F.
2. Rinse trout fillets under cold water and pat dry with paper towels.
3. Place trout fillets in a single layer on the smoker rack or aluminum foil-lined tray.
4. Sprinkle alderwood chips evenly over the trout.
5. Drizzle olive oil and sprinkle lemon zest over the trout.
6. Season with salt to taste.
7. Smoke for 30-40 minutes, or until fish reaches an internal temperature of 145°F.
Cooking Time: 30-40 minutes
Electric Smoker Lamb Chops
Take your lamb chops to the next level by smoking them to perfection using an electric smoker. This recipe combines the rich flavor of lamb with a tangy and slightly sweet glaze.
Ingredients:
– 4-6 lamb chops
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat the electric smoker to 225°F (110°C).
2. In a small bowl, mix together honey, apple cider vinegar, olive oil, smoked paprika, salt, and pepper.
3. Place lamb chops in the smoker, leaving space between each chop.
4. Smoke for 2-3 hours or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. During the last 30 minutes of smoking, brush the glaze mixture evenly over the lamb chops.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Smoked Cajun Shrimp Skewers
Get ready to spice up your seafood game with these mouthwatering Smoked Cajun Shrimp Skewers! This recipe combines succulent shrimp, bold Cajun seasonings, and a hint of smoky flavor for an unforgettable taste experience.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup Cajun seasoning blend
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 lemon, cut into wedges (optional)
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat smoker to 225°F.
2. In a medium bowl, whisk together Cajun seasoning blend, olive oil, garlic, and smoked paprika.
3. Add shrimp to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Thread marinated shrimp onto skewers, leaving a small space between each piece.
5. Place skewers in smoker and cook for 10-12 minutes, or until shrimp are pink and slightly charred.
6. Serve immediately with lemon wedges, if desired.
Cooking Time: 10-12 minutes
Oak-Smoked Venison Sausage
This recipe combines the rich flavor of oak-smoking with the tender juiciness of venison sausage, creating a truly unique and delicious snack or main course. Perfect for outdoor enthusiasts and foodies alike, this dish is sure to impress.
Ingredients:
– 1 lb venison sausage (homemade or store-bought)
– 1 cup oak chips
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Place the venison sausage on the smoker rack, leaving space between each link for even cooking.
3. Add oak chips to the smoker according to manufacturer’s instructions.
4. Smoke the sausage for 2-3 hours, or until it reaches an internal temperature of 160°F.
5. Meanwhile, mix brown sugar, apple cider vinegar, smoked paprika, salt, and pepper in a small bowl.
6. Remove the sausage from the smoker and brush with the sugar mixture.
7. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 2-3 hours
Electric Smoker BBQ Pork Ribs
Get ready to fall in love with the tender, juicy, and smoky flavors of these electric smoker BBQ pork ribs. This recipe is a game-changer for anyone looking to elevate their backyard barbecue.
Ingredients:
– 2 racks of pork ribs (St. Louis style or baby back)
– 1 cup of BBQ rub
– 1/4 cup of brown sugar
– 1 tablespoon of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 cup of your favorite BBQ sauce
Instructions:
1. Preheat the electric smoker to 225°F (110°C).
2. In a small bowl, mix together the BBQ rub, brown sugar, smoked paprika, garlic powder, and onion powder.
3. Remove the membrane from the back of the ribs and season with the dry rub mixture, making sure to coat evenly.
4. Place the ribs in the smoker, bone-side down.
5. Smoke for 4-5 hours or until the internal temperature reaches 160°F (71°C).
6. Brush the ribs with BBQ sauce during the last 30 minutes of cooking.
7. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours
Smoked Pineapple-Glazed Pork Tenderloin
Elevate your dinner game with this sweet and savory recipe that combines the richness of pork tenderloin with the deep flavors of smoked pineapple glaze.
Ingredients:
– 1 (1-2 pound) pork tenderloin
– 1 cup pineapple juice
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons smoked paprika
– 1 tablespoon olive oil
– 1 pineapple ring, cut into 1-inch pieces
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, whisk together pineapple juice, brown sugar, apple cider vinegar, and smoked paprika.
3. Rub the mixture all over the pork tenderloin, making sure to coat evenly.
4. Place the pork tenderloin in the smoker, close the lid, and smoke for 2 hours.
5. After 2 hours, brush the pork with olive oil and add the pineapple pieces on top.
6. Continue smoking for an additional 30 minutes, or until the internal temperature reaches 145°F (63°C).
7. Let the pork rest for 10-15 minutes before slicing and serving.
Cooking Time: 2 hours 30 minutes
Summary
Get ready to elevate your cooking game with these 18 flavorful electric smoker recipes! From tender meats to succulent seafood, this collection has something for everyone. Try Smoked Pulled Pork Shoulder or Electric Smoker Beef Brisket for a classic comfort food twist. For something sweet and savory, opt for Applewood-Smoked Turkey Breast or Pecan-Smoked Duck Breast. And don’t forget about the pork – options like Smoked Garlic Butter Salmon, Cherrywood-Smoked Chicken Thighs, and Electric Smoker Pork Belly Burnt Ends will make your taste buds do the happy dance.