Smoked pork butt is the king of backyard BBQ. This recipe walks you through how to create tender, juicy pulled pork with deep smoky flavor, a perfect bark, and melt-in-your-mouth texture. Whether you’re using a pellet grill, offset smoker, or charcoal setup, this guide covers everything from prep to shredding. Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served. 

How to Choose The Best Pork Shoulder for Smoking

What’s the most commonly ordered meal when you hit a barbeque restaurant? You bet, the pulled pork. What makes it so good? 

 Quality Cut Matters.

Aside from a proper smoke time and temperature, it’s the fat. 

Consider purchasing your pork shoulder from your local butcher. The fresher the better. 

When purchasing your pork shoulder, look for one that is pink in color and has some marbling (that marbling is the fat that gives the pork so much flavor). Another purchasing tip: consider using a bone-in shoulder. It’ll give you the perfect “fall off the bone” roast you’re looking for.

Is There a Difference Between a Pork Shoulder and a Pork Butt?

No, there isn’t, both come from the shoulder of the pig—if your cut is labeled a pork butt, it’s higher up on the foreleg.  

How to Make Smoked Pork Shoulder

The secret to making the best smoked pork shoulder is to keep it moist. Dry pork ends up being tossed in barbeque sauces and doesn’t get the attention it truly deserves. 

In order to create a moist smoked shoulder, we recommend a pork injection using a meat injector. This is done the night prior to smoking. It’s easy to do, in fact, you can pick up a cheap injector at your local grocery store. Just toss the injection ingredients together, inject it into the pork shoulder, and let it take in all the juices for the evening. 

Pork Shoulder Temperature

After you’ve let your pork shoulder sit overnight, you’ll want to preheat your smoker. Preheat your smoker to 225°F. Smoking at the correct temperature gives the pork the best texture and the best flavor. 

A Pork Butt Recipe Secret: The Rub Down

While you wait for your smoker to preheat, rub down your pork butt with spices to really enhance the flavor. 

Spice rubs are all the rage for meats that are smoked, grilled, roasted, etc. But there’s a secret to the perfect rub: mustard. 

The acidity in the mustard will tenderize the meat. 

After you’ve coated your pork shoulder in the mustard, you can add your favorite rub to all sides of the pork. My favorite ingredients to add to a pork rub include: 

• Sweet Paprika
• Ground Pepper
• Chili Powder
• Cayenne Pepper, and
• Garlic Powder

Smoked Pork Butt: Timing is Key

Smoked pork shoulder requires patience. Not because it’s difficult to do, but because the smoking process can take anywhere between 15-20 hours.

For every pound of meat, you’ll want to leave in it the smoker for 120 minutes. The time may vary based on the consistency of your smoker and the size of the pork shoulder. 

Once your pork shoulder has reached an internal temperature of 190-201°F, it’s ready to be taken out of the smoker. 

But don’t start shredding yet. 

To lock in all the flavors, wrap the pork butt in foil and let it rest for at least an hour. 

When should you shred your Pulled Pork?

Finally, you can begin shredding your pork butt has rested for at least 1 hour and is cool enough to handle.

I usually prefer to use my hands, but you can also use two forks to shred the meat apart.

Make sure you remove any bones and excess fat from the pan and add juices or additional seasoning for that extra added flavor.

What do you serve with Pulled Pork Sandwiches?

You can always serve a traditional coleslaw, potato salad, or french fries, but the sky is the limit when it comes to the variety of BBQ side dishes that could pair nicely with pulled pork sandwiches.

Interested in brining or injecting your pork shoulder? Check out my recipes: Pork Shoulder Brine and Pork Shoulder Injection.

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Smoked Pork Butt Recipe

Smoked pork shoulder (pork butt) is one of those recipes that is a masterpiece of its own. Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served. 

Course Smoked Recipes

Cuisine Smoked Meats

Keyword Smoked Pork Butt

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Additional Time 3 hours hours

Total Time 15 hours hours 20 minutes minutes

Servings 1 person per ½ pound

Calories 4035kcal

Author Mark Rogers

Ingredients

• 8-10 pound bone-in pork shoulder pork butt
• Yellow Mustard enough to coat exterior

Spice Rub

• ¼ Cup Sweet Paprika
• 2 Tablespoons Ground Black Pepper
• 2 Tablespoons Dry Mustard
• ½ Teaspoon Chili Powder
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Cayenne Powder

Pork Injection

• 1 cup Apple Juice
• 2 tablespoons Kosher Salt
• ½ cup Water
• ½ cup Brown sugar
• 1 teaspoon Cayenne pepper
• ⅛ teaspoon of paprika
• ⅛ teaspoon of garlic powder
• 2 tablespoons Soy sauce
• ¼ cup Apple cider vinegar
• ¼ cup Amesphos phosphates

Instructions

• Prepare and season your pork shoulder a day before you are planning to smoke your pork shoulder. 
• Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour.
• Coat the entire exterior of the pork shoulder with the yellow mustard.
• Season your pork shoulder on all sides, top, and bottom, with the spice rub. 
• Preheat your smoker to 225 degrees F for indirect smoking.
• Place your seasoned pork butt on the smoker fat side up.
• Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
• Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
• Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the spice rub.

Notes

If you wish to speed the cook process up, you can pull the pork butt at 165 and wrap it in foil and put it back on the smoker in order for it to cook faster and get through the stall.

Nutrition

Serving: 1g | Calories: 4035kcal | Carbohydrates: 168g | Protein: 446g | Fat: 168g | Saturated Fat: 56g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 75g | Cholesterol: 1483mg | Sodium: 17736mg | Potassium: 9028mg | Fiber: 16g | Sugar: 136g | Vitamin A: 14633IU | Vitamin C: 23mg | Calcium: 605mg | Iron: 38mg

All you pitmasters need to check out my other recipes:

• Smoked Brisket Recipe Techniques (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post Smoked Pork Butt (Pulled Pork) — Tender, Juicy, and Easy appeared first on Pit Nation BBQ.

Looking for a spicy and smoky twist on your chili recipe? Look no further than this delicious Smoked Chili Recipe! Made with hearty ground beef, robust beans, and a combination of fiery spices, this dish is sure to satisfy even the pickiest of eaters.

What really sets this recipe apart is the use of a smoker, which infuses the chili with a mouthwatering smoky flavor that elevates it to a whole new level. Whether you’re planning a backyard barbecue or simply looking for a cozy weekend dinner, this chili recipe is sure to become a new household favorite.

Try this Homemde Cornbread to go with your Smoked Chili, it’s delicious!

Smoked Chili Recipe Ingredients

• Ground chuck – The heart of the chili, this flavorful meat adds richness and depth to the dish.
• Onion – A classic ingredient in many chili recipes, onion provides a slightly sweet and mild flavor that pairs well with the other ingredients.
• Garlic – An aromatic and essential ingredient, garlic adds savory flavor and depth to the chili.
• Green bell pepper – Adds a bright, slightly bitter flavor and crunchy texture to the chili.
• Red bell pepper – Adds a sweet and slightly smoky flavor to the chili.
• Diced tomatoes – Provides a flavorful and slightly acidic base for the chili.
• Tomato sauce – Helps to thicken the chili and adds a rich tomato flavor.
• Kidney beans –  Adds a meaty texture and a mild, slightly sweet flavor to the chili.
• Black beans – Adds a slightly earthy flavor and a creamy texture to the chili.
• Chili powder –  A blend of chili peppers and other spices, chili powder provides a complex and spicy flavor to the chili.
• Cumin –  Adds a warm and slightly nutty flavor to the chili.
• Smoked paprika – Adds a rich and smoky flavor to the chili.
• Salt and black pepper – Essential seasonings that enhance the flavor of the other ingredients.
• Beef broth – Provides a rich, meaty flavor and helps to balance the spices in the chili.

How to Make Traeger Smoked Chili

Preheat your Traeger pellet grill to 225°F. In a large Dutch oven, cook the ground chuck over medium-high heat until browned and cooked through, stirring occasionally. Drain off any excess grease.

Add the onion, garlic, green bell pepper, and red bell pepper to the Dutch oven. Cook until the vegetables are tender, stirring occasionally.

Add the diced tomatoes (with their juices), tomato sauce, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and black pepper to the Dutch oven. Stir to combine.

Pour in the beef broth and stir again. Place the Dutch oven on the Traeger pellet grill and close the lid of the smoker. Smoke the chili for 2-3 hours, stirring occasionally.

After 2-3 hours, check the consistency of the chili. If it’s too thick, add a bit more beef broth. If it’s too thin, continue cooking until it reaches your desired consistency.

Serve the smoked chili hot, topped with shredded cheese, sour cream, chopped green onions, diced avocado, and chopped cilantro, if desired.

What can I serve with Smoked Chili?

• Cornbread – A classic accompaniment to chili, cornbread is a sweet and crumbly bread that can help to cut through the spiciness of the dish.
• Rice – A neutral grain like white or brown rice can be a great way to balance out the flavors of the chili and add some bulk to the meal.
• Tortilla chips – Crispy tortilla chips are the perfect vehicle for scooping up bites of chili, and can be especially delicious when topped with cheese, sour cream, or guacamole.
• Salad – A simple green salad can help to add some freshness and crunch to the meal, and can be a good option if you’re looking for a lighter side dish.
• Smoked vegetables – Smoked or grilled vegetables like zucchini, peppers, or sweet potatoes can be a delicious and nutritious side to serve alongside chili. They can be prepared in advance and provide a nice contrast in texture and flavor to the chili.
• Smoked Cream Cheese – this cream cheese served with crackers, pretzels or chips make a great appetizer or side dish for the Chili.

Optional Toppings for Beef Chili Recipe

Shredded cheese – A classic topping for chili, shredded cheese adds a creamy and tangy flavor to the dish. Cheddar or Monterey Jack are popular choices, but feel free to experiment with other types of cheese as well.

Sour cream – The cool and tangy flavor of sour cream is a delicious complement to the spiciness of the chili. A dollop on top of the chili can help to balance out the flavors and add some richness to the dish.

Chopped green onions – The fresh and slightly sweet flavor of chopped green onions can add a nice contrast to the rich and spicy flavor of the chili. They can add a nice crunch as well.

Diced avocado – The creamy and slightly nutty flavor of avocado can help to balance out the heat of the chili and add some healthy fats to the dish. 

Chopped cilantro – The bright and citrusy flavor of cilantro can help to add some freshness to the chili and cut through the heaviness of the dish. It can also add some colorful visual appeal to the dish.

Helpful Tips for Smoked Chili

What pellets should I use in my Traeger for smoking this chili recipe?

We recommend using Hickory or Mesquite for a great smoking flavor.

How can I add more spice to my Smoked Chili?

This recipe has two tablespoons chili powder, feel free to add more if you like. You can also add more smoked paprika or even some jalapenos to the chili.

How should I store leftovers?

We always recommend to store leftovers in an airtight container in the refrigerator.

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Smoked Chili Recipe

This Smoked Chili Recipe is delicious! It’s made with hearty ingredients like ground chuck, beans, tomatoes, and chili powder!

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Servings 8

Calories 232kcal

Author Mark Rogers

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 4 cloves garlic, minced
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can tomato sauce
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups beef broth

Optional Toppings

• Shredded Cheese
• Sour Cream
• Chopped Green Onions
• Diced Avocado
• Chopped Cilantro

Instructions

• Preheat your Traeger pellet grill to 225°F.
• In a large Dutch oven, cook the ground chuck over medium-high heat until browned and cooked through, stirring occasionally. Drain off any excess grease.
• Add the onion, garlic, green bell pepper, and red bell pepper to the Dutch oven. Cook until the vegetables are tender, stirring occasionally.
• Add the diced tomatoes (with their juices), tomato sauce, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and black pepper to the Dutch oven. Stir to combine.
• Pour in the beef broth and stir again.
• Place the Dutch oven on the Traeger pellet grill and close the lid of the smoker. Smoke the chili for 2-3 hours, stirring occasionally.
• After 2 hours, check the consistency of the chili. If it's too thick, add a bit more beef broth. If it's too thin, continue cooking until it reaches your desired consistency. Continue cooking for an additional 30-60 minutes.
• Serve the smoked chili hot, topped with shredded cheese, sour cream, chopped green onions, diced avocado, and chopped cilantro, if desired.

Nutrition

Calories: 232kcal | Carbohydrates: 6g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 626mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1442IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 4mg

The post Smoked Chili Recipe appeared first on Pit Nation BBQ.

When you’re looking for deliciously simple side dishes, look no further than yourTraeger for these Smoked Sweet Potatoes! Whether you’re already smoking the main dish or not, it’s worth the effort to light up the smoker for sweet potatoes.

Sweet Potatoes can be a pain to dice, since they are much harder than Russet potatoes. So instead, why not make a baked sweet potato on the grill? Prepped in much the same way you would a regular potato, sweet potatoes have an incredible flavor, plus they are chock full of antioxidants, fiber, vitamins, and minerals. Sweet Potatoes are also practically fat free and they support gut health and immune function. So really, what’s not to love?

Looking for more Smoked Side Dishes? Try these Smoked Baked Beans, Smoked Mushrooms or Smoked Cream Cheese.

Ingredients to make your Smoked Sweet Potato

Keep scrolling for the complete recipe. This is just a summary of ingredients.

• Sweet Potatoes – You’ll want whole, fresh sweet potatoes, not canned or precut. You don’t even have to take the skins off!
• Olive Oil – Adding oil to the skins of your sweet potato will help the skins not get too crispy, plus they will help the salt and pepper stick to the skin and soak in while smoking.
• Salt – the addition of salt enhances the flavors of whatever you’re cooking. A little salt will almost always make a dish taste better. 
• Cracked Black Pepper – the use of cracked black pepper rather than ground black pepper is because cracked black pepper retains its flavor longer. The surface area of the cracked peppercorns is smaller, so the rate of evaporation is slower, giving you flavor longer during the cooking process.

How to Smoke Sweet Potatoes

Start with preheating your smoker. While it’s preheating, scrub and dry the sweet potatoes and poke them with a fork.

Once dry and poked, drizzle olive oil over each sweet potato then season them all over with the salt and cracked black pepper. Place your sweet potatoes in the smoker for a couple hours or until done. 

When your sweet potatoes are done, take them out of the smoker and let them rest. Then you can cut them, fluff them, and add your toppings. A super simple and delicious dish.

How Can I Tell If My Traeger Sweet Potatoes are Done?

A perfectly done sweet potato will have an internal temperature of 210 degrees. If you aim for them to be between 205 degrees and 215 degrees, they should be done.

You can also pierce the sweet potatoes with a fork. Once the fork can be inserted into the sweet potato with ease, they should be done and ready to be removed.

Recommended Toppings for Smoked Sweet Potatoes

Sweet Potatoes are a versatile side dish. They are tasty with a simple topping of butter or sour cream, just like a Russet potato. But if you’d like to get a little fancy, here are a few ideas for toppings.

Maple Pecan Butter can easily be whipped up using butter, pure maple syrup, ground cinnamon, and chopped toasted pecans. The flavors in this butter really bring out the unique flavor in the sweet potato. If pecans aren’t your favorite, you can leave them out. The butter, syrup, and cinnamon are a delicious combination on their own.

Ground pork sausage and diced apples can be cooked together and then added in with the fluffed sweet potato for an all-in-one meal. No further seasonings are required. The ground pork sausage and the apples complement the sweet potato perfectly.

Or it’s just as acceptable to go the candied yams route. Just add some cinnamon, brown sugar, and miniature marshmallows for a sweet treat at dinner.

What should you serve with Smoked Sweet Potatoes?

• Smoked Spatchcock Turkey
• Smoked Turkey Legs
• Smoked Meatloaf
• Smoked Beef Brisket
• Smoked Beef Tenderloin

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Smoked Sweet Potatoes

Sweet Potatoes, olive oil, salt, and pepper are all you need to make incredible Smoked Sweet Potatoes tonight.

Course BBQ Side Dish

Cuisine American

Keyword Smoked Sweet Potatoes

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 64kcal

Author Mark Rogers

Equipment

• Wood Pellet Choices Maple, Pecan or Signature

Ingredients

• 4 each whole sweet potatoes
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon cracked black pepper

Instructions

• Preheat your smoker to 225-250° F.
• Wash and dry sweet potatoes and pierce the skins with a fork in several places.
• Drizzle with olive oil, and rub all over the skin of the sweet potatoes. Season them on all sides with salt and black pepper.
• Place the sweet potatoes on the smoker, and smoke for 2 hours, or until the potatoes can be pierced with a fork. Aim for your potatoes to be between 205-215° F. A perfectly cooked sweet potato will have an internal temperature of 210° F
• Remove the sweet potatoes from the smoker and allow to rest for 5-10 minutes.
• Cut them open with a knife and fluff the insides. Top with your choice of toppings.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1745mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 145IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.1mg

The post Smoked Sweet Potatoes appeared first on Pit Nation BBQ.

Who doesn’t love a delicious steak? Smoked to perfection, this Traeger  Smoked Flank Steak has a marinade that can soak in for anywhere from 30 minutes to 8 hours followed by a fairly quick smoking process that will have dinner ready before you know it. Serve it up with some mashed potatoes or taco fixings and you’re done.

A lean cut of beef, flank steak is part of the abdominal of the cow, so it can have a tendency to be tough. But smoked just to medium rare, it becomes a tender, delicious piece of meat that will have you making it at least once a week.

Do you love your smoker like we do? Here are a few more Smoked Beef Recipe, Traeger Smoked Beef Brisket, Barbacoa Recipe, or Smoked Beef Tenderloin.

Is Flank Steak good for Smoking?

While smoking Flank Steak takes longer than grilling or cooking on the stovetop, the results are delicious with a smoky flavor and tender meat. Well worth the extra time to smoke!

Does Flank Steak need to be marinated?

The marinating process will add flavor and tenderness to your steak. This Smoked Flank Steak Recipe should be marinated for as little as 30 minutes or up to 8 hours.

Smoked Flank Steak Ingredients

This is just a summary, so keep scrolling to find the full Smoked Flank Steak Recipe.

• Flank Steak – it can be a little harder to locate, so if you can’t find it at your local grocery, be sure to ask the butcher. They can likely find one for you.

Marinade Ingredients

• Olive Oil – The flavor combination dissolves better in olive oil and the oil will coat the surface of the meat and keep it there, rather than running off. Oil is often the first ingredient in a marinade.
• Worcestershire Sauce – Adding tangy, sweet, and salty notes all in one sauce, Worcestershire may be difficult to pronounce, but it is an awesome addition to this marinade.
• Apple Cider Vinegar – Essential to binding the sauce, this vinegar also adds some acidity and tartness.
• Limes – You’ll use both the juice and the zest, so don’t work too quickly and forget to use the whole lime!
• Brown Sugar – Cuts some of the tartness with some sweetness.
• Dijon Mustard – Adds great flavor and helps bind a sauce.
• Garlic – Helps create the base of almost any sauce, the flavor goes well with almost all other flavors.
• Fresh Ground Pepper – Draw out the best of all the flavors and give your sauce a little kick.
• Red Pepper Flakes – Give your sauce an even bigger kick with red pepper flakes!

How to Smoke Flank Steak on a Traeger (or any other smoker)

Using a whisk, mix all the marinade ingredients together in a small bowl. Grab a resealable bag and put the flank steak inside. Then pour the marinade over it. Seal the bag and place it in the refrigerator for anywhere from 30 minutes to 8 hours, depending on how much time you have and how much flavor you want. 

When you’re ready to smoke your now marinated flank steak, preheat your smoker and place the flank steak directly onto the grates. When it’s done, allow the steak to rest then slice it into thin strips to serve it. 

How Do I Know When My Flank Steak is Done?

The best way to know when your flank steak is perfectly smoked is to check the internal temperature. If you are someone who uses their smoker regularly (or wants to start), investing in a leave-in meat thermometer won’t be a bad investment at all. But any meat thermometer will work.

What temp do you smoke flank steak?

The flank steak will be in the smoker, cooking at 225 degrees for around an hour and a half and up to two hours. When the internal temperature of your steak reaches 130-135 degrees, your steak is perfectly cooked.

You want to be careful not to overcook flank steak because it will become tougher, the more done it is. Medium rare is perfect. Plus, it will cook a little more while resting for 15 minutes and retaining its juices. Be sure not to cut into it until the steak has rested.

What should you serve with Smoked Flank Steak?

• Smoked Baked Beans
• Mexican Street Corn
• Macaroni Salad
• Smoked Baked Potatoes
• Smoked Queso Dip

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Smoked Flank Steak

A delicious marinade and a fairly short smoking time means that Smoked Flank Steak is what’s for dinner.

Course Smoked Recipes

Cuisine American

Keyword Smoked Flank Steak

Prep Time 9 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Marinade Time 8 hours hours

Servings 6

Calories 376kcal

Author Mark Rogers

Equipment

• Wood Recommendations Signature blend or Mesquite

Ingredients

• Flank Steak 3 pounds

Marinade

• ½ olive oil
• ½ cup Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 medium lime juiced
• Zest of lime
• ¼ cup brown sugar packed
• 2 tablespoons Dijon mustard
• 2 tablespoons garlic minced
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes

Instructions

• Whisk together all the marinade ingredients in a small bowl.
• Add flank steak to a resealable bag and pour marinade into the bag and seal. Place in the refrigerator for 30 minutes or up to 8 hours.
• Preheat your smoker to 225°F and place the flank steak directly on the grates and smoke for 1 ½ hours or until the steak reaches an internal temperature of 130-135°F.
• Allow steak to rest for 15 minutes then serve sliced into thin strips.

Nutrition

Calories: 376kcal | Carbohydrates: 16g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 136mg | Sodium: 478mg | Potassium: 1006mg | Fiber: 1g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 5mg

The post Tender Smoked Flank Steak appeared first on Pit Nation BBQ.

If you’ve never smoked your baked beans, you are missing out. Sure, opening a can of baked beans is easy, but if you want a baked beans dish that compliments your smoked meat, this is that recipe.

When you’re already planning on smoking some meat for hours on end, this Smoked Baked Beans Recipe is a great side dish choice, since the smoker is already going. They take less than three hours to smoke and will be worth every minute.

Looking for Smoker Recipes to serve with your beans? Try these, Traeger Burnt Ends, Smoked Meatloaf, or Traeger 321 Ribs.

What wood is used for smoking beans?

We like using hickory or mesquite. But oak wood is good as well.

Do you have to soak beans before making smoked baked beans?

We did not soak our beans because we used canned beans, however if you are using raw beans, it’s a good idea to soak them for about 1 hour.

Smoked Baked Beans Ingredients List

Keep scrolling for the full recipe and amounts needed. This is just a summary.

• Bacon – You’ll render the fat so that the bacon doesn’t take center stage in the flavor profile, but will add the perfect accent to the sauce.
• Onion – Adding flavor and texture, onion is a staple in many dishes.
• Garlic – Is any dish complete without garlic? The more the merrier.
• Serrano Pepper – You can substitute jalapenos for less heat (serrano peppers are about three times more spicy than jalapenos), but for less heat in either but all the flavor, just cut out the seeds, pith, and placenta, where most of the heat is.
• Great Northern Beans – A common bean used in soups and stews because it holds its shape even when cooked for long periods of time and doesn’t add a ton of extra flavor. You can also substitute Pinto Beans.
• Kidney Beans – Another bean commonly used in soups, kidney beans don’t have a ton of flavor to them, so they will let your sauce stand out.
• Black Beans – Yet another bean that works well in combination with the other beans and in the sauce. These beans all add different textures and colors, but not a ton of flavor.

For the Sauce

• Brown Sugar – Gives the sauce a sweet kick.
• Molasses – A key ingredient in barbecue sauce, molasses adds a little more sweetness, great texture, and distinct flavor to BBQ Baked Beans.
• Barbecue Sauce – Keep it simple instead of mixing your own barbecue spices, using your favorite barbecue sauce will add the right flavors every time.
• Ketchup – Adds a little more sweetness and a little tangy flavor.
• Worcestershire Sauce – Adds salty, sour, sweet, and tangy notes. 
• Dijon Mustard – Helps bind the sauce and also adds great flavor.
• Dry Mustard – With the liquids, the dry mustard will add even more delicious flavor.
• Apple Cider Vinegar – Adds an acidic and tart flavor as well as helping bind the sauce.
• Water or Beer – You’ll use this only if the beans seem to be getting too dry. Dealer’s choice on which one you use.
• Salt and Freshly Ground Black Pepper – Because you want to draw out all those incredible favors.

How to Make Smoked Beans

Start with chopping and cooking the bacon. Add the vegetables and cook until they are soft. Stir in everything else (except the water or beer), adding salt and pepper to taste. 

Get your smoker preheated (if it isn’t already) and set the pot with the baked beans inside. Let them smoke for a few hours or a little more, until the sauce is thickened. You’ll need to stir it occasionally and add water or beer if it seems to be getting dry.

Substitutions for Smoked Baked Beans Recipe

If you don’t have bacon on-hand, but you have leftover Brisket or Pulled Pork, these will also work. It will change the flavor profile a bit, but will still be delicious.

For those of you who don’t want as much heat, you can use jalapenos instead of serrano peppers. If you cut out the placenta, pith, and seeds, it will also take away a lot of the heat, but add the flavor.

More Side Dish Recipes that you will love.

• Smoked Mushrooms
• Smoked Cream Cheese
• Smoked Queso Dip

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Smoked Baked Beans

Grab your cast iron pot and some canned beans and get ready for the best baked beans of your life: Smoked Baked Beans.

Course BBQ Side Dish

Cuisine BBQ

Keyword Smoked Baked Beans

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 8

Calories 386kcal

Author Mark Rogers

Equipment

• Wood Recommendations Signature/Competition Blend, Mesquite, Hickory

Ingredients

• 8 ounces bacon cut into ½ inch chunks
• 1 large onion finely chopped (about 2 cups)
• 3 cloves garlic minced
• 1 serrano pepper diced (Jalapeno *optional)
• 1 15- ounce can great northern or pinto beans drained and rinsed
• 1 15- ounce can kidney beans drained and rinsed
• 1 15- ounce can black beans drained and rinsed
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup your favorite barbecue sauce
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon dry mustard
• 2 tablespoons apple cider vinegar
• *optional – 1/2 cup beer or water or more as needed
• Salt and freshly ground black pepper

Instructions

• In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes.
• Add the onion, garlic, and serrano pepper and cook until the vegetables are soft and slightly translucent, about 5 minutes.
• Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, Dijon mustard, dry mustard, and vinegar. Add salt and pepper to taste.
• Set up your smoker and preheat to 225 degrees.
• Smoke the beans, uncovered, until thickened, occasionally stirring, about 2 to 2 ½ hours. (Add beer or water if beans seem too dry.)

Notes

You can substitute the bacon with leftover beef brisket or pulled pork for a different flavor profile.

Nutrition

Calories: 386kcal | Carbohydrates: 56g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 796mg | Potassium: 858mg | Fiber: 10g | Sugar: 24g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 4mg

The post Best Smoked Baked Beans With Bacon appeared first on Pit Nation BBQ.

Looking for a new cut of meat to smoke? Traeger Burnt Ends is your answer. With the unique layers of fat and meat, it is one of the only proteins that is cut small and smoked, but doesn’t dry out at all.

Pork Belly comes from the same cut of meat as bacon, so you know it’s going to be delicious. If you find Pork Belly Burnt Ends on a menu at a restaurant, chances are there is only a small amount available and the demand is high. You probably won’t find it on display at your local grocery, but you may be able to ask the butcher if they have any in the back. Basically, everyone knows it’s incredible, so it’s difficult to come by, but definitely worth it.

Do you love your smoked like we do? Don’t miss these favorites, Traeger Smoked Chicken Wings, Barbacoa Recipe, Traeger Smoked 321 Ribs.

Ingredients for Traeger Burnt Ends

This is just a quick run-down, so be sure to check the full recipe for details.

• Pork Belly – If you can’t seem to locate it at the grocery, ask the butcher if they have any in the back. The final product will be cubed pork belly, but when you purchase it, it won’t be cubed. It’ll look like uncut bacon.

Seasoning Rub

Sauce

• Dark Brown Sugar – Used in the sauce, it provides part of the sugar base that will create the crust for the meat and stickiness for the sauce.
• Honey – The other part of the sugar base, honey will keep the sauce thick and sweet. It also helps even out the flavors.
• Texas BBQ Sauce – This is a less sweet version of BBQ sauce. 
• Unsalted Butter – The crisping agent, the butter will help the Pork Belly Burnt Ends have that bark that is so delicious on smoked meat.

How to Make Traeger Burnt Ends

Start by throwing together the spices for the rub. Use a fork or a whisk and get it all mixed together well. 

Take the pork belly out of the fridge and cut it into cubes. Toss the cubes with the seasoning rub and lay them out on a cookie sheet.

Preheat the smoker and add wood chips to start the smoke when it reaches 225 degrees. Place a drip pan with some water in it under the grates to catch any drippings. 

Put the pork belly on the grates (fat side up) for up to a couple of hours then transfer the cubes to a pan and top them with your brown sugar, honey, and BBQ sauce. Slice the butter and add it to the top, covering with foil and placing it back in the smoker. Stir the cubes every 30 minutes for a few hours then serve immediately once the internal temperature is at a minimum of 190.

How Long Should I Smoke Pork Belly Burnt Ends?

Once you have the pork belly prepared and the smoker temperature up to 225 F, you’ll place the pork belly directly onto the grates and smoke them until the internal temperature reaches 165 F, which should take 1-2 hours.

After you’ve added the sauce and covered the pork belly, you’ll put them back in the smoker for about two more hours until the internal temperature is between 190 F and 205 F. 

The total smoking time will likely be anywhere between 3-4 hours. It all depends on that internal temperature.

While the Pork Belly Burnt Ends are cooking, add one these side dishes to the grill.

• Grilled Corn on the Cob
• Grilled Asparagus
• For Dessert – Grilled Peaches

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Traeger Pork Belly Burnt Ends

For all you bacon-lovers out there, you have got to try this Pork Belly Burnt Ends Recipe. It’s everything you love about bacon in a delicious sauce and smoked until it melts in your mouth.

Course BBQ, Smoked Recipes

Cuisine BBQ

Keyword bbq burnt ends, pork belly burnt ends, Traeger Burnt Ends

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 1951kcal

Author Mark Rogers

Equipment

• Wood Reccomendations Apple, Pecan

Ingredients

• 4 pounds pork belly

Seasoning Rub

• ¼ cup smoked paprika
• 2 tablespoons ground black pepper
• 2 tablespoons dry mustard
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon cayenne powder

Sauce

• ½ cup dark brown sugar
• 2 tablespoons honey
• 1 ½ cups Texas BBQ sauce
• ½ cup 1 stick unsalted butter

Instructions

• Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
  
• Slice refrigerated pork belly into 1 ½ inch cubes.
• Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
  
• Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
• Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
  
• Transfer Pork Belly cubes to an aluminum pan and top with brown sugar, honey and BBQ sauce
• Slice butter and add to top
  
• Cover with aluminum foil and place back on the smoker at 225 F.
  
• Stir Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
• Serve immediately. Store leftovers in refrigerator

Nutrition

Serving: 225g | Calories: 1951kcal | Carbohydrates: 58g | Protein: 31g | Fat: 178g | Saturated Fat: 68g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 867mg | Potassium: 937mg | Fiber: 4g | Sugar: 48g | Vitamin A: 3356IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 4mg

The post Traeger Burnt Ends Recipe appeared first on Pit Nation BBQ.

If you’re looking for a great steak marinade for grilling, this is one of the best. All you need is 5 minutes of prep time to whip up this delicious recipe. It’s perfect for various cuts of steak and really adds in a delicious flavor and taste.

Make certain to check out my Flavorful Grilled Steak Kabob Recipe to use with this simple steak marinade. Simple and easy.

What I really enjoy about making up this marinade for steak is that I always have the ingredients on hand to use. It’s as simple as measuring, mixing, and applying and that’s just what I’m looking for when I’m ready to grill.

Steak Marinade For Grilling

Being able to find a good marinade at the store has proven to be difficult because you never really know the ingredients that are added in. This is why this homemade steak marinade is really, really good. Not only is it made with easy and simple ingredients but it’s also a great flavor and taste.

It pairs perfectly with steak and other cuts of beef and it’s been my go-to marinade recipe for years.

How long do you marinate meat?

This all depends on the thickness of the meat. If a cut of beef is really thick, you’re going to want to give it more time to penetrate throughout. For thinner cuts of meat, minimal time is fine.

You can easily marinate beef for a few hours or even overnight as well.

Can you over marinate beef?

You bet. You have to be careful with the balance. A good rule of thumb is to start with a couple of hours and cook and see what you think. You’ll find that a taste test will help you be the judge of if it’s perfect or if you need to marinate it longer next time.

Ingredients Needed to Make Steak Marinade

• low-sodium soy sauce 
• olive oil 
• Worcestershire sauce 
• Dijon mustard 
• garlic
• dried minced onions 
• steak seasoning 
• fresh parsley, finely chopped 

Steak

• steaks 

How to Make Steak Marinade

1. Combine all ingredients in a bowl and whisk until combined
2. Add steak to a resealable bag
3. Pour marinade over steak, seal and refrigerate for 1-4 hours
4. Remove steaks, discard marinade and allow to come to room temperature
5. Grill steaks as desired 

Tips for Marinating Steak

Marinade time will vary depending on the thickness and quality of the steak.

It’s also important to note that marinating your steak is not going to make it more tender. This is a misconception that many people have. Marinating only adds flavor.

How do you store leftover steak marinade

I typically use all my marinade when I’m cooking the steak but if you find that you have some leftover, you can add it to a jar with a lid and store it in the fridge.

This will keep it fresh and ready for you to use on another cut of beef.

Can you use steak marinade or other types of meat?

The ingredients used in this marinade pair best with the flavor and texture of beef. You’ll find that there are other great options for chicken and pork, and I don’t vary or mix those marinades.

You may be interested in my Chicken Marinade or Pork Chop Marinade recipe!

Make certain to play around with this marinade as you’re applying it to your steak. The timeframe that you marinate it is going to really enhance and change the flavor.

Delicious Grilling Recipes

• Grilled Chicken Cobb Salad With A Delicious Homemade Ranch Dressing
• Best Grilled Chicken Wings Recipe With Homemade Dry Rub
• Grilled Asparagus (With Foil) – Easy Side Dish For Grilling

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Steak Marinade for Grilling

This is one of the best marinades for beef.

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Author Mark Rogers

Ingredients

• ¼ cup low-sodium soy sauce 
• ¼ cup olive oil 
• ¼ cup Worcestershire sauce 
• 1 tablespoon dijon mustard 
• 2 cloves garlic, minced 
• 1 tablespoon dried minced onions 
• 2 tablespoons steak seasoning 
• 1 tablespoon fresh parsley, finely chopped 
• 4 steaks

Instructions

• Combine all ingredients in a bowl and whisk until combined
• Add steak to resealable bag
• Pour marinade over steak, seal and refrigerate for 1-4 hours (see notes)
• Remove steaks, discard marinade and allow to come to room temperature
• Grill steaks as desired

Notes

Time to marinate the steaks will vary on the thickness of the meat. 

The post Easy Steak Marinade Recipe For Grilling appeared first on Pit Nation BBQ.

You may think of a leg of lamb being roasted but try a Smoked Leg of Lamb. Let’s embrace your primitive side. Cooking that succulent piece of meat on your Traeger makes it easier than you thought.

There’s something wonderful about smoking a large piece of meat. And a boneless leg of lamb is great for feeding a group of people. If you’re looking for something different to cook on your Traeger and serve your guests, a smoked boneless leg of lamb is a great option.

How much does the typical leg of lamb weigh?

A typical leg of lamb weighs around 5-6 pounds. A boneless leg of lamb is around 3.5 to 5 pounds.  

What are the ingredients for smoked boneless leg of lamb?

The ingredients to smoke boneless leg of lamb on a Traeger are as follows:

• Boneless leg of lamb
• Olive oil
• Garlic
• Rosemary
• Oregano
• Kosher or sea salt
• Freshly ground black pepper

How do I make smoked boneless leg of lamb?

A boneless leg of lamb is very easy to smoke on the Traeger. The first thing you need to do is rub the meat down with olive oil and then minced garlic. Cover with rosemary, oregano, salt, and pepper and transfer to the Traeger that has been preheated to 250 degrees.

Smoke for two hours or until the temperature reaches 135 (medium-rare) to 145 (medium) degrees internally. Remove from the smoker and allow to rest for 15 minutes before slicing.

Is leg of lamb nutritious?

A 3-ounce portion of leg of lamb contains roughly 200 calories, 14.5 grams of fat, 6.3 grams of saturated fat, 59 grams of cholesterol, 48 grams of sodium, and 15 grams of protein. It also contains 8% of your daily iron and 12% of your daily phosphorus.

Does lamb dry out easily?

Lamb can indeed dry out if cooked too long. One of the best things you can do to avoid this is to use an instant read thermometer. You want to pull the lamb at the right temperature and allow it to rest before cutting. This will prevent it from overcooking and allow the juice to redistribute before you cut into it. Pay close attention to the recipe and the size of the meat you purchase so that you cook for the proper time.

How much lamb do I need to feed a group?

A 4-pound boneless leg of lamb will serve 8 people. If for some reason you are purchasing a leg of lamb with plans to debone at home, you’ll want to grab at 5-6 pound leg of lamb for 8 people. This can save you money, but it can also be a lot of work.

What are the best woods to smoke leg of lamb?

Apple and pecan are both great woods for smoking leg of lamb. Both have a mild flavor, which is great for the length of time that the meat will need to smoke. The longer the meat needs to smoke, the lighter flavor of wood you’ll want to choose. Otherwise, you can overpower the taste of the meat with a strong flavored wood such as hickory or oak.

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Boneless Smoked Leg of Lamb

If you’re looking for something different to cook on your Traeger and serve your guests, a smoked boneless leg of lamb is a great option.

Course BBQ

Cuisine American

Keyword Smoked Leg of Lamb

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 8 servings

Calories 221kcal

Author Mark Rogers

Equipment

• Wood Choices Apple or Pecan

Ingredients

• 3-5 pound boneless leg of lamb
• 2-3 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons fresh oregano chopped
• 2 teaspoons kosher or sea salt
• 1 teaspoon freshly ground black pepper

Instructions

• Coat the lamb with olive oil
• Rub with garlic
  
• Cover with rosemary, oregano, salt, and pepper
  
• Preheat the smoker to 250 degrees F
• Place the lamb directly on the smoker grate
  
• Smoke lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
  
• Remove from the smoker and allow to rest for 15 minutes before slicing
• Serve immediately
• Store leftovers in refrigerator

Nutrition

Calories: 221kcal | Carbohydrates: 2g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 671mg | Potassium: 444mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg

What goes well with smoked boneless leg of lamb?

You can’t go wrong with a nice green salad to start your meal. Roasted or grilled vegetables, especially those in season, make wonderful side dishes. Fresh spring peas, risotto, wild rice…there are many foods that pair well with smoked leg of lamb.

There are a few recipes here on the site as well that would pair perfectly with this smoked boneless leg of lamb. Here are a couple to choose from:

Grilled Asparagus is a great option. Lamb is most often served during the spring and asparagus is in season at the same time.Grilled Potato Wedges are wonderful because they are not only simple to make, but their flavor will pair great with the lamb.

The post Best Smoked Leg of Lamb Boneless appeared first on Pit Nation BBQ.

If your Traeger is calling to you, it may be time to cook up some Smoked Chicken Quarters. Chicken quarters are a great source of protein and dark meat also has iron. With over 37 grams of protein per chicken leg quarter, this is an inexpensive protein option. With the cost of meat going up and up, it’s great to have some inexpensive recipes on hand. Let’s take a closer look at these smoked chicken quarters.

What are the ingredients to make smoked chicken quarters?

To smoke chicken quarters in the Traeger, you’ll need the following ingredients:

● Chicken Leg Quarters

● Kosher salt

● Freshly ground black pepper

● Smoked paprika

● Garlic powder

● Onion powder

● Ground cumin

● Cayenne pepper

How do you make smoked chicken quarters?

Smoked chicken quarters are easy to make on the Traeger. The first step is to preheat the smoker to 225 degrees Fahrenheit. Next, you want to mix all the seasonings together and sprinkle on the chicken quarters. Rub the seasoning into the skin to evenly coat.

Why should you leave the skin on chicken when smoking?

It’s so important that you leave the skin on the chicken to not only add flavor, but the skin will also keep the meat moist as it smokes. You can always remove the skin after the chicken cooks, but you’re going to be removing all those great flavors the seasoning adds. 

Why is dark meat better for smoking?

Dark meat is better for smoking because it is less likely to dry out. Dark meat has a higher fat content than white meat, which will help keep the meat moist. You should also know that dark meat isn’t as bad for you as we were once led to believe. In fact, dark meat is more nutrient rich than white meat. Dark meat also holds up to different types of smoke, seasonings, etc.

Can you smoke chicken breasts instead?

Of course. Just be aware that it’s easier for white meat to dry out in the smoker. You will also need to adjust the time that you smoke the breasts. Chicken breasts should smoke for around 1 hour at 225 degrees. Because chicken breasts have a lighter flavor, you may also want to choose the lightest flavored wood to smoke with. This will ensure that the smoky flavor isn’t overwhelming. Smoking chicken breasts on the bone with the skin on will ensure more flavorful, juicy chicken. With all this said, don’t be afraid to eat chicken quarters. Dark meat isn’t as unhealthy as we were led to believe years ago. Chicken quarters are also extremely affordable. You can sometimes find a 10 pound bag for less than five-dollars while chicken breast costs many times more.

What wood should you use for smoking chicken?

For this recipe, it is recommended that you use cherry or apple wood. Both woods have a mild, fruity flavor that will work well with the chicken and the seasoning. Because chicken quarters smoke for such a long time, you want to make sure the flavor of your wood isn’t too strong. This means that you’ll want to avoid woods such as hickory and oak.

Place in the Traeger and smoke for 2-3 hours or until an instant-read thermometer reaches 165 degrees when inserted near the thigh bone. Once cooked, remove from the smoker and allow to rest for 10-15 minutes before serving.

What do smoked chicken quarters go well with?

Smoked chicken quarters are great with everything from baked beans to potato salad. They are also great with macaroni and cheese. Almost anything served with smoked pork would be great served with smoked chicken. If you have leftovers, you can also pull the chicken off the bone and toss with barbecue sauce to create pulled chicken sandwiches.

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Smoked Chicken Quarters

If your Traeger or Weber Smoker is calling to you, it may be time to cook up some Smoked Chicken Quarters.

Course Smoked Recipes

Cuisine Smoked Meats

Keyword Smoked Leg Quarters

Prep Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 440kcal

Author Mark Rogers

Equipment

• Wood Pellet Choices Cherry or Apple

Ingredients

• 8 Chicken Leg Quarters about 10 pound package

Seasoning Rub

• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 4 teaspoons smoked paprika
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper

Instructions

• Preheat the smoker to 225 degrees F
• Combine all the dry ingredients together in a small bowl
  
• Sprinkle the seasoning rub on each leg quarter pressing the rub into the chicken to evenly coat the outside
  
• Place the chicken directly on the smoker
  
• Smoke until an instant-read thermometer placed near the thigh bone reads 165 degrees F. Usually takes 2-3 hours.
  
• Remove from the smoker and allow to rest 10-15 minutes before serving
• Store leftovers in refrigerator

Nutrition

Calories: 440kcal | Carbohydrates: 4g | Protein: 32g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 2478mg | Potassium: 481mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 884IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 2mg

The post Smoked Chicken Quarters appeared first on Pit Nation BBQ.

This Traeger Smoked Meatloaf Recipe is going to give you all the comforting feelings of home. You’ve got down to earth ingredients that your momma would have used and then you add a delicious rub to kick up the flavor. Add in the smoky flavors and you’re going to love this Traeger Meatloaf.

Meatloaf is comfort food. Plain and simple. While it seems like meatloaf has always been around, it might be shocking to learn that its origins began in Ancient Rome. Today, you can find meatloaf made with everything from ground veal to chicken. The choices for cutting the meat to make it into a dense loaf are also varied from panko breadcrumbs to simple white bread. While you may have tried a variety of meatloaves over the years, have you ever smoked a meatloaf?

If you love easy recipes, you’ll love how easy this meatloaf is to throw together. If you’re looking for a relaxing Sunday, make this Traeger Meatloaf. Serve this with some smoked mac & cheese and a side salad for a delicious Sunday dinner.

Meatloaf Ingredients

• Ground beef
• Yellow onion
• Bell pepper
• Garlic cloves
• Seasoned salt
• Ground black pepper
• Large egg
• Breadcrumbs
• BBQ sauce

BBQ Rub

• Dark brown sugar
• Paprika
• Ground black pepper
• Sea salt
• Onion powder
• Ground mustard
• Cayenne pepper powder

Instructions

1. Preheat the smoker to 180 degrees.
2. Mix together the meatloaf ingredients.

3. Mix together the rub ingredients and set aside.

4. Shape the meat mixture into a loaf and place on a wire rack and coat with rub.

5. Place on the smoker rack and cook for 1 hour.
6. Increase the smoker temperature to 375 degrees, brush on reserved sauce, and cook for an additional 30 minutes or until the meatloaf reaches 165 degrees internally.

7. Remove from the smoker and cover with aluminum foil. Allow to rest for 10-15 minutes before slicing.
8. Add additional BBQ sauce, if desired.

Hints

Mix together the meatloaf mixture and shape the night before. You can also mix together the rub and store in an airtight container.

Substitutions

Want to cut the fat? Use ground 98% fat-free ground turkey or chicken.

Equipment

You don’t really need any special equipment for this Traeger Meatloaf. You need a couple bowls, a wire rack, and a brush to apply the BBQ sauce. One thing I would recommend for any meat recipe is an instant read thermometer. This makes it quick and easy to check the internal temperature of whatever you’re cooking. Lastly, cherry or apple wood is recommended for smoking. 

Storage

If you have leftovers, place them in an airtight container and refrigerate for 3 to 4 days. If you want to store for longer, wrap tightly and then freeze for up to 6 months.

Top Tip

Mix the meatloaf and rub mixtures up the night before. Then you can enjoy a relaxing day when it’s time to cook. 

FAQ

What is the secret to moist meatloaf?

• A combination of wet ingredients will help keep your meatloaf moist. In this Traeger Meatloaf, you’ll use onion, bell pepper, egg, and BBQ sauce to add moisture.

What do you put in meatloaf?

• A meatloaf consists of ground meat, filler (breadcrumbs, etc.), vegetables, and spices.

How to keep meatloaf from falling apart?

• Filler is added to meatloaf so you can form a loaf. That and the egg help keep the meatloaf together as it cooks.

Food Safety

Whenever you’re cooking with meat, you need to follow some food safety tips.

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Traeger Smoked Meatloaf Recipe

 This Traeger Smoked Meatloaf Recipe is going to give you all the comforting feelings of home. Add in the smoky flavors and you’re going to love this Traeger Meatloaf.

Course Smoked Recipes

Cuisine American, BBQ

Keyword smoked meatloaf, Traeger Smoked Meatloaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6

Calories 429kcal

Author Mark Rogers

Ingredients

• 2 lbs ground beef
• 1 medium yellow onion minced
• 1 bell pepper minced
• 2 cloves garlic minced
• 1 tsp seasoned salt
• 1 tsp ground black pepper
• 1 large egg
• 2/3 cup bread crumbs
• 3/4 cup BBQ sauce reserve 1/4 cup to brush on meatloaf

BBQ Rub

• 1/4 cup dark brown sugar
• 1 Tbsp paprika
• 2 tsp ground black pepper
• 2 tsp sea salt
• 1 tsp onion powder
• 1 tsp ground mustard
• 1/4 tsp cayenne pepper powder

Instructions

• Preheat the smoker to 180° F.
• In a large mixing bowl combine all ingredients except for the BBQ rub.
  
• In a separate bowl mix together the ingredients for the BBQ rub .
  
• Shape meat mixture into a loaf and place onto a wire rack, coat well with the BBQ rub
  
• Place the rack on the smoker and smoke for 1 hour.
  
• Increase smoker temperature to 375° F.
• Brush on reserved bbq sauce and cook for another 30 minutes or until the internal temperature is 165° F.
  
• Remove meatloaf from the smoker, cover with foil and let rest for 10-15 minutes before slicing.
• Serve immediately with additional bbq sauce if desired and your favorite side dishes.
  

Nutrition

Calories: 429kcal | Carbohydrates: 32g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1926mg | Potassium: 644mg | Fiber: 2g | Sugar: 20g | Vitamin A: 721IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 4mg

The post Traeger Smoked Meatloaf Recipe appeared first on Pit Nation BBQ.

The ingredients called for in this Kansas City BBQ Sauce Recipe are super simple and easy to find in any grocery store. You may even have everything you need on hand. And preparation couldn’t be any easier. You literally whisk the ingredients together, bring to a boil, and then simmer. Once cooled, your sauce can be stored for up to two weeks in the fridge.

Kansas City is one of the barbecue capitals of America. Known for their burnt ends of pork and brisket, Kansas City barbecue goes amazingly well with their signature sweet and spicy tomato-based sauce. It’s really hard to determine what is more iconic – the burnt ends or the sauce. Regardless, I’m here to show you how to make this delicious BBQ sauce so you can put it on some burnt ends of your own.

Henry Perry is said to be the original creator of the Kansas City BBQ sauce. He opened his restaurant in 1908 and quickly became famous for his style of barbecue. The key to the signature flavor is the sauce is tomato-based and gets its sweetness from brown sugar and molasses.

This barbecue sauce is perfect with the burnt ends recipe you can find on the site. And, if you’re looking for side dishes, you can’t go wrong with the Hassle-Free Smoked Mac & Cheese and a good ole pan of cornbread.

Ingredients for Kansas City BBQ sauce

Full recipe and instructions are below

• Ketchup
• Apple cider vinegar
• Dark brown sugar
• Molasses
• Worcestershire Sauce
• Smoked paprika
• Ground black pepper
• Salt
• Garlic powder
• Onion powder
• Chili powder
• Ground mustard

HOW TO MAKE KANSAS CITY BBQ SAUCE

Begin by mixing all the ingredients in a heavy bottomed sauce pan

Bring the ingredients to a boil, stirring frequently, reduce the heat and simmer.

Allow to BBQ Sauce to cool before transferring it to a jar. Then store it in the refrigerator.

HELPFUL TIP  

If you want to make sure everything gets thoroughly combined, combine the dry ingredients before adding in the wet.

Barbecue Sauce Variations

Love spicy barbecue sauces, add some red pepper flakes to the sauce. Or you could even add a fresh hot pepper of your choice that you’ve cut in half to the sauce as it simmers. Remove the pepper when the sauce is done. The flavor will have infused the sauce.

Want a stronger smoky flavor? Try using smoked chili powder.

Equipment needed to make sauce

Basically everything needed for this recipe are things you should already have on hand.

You’ll need: measuring cups and spoons, a saucepan, and a whisk.

Storage

This will last for up to two weeks in an airtight container stored in the fridge. We especially like using a mason or glass jar with a tight lid.

Top Tip

Allowing this sauce to develop it bold flavor is accomplished by making this recipe the day before you need it so that is has the best flavor.

Kansas city bbq sauce – frequently asked questions

What is special about Kansas BBQ sauce?

Kansas City BBQ sauce is known for its sweet, tomato-based flavor. 

What is different about KC BBQ sauce?

What’s said to take this sauce over the top is the addition of apple cider vinegar.

Is this BBQ sauce sweet or spicy?

That’s the great thing about the sauce – it’s both and more. Kansas City Barbecue sauce is tangy, sweet, and spicy.

What is different about Kansas City and North Carolina sauce?

KC BBQ sauce is known for being sweet and tomato-based while Carolina BBQ Sauce is often generally vinegar-based and has a spicier flavor.

WHAT CAN I SERVE WITH THIS BBQ SAUCE?

If you are looking for the perfect pairing for this barbecue sauce, you can’t go wrong with our Traeger Smoked Beef Brisket, Smoked Tri-Tip, Traeger 321 Ribs, additional we love this Smoked Meatloaf.

Looking for more Sauce Recipes? Because we love sauce with smoked meat, we suggest you try these…

• Alabama White Sauce
• Texas BBQ Sauce
• Easy BBQ Sauce
• Carolina BBQ Sauce

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Kansas City BBQ Sauce

This quick and easy Kansas City BBQ Sauce pairs well with several different smoked meats.

Course Sauce

Cuisine American, BBQ

Keyword Kansas City BBQ Sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 cups

Calories 436kcal

Author Mark Rogers

Ingredients

• 3 cups ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup dark brown sugar, packed
• 1/2 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground mustard

Instructions

• Whisk together all the ingredients in a small saucepan until combined
• Bring to boil over medium heat, stirring frequently, reduce heat and simmer on low for 20 minutes
• Remove from heat and cool. Transfer to air tight container
• Use immediately or store in the refrigerator for up to 2 weeks

Notes

The best flavors develop after you store for 24 hours.

Nutrition

Calories: 436kcal | Carbohydrates: 113g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 2360mg | Potassium: 1326mg | Fiber: 2g | Sugar: 98g | Vitamin A: 1946IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 4mg

The post Kansas City BBQ Sauce – Bold Rich Flavors appeared first on Pit Nation BBQ.

Step up your dip game and make this Smoked Cream Cheese. This dip can be coated with a simple dry rub and enjoyed with your favorite cracker, pretzel, or chip. The best part is that you get to use the smoker. 

Are you looking for an easy dip to make for a crowd? This dip is so good that you can eat it right off the grill. If you prefer it cold, you can also put it in the fridge for later. There is no wrong way to enjoy this deliciousness. 

What is smoked cream cheese?

Smoked cream cheese is a type of soft, spreadable cheese that has been flavored and smoked. It is often used as a topping for crackers or baked potatoes or as an ingredient in recipes.

Ingredients to use when smoking cream cheese

• Cream cheese – This recipe calls for an 8-ounce block of cream cheese. You can double or triple the recipe.
• Dry rub  – The second part of this recipe calls for a dry rub. You can choose your favorite.

What is my favorite dry rub to use?

Many different dry rubs can be used to flavor your cream cheese. Some of my favorites include smoky paprika, spicy chili powder, and tangy lemon zest.

How to Make Smoked Cream Cheese Dip

You are going to start with your favorite brand of cream cheese. I always prefer the store brand, but you choose your favorite.

I like to use a little secret when smoking cream cheese: rub it down with olive oil. This step will help ensure the seasoning sticks to the cream cheese.

Go ahead and score the top of the cream cheese block. Place the cream cheese onto the prepared baking sheet 

Start by preheating the smoker to 215° F. Then, you’ll want to line a baking sheet with aluminum foil.

You are then going to sprinkle the rub onto the top and sides of the cream cheese. Place the baking sheet on the smoker and smoke for 1 ½ to 2 hours.

Flavor Variations for Traeger Smoked Cream Cheese

• Sweet – Coat with a sugar-cinnamon blend and drizzle with honey when served.
• Mexican – Coat with taco seasoning, add Rotel tomatoes and pickled jalapenos to the top when done, and serve with taco chips and Frito scoops.
• Bacon – Add cooked and crumbled bacon to the cream cheese before smoking. Garnish with more crumbled bacon and serve with crackers.
• More cheese –  add more cheese to the cream cheese before smoking.
• Serve with crackers, pretzels, or vegetables for dipping.

Can you use low-fat cream cheese?

While it is possible to use low-fat or fat-free cream cheese to smoke, most people recommend against it. This is because the lower fat content can result in a drier and less flavorful finished product. If you do choose to use low-fat or nonfat cream cheese for your smoked cheese dip, you may need to add additional seasonings or ingredients to compensate for the reduced flavor and creaminess.

Should I eat this hot or cold?

You can always cut the cream cheese in half and try both options. Eating the smoked cheese hot or cold is going to produce two different flavor versions of the recipe. Give both a try and let us know what you think.

What wood pellet choices do I have for this recipe?

 It is recommended that you use Apple, Pecan, or Competition Blend.

Grab your favorite crackers and make this appetizer with cream cheese ASAP! What’s your favorite part of making dips for your family to enjoy?

WHAT CAN I SERVE WITH THIS SMOKED CREAM CHEESE?

While this cream cheese goes with just about every type of smoked meat, here are a few suggestions:

Traeger Chicken Wings – if you are looking for a fun party idea or maybe something for the big game, you can’t go wrong with smoked wings.

Smoked Bologna – while this recipe is a bit different than your normal smoked meat, it would be great with the smoked cream cheese.

Traeger Pulled Pork – well we couldn’t pass up everyone’s favorite pulled pork.

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Smoked Cream Cheese

Step up your dip game and make this Smoked Cream Cheese. This dip can be coated with a simple dry rub and enjoyed with your favorite cracker, pretzel, or chip. The best part is that you get to use the smoker.

Prep Time 5 minutes

Cook Time 2 hours

Servings 8 people

Calories 102kcal

Author Mark Rogers

Equipment

• Wood Pellet Choices Apple, Pecan, Signature/Competition Blend

Ingredients

• 8 ounces cream cheese (1 block)
• 2 tablespoons Favorite Dry Rub

Instructions

• Preheat the smoker to 215° F.
• Line a baking sheet with aluminum foil.
• Score the top of the cream cheese block, about a 1/2 inch deep and spaced 1 inch apart.
  
• Place the cream cheese onto the prepared baking sheet.
• Sprinkle the rob onto the top and sides of the cream cheese.
  
• Place the baking sheet on the smoker and smoke for 1 ½ to 2 hour.
  
• Serve with your favorite dipping sides.
  

Notes

• Flavor Variations
  • Sweet – coat with a sugar cinnamon blend and drizzle with honey when served.
  • Mexican – coat with taco seasoning, add Rotel tomatoes and pickled jalapenos to top when done, and serve with taco chips and Frito scoops.
  • Bacon – Add cooked and crumbled bacon to the cream cheese before smoking.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.4mg

The post Best Smoked Cream Cheese Recipe appeared first on Recipes For Dads, LLC.

For all you meat smokers out there, if you haven’t tried smoked shrimp, yet, what are you waiting for? It doesn’t take long from preparing to enjoying, so grab some shrimp, preheat the smoker, and get ready to enjoy that rich, smokey flavor in less than an hour.

Whether you like to eat shrimp alone as an appetizer or use it with other recipes, Smoked Shrimp is a great choice. Using common spices you already have on-hand, as long as you have shrimp, you can toss it in your smoker any time you’re smoking other meats as well. You don’t even have to share, if you don’t want to. Eat these right out of the smoker and enjoy your reward for smoking some other meat for dinner.

Smoked Shrimp Ingredients

Below is an overview, so be sure to check the recipe card at the end for exact measurements.

• Raw Shell-On Shrimp – You don’t need jumbo shrimp, but you could use them. Just be sure to check the internal temp and adjust the cook time, if needed.
• Vegetable Oil – To help the seasoning stick as well as encouraging that smokey flavor you love.

Good Shrimp Seasoning

• Kosher Salt – A staple in cooking, salt is the flavor enhancer. Kosher salt also is a little larger and changes the texture some.
• Cracked Black Pepper – Also larger like the Kosher Salt, Cracked Black Pepper adds an even more robust flavor.
• Garlic Powder – Garlic is always a great flavor enhancer.
• Paprika – A great addition to any smoked meat, paprika will only compliment the smokey flavor.

How to Make Traeger Shrimp

To make Smoked Shrimp, start with preheating the smoker. It doesn’t take long to prep the shrimp, so it’s good to get it going so it’s ready when you are. To prep the shrimp, first peel and rinse them. Use a paper towel to blot off the excess water. Take a large bowl and toss the shrimp with all the other ingredients, making sure the shrimp is well coated.

Once your smoker is preheated, place the prepared shrimp onto the smoker grates and cook until they are done. Be ready, because they are best eaten straight out of the smoker. If you’re using them in a recipe rather than eating them as an appetizer, have everything else ready to go when the shrimp is finished.

How Much Shrimp Do I Need?

This recipe calls for 1-2 pounds. Each pound will probably give you about 13-15 shrimp, depending on the size of shrimp you purchase. Usually, a pound of shrimp can feed around 4 people, depending on how you plan to use the shrimp. Eating the shrimp alone as an appetizer may require more shrimp than including the shrimp in, say, a pasta dish. 

Keep in mind, not only the size of the shrimp will matter, but if the shrimp are raw, you’ll need more pounds and if they are peeled and deveined, you’ll need fewer pounds. It can be a confusing kind of math to do, but you’ll want to make sure you have plenty for everyone. 

Quick Tips for Smoked Shrimp

You may find that the shrimp are too small to place directly on your smoker grates. If this is the case, simply cover your smoker grate with some aluminum foil, taking care to poke small holes into the foil. The holes allow the smoke to flow through and still add the smokey flavor to your shrimp. 

If you’re smoking meat for a different meal and you have some room in your smoker, go ahead and toss these shrimp in with it! Even if you don’t make a ton, no one will ever say no to such a delicious pre-dinner snack. 

WHAT SIDES TO SERVE WITH SMOKED SHRIMP?

Smoked Vegetables – serving fresh vegetables is the perfect addition to Smoked Shrimp

Homemade Hush Puppies – seafood and hush puppies go hand in hand

Grilled Asparagus – a great way to keep the meal light

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Smoked Shrimp

For all you meat smokers out there, if you haven’t tried smoked shrimp, yet, what are you waiting for? It doesn’t take long from preparing to enjoying, so grab some shrimp, preheat the smoker, and get ready to enjoy that rich, smokey flavor in less than an hour.

Course Appetizer, Main Course, Smoked Recipes

Cuisine American, French

Keyword Smoked Shrimp

Prep Time 10 minutes

Cook Time 40 minutes

Servings 6 people

Calories 76kcal

Author Mark Rogers

Equipment

• Wood Pellet Options Apple, Pecan, Cherry or Signature/Competition Blend

Ingredients

• 1-2 pounds raw shell-on shrimp (13-15/lb.)
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

• Preheat smoker to 225°F.
• Peel and rinse shrimp and blot dry with paper towels.
• In a large bowl, toss shrimp with oil and sprinkle seasonings onto shrimp and toss to cover.
  
• Place shrimp directly onto smoker grates and smoke for 30-40 minutes until pink and firm with an internal temperature of 140°F.
  
• Serve shrimp fresh from the smoker.
  

Nutrition

Calories: 76kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 1203mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.2mg

The post Traeger Smoked Shrimp Simple & Delicious appeared first on Recipes For Dads, LLC.

This Traeger Smoked Beef Brisket is seasoned simply and cooked low and slow to take a tough piece of meat and transform it into a masterpiece. The secret to making a spectacular pellet grill brisket isn’t fancy spices and expensive equipment.

If you have ever been intimidated by the thought of smoking meat all day long, let me put your mind at ease. This Smoked Beef Brisket recipe is simple and straightforward enough that you’ll be looking forward to honing your meat smoking skills with your next brisket.

Being a relatively inexpensive cut of meat, you’d think everyone would be eating beef brisket. But since it’s a part of the animal that holds more than half its body weight, there’s a lot of connective tissue and muscle that must be cooked correctly for it to be tender and delicious. 

SmokeD beef Brisket ingredients

Jump down to the full recipe for specific amounts of each ingredient. This is just an overview.

• Brisket – This recipe calls for the whole packer brisket, which is the full brisket (the pectoral muscle containing both the point and the flat muscles). 
• Kosher Salt – No meat seasoning would be complete without salt. Kosher salt retains flavors better in your meat and has a slightly different flavor than seasalt, so it’s a much more versatile option for smoking.
• Coarse Ground Black Pepper – Bringing along the robust flavor, coarse ground black pepper will pair well with the kosher salt to enhance the brisket flavors.
• Paprika – You’ll often find paprika in the spices list for smoking meats. With its own smokey flavor enhancing the meat, it is a great spice to use with brisket. 

Other Items You’ll Need or Will Be Handy

• A Filet or Chef’s Knife – Don’t feel like you have to go buy a brand new knife the first time you smoke a brisket. But let’s be honest, a new knife is pretty fun to try out. Either way, just be sure your knife is sharp.
• A Large Cutting Board – This one is very necessary. Your brisket is a very large piece of meat and you will need space to work.
• Pink Butcher Paper – Some people may use foil to wrap the brisket partway through the smoking process, but the peach butcher paper will create a better smokey flavor and an incredible bark.
• A Meat Thermometer – You’ll need a good, reliable meat thermometer to make sure you don’t overcook the brisket.
• A Large Thick Towel – Once your brisket comes out of the smoker, it will need to rest for an hour, wrapped in a large towel. Just be sure you have one on-hand.

How to Make Smoked Beef Brisket

Start with preheating your smoker. It should take around 30 minutes to prep the brisket, so time this accordingly. Before you start the trimming, though, go ahead and combine the kosher salt, coarse ground black pepper, and paprika in a bowl and set it aside.

Now you’ll need to trim your brisket. You’ll have to trim both sides and shape it, too. It’s good to familiarize yourself with the different parts of the brisket so you know what you’re trimming.

After your brisket is trimmed, cover every bit of it with the seasonings. Now it’s ready to go into the smoker, thicker side closest to the hottest part of your smoker. Close the lid and let the smoke work its magic.

Around halfway through the cooking process, you’ll remove the brisket and double wrap it with the peach butcher paper then return it to the smoker until the correct internal temperature is reached.

Now you’ll remove the wrapped brisket from the smoker, wrap it in a thick towel, and place it in a cooler to rest for an hour before slicing and serving. This will help the meat absorb some of the juices back to keep it tender and juicy.

How Long to Smoke a Traeger Brisket

The smoking time will depend a lot on the size of your brisket. The estimated smoking time is around 16 hours for an 11-15 pound whole packer brisket. 

You’ll want to have your meat thermometer handy to check the internal temperature around halfway through (right around eight hours). When the internal temperature is 165 degrees, you’ll wrap the brisket.

Once the internal temperature has reached 203 degrees (usually around 6-8 hours later) in the thickest part of the meat, it will be ready to rest. Checking the internal temperature is the best way to gauge the readiness of your brisket. A leave-in or bluetooth thermometer is the best way to keep an eye on the internal temperature without having to open your smoker constantly, losing heat in the process.

What Sides To Serve With Traeger Brisket?

While we could certainly make a meal out of this mouth-watering brisket, we should have some sides to go with it.

• Corn on the Cob: You really can’t ever go wrong with corn!
• Grilled Asparagus: Add a little green to your meal.
• Potatoes: Whether you serve Potato Wedges or Smoked Potatoes, don’t forget the butter and sour cream!

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Traeger Smoked Beef Brisket

This Smoked Beef Brisket is seasoned simply and cooked low and slow to take a tough piece of meat and transform it into a masterpiece.

Course Smoked Recipes

Cuisine American

Keyword Brisket, smoked brisket recipe, Traeger Smoked Beef Brisket

Prep Time 30 minutes

Cook Time 16 hours

Servings 12 people

Calories 649kcal

Author Mark Rogers

Equipment

• Wood Pellet Options Hickory, Signature/Competition Blend

Ingredients

• 11-15 lb beef brisket whole packer
• 3 tablespoons kosher salt
• 3 tablespoons coarse ground black pepper
• 2 tablespoons paprika

Instructions

• Preheat smoker to 225°F.
• Combine the seasonings in a small bowl.
  
• Trim brisket. Remove any silver skin or excess fat from the flat muscle, and square the edges and ends of the flat. Flip the brisket and trim the fat cap to no more than ¼ inch thickness.
• Liberally sprinkle all surfaces of the brisket with the blended seasonings.
  
• Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
  
• Close the lid and smoke until the internal temperature is 165° F. Around 8 hours.
  
• Remove the brisket from the smoker and double wrap tightly with peach butcher paper.
  
• Return the brisket to the smoker and close the lid and continue cooking at 225°F until the internal temperature of the brisket reaches 203°F in the thickest part of the meat (another 6-8 hours of cooking).
• Remove the brisket from the smoker, wrap in a thick towel and place it into a cooler to rest for one hour before slicing and serving.
  
• To serve, slice across the grain of both the point and flat muscles with a sharp knife.
  

Nutrition

Calories: 649kcal | Carbohydrates: 1g | Protein: 86g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 258mg | Sodium: 2073mg | Potassium: 1396mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 8mg

The post Traeger Smoked Beef Brisket – Smoked to Perfection appeared first on Recipes For Dads, LLC.

You don’t need too many ingredients to prepare the best Traeger Chicken Wings that will have your family referring to you as the “King of the Smoker.” A blend of garlic powder, onion powder, cayenne pepper, and a few other ingredients will give your chicken wings all the flavor you need to enjoy every last bite.

Smoking Wings Ingredients

You probably already have these ingredients at home, which makes preparing this recipe for Smoked Chicken Wings even easier.

• Chicken Wing Sections – Four pounds is more than enough to feed the family.
• Olive Oil – You want the blend of seasonings to stick, so be sure to grab some olive oil.
• Garlic Powder – You can never have TOO much garlic on chicken wings.
• Onion Powder – It goes great with the garlic, making this seasoning combination ideal.
• Cayenne Pepper – Add a bit of a kick with some cayenne pepper in the mix.
• Black Pepper – You can’t go wrong with using a bit of black pepper when seasoning your wings.
• Paprika – Add some color to your wings with paprika!

You can even add salt to these wings.

How to Make the Smoked Chicken Wings Recipe

Preparing Traeger Chicken Wings is easy. You want to start by separating your chicken wings into drum and wing sections. You can learn how to cut chicken wings, it’s easy.

Grab you a small bowl, add your seasonings to it, and mix well to create the perfect blend that enhances the taste of your chicken.

Put your chicken wings in a large resealable bag, coat them in olive oil, and then sprinkle the seasoning on top of them, coating both sides with a generous amount of your blend. Next, put your bag full of chicken in the fridge and let it sit to marinate for at least an hour. 

Preheat your smoker to 225 degrees F, set your chicken wings on the smoker, and let them cook for about two hours. Check the internal temperature and make sure those wings reach 165 degrees F before you remove them.

Smoked Chicken Wings Tips

• Let your smoker preheat for at least 15-30 minutes before you put your chicken wings on it. If you put them on too soon, the chicken wings will take even longer to cook because the smoker won’t be ready for them.
• If you like the skin real crispy, add 1 ½ teaspoon of baking powder to your seasoning blend. It works like a charm to get that skin crisp and crunchy.
• When using the smoker to prepare these wings, the best types of pellets to use are apple or pecan. They add an excellent smoked taste to the chicken wings that improves the flavor of the meat even further.

Apple or Pecan, Which Wood Pellets?

If you want to achieve a sweet and smoky taste, apple is an excellent choice. Although it has a fruitier taste than the pecan pellets, it still brings that smoky flavor to the chicken, and it’s naturally an excellent choice when cooking any kind of poultry, whether it’s chicken wings or something else. On the other hand, if you prefer a more mesquite, hickory taste, go with the pecan pellets. The pecan pellets aren’t as sweet and are more on the savory side.

What Sides to Serve with Traeger Chicken Wings?

Want to make a meal out of these chicken wings? The meat is versatile enough to serve with just about any side, but these are a few good options to consider serving with your smoked wings.

• Baked Mac & Cheese – Recreate that feeling of being at a famous BBQ restaurant by preparing some homemade baked mac and cheese to serve alongside your wings.
• Macaroni Salad – If you want to keep it simple and serve something that requires minimal effort, macaroni salad is a great choice. It’s easy enough and goes well with the chicken.
• Fries – Whether you want to pull out a bag of frozen fries and heat them up or make fries from scratch using russet potatoes, they go great with chicken wings and are another side to consider.
• Sauce – don’t forget several sauces to choose from for dipping. This Easy BBQ Sauce has only 3 ingredients, we love our Texas BBQ Sauce or this Alabama White Sauce would taste good too!

These Smoked Chicken Wings have the perfect blend of seasonings and cook well in the smoker. If you want tasty, fall-off-the-bone meat, give this recipe a try.

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Traeger Chicken Wings

Course Appetizer

Keyword Traeger Chicken Wings

Prep Time 15 minutes

Cook Time 2 hours

Chill Time 1 hour

Total Time 3 hours 15 minutes

Servings 8

Calories 308kcal

Ingredients

• 4 pounds chicken wing sections
• 2 Tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions

• Combine all the dry ingredients for the seasoning rub together in a small bowl.
• Separate chicken wings into drum and wing sections if not already separated.
• Add chicken wing sections to a large zip-top bag. Drizzle the wing sections with olive oil and coat all sides of the wings.
• Sprinkle the seasoning rub on the chicken wings, pressing the rub into the chicken to coat the outside evenly. Place in the refrigerator for one hour.
• Preheat the smoker to 225°F.
• Place the chicken wing sections directly onto the smoker and smoke for 2 hours at 225°F. Wings are done when they reach an internal temperature of 165°F.
• Serve with your choice of sauces.

Notes

You can add 1 ½ teaspoon of baking powder to the seasoning blend for a crispier skin.

Nutrition

Calories: 308kcal | Carbohydrates: 1g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 236mg | Potassium: 213mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 272IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

The post Traeger Chicken Wings – Juicy & Tender appeared first on Recipes For Dads, LLC.

Looking for a side dish or appetizer that’s super easy to make? These Smoked Mushrooms are tender and flavorful. As you take the first bite of these mushrooms, you’ll notice they even have the perfect amount of smoked flavor! 

What are smoked mushrooms?

Smoked mushrooms are a delicious and unique way of preparing mushrooms. They are usually prepared by smoking them in a smoker or using an at-home method of steaming, baking, or grilling the mushrooms to smoke them on the stovetop. After smoking, these mushrooms have a robust smoky flavor that can be used in many different dishes.

Related: More Side Dish Recipes

Ingredients Needed

This recipe is simple enough and only requires 5 ingredients. Here is what you’ll need: 

• Cleaned whole mushrooms – you’ll need white button or baby portobello mushrooms for this recipe. 
• Olive oil – the mushrooms will be tossed in olive oil prior to smoking them. 
• Onion powder, sea salt, and black pepper are all the seasonings of choice for these. 

How to Make Traeger Smoked Mushrooms

Let’s talk about simplicity for a moment. These mushrooms are so simple to make but are one of the most delicious food items you can smoke. 

The first major step is to preheat the smoker to 180°F. Next, in a large bowl, toss mushrooms with olive oil. 

Go ahead and sprinkle seasonings onto the mushrooms and toss to coat. Place the mushrooms directly onto the smoker grates or add them to a grilling pan and smoke for 30 minutes

Increase smoker temperature to 475°F, when the smoker reaches 475°F, remove your cooked mushrooms from the grates and serve warm.

Tips for Making Smoked Mushrooms

Cleaning the mushrooms:  Before you begin, make sure to clean the mushrooms well. Gently rinse them under cold water and use a brush or soft cloth to gently scrub off any dirt or debris.

Prepping the mushrooms: Once clean, you will want to remove the stems from the mushrooms before beginning. You can either slice the mushroom caps in half or leave them whole, depending on the dish you are preparing.

Smoking the mushrooms: Once prepared, you can smoke the mushrooms using a smoker.

Pellets: Wood Pellet Choices: Apple, Pecan, Cherry

Can you smoke mushrooms?

Yes, smoking mushrooms is a popular way of preparing and cooking mushrooms. They can be prepared using a smoker or by grilling on the stovetop. The process involves smoking the mushrooms to impart a smoky flavor and then using them in various recipes.

What kind of mushrooms can I use for this recipe?

Some of our favorite mushrooms to smoke are chanterelles, porcini, Shiitakes, and baby Bellas. 

Do I need to remove the stems from the mushrooms?

For larger mushrooms, you’ll want to remove the stems. The stems on the bigger mushrooms can be tough, so they won’t be as edible. 

What can you serve with smoked mushrooms?

You can enjoy these smoked mushrooms by themselves. You can also add them to a steak, pork chop, or chicken. The mushrooms are delicious as a snack, appetizer, or alongside a main course. 

We love serving these Mushrooms with our Smoked Beef Tenderloin, or these Traeger Chicken Thighs would be delicious!

If you’re looking for something different to smoke, consider smoking mushrooms. The tender flavor you get from smoking these mushrooms for 30 minutes is amazing. Go ahead and give them a try and let me know what you think. We recently saw a wonderful selection of Mushrooms at our local Market District store.

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Smoked Mushrooms

Try something new on the smoker with this Smoked Mushrooms recipe. Each mushroom is perfectly tender with the right amount of smokey flavor.

Course BBQ Side Dish, Smoked Recipes

Cuisine American, French

Keyword Smoked Mushrooms

Prep Time 10 minutes

Cook Time 45 minutes

Servings 4 people

Calories 34kcal

Author Mark Rogers

Ingredients

• 4 cups white button or baby portobello mushrooms cleaned
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper

Instructions

• Preheat smoker to 180°F.
• In a large bowl, toss mushrooms with olive oil.
  
• Sprinkle seasonings onto the mushrooms and toss to coat.
• Place mushrooms directly onto the smoker grates or add to a grilling pan and smoke for 30 minutes.
  
• Increase smoker temperature to 475°F, when the smoker reaches 475°F, remove your cooked mushrooms from the grates and serve warm.
  

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 582mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

The post Smoked Mushrooms appeared first on Recipes For Dads, LLC.

Smoked Tri-Tip is one of those recipes; once you try it, there will be no going back. The end result is a flavorful steak. If juiciness and flavor are important to you, then smoking a tri-tip is a great thing to do! It doesn’t take more than 2-3 hours, and it’ll be the best thing you’ve tasted in a while. 

What is smoked tri-tip?

Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches. Smoked tri-tip has become very popular in recent years, and it is a great option for anyone looking to try something different at their next cookout or get-together.

Ingredients for Smoked Tri-Tip 

• Tri-Tip Roast – this type of meat is taken from the bottom sirloin of a cow and is often served with au jus or salsa.
• Salt –  adding a generous amount of salt to smoked tri-tip can help to infuse the meat with even more flavor.
• Pepper –  another great way to infuse smoked tri-tip with flavor is by using pepper. You can use any variety of pepper, including black, white, and red.
• Garlic powder – garlic powder is another great way to add flavor to your smoked tri tip. Depending on your preference, you can use as much or as little as you like.
• Soy sauce –  adding a bit of soy sauce can also help to infuse smoked tri-tip with even more flavor.
• Unsalted butter –  is used to help cook the smoked tri-tip.

How to Smoke Tri Tip

1. Trim any silverskin or hard fat from the Tri-Tip
2. In a small bowl combine seasonings 

3. Pat dry and season evenly all sides of the roast and lightly pat to ensure it stays
4. Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare)
5. Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
6. Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
7. Rest the tri-tip for 10 minutes before slicing against the grain and serving.

How to Sear Smoked Tri Tip Roast

If you want to add a crispy, caramelized crust to your smoked tri-tip roast, there are a few simple steps that you can follow.

Preheat your grill or pan over high heat until it is very hot. Rub some oil or butter onto the surface of the meat and season it as desired.

Place the meat on the grill or in the pan and cook it for a few minutes per side until a nice crust has formed. Remove the smoked tri-tip from the heat and allow it to rest for at least 5-10 minutes before slicing and serving it.

Serving Smoked Tri-Tip

There are many different ways that you can serve smoked tri-tip. Some simple and delicious options include:

• Slice the smoked tri-tip thinly and serve it on sandwiches, tacos, or burritos.
• Serve the smoked tri-tip with a generous drizzle of au jus, salsa, or other sauces.
• Pair it with roasted vegetables, like potatoes and onions, to create a filling and satisfying meal.
• Mix in some additional spices or seasonings to give the smoked tri-tip even more of a unique flavor profile.

Slicing your Tri Tip roast Recipe

One of the easiest, most flavorful cuts of beef to cook is a tri tip roast. When it comes to Tri Tip,  slicing against the grain is important.

To slice your tri-tip roast, start with a sharp chef’s knife and a clean cutting board. Place the roast flat on the cutting board, with one of the short ends facing you. 

Make several slices against the grain in one direction until you have gone halfway through the meat. Then rotate the roast 90 degrees and make more slices in the other direction. Continue slicing this way, until you have evenly sliced through the whole roast.

How Long to Smoke a Tri-Tip

Learning How to smoke a tri-tip is easier than ever! Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare). Making sure the roast is medium rare on the inside is super important. 

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Smoked Tri-Tip

Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches.

Course Smoked Recipes

Cuisine American

Prep Time 5 minutes

Cook Time 2 hours

Servings 8 people

Calories 83kcal

Author Mark Rogers

Ingredients

• 4 ea Tri-Tip Roast (3-4 pounds)
• 1/3 cup sea salt
• 1/3 cup ground black pepper
• 1/3 cup garlic powder
• 2 tablespoons unsalted butter

Instructions

• Trim any silverskin or hard fat from the Tri-Tip.
• In a small bowl combine seasonings.
• Pat dry and season evenly all sides of the roast and lightly pat to ensure that the seasoning stays on the tri tip.
• Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare).
• Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
• Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
• Rest the tri-tip for 10 minutes before slicing against the grain and serving.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4724mg | Potassium: 252mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg

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Often overlooked because of the intimidating thought of smoking them yourself, Smoked Oysters make a great appetizer, snack, or addition to a meal. With the options of tossing them in pasta, in a vignette, or simply served in the shell, Smoked Oysters are versatile and seriously tasty.

Don’t be put off by the idea of smoking oysters. Smoking fresh oysters in smaller batches is a completely different experience than eating industrial smoked or canned oysters. They are juicy, delicate, and the flavor is just barely smoky. In less than an hour you can have a delicious delicacy that can make dinner unique and fun.

Smoked Oysters Ingredients

Check the Smoked Oyster recipe card for the complete list of ingredients. The following is just an overview.

• Fresh Oysters – You’ll need two dozen of them to serve about six people. Don’t get anything other than fresh for this recipe. Trust me.
• Unsalted Butter – Oysters are already salty enough, so unsalted butter is essential. Since oysters pump salt water through themselves like it’s their job, they take on the salinity of the water around them. 
• Garlic – in case you didn’t know, everything’s better with garlic. Lots and lots of garlic.

How to cook Smoked Oysters

Start by preheating your smoker to 225 degrees Fahrenheit. While that heats up, melt the butter in a microwave-safe dish. Then mix the minced garlic into the melted butter. 

Next, shuck the oyster, reserving as much of the liquid as you can. Put the shucked oysters on a wire rack and add a tablespoon of the garlic and butter mixture into each oyster. 

Place the oyster laden wire racks into the smoker and smoke them until they are firm and have the correct texture. Be sure to serve them fresh from the smoker.

Is This Oyster Fresh?

How can you tell if an oyster is fresh? Here are a few things to check:

1. The oysters should be tightly closed. The muscle works hard to keep that shell together, so if it isn’t shucked, it should be locked up tight. Otherwise it is likely dead. Dead oysters aren’t fresh.
2. Live oysters don’t smell bad. They should smell like the sea, not fishy or gross. 
3. Once shucked, the inside should be moist and have lots of seawater and oyster liquor.
4. Poke it with a fork. Live oysters should move. So if you are uncertain, give it a good prod and see what happens.

How to Shuck an Oyster

In simple terms, shucking an oyster means removing the oyster from the shell. It’s the process of using careful knife work to get the meat out to eat or cook.

1. First grab the oyster with a tea towel on the rounded end and hold on tight. 
2. Using a shucking knife (consider one with a safeguard, if you’re a newbie), put the tip of the knife at the base of the hinge. 
3. Use a bit of pressure and slightly twist the knife, then once you have the tip inserted into the hinge, cease using pressure and twist the knife or use the leverage you created to pry the hinge apart. 
4. Then slide your knife under the top shell to release the oyster. Now you can remove the shell, taking care not to spill the liquid. It may take a bit of practice, but it will get easier. 

Smoked Oysters are something delicious and worth making a part of your cooking rotation. If this is your first time trying oysters, then you’ve picked an awesome recipe to get started. 

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Smoked Oysters

Smoked Oysters make a great appetizer, snack, or addition to a meal. With the options of tossing them in pasta, in a vignette, or simply served in the shell, Smoked Oysters are versatile and seriously tasty.

Course Seafood

Cuisine American

Keyword smoked oysters

Prep Time 10 minutes

Cook Time 43 minutes

Servings 6

Calories 104kcal

Author Mark Rogers

Ingredients

• 24 ea fresh oysters in the shell
• 6 Tablespoons unsalted butter
• 1 Tablespoon minced garlic

Instructions

• Set up your smoker for 225°F and preheat.
• Melt butter in a microwave-safe dish and mix in the minced garlic.
• Shuck the Oysters and reserve as much of the liquid as possible.
• Transfer the shucked Oysters to a wire rack and spoon a tablespoon of the butter and garlic mixture into each oyster
• Add the wire racks with the oysters to the smoker and smoke for 30-40 minutes or until they are firm and have the desired texture.
• Serve fresh from the smoker.

Notes

Add a splash of hot sauce to your oysters if desired.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 5mg | Potassium: 15mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 352IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.2mg

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I’m a firm believer that smoking meat only makes it better. Fish is no exception. This Smoked Rainbow Trout recipe is flavorful and smoky, whether you use freshly caught fish or buy filets from the store.

I love a simple, yet powerful recipe. The brine for smoking trout only takes three ingredients besides water. Not to mention, they are ingredients I always have in the kitchen anyway. This Smoked Rainbow Trout recipe also won’t take all day, which is also useful when you forget to get dinner going in the smoker first thing in the morning. From start to finish, your trout should be done and ready to serve in under three hours.

Smoked Rainbow Trout Ingredients

Check the recipe card for full instructions, this is just a preview.

Brine for Smoked Trout

• Water – A wet brine needs a liquid. This recipe calls for water.
• Coarse Sea Salt – Probably the most important ingredient in a brine. Not only does salt add amazing flavor, it also makes the texture perfect and keeps the fish moist.
• Brown Sugar – Brown sugar won’t be used in every smoked fish recipe, but it really helps make the Rainbow Trout flavor incredible. 
• Worcestershire sauce – Instead of adding tons of different spices, Worcestershire sauce covers all the extra flavors you need.

Extra Seasoning for Smoked Trout Recipe 

• Sea Salt – Once the brine is removed, you’ll need to add some more salt to keep the flavor profile up to snuff.
• Black Pepper – You can never go wrong adding pepper. It will give the fish that extra kick that blends so perfectly with the sweetness of the brown sugar.

Options for Serving

• Fresh Dill – Dill goes with almost anything. The flavor is always exactly what was missing and never too overpowering.
• Lemons – A common addition to a fish dish. The tartness will offset the salty and sweet of the brine and seasonings.
• Butter – You can never have too much butter.

Don’t forget the Rainbow Trout. If you love fishing and have fresh filets, that’s great. For those of you who don’t love the great outdoors, store bought filets work just as well.

How to Smoke Rainbow Trout

Start by making the brine. Grab a large bowl and add the water, salt, brown sugar, and Worcestershire sauce. Stir until completely dissolved. Toss the filets in, cover it all and put it in the refrigerator.

Once the brining is done, drain off the excess liquid and pat the filets dry with a paper towel. Season each filet with salt and pepper then set your smoker to 180°F.

The filets can be placed directly on the grates and smoked for at least an hour or until it’s flaky and 145°F inside. After the Trout reaches temperature, it’s ready to serve.

How Long to Smoke Trout

The length of smoking time depends mostly on the thickness of the Rainbow Trout filets. It should take at least one hour, if not 1 ½ to 2 hours to smoke them to perfection. You’ll know they are done when the meat is opaque and easily flakes or when the internal temperature is 145°F. If you don’t have a good meat thermometer, trust me it’s a good investment. Cooking to a temperature is always more accurate than cooking for a certain length of time.

What to Serve with this Smoked Trout

• Grilled Asparagus
• For Dessert try these Grilled Peaches
• Grilled Corn

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Smoked Trout

I’m a firm believer that smoking meat only makes it better. Fish is no exception. This Smoked Rainbow Trout recipe is flavorful and smoky, whether you use freshly caught fish or buy filets from the store.

Course Seafood

Cuisine American

Keyword Smoked Trout Recipe

Prep Time 45 minutes

Cook Time 2 hours

Servings 4

Calories 28kcal

Ingredients

• 8 4 oz Rainbow Trout filets

Brine

• 6 cups water
• 1 Tablespoon coarse sea salt
• 2 Tablespoons brown sugar
• 1 Tablespoon Worcestershire sauce

Seasoning

• sea salt and cracked black pepper to taste

Serving Sides

• fresh dill
• lemons
• butter

Instructions

• Combine the water, salt, brown sugar, and Worcestershire sauce in a large bowl until completely dissolved. Add filets to the bowl, cover, and refrigerate for 30-45 minutes.
• Remove from the refrigerator and drain off any liquid, and pat filets dry with a paper towel.
• Season generously with coarse sea salt and cracked black pepper.
• Set up your smoker to 180°F.
• Place your trout filets directly on the grates skin side down and smoke for 1-1 ½ hours until the flesh is flaky with an internal temperature of 145°F.
• Serve with fresh dill, lemon halves, and melted butter.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 1819mg | Potassium: 52mg | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg

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