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.

Smoked Turkey

Juicy Meat & Crispy Skin Every Time

This smoked turkey is all about big flavor and perfect texture — juicy meat with crispy, bite-through skin. The secret isn’t complicated: a simple brine, a good dry, and steady heat on the pit.

Once the bird soaks up that flavor, I let the skin dry out, season it from top to bottom, and smoke it low and slow over pecan wood. The result is golden skin that crackles when you slice and meat so tender it practically drips juice.

Serve it hot off the board for Thanksgiving dinner and show off what a real smoked turkey should taste like.

WHAT MALCOM USED IN THIS RECIPE:

• HowToBBQRight Ultimate Brine Kit
• Malcom’s Bird Brine
• Meat Bags – Brining Bags 
• Killer Hogs AP Seasoning
• Malcom’s King Craw Cajun Seasoning
• Chicken Rack
• Disposable BBQ Boards 
• Thermoworks DOT 
• BBQ Gloves

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Smoked Turkey

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Juicy, smoky, and crisped to perfection — this smoked turkey is everything a holiday bird should be. Tender, flavorful, and kissed with just the right amount of smoke — it’s turkey done right.

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Ingredients

• 1 whole turkey (12–18 lbs), thawed
• HowToBBQRight Ultimate Brine Kit
  • OR
    • 1 bottle Malcom’s Bird Brine
    • 1 bottle Killer Hogs AP Seasoning
    • 1 bottle Malcom’s King Craw Cajun Seasoning
    • Meat Bag
• Water (enough to completely submerge turkey)
• 1 stalk celery, cut into chunks
• 1 medium onion, quartered
• 1 apple, quartered
• 3 cloves garlic, smashed
• Cooking spray or oil (for coating the skin)
• Chicken Rack (optional)

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Instructions

1. Brine the Turkey
   1. Mix one bottle of Bird Brine with 1 gallon of water until dissolved. Place the turkey in a large brining bag or container and pour the brine mixture over the bird. Add enough cold water to completely submerge.
   2. Seal the bag (or cover the container) and refrigerate for 24 hours. For larger turkeys (over 16 lbs), brine up to 48 hours.
2. Dry and Prep
   1. Remove the turkey from the brine and discard the liquid. Pat the skin completely dry with paper towels—this is key to getting crispy skin.
3. Stuff the Cavity
   1. Place the celery, onion, apple and garlic (use whatever aromatics you like) inside the cavity.
   2. Tie the legs together and tuck the wing tips underneath so the turkey cooks evenly.
4. Oil and Season
   1. Lightly coat the entire surface of the turkey with cooking spray or oil.
   2. Season the backside first with a medium coat of Killer Hogs AP Seasoning, followed by a medium coat of Malcom’s King Craw Cajun Seasoning.
   3. Flip the turkey onto a rack and repeat on the top side with the same layers of seasoning.
5. Smoke the Turkey
   1. Preheat your smoker or grill to 275°F using pecan pellets (or your preferred wood).
   2. Place the turkey on the pit, centered for even airflow, and cook until the internal temperature in the deepest part of the breast reaches 160°F.
6. Rest and Serve
   1. Remove the turkey from the smoker and rest for 20 minutes. The internal temperature will carry over to about 165°F in the breast and 175°F in the dark meat.

That’s how you smoke a turkey that comes out juicy every single time — with golden, crispy skin and that rich, smoky flavor you can only get from cooking it low and slow. Keep it simple, trust the process, and you’ll carve into the best turkey you’ve ever put on the table.

Malcom Reed
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The post Smoked Turkey appeared first on HowToBBBQRight.

Smoked Tomahawk Ribeye on the Pellet Grill

This 3-pound tomahawk ribeye went straight on the pellet grill—no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery jus from the rest. Proof you can cook a tomahawk start to finish on a pellet grill and still pull off a true steakhouse-quality ribeye.

WHAT MALCOM USED IN THIS RECIPE:

• Disposable BBQ Boards
• 5″ Flexible Curved Boning Knife
• Willingham’s W’ham Seasoning
• Killer Hogs AP Seasoning
• Killer Hogs Steak Seasoning
• Thermoworks DOT
• BBQ Gloves

Smoked Tomahawk Ribeye On The Pellet Grill Recipe

Smoked Tomahawk Ribeye on the Pellet Grill

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• Author: Malcom Reed

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Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

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Ingredients

• 1 Tomahawk Ribeye Steak (about 3 lbs)
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Willingham’s W’ham Original Mild Seasoning
• 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
• 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
• ½ stick (4 Tbsp) unsalted butter, cut into pats

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Instructions

1. Trim the Steak
   Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
2. Season Generously
   Rub the steak all over with Worcestershire sauce as a binder.
   Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
   Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
   Finish with a layer of Killer Hogs Steak Rub for texture and crust.
3. Rest & Fire Up the Grill
   Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
4. Smoke the Tomahawk
   Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
   Set your first target internal temp to 120°F.
   Once it hits 120, reset your probe to 128°F and monitor closely.
5. Rest with Butter
   Place pats of butter and a light sprinkle of Steak Rub on a platter.
   Remove the steak from the grill at 128°F and place it directly on butter.
   Tent loosely with foil and rest for 10 minutes.
6. Slice & Serve
   Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

That’s how you nail a tomahawk on the pellet grill—low heat, good smoke, and plenty of patience. Slice it up, drizzle that buttery rest over the top, and you’ve got steakhouse flavor right in your backyard.

Malcom Reed
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The post Smoked Tomahawk Ribeye on the Pellet Grill appeared first on HowToBBBQRight.

Honey Balsamic Salmon

Grill salmon hot to lock in moisture, then brush on a honey-balsamic glaze that caramelizes into a tangy-sweet crust—restaurant flavor in just 15 minutes.

WHAT MALCOM USED IN THIS RECIPE

• Malcom’s King Craw Cajun Seasoning
• Killer Hogs TX Brisket Rub
• Thermoworks Thermapen

Honey Balsamic Salmon on the Pellet Grill

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This honey-balsamic salmon gets seared on a blazing hot grill for a perfect crust, then finished with a tangy-sweet glaze that caramelizes beautifully in just minutes.

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Ingredients

• 4 salmon fillets (6-8oz fillets)
• Olive oil
• King Craw Seasoning (or your favorite Cajun-style blend)

For the Honey Balsamic Glaze:

• 2 green onions (separate the whites and the greens), thinly sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Salt & black pepper to taste (I used TX Brisket Rub)

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Instructions

1. Preheat your pellet grill to 400°F.
   You want those high temps to help build a crust and lock in the moisture.
2. Prep the salmon:
   Lightly oil each fillet and season generously with King Craw seasoning on tops and sides. Let it sit while the grill heats up.
3. Make the glaze:
   In a small saucepan, sauté the green onion whites and garlic in a little oil until softened (1–2 minutes). Add the balsamic, honey, salt, and pepper. Let it simmer until slightly reduced and syrupy — about 5–7 minutes. Set aside.
4. Grill the salmon:
   Place the fillets directly on the grates. Cook for about 13 minutes, or until the internal temp hits 125°F. The outside should have a nice crust at this point.
5. Glaze it:
   Brush the salmon with the honey balsamic glaze and let it cook another 1–2 minutes until the glaze sets and your salmon reaches 135°F internal.
6. Serve it up:
   Pull it off the grill and let it rest for a few minutes before serving. Pairs great with roasted veggies, rice, or even a fresh salad.

Oil up salmon fillets, season them heavy with King Craw—or your favorite Cajun rub—then throw them on a 400°F pellet or hot grill to build that craveable crust. While the salmon’s cooking, whisk together green onion, garlic, balsamic vinegar, honey, salt & pepper until it reduces into a syrupy glaze. Brush it on during the last couple of minutes so it caramelizes and locks in that sweet-tangy shine. Juicy, quick, and restaurant-worthy in just 15 minutes.

Malcom Reed
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The post Honey Balsamic Salmon on the Pellet Grill appeared first on HowToBBBQRight.

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.

Boudin King Cake topped with a Crawfish Cheese Dip

Quick, Easy and Delicious! This is a different take on a King Cake. Your traditional King Cakes are a sweet pastry with an sweet icing.

But I’m switching it up and doing a spicy, savory King Cake Recipe using Boudin Sausage and a Crawfish Cheese Dip. Then to really take it to the next level (and make it look awesome) I top it with green onions and crushed Pork Rinds!

WHAT MALCOM USED IN THIS RECIPE:

• Malcom’s King Craw Cajun Seasoning
• Killer Hogs Hot Sauce
• Grilla Grills Silverbac Pellet Grill 

Boudin & Crawfish King Cake

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• Author: Malcom Reed

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Quick, Easy and Delicious! King Cake Recipe using Boudin Sausage and a Spicy Crawfish Cheese Dip, topped with green onions and crush Pork Rinds.

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Ingredients

• 3 cans Pillsbury Buttery Crescent Rolls
• 4 links Boudin Sausage
• 1# crawfish tails
• 1 block cream cheese – softened
• ½ small onion – diced
• ½ red bell pepper – diced
• 3 cloves garlic – minced
• 16oz white queso (cheese dip)
• 1 package pork cracklin’ or pork rinds – crushed
• 4–5 green onions – thinly sliced
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 2 teaspoons Killer Hogs Hot Sauce

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Instructions

1. Preheat smoker to 350°F; Remove boudin links from casing and smoke for 10-15 minutes to warm through.
2. Combine room temp cream cheese with half the crawfish tails and season with 2 Tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange crescent rolls in an oval shape on a baking sheet covered with butcher paper or aluminum foil to prevent sticking.
4. Spread cream cheese mixture on center of crescent roll dough and place boudin link over the top. Fold the crescent roll dough around the sausage and cream cheese mixture, forming into the shape of a King Cake.
5. Place on smoker and cook for 45 – 55 min or until it browns on the outside.
6. In a pan, sauté red bell pepper and onion until soft. Add garlic and sauce for 1 minute more. Add other half of the crawfish tails and season with remaining King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce. Add white cheese dip and turn off heat. Remove King Cake from smoker. Drizzle the crawfish cheese dip. Top with pork rind crumbs and garnish with thinly sliced green onion.
7. Serve and enjoy!

Keywords: Boudin king cake, boudin and crawfish king cake, spicy king cake, savory king cake, crawfish cheese dip

The post Boudin & Crawfish King Cake appeared first on HowToBBBQRight.

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.