Are you new to the world of electric smoking, but eager to dive in and start experimenting with delicious smoky flavors? Look no further! In this article, we’ll be sharing 20 mouth-watering Brinkman Electric Smoker recipes perfect for beginners. From classic smoked brisket to sweet and spicy chicken wings, these recipes are sure to please even the most discerning palates.
Whether you’re a BBQ enthusiast or just looking to add some excitement to your meal routine, electric smoking is an easy and accessible way to achieve professional-grade results at home. And with Brinkman’s reliable and affordable smokers, you can start experimenting without breaking the bank.
In this article, we’ll explore a range of recipes that showcase the versatility and flexibility of electric smoking. From meats and poultry to vegetables and even desserts, we’ll cover it all. So grab your apron, fire up your smoker, and get ready to taste the difference for yourself!
Classic Smoked Brisket with Homemade Rub
This classic Texas-style smoked brisket recipe is a crowd-pleaser, with a tender and flavorful result that’s sure to impress. The homemade rub adds a depth of flavor that complements the rich, smoky taste of the brisket.
Ingredients:
– 1 whole brisket (10-12 pounds)
– Homemade Rub (see below)
– Wood chips or chunks for smoking (post oak or mesquite work well)
– 1 cup beef broth
– 1 tablespoon brown sugar
Homemade Rub:
– 2 tablespoons kosher salt
– 1 tablespoon black pepper
– 1 tablespoon chili powder
– 1 tablespoon ground cumin
– 1 tablespoon smoked paprika
– 1 tablespoon granulated garlic
– 1 tablespoon onion powder
Instructions:
1. Preheat smoker to 225°F.
2. Mix homemade rub ingredients in a small bowl.
3. Trim excess fat from brisket, if necessary.
4. Apply rub evenly to both sides of the brisket.
5. Place brisket in smoker and cook for 10 hours or overnight.
6. Baste with beef broth and brown sugar every hour after the first 2 hours.
7. Remove brisket from smoker when it reaches an internal temperature of 160°F.
Cooking Time: 10 hours
Sweet and Spicy Smoked Chicken Wings
Experience the perfect balance of sweet and spicy with this mouthwatering recipe for smoked chicken wings.
Ingredients:
– 2 lbs chicken wings
– 1 cup sweet chili sauce (e.g., Sweet Baby Ray’s)
– 1/4 cup brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper, to taste
– Wood chips for smoking (e.g., hickory or apple)
Instructions:
1. Preheat your smoker to 275°F.
2. In a small bowl, mix together sweet chili sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Toss the chicken wings with the sweet and spicy mixture until evenly coated.
4. Place the wings on the smoker, leaving space between each wing for even cooking.
5. Smoke for 2-1/2 hours or until the internal temperature reaches 165°F.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours (including resting time)
Smoked Pork Shoulder with Apple Cider Glaze
Transform a humble pork shoulder into a tender, flavorful masterpiece with the help of a sweet and tangy apple cider glaze. This recipe combines the rich flavors of smoke and spice with the natural sweetness of apples for a truly unforgettable dish.
Ingredients:
– 2 pounds pork shoulder
– 1 cup wood chips (your choice of smoking wood)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup apple cider glaze (see below for recipe)
Apple Cider Glaze:
– 1 cup apple cider
– 1/4 cup honey
– 2 tablespoons Dijon mustard
Instructions:
1. Preheat smoker to 225°F.
2. Season pork shoulder with brown sugar, smoked paprika, salt, and black pepper.
3. Place pork shoulder in the smoker and cook for 8-10 hours, or until tender and easily shredded.
4. During the last 30 minutes of cooking, brush pork shoulder with apple cider glaze every 15 minutes.
5. Remove from heat and let rest for 15 minutes before serving.
Cooking Time: 8-10 hours
Maple-Glazed Smoked Salmon
Elevate your appetizer game with this sweet and savory recipe that combines the richness of smoked salmon with the warmth of maple syrup. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1 pound smoked salmon, sliced into thin pieces
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon brown sugar
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, brown sugar, soy sauce, and black pepper.
3. Place the smoked salmon pieces on a baking sheet lined with parchment paper.
4. Brush the maple glaze evenly over the salmon, making sure to coat all surfaces.
5. Bake for 10-12 minutes or until the glaze is caramelized and the salmon is cooked through.
6. Garnish with chopped parsley, if desired.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Smoked Turkey Breast with Herb Butter
Elevate your holiday feast with this succulent and aromatic smoked turkey breast, perfectly paired with a compound herb butter.
Ingredients:
– 1 (2-3 pound) boneless turkey breast
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
– 2 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh chives
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, kosher salt, and black pepper.
3. Rub the spice mixture all over the turkey breast, making sure to coat it evenly.
4. Place the turkey breast in the smoker, close the lid, and smoke for 4-5 hours or until it reaches an internal temperature of 165°F (74°C).
5. Meanwhile, mix together softened butter, chopped parsley, thyme, and chives to create the herb butter.
6. Once the turkey is cooked, remove it from the smoker and let it rest for 10 minutes.
7. Slice the turkey breast and serve with the herb butter.
Cooking Time: 4-5 hours
Texas-Style Smoked Beef Ribs
Get ready to fall off the bone with these tender and flavorful Texas-style smoked beef ribs, smothered in a sweet and tangy BBQ sauce.
Ingredients:
– 2 racks of beef back ribs (about 4 pounds)
– 1 cup Texas-style dry rub (see below for recipe)
– 1 cup wood chips (post oak or mesquite recommended)
– 1/4 cup BBQ sauce
– 1/4 cup apple cider vinegar
Texas-Style Dry Rub:
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– Salt and black pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together dry rub ingredients.
3. Remove membrane from ribs (optional).
4. Apply Texas-style dry rub evenly to both sides of the ribs.
5. Smoke ribs for 4-5 hours or until tender and slightly charred.
6. Brush with BBQ sauce during last 30 minutes of cooking.
7. Rest for 10 minutes before serving.
Cooking Time: Approximately 5 hours (including preparation time)
Hickory-Smoked Pulled Pork
Savor the rich flavor of slow-cooked pork shoulder, smothered in a tangy hickory smoke that’s sure to please. This classic recipe is perfect for barbecue enthusiasts and newcomers alike.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup dry rub (your favorite blend)
– 1 cup hickory wood chips
– 1 cup apple cider vinegar
– 1 tablespoon brown sugar
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker or grill to 225°F.
2. Season the pork shoulder with the dry rub, making sure to coat evenly.
3. Place the pork in the smoker, fat side up. Close the lid and let it cook for 8 hours, or until tender.
4. After 6 hours, add hickory wood chips to the smoker.
5. In a small bowl, mix together apple cider vinegar and brown sugar. Brush the mixture evenly over the pork shoulder during the last 30 minutes of cooking.
6. Remove from heat when tender, then pull apart with two forks.
Cooking Time: 8 hours
Smoked Sausage with Peppers and Onions
Smoked Sausage with Peppers and Onions: A Hearty One-Pot Wonder
This classic recipe is a staple of American comfort food, featuring smoked sausage cooked to perfection with tender peppers and onions. It’s an easy and satisfying meal that’s perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the skillet and set aside. Reduce heat to medium.
4. Add the sliced peppers and onions to the skillet, cooking until they’re tender, about 10-12 minutes.
5. Add the minced garlic and cooked sausage back into the skillet. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley or thyme if desired.
Cooking Time: About 20-25 minutes
Smoked Mac and Cheese with Bacon
Elevate your macaroni and cheese game with the added smoky flavor of bacon and a hint of smoke from liquid smoke. This comforting dish is perfect for a cozy night in or as a side to your favorite BBQ dishes.
Ingredients:
– 1 pound macaroni
– 6 slices of bacon, diced
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 2 cups grated cheddar cheese
– 1 teaspoon liquid smoke
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add butter and flour. Whisk together to make a roux, cooking for 1 minute.
5. Gradually add milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened.
6. Stir in cheddar cheese until melted and smooth. Add liquid smoke, salt, and pepper to taste.
7. Combine cooked macaroni and bacon with the cheese sauce. Transfer to a baking dish and top with additional grated cheese.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Smoked Garlic Butter Shrimp
Smoked Garlic Butter Shrimp Recipe
This recipe combines the rich flavors of smoked garlic butter with succulent shrimp for a decadent and impressive appetizer or main course.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, softened
- 1/4 cup smoked paprika
- Salt and pepper to taste
- Lemon wedges (optional)
Instructions:
- In a small saucepan, combine butter, garlic, and smoked paprika. Cook over medium heat, stirring occasionally, until the butter is melted and fragrant.
- Remove from heat and season with salt and pepper to taste.
- Add the shrimp to the garlic butter mixture and toss to coat, ensuring they are evenly covered.
- Cook for an additional 2-3 minutes or until the shrimp are pink and cooked through.
Cooking Time: 10-12 minutes
Smoked Pork Belly Burnt Ends
Elevate your barbecue game with these tender and flavorful Smoked Pork Belly Burnt Ends, perfect for a special occasion or a casual gathering.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1 cup dry rub (see below)
– 1 cup wood chips (post oak or hickory work well)
– 1 cup barbecue sauce
– 1 tablespoon brown sugar
Dry Rub:
Mix together:
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon smoked paprika
– 1 tablespoon salt
– 1/2 tablespoon black pepper
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Apply the dry rub evenly to the pork belly cubes.
3. Smoke the pork for 4-5 hours, or until tender and lightly browned.
4. Brush with barbecue sauce during the last 30 minutes of smoking.
5. Remove from heat and sprinkle with brown sugar.
Cooking Time: 4-5 hours
Smoked Whole Chicken with Lemon Pepper
This recipe yields a mouthwatering whole chicken smoked to perfection, infused with the brightness of lemon pepper. It’s an ideal main course for any special occasion or family gathering.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1/4 cup lemon pepper seasoning
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup wood chips (your preferred type, e.g., apple or hickory)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together lemon pepper seasoning, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in the smoker, close the lid, and smoke for 2-1/2 hours or until internal temperature reaches 165°F.
5. After 2 hours, add wood chips to the smoker (if using) and continue smoking for an additional 30 minutes.
Cooking Time: Approximately 3 hours
Smoked Corn on the Cob with Chili Lime Butter
Elevate your summer gatherings with this mouthwatering twist on classic corn on the cob. Smoky flavor and a hint of heat from chili flakes and lime juice add depth to this sweet and savory treat.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 1 tablespoon chili flakes
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. Place corn on the cob directly on the smoker racks or a foil-lined baking sheet.
3. Smoke for 45-60 minutes, or until slightly charred and tender.
4. Meanwhile, mix butter, chili flakes, and lime juice in a small bowl.
5. Once corn is done, brush with Chili Lime Butter mixture. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional lime wedges if desired.
Cooking Time: 45-60 minutes
Smoked Meatloaf with BBQ Glaze
Elevate your meatloaf game with this smoky twist, featuring a tangy BBQ glaze that adds depth and complexity to the traditional comfort food. This recipe is perfect for a weeknight dinner or a weekend barbecue.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1/4 cup water
– 1/4 cup BBQ glaze (store-bought or homemade)
Instructions:
1. Preheat smoker to 225°F.
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into a loaf shape and place in the smoker for 4-5 hours, or until internal temperature reaches 160°F.
4. While the meatloaf is smoking, prepare the BBQ glaze by whisking together ketchup, brown sugar, apple cider vinegar, and water.
5. Brush the glaze over the meatloaf during the last 30 minutes of cooking.
6. Remove from smoker and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 4-5 hours (smoking) + 30 minutes (glazing)
Smoked Stuffed Bell Peppers
Add a twist to traditional stuffed peppers by infusing them with the rich flavor of smoke. This recipe yields tender, flavorful bell peppers packed with savory goodness.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– Wood chips for smoking (optional)
Instructions:
1. Preheat smoker to 225°F or prepare charcoal grill with a temperature of the same.
2. Cut off tops of bell peppers, removing seeds and membranes. Place them in a large bowl.
3. In a separate pan, cook ground beef or turkey until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, minced garlic, cooked rice, diced tomatoes, smoked paprika, salt, and pepper to the meat mixture. Mix well.
5. Stuff each bell pepper with the meat mixture, filling to the top.
6. Place stuffed peppers in the smoker or grill, closing lid if using a grill. Smoke for 2-3 hours or until bell peppers are tender.
7. Serve hot, garnished with chopped fresh parsley or cilantro.
Cooking Time: 2-3 hours
Smoked Baby Back Ribs with Honey Mustard
Experience the perfect balance of sweet and smoky flavors with this mouthwatering recipe for Smoked Baby Back Ribs with Honey Mustard. This dish is sure to become a new favorite at your next barbecue or gathering.
Ingredients:
– 2 racks baby back ribs
– 1/4 cup honey mustard (homemade or store-bought)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Wood chips for smoking (optional)
Instructions:
1. Preheat smoker to 225°F or set up your grill for indirect heat.
2. In a small bowl, mix together honey mustard, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Remove membrane from back of ribs and brush both sides with the honey mustard mixture.
4. Place ribs in smoker or grill and cook for 4-5 hours, or until tender and falling off the bone.
5. Brush with additional honey mustard during last 30 minutes of cooking.
6. Serve immediately and enjoy!
Cooking Time: 4-5 hours
Smoked Pork Tenderloin with Peach Glaze
Elevate your summer gatherings with this sweet and savory recipe that combines the richness of smoked pork tenderloin with the juiciness of a peach glaze.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 1 cup peach preserves
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Wood chips for smoking (optional)
Instructions:
1. Preheat smoker to 225°F (110°C). If using wood chips, add them to the smoker.
2. Season pork tenderloin with salt, pepper, and smoked paprika.
3. Place pork in the smoker and cook for 4-5 hours, or until it reaches an internal temperature of 145°F (63°C).
4. While the pork is smoking, combine peach preserves, brown sugar, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally.
5. Remove pork from smoker and brush with the peach glaze during the last 30 minutes of cooking.
6. Let pork rest for 10 minutes before slicing and serving.
Cooking Time: 4-5 hours (smoking) + 10-15 minutes (glaze)
Smoked Jalapeño Poppers with Cream Cheese
Elevate your snack game with these addictive smoked jalapeño poppers filled with a tangy cream cheese mixture.
Ingredients:
– 12 large jalapeños
– 8 oz cream cheese, softened
– 1/4 cup chopped cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
– Smoked paprika or chili powder (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the stems of the jalapeños and carefully remove the seeds and membranes.
3. In a mixing bowl, combine cream cheese, cilantro, lime juice, salt, and pepper. Mix until smooth.
4. Stuff each jalapeño with the cream cheese mixture, filling them as full as possible.
5. Place the poppers on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and the peppers are tender.
7. Remove from oven and sprinkle with smoked paprika or chili powder (if using).
8. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Smoked Prime Rib with Rosemary Garlic Rub
Elevate your prime rib game with this aromatic rub infused with the earthy flavors of rosemary and pungency of garlic, then smoked to perfection.
Ingredients:
– 1 (6-7 pound) prime rib roast
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Rub the mixture all over the prime rib roast, making sure to coat evenly.
4. Sprinkle kosher salt and black pepper over the roast.
5. Place the roast in the smoker, fat side up.
6. Smoke for 4-5 hours or until internal temperature reaches 130°F (54°C).
7. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: Approximately 4-5 hours
Smoked BBQ Baked Beans
This recipe takes the traditional baked beans to the next level by adding the deep, rich flavor of smoked BBQ sauce. The result is a sweet and tangy side dish that’s perfect for your next backyard barbecue or family gathering.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup smoked BBQ sauce
– 2 tablespoons brown sugar
– 1 teaspoon ground mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large bowl, combine soaked navy beans, chopped onion, and minced garlic.
3. In a separate bowl, whisk together ketchup, smoked BBQ sauce, brown sugar, ground mustard, salt, and pepper.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 8-10 hours or overnight, then remove foil and continue baking for an additional 30 minutes.
Cooking Time: 8-10 hours (with foil) + 30 minutes (without foil)
Summary
Get ready to fire up your Brinkman Electric Smoker with these 20 mouth-watering recipes perfect for beginners! From classic smoked brisket to sweet and spicy chicken wings, and from tender pork shoulder to smoky salmon, this collection has something for everyone. Try your hand at Texas-style beef ribs, hickory-smoked pulled pork, or smoky mac and cheese with bacon. Even seafood lovers will enjoy the maple-glazed salmon or garlic butter shrimp. Whatever your taste buds crave, you’ll find a recipe here to get you started on your smoking journey.