Electric smokers are becoming more and more popular in backyards right across the country.
More and more people are becoming interested in smoking meat and leveling up their backyard BBQ game.
To get the maximum benefits of flavor, texture, and smell out of an electric smoker some of us need a little help to start with.
In this post we are going to go over the essential electric smoker recipes everyone should be using. We will be covering a recipe from all the most popular meats. From beef to chicken, pork, and even fish.
It’s time to up your MEAT SMOKING game!
Easy and Essential Electric Smoker Recipes
Smoked Ribs (The Meat Falls Right off The Bone)
Ribs are essential to any backyard BBQ. The team over at Life Love and Good Food have an awesome guide on smoking ribs in an electric smoker. Check out their step-by-step guide and perfect your backyard ribs!
Juicy Smoked Brisket (Does it Get Any Better Than This!)
Brisket is the king of bbq and there is a misconception that you need an offset smoker or big industrial smoker to get the best results. That is not true. You can cook delicious, juicy, smokey brisket in your electric smoker. And it’s actually easier than the traditional methods!
Nothing Like Smokey Chicken Wings
What’s better than wings? Smoked wings! Smoking wings give them a unique depth of flavor you can’t get anywhere else. This recipe from Berry maple includes a delicious rub that you are going to love!
Juicy Pork Loin (For Those Healthy Eaters in Your Life)
Pork loin is a seriously underutilized cut of pork. It’s cheap, can feed a crowd, and is surprisingly healthy. Using an electric smoker ensures you don’ add in any unnecessary fats or oils.
Crispy Golden Smokey Turkey (Forgot Cooking it in the Oven)
Smoking a turkey can seem daunting. The size of the bird and the risk of having an undercook, or overcooked dry turkey puts a lot of people off.
Smoking a turkey in an electric smoker is almost foolproof. The smoker handles the temperature and if you use a meat thermometer you seriously can not go wrong.
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