Want to add some smoked broccoli to your spare ribs, brisket, or BBQ feast? Even my meat-loving family can’t deny a juicy smoked floret. I’ve made this a staple of my cookouts now because it’s so easy, and I like adding extra veggies to the meal.
It’s perfect for family dinners, cookouts, and dinner parties when you want to serve something that impresses guests while getting everyone to eat their vegetables.
Table of contents
Easy Smoked Broccoli Recipe
The best part? You can throw it on the smoker alongside your protein, making mealtime a total breeze.
Most people are worried about throwing their veggies into the smoker because they’re afraid they’ll wilt or shrivel up. Still, if you follow this recipe and use the temperatures I’ve tried, you’ll end up with juicy, crispy, and delicious smoked broccoli.
What You’ll Need
Broccoli Florets: Cut them yourself from a fresh head rather than buying pre-cut bags. Pre-cut florets are often unevenly sized, which means some finish before others. Cut everything to roughly the same size so they smoke evenly. I leave a decent amount of stem on each floret — the stem takes on smoke well and has a good texture when done right.
Olive or Avocado Oil: Coat generously. The oil helps the smoke adhere to the surface and gives you the slightly crispy, caramelized edges. Don’t be shy with it.
Kosher Salt: Season after oiling, not before. If you salt first and then oil, the salt draws moisture out and the florets steam rather than smoke.
How to Smoke Broccoli
Step 1: Set Smoker Temperature to 225°F
Pile your chosen wood chips into your smoker and set your smoker to 225°F.
Step 2: Prepare Your Broccoli
Wash the broccoli and cut it into florets — all roughly the same size so they smoke evenly. I cut mine to about 2 inches across. Toss in a bowl with a generous drizzle of oil until every surface is coated, then season with kosher salt and any optional seasonings. Garlic powder and red pepper flakes work well here
Step 3: Put Them Into the Smoker
Place the broccoli in a single layer on a sheet pan or in a foil tray — don’t pile them on top of each other or they’ll steam instead of smoke. Leave space between the florets so the smoke can circulate. Place the pan on the smoker grate and close the lid.
Step 4: Smoke Away!
Smoke at 225°F for 45–60 minutes. At the 30-minute mark, open the lid briefly — the florets should have deepened in color, and the tips will have started to char slightly at the edges. That’s what you want. The whole smoker will smell of wood smoke and caramelizing broccoli — slightly sweet and nutty.
At 45 minutes, check one by pressing with a fork. It should be tender on the inside with lightly charred, slightly crispy edges. If you prefer softer broccoli, pull at 45 minutes. For crispier edges give it the full 60 minutes. Remove and serve immediately.
What Temperature to Smoke Broccoli At
The best temperature to smoke broccoli is 225°F. I like to let my broccoli smoke for 45 minutes to 1 hour so it turns out nice and crispy, but if you want it less crispy and more on the softer side, take it out earlier.
How to Store Leftover Smoked Broccoli
Store leftover smoked broccoli in an airtight container in the fridge for up to 4 days. To reheat and keep some texture, place in a 400°F oven for 5–8 minutes — this re-crisps the edges.
Reheating in an air fryer at 375°F for 3–4 minutes is the best method. Avoid the microwave — the florets go soft and lose the texture entirely. Cold leftover smoked broccoli is also excellent in a salad or stirred through pasta with olive oil and parmesan.
What Wood Chips to Use?
I add the broccoli to the smoker halfway through the main cook — the wood is already going, and there’s no need to change anything. Apple and cherry are my defaults and both work well with broccoli — mild and slightly sweet without overpowering the vegetable.
From the comments, Greg confirmed apple wood works great. Hickory and pecan also work but go lighter — on a 45- 60-minute cook on something this delicate, heavy wood can make the broccoli taste bitter at the edges.
How Do I Know When My Broccoli Is Done?
You’ll know your broccoli is done when it’s lightly charred on some ends and, when you poke it with a fork, it’s tender and soft on the inside.
It also just depends on how you like your veggies. Some people prefer them close to raw for that crunch, but having them in the smoker will make some of the ends crunchy, and if you’ve had them in the smoker for a good hour, the inside will turn out soft and tender.
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Looking for More Vegetable Recipes?
Smoking veggies gives them a whole new flavor. I have listed some of my other favorite vegetable recipes below.
- Smoked Carrots With Brown Butter Sauce
- Smoky Zucchini
- Smoked Pineapple
- Smoked Asparagus on a Pellet Grill
- Smoked Brussel Sprouts
- Smoked Cauliflower
What to Serve With Smoked Broccoli
Here are some of my favorite mains to serve with broccoli
- Smoked Easter Ham
- Roasted Turkey
- Spatchcock Chicken
- Smoked Tomahawk Steak
- Grilled Pork Loin
- Grilled Chicken Drumsticks
Smoked Broccoli
Equipment
- 1 Pellet smoker
Ingredients
- 6 cups broccoli florets
- olive or avocado oil
- kosher salt
Instructions
Step 1: Set Smoker Temperature to 225°F
- Pile your chosen wood chips into your smoker and set your smoker to 225°F.
Step 2: Prepare Your Broccoli
- Give your broccoli a good wash and cut them into florets, or bite-size pieces. Throw them into a bowl and mix with oil and salt.
Step 3: Put Them Into the Smoker
- Place the broccoli onto a sheet pan and place the sheet pan onto the smoker grill and close the lid. You can also make a small boat out of foil and throw your broccoli into that as a tray.
Step 4: Smoke Away!
- Let them smoke for 45-60 minutes or until they have reached your desired doneness. Remove and serve immediately.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Tried this out and it was a hit with both the BBQ and veggie fans! I made sure that the broccoli was well-doused with oil and just did a sprinkle of kosher salt.
I have an electric smoker with an apple wood preference.
Hiya Greg!
So glad to hear you enjoyed it!!! I have only tried it with cherry wood, I give it a go with apple wood 🙂 What else did you have with the smoked broccoli?