Traeger broccoli is a super-easy side dish that can be cooked alongside whatever else you’re smoking. If you’re looking for a way to add some jazz to your plain old boiled vegetables, this is it!
This smoky side will be a hit with kids and adults at cookouts, dinner parties, weeknight family meals, or holiday gatherings.
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Table of contents
Easy Smoked Traeger Broccoli
This easy recipe will cover everything you need to make delicious, crispy, and smoky broccoli. This recipe is by far the easiest dish for adding to the smoker when you’re making any Traeger dish, such as my favorites, the Traeger smoked duck breast, or stuffed and smoked chicken breast. Not only is it healthy, but it’s super tasty.
What You’ll Need
- Broccoli: Cut your own from a fresh head. Pre-cut bags are uneven, and some pieces will finish before others. I leave a decent amount of stem on each floret — it takes on smoke well and has a good texture when done right.
- Olive Oil: Coat generously. The oil helps the smoke adhere and gives you slightly caramelized edges. Don’t be shy with it.
- Kosher Salt: Season after oiling. If you salt the broccoli first, it releases moisture and steams rather than smokes.
How To Make Traeger Broccoli
Step 1: Prepare the Broccoli
Cut the broccoli 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 olive oil until every surface is coated, then season with kosher salt. The oil-coated florets will look glossy — that’s what you want going into the Traeger. Place in a grill basket or an oil-sprayed foil tray so they don’t stick.
Step 2: Smoke Your Broccoli!
Preheat your Traeger to 225°F. Place the broccoli on the grill and close the lid. At the 25-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.
The Traeger will smell of wood smoke and caramelizing broccoli — slightly sweet and nutty. At 45 minutes, pierce a stem with a fork. It should go through with almost no resistance. For crispier edges, give it the full 60 minutes.
Step 3: Serve!
Remove from the Traeger and serve immediately. While still hot, try one of these finishes:
- A pinch of the same rub you used on your main so everything ties together on the table
- Grated parmesan and a squeeze of lemon
- Drizzle of hot honey and red pepper flakes
- Sesame oil and soy sauce with sesame seeds
What Temperature to Smoke Traeger Broccoli At?
You’ll want to smoke your broccoli at around 225°F, and it will take about 30-60 minutes. That said, you can choose to smoke your broccoli at any temperature, especially if you’re smoking it with another dish, and check on it by piercing it with a fork to check if it is done.
Just be sure to check your broccoli more often if it’s smoking at a higher temperature. If it’s a lower temperature, allow it to cook for longer. You really can’t mess it up if you keep monitoring the vegetables religiously!
How to Store Leftovers
Store leftover broccoli in an airtight container in the fridge for up to 4 days. To reheat, 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 all texture. Cold leftover smoked broccoli is also excellent in a salad or stirred through pasta with olive oil and parmesan. Freeze for up to 3 months — thaw in the fridge overnight before reheating in the air fryer.
My Favorite Wood Chips for Smoking Broccoli
I use apple or cherry on broccoli as my default — mild and slightly sweet without overpowering the vegetable on a 45–60 minute cook. Pecan adds a little more depth if you want something between a fruit wood and a heavier hardwood. Avoid hickory and mesquite entirely on broccoli — both are too assertive for something this delicate and the edges will taste bitter rather than smoky.
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What to Serve With Broccoli
This vegetable side dish will pair best with any main course such as smoked seafood, chicken, pork, or beef. Here are some of my favourite mains to serve with this broccoli;
- Smoked Boneless Chicken Thighs
- Pit Boss Smoked Turkey
- Smoked Trout
- Smoked Crispy Pork Belly
- Smoked Skirt Steak
- Looking for more main ideas to serve with your broccoli?
Traeger Broccoli
Equipment
- 1 Pellet smoker
Ingredients
- 1 head Fresh Broccoli
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
Instructions
- Firstly, you'll want to cut your broccoli into bite-sized florets so they're easy to smoke.
- Next, place them in a grill basket or an aluminum foil boat. Drizzle on some olive oil and sprinkle on a teaspoon of your kosher salt. If you do use aluminum foil, then spray with olive oil to prevent the broccoli from sticking to the foil.
- If you wish to, you may add other spices such as garlic, black pepper, lemon, red pepper flakes to jazz the dish up before smoking.
- Preheat your Traeger grill to 225°F.
- Place your broccoli florets on the grill and let them roast for about 30-60 minutes.
- You may check if your broccoli is done by using a fork to pierce through the stem of the florets.
- Remove from the smoker once the broccoli is crispy and the stem can be easily pierced through with a fork.
- Remove and serve hot alongside your desired main course or favorite dipping sauce.
- You may also sprinkle some parmesan cheese for some added flavor!
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.
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