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Delicious Bites

4 Flavorful Pellet Smoker Recipes to Cook in the Backyard

If you have a pellet smoker or pellet grill, you need to know these four flavorful pellet smoker recipes to cook in the backyard.

According to top chefs, smoked foods will remain one of the world’s trendiest cuisines for the foreseeable future.

So, if you want to hop onto the BBQ bandwagon, now’s a good time. Check out these awesome pellet smoker recipes for your next get-together. 

1. Low and Slow Smoked Brisket

This Texas classic is the ultimate treat and one of the smoked meats that make BBQ as popular as it is today.

The best pellet smoker for slow-smoked brisket is the type that can maintain a temperature of 225-250F for 8 to 12 hours. 

To make the rub for your brisket, combine the following and store them in an airtight container:

*3 Tbsp each of coarse black pepper 

*3 Tbsp kosher salt

*1 Tbsp sugar

*1 Tbsp onion powder

*2 tsp each of dry mustard, garlic powder, chili powder, and chipotle powder

You’ll need about 12 lbs. of beef brisket to go around. Start off by rubbing the brisket with oil and then smearing the rub all over it. Leave it to rest for 24 hours.

To get started, place the brisket on the lower rack of your pellet grill, fat side up, insert the meat probe, and set it to 150 degrees F.

Set your grill to 225 degrees and smoke the meat until its internal temperature reaches 150F. 

Then place the brisket in a 2-inch pan filled with ½ cup of beef broth and ½ cup of apple juice. Cover it with foil and place it back on the grill.

Continue smoking your brisket until the internal temperature is 190F, then lower the grill temperature to 190F and let the meat rest for 3 hours.

Remove your brisket and serve it with BBQ sauce on the side. 

2. Hunan Smoked Beef Ribs

Nothing speaks of summer more than smoke ribs on the barbecue. Try this delicious dish with a twist for your next poolside bash.

You’ll need two racks of beef ribs with eight bones each for this recipe and nine cups of applewood chips

Get started by rubbing the ribs with a mixture of the following ingredients:

*4 tsp Chinese five-spice powder

*2 Tbsp salt

*1 Tbsp freshly ground black pepper

*1 Tbsp brown sugar

*2 tsp chili flakes

Refrigerate the ribs overnight and soak 6 cups of the chips in water for an hour before grilling. 

When you’re ready to get grilling, remove the ribs from the refrigerator so they can come to room temperature.

Combine the following ingredients to make the sauce:

*2 cups of Hoisin sauce

*Juice of 3 oranges

*2 Tbsp grated ginger

*1 ½ Tbsp chopped garlic

*¼ cup dry sherry

*2 Tbsp sesame seeds

Strain the wood chips and roll out a large sheet of aluminum foil. Place 1 cup of dry wood chips onto the foil and mix in two cups of the wet chips. Close the foil loosely around the chips to make a sealed pouch.

Repeat this process until you have three pouches. Pierce each pouch in several spots, at the top and bottom.

Prepare your pellet grill as follows:

*Remove the grates and place a drip pan on one side of the grill

*Place a smoke pouch on the other side

*Replace the grates, leaving an empty space above the pouch

Preheat the grill, placing heat under the smoke pouch, but leaving the two burners under the drip pan off. Let it heat up to 220F.

As soon as smoke starts to appear, lift the lid and place the ribs on the grill over the drip pan. Close the lid and let the ribs smoke for two and a half hours. Change the smoke pouch when it stops creating smoke.

After this initial cooking time, baste the ribs with the sauce, close the lid and cook for another hour, basting every 30 minutes.

When you can pull the meat off the bone easily, the ribs are good to go. Let them rest for 20 minutes before tucking in.

3. Deluxe Cheeseburger

Nothing beats a burger on the barbecue for a quick meal. This tasty take on the classic cheeseburger is perfect for an impromptu afternoon meal.

Ingredients

*2 lbs Freshly ground beef chuck

*1 thinly sliced tomato 

*1 thinly sliced onion 

*1 thinly sliced pickle

*Hamburger buns

*Thinly shredded Iceberg lettuce to taste

*Extra sharp aged cheddar 

Method

1)Shape your ground beef into 8 oz burger patties and season them with salt and pepper.

2)Set your grill to OF 1 with the direct flame insert on and arrange your burgers over the fire.

3)Flip them when the sides start to brown and continue cooking them until they’re done to your liking.

If preferred you can test the internal temperature with a meat thermometer. A medium-rare burger will have a temperature of about 130-140F.

When the burgers are ready, turn your grill down to around 250F and add thin slices of cheese to the top of the burgers.

Remove your cheesy burgers from the grill and serve them on the buns with your choice of toppings.

4. Pellet Smoker Recipes for Corn

Corn on the cob is another classic BBQ favorite, try it one of these two ways.

Mexican Corn in the Husk

Preheat your grill to 300 degrees F and grill your corn cobs in the husk, turning regularly, until they’re done. This should take about 20 minutes.

Remove the corn from the grill and carefully pull the husks back. Brush each cob with mayonnaise, sprinkle it with the all-purpose rub of your choice, and some Cojita cheese. End with a squirt of lime. 

Corn O-Shane

If you can’t get fresh corn, frozen will do for this recipe. You’ll need:

*52oz. frozen corn kernels

*3-4 cups shredded cheese

*1 brick of cream cheese

*6 strips bacon

*½ onion diced

*½ red bell pepper

*½ orange pepper diced

*Salt and pepper to taste

Cook the bacon and chop it, then sauté the peppers and onion in the bacon grease. Combine all the ingredients in a pan and season to taste.

Preheat your smoker to 275-350F and place the pan inside it. Smoke your dish for one to two hours, stirring regularly, until the cheese has melted.

Remove the pan from the smoker and serve your corn o-Shane as a side dish or enjoy it on its own.  

Get More Simple Savvy Inspiration

Now that you’re up to speed on the best pellet smoker recipes for your next get-together, you can celebrate summer in style.  

Keep reading my blog for more savvy ideas about food, family, and faraway lands. 

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