Are you new to the world of smoking and looking for some delicious recipes to get started? Look no further! The Brinkman Electric Smoker is a great option for beginners, offering a simple and convenient way to add smoky flavor to your favorite dishes. In this article, we’ll explore 19 mouthwatering recipes that are perfect for those just starting out with their Brinkman Electric Smoker.
From classic pulled pork shoulder and beef brisket to flavorful chicken wings and succulent salmon, these recipes will have you experimenting with different woods and seasonings in no time. And the best part? They’re all easy enough for beginners to try, even if you’ve never smoked before.
Let’s dive into some of our favorite Brinkman Electric Smoker recipes and get started on your smoking journey!
Smoked Pulled Pork Shoulder
This classic recipe yields tender, juicy pulled pork shoulder with a rich smoky flavor. Perfect for BBQs and gatherings, this dish is sure to please even the most discerning palates.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup wood chips (your choice of hickory, apple, or cherry)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in the smoker, fat side up.
5. Smoke for 8-10 hours, or until the internal temperature reaches 190°F.
6. Remove the pork from the smoker and let it rest for 15 minutes before pulling it apart with two forks.
Cooking Time: 8-10 hours
Classic Smoked Beef Brisket
Transform your taste buds with this slow-cooked, tender, and flavorful classic smoked beef brisket recipe. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (5-6 pound) beef brisket
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup smoked paprika
– 2 tablespoons chili powder
– 2 tablespoons ground black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 cup wood chips (post oak or apple)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together kosher salt, brown sugar, smoked paprika, chili powder, black pepper, garlic powder, and onion powder.
3. Rub the spice mixture all over the beef brisket, making sure to coat evenly.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 10 hours or overnight, replenishing wood chips as needed.
6. Once tender and falling apart, remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 10 hours
Applewood Smoked Chicken Wings
Elevate your snack game with these tender and flavorful chicken wings smothered in a rich applewood smoke flavor. Perfect for game day gatherings or casual get-togethers, this recipe is sure to please.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup applewood-smoked sea salt
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper (optional)
– 2 cups apple cider vinegar-based wing sauce
Instructions:
1. Preheat smoker to 225°F (110°C). If using a charcoal or gas grill, set up for indirect heat.
2. In a small bowl, mix together smoked sea salt, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Toss chicken wings with the spice mixture until evenly coated.
4. Place wings in the smoker or grill, closing lid to maintain temperature.
5. Smoke/cook for 2-1/2 hours, or until wings reach an internal temperature of 165°F (74°C).
6. Brush with apple cider vinegar-based wing sauce during last 15 minutes of cooking.
7. Serve hot and enjoy!
Cooking Time: 2-1/2 hours
Hickory Smoked Pork Ribs
Get ready for a barbecue experience like no other with these tender and flavorful Hickory Smoked Pork Ribs. A perfect blend of sweet, tangy, and smoky flavors will leave you craving more.
Ingredients:
– 2 racks pork ribs
– 1 cup hickory wood chips
– 1 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Remove the membrane from the back of the ribs (this will help them absorb flavors better).
4. Apply the dry rub evenly to both racks of ribs.
5. Place the ribs in the smoker, close the lid, and smoke for 8 hours.
6. During the last hour, add hickory wood chips to the smoker.
7. Remove the ribs from the smoker and let them rest for 10 minutes before serving.
Cooking Time: 8 hours
Smoked Salmon with Lemon and Dill
Elevate your appetizer game with this refreshing and flavorful recipe that combines the richness of smoked salmon with the brightness of lemon and the subtlety of dill.
Ingredients:
– 6 oz smoked salmon, flaked
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup chopped fresh dill
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together lemon juice and olive oil.
2. Add the flaked smoked salmon to the bowl and gently fold until the fish is well coated with the lemon mixture.
3. Stir in chopped fresh dill.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional dill if desired.
Cooking Time: 0 minutes (assemblage only)
Cherrywood Smoked Turkey Breast
Savor the rich flavors of cherrywood smoke with this mouthwatering turkey breast recipe. Perfect for special occasions or a unique twist on traditional holiday meals, this dish is sure to impress.
Ingredients:
– 1 (2-3 pound) boneless, skinless turkey breast
– 1 cup Cherrywood Smoking Chips
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together the brown sugar, apple cider vinegar, and salt.
3. Rub the mixture all over the turkey breast, making sure to coat evenly.
4. Place the turkey breast in the smoker, close the lid, and smoke for 4-5 hours or until the internal temperature reaches 165°F (74°C).
5. Every hour, add more Cherrywood Smoking Chips as needed to maintain a consistent smoke flavor.
Cooking Time: 4-5 hours
Smoked Mac and Cheese
Elevate your comfort food game with this Smoked Mac and Cheese recipe, featuring the rich flavors of smoked Gouda and a hint of smokiness from liquid smoke. Perfect for a cozy night in or as a unique side dish.
Ingredients:
– 8 oz macaroni
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated smoked Gouda cheese
– 1/4 cup all-purpose flour
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp butter
– 2 tbsp liquid smoke
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a saucepan, whisk together milk, flour, paprika, salt, and pepper. Add butter and bring to a simmer over medium heat.
4. Gradually add cheddar and smoked Gouda cheese, stirring until smooth. Remove from heat.
5. Stir in cooked macaroni and liquid smoke. Transfer to a baking dish and top with additional grated cheese if desired.
6. Bake for 20-25 minutes or until the top is golden brown and the mac and cheese is heated through.
Cooking Time: 20-25 minutes
Mesquite Smoked Beef Jerky
Elevate your snack game with this flavorful and tender beef jerky recipe, infused with the rich aroma of mesquite smoke.
Ingredients:
– 1 lb beef strips (top round or flank steak), sliced into thin strips
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper, to taste
– Mesquite wood chips or chunks (enough for 30 minutes of smoking)
Instructions:
1. Preheat smoker to 160°F (71°C).
2. In a large bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Add beef strips to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
4. Remove beef from marinade, letting any excess liquid drip off.
5. Place beef strips on a wire rack set over a rimmed baking sheet or a smoker tray.
6. Smoke beef jerky for 30 minutes, using mesquite wood chips or chunks to infuse the flavor.
7. Increase smoker temperature to 180°F (82°C). Continue smoking for an additional 30-60 minutes, or until desired level of dryness is reached.
Cooking Time: Total time: approximately 1 hour 15 minutes
Smoked Pork Belly Burnt Ends
Transform ordinary pork belly into extraordinary burnt ends with this simple recipe that combines the rich flavors of smoked meat with the crispy texture of barbecue. Perfect for tailgating parties or backyard gatherings, these smoky morsels are sure to please even the most discerning palates.
Ingredients:
– 2 lbs pork belly, cut into 1-inch cubes
– 1 cup wood chips (your choice of smoking wood)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Apply the dry rub evenly to the pork belly cubes.
4. Place the pork belly cubes in the smoker, fat side up.
5. Smoke for 8-10 hours or until the meat reaches an internal temperature of 190°F.
6. Remove from heat and let rest for 30 minutes before serving.
Cooking Time: 8-10 hours
Smoked Garlic Butter Shrimp
Transform ordinary shrimp into a decadent treat with this simple recipe that combines the richness of smoked garlic butter and succulent shrimp.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 2 cloves smoked garlic, minced (see note)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together softened butter, smoked garlic, and lemon juice until well combined.
3. Add shrimp to the bowl and toss until they are evenly coated with the garlic butter mixture.
4. Season with salt and pepper to taste.
5. Spread the shrimp mixture onto a baking sheet lined with parchment paper in a single layer.
6. Bake for 8-10 minutes or until shrimp are pink and cooked through.
Cooking Time: 8-10 minutes
Pecan Wood Smoked Pork Tenderloin
Elevate your pork tenderloin game with this mouth-watering recipe that combines the rich flavors of pecan wood smoke and a hint of spice. Perfect for special occasions or a cozy night in.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 1 cup pecan wood chips
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat smoker to 225°F (110°C). If using a charcoal or gas grill, set up for indirect heat.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the pork tenderloin, making sure to coat evenly.
4. Place the pork tenderloin in the smoker or grill. Smoke/cook for 4-5 hours or until internal temperature reaches 145°F (63°C).
5. During the last 30 minutes of cooking, brush with apple cider vinegar.
6. Let rest for 10-15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Smoked Stuffed Bell Peppers
Savor the sweet and smoky flavor of these stuffed bell peppers, perfectly seasoned with a blend of herbs and spices.
Ingredients:
– 4 large bell peppers (any color)
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tsp smoked paprika
– 1 tsp cumin
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat smoker to 225°F.
2. Cut off tops of bell peppers and remove seeds and membranes. Place in smoker for 30 minutes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces.
4. Add onion, garlic, cooked rice, smoked paprika, cumin, salt, and pepper to the skillet. Cook until combined.
5. Stuff each bell pepper with the meat mixture and place in smoker for an additional 2-3 hours or until peppers are tender.
Cooking Time: Approximately 4-5 hours (including smoking time)
Smoked Corn on the Cob
Savor the rich flavors of summer with this simple and delicious recipe for Smoked Corn on the Cob.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup wood chips (hickory or apple work well)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Place the wood chips in the smoker, ensuring even heat distribution.
3. Brush the corn ears with olive oil and season with salt and pepper.
4. Add the corn to the smoker, placing it directly on the racks or using a smoking basket if available.
5. Smoke the corn for 30-45 minutes, or until it reaches your desired level of tenderness and flavor.
Cooking Time: 30-45 minutes
Smoked Sausage and Peppers
Savor the smoky flavor of smoked sausage paired with sweet bell peppers in this easy-to-make recipe.
Ingredients:
– 4-6 smoked sausages (such as Andouille or Smoked Bratwurst)
– 2 large bell peppers, sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the sliced peppers and onions on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender.
5. Meanwhile, cook the smoked sausages according to package instructions (typically grill or pan-fry).
6. Once cooked, slice the sausages into thick rounds.
7. Serve the smoked sausage with roasted peppers and onions.
Cooking Time: 45-50 minutes
Smoked Baby Back Ribs with BBQ Sauce
Get ready for tender, fall-off-the-bone ribs infused with the rich flavor of slow-smoking and sweetened with a tangy BBQ sauce. This recipe is perfect for special occasions or just a weekend treat.
Ingredients:
– 2 racks baby back ribs
– 1 cup wood chips (your preferred type for smoking)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon salt
– 1/2 cup BBQ sauce
Instructions:
1. Preheat smoker to 225°F.
2. Season ribs with brown sugar, smoked paprika, garlic powder, and salt.
3. Place ribs in smoker for 4-5 hours, or until tender.
4. Brush ribs with BBQ sauce during the last 30 minutes of cooking.
5. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 4-5 hours (smoking) + 10 minutes (resting)
Smoked Chicken Thighs with Herb Rub
Transform plain chicken into a flavorful masterpiece with this simple recipe. A blend of aromatic herbs and spices gives these smoky thighs a depth of flavor that’s sure to impress.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1/4 cup herb rub (see below)
– 1 cup wood chips (hickory or apple)
Herb Rub:
– 2 tbsp dried thyme
– 2 tbsp dried rosemary
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together herb rub ingredients.
3. Rub mixture all over chicken thighs, making sure to coat evenly.
4. Place chicken thighs in the smoker, close lid, and smoke for 2-1/2 hours or until internal temperature reaches 165°F.
5. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Smoked Sweet Potatoes with Cinnamon Butter
Elevate your sweet potato game with this simple yet impressive side dish. The smoky flavor from the smoker or grill pairs perfectly with the warmth of cinnamon butter, making it a perfect accompaniment to your favorite fall dishes.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup (1/2 stick) unsalted butter, softened
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat smoker or grill to 225°F (110°C).
2. Scrub the sweet potatoes clean and pat dry with paper towels.
3. Place sweet potatoes in the smoker or grill for 4-5 hours, or until tender when pierced with a fork.
4. Meanwhile, mix softened butter with ground cinnamon.
5. Once sweet potatoes are cooked, slice them in half lengthwise and spread a tablespoon of cinnamon butter on each half.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 4-5 hours (smoking/grilling time), 10 minutes (assembly)
Smoked Pork Chops with Apple Glaze
Elevate your pork chops game with this easy-to-make recipe that combines the rich flavors of smoked meat with the sweetness of apples. This dish is perfect for a weekend dinner or a special occasion.
Ingredients:
– 4 pork chops
– 1/4 cup apple cider vinegar
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 large onion, sliced
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, brown sugar, and smoked paprika.
3. Season pork chops with salt and pepper.
4. Place pork chops in the smoker for 4 hours, or until internal temperature reaches 145°F.
5. During the last 30 minutes of smoking, brush pork chops with apple glaze every 10-15 minutes.
6. Remove pork chops from smoker and let rest for 10 minutes before serving.
Cooking Time: 4 hours
Smoked Whole Chicken with Cajun Seasoning
Elevate your backyard BBQ game with this mouth-watering smoked whole chicken recipe infused with bold Cajun flavors.
Ingredients:
– 1 (3-4 pound) whole chicken
– 2 tablespoons Cajun seasoning
– 2 tablespoons brown sugar
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
– Wood chips or chunks for smoking (your choice of hardwood, such as hickory or oak)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together Cajun seasoning, brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in the smoker, breast side up.
5. Smoke for 2-1/2 hours or until the internal temperature reaches 165°F.
6. Let the chicken rest for 15 minutes before carving and serving.
Cooking Time: 2 hours and 30 minutes
Summary
Get ready to elevate your outdoor cooking game with these 19 flavorful Brinkman Electric Smokers recipes perfect for beginners! From classic smoked meats like pulled pork shoulder and beef brisket, to delicious twists like applewood-smoked chicken wings and hickory-smoked pork ribs, there’s something for everyone. You’ll also find unique recipes like smoked salmon with lemon and dill, smoked mac and cheese, and even sweet treats like smoked corn on the cob and smoked sweet potatoes with cinnamon butter. Whether you’re a seasoned pro or just starting out, these recipes will guide you to mouth-watering results.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
