When it comes to smoking meats, few smokers are as iconic and beloved as the Weber Smokey Mountain. This versatile smoker has earned a reputation for delivering mouthwatering results, whether you’re a seasoned pitmaster or just starting out on your smoking journey. With its adjustable vents and precise temperature control, the Weber Smokey Mountain allows you to coax out the rich, complex flavors that make smoked meats so irresistible.
In this article, we’ll explore 25 delicious Weber Smokey Mountain recipes that are perfect for every occasion – from classic BBQ favorites to innovative twists on traditional dishes. Whether you’re hosting a backyard barbecue or simply looking for a new way to elevate your weeknight meals, these recipes will guide you in creating mouthwatering masterpieces that are sure to impress.
Classic Smoked Beef Brisket
Get ready to experience the rich flavor of slow-smoked beef brisket, a classic American BBQ staple. This recipe yields tender, juicy meat with a deep smoky flavor that’s perfect for special occasions or casual gatherings.
Ingredients:
– 1 whole beef brisket (5-6 pounds)
– 1 cup smoked paprika
– 2 tablespoons brown sugar
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together smoked paprika, brown sugar, chili powder, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the brisket, making sure to coat it evenly.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 10-12 hours or until the internal temperature reaches 190°F (88°C).
6. During the last 30 minutes of smoking, brush the brisket with apple cider vinegar.
Cooking Time: 10-12 hours
Smoked Pork Shoulder with Apple Cider Glaze
This recipe combines the tender, slow-cooked flavor of smoked pork shoulder with the sweet and tangy notes of an apple cider glaze. Perfect for a special occasion or a cozy family dinner.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup wood chips (your preferred type for smoking)
– 1/4 cup brown sugar
– 1/4 cup apple cider
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Season the pork shoulder with salt, pepper, and smoked paprika.
3. Smoke the pork shoulder for 8 hours, or until tender and easily shredded.
4. In a small saucepan, combine brown sugar, apple cider, honey, Dijon mustard, and salt. Bring to a simmer over medium heat.
5. Brush the glaze onto the pork shoulder during the last 30 minutes of smoking.
6. Let the pork rest for 10-15 minutes before slicing and serving.
Cooking Time: 8 hours (smoking) + 30 minutes (glazing)
Hickory Smoked Chicken Wings
Elevate your game day or party with these tender and flavorful hickory smoked chicken wings, perfect for satisfying any crowd. This recipe yields a richly aromatic and slightly sweet smokiness that pairs well with a variety of dipping sauces.
Ingredients:
– 2 pounds chicken wings
– 1 cup hickory wood chips
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat smoker or grill to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, and garlic powder.
3. Brush chicken wings with vegetable oil and sprinkle the dry rub mixture evenly over both sides of the wings.
4. Place wings in the smoker or grill and smoke for 2-1/2 hours, or until cooked through and tender.
5. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Smoked Turkey with Herb Butter
Elevate your holiday gatherings with this mouthwatering smoked turkey recipe, featuring a savory herb butter that’s sure to impress your guests. With the rich flavor of smoke and the brightness of fresh herbs, this dish is perfect for special occasions.
Ingredients:
– 1 (12-14 pound) whole turkey
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh thyme
– 1 tablespoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together the softened butter, parsley, thyme, garlic powder, salt, and pepper.
3. Rub the herb butter all over the turkey, making sure to get some under the skin as well.
4. Place the turkey in the smoker and cook for 6-8 hours, or until it reaches an internal temperature of 165°F (74°C).
5. Let the turkey rest for 30 minutes before carving and serving.
Cooking Time: 6-8 hours
BBQ Smoked Ribs with Dry Rub
Get ready for a tender and flavorful barbecue experience! This recipe combines the power of dry rub and slow smoking to create mouth-watering ribs that will impress your family and friends.
Ingredients:
– 2 racks of pork ribs
– 1/4 cup dry rub (see below)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
Dry Rub:
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon coriander
– 1 tablespoon brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix dry rub ingredients.
3. Remove membrane from ribs and apply dry rub evenly.
4. Place ribs in smoker, bone-side down.
5. Smoke for 4-5 hours or until tender.
6. Brush with BBQ sauce during last 30 minutes of cooking.
Cooking Time: 4-5 hours
Smoked Salmon with Dill and Lemon
This recipe combines the rich flavor of smoked salmon with the brightness of lemon and the freshness of dill, making it a perfect starter for any occasion.
Ingredients:
– 6 oz smoked salmon, sliced into thin pieces
– 2 tbsp fresh dill, chopped
– 1 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together chopped dill and lemon juice.
2. Place the smoked salmon slices on a serving plate or platter.
3. Drizzle the dill-lemon mixture over the salmon, making sure each piece is coated.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh dill if desired.
Cooking Time: 5 minutes
Applewood Smoked Pork Chops
Elevate your pork chops with the sweet and smoky flavors of applewood smoke. This recipe yields tender, juicy, and flavorful chops perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 pork chops (1-1.5 inches thick)
– 1 cup Applewood Chips
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F using applewood chips.
2. In a small bowl, mix together brown sugar, smoked paprika, and garlic powder.
3. Season the pork chops with salt and pepper on both sides.
4. Place the pork chops in the smoker, leaving space between each chop for even cooking.
5. Close the lid and smoke for 2-3 hours, or until the internal temperature reaches 145°F.
6. Remove the pork chops from the smoker and let them rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Smoked Sausage and Peppers
A classic combination of smoky sausage and sweet peppers, this recipe is a hearty and flavorful meal perfect for any occasion.
Ingredients:
– 1 lb smoked sausage (such as andouille or kielbasa), sliced
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced sausage and cook for 5 minutes, or until browned.
3. Add the sliced peppers and onion to the skillet and cook for an additional 10-12 minutes, or until the vegetables are tender.
4. Add the minced garlic and cook for 1 minute, stirring constantly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Mesquite Smoked Tri-Tip
This recipe combines the rich flavor of mesquite wood with the tender cut of tri-tip, resulting in a mouthwatering and aromatic dish perfect for BBQ enthusiasts. With a simple rub and low-and-slow smoking process, you’ll achieve a deliciously smoky and juicy tri-tip.
Ingredients:
– 1 (2-3 pound) tri-tip roast
– 2 tablespoons mesquite wood chips
– 1 tablespoon brown sugar
– 1 teaspoon 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, smoked paprika, garlic powder, salt, and pepper.
3. Rub the spice mixture evenly onto the tri-tip roast.
4. Place the tri-tip in the smoker, fat side up.
5. Add mesquite wood chips to the smoker.
6. Smoke for 4-5 hours or until the internal temperature reaches 160°F.
7. Remove from heat and let rest for 10 minutes before slicing.
Cooking Time: 4-5 hours
Smoked Duck with Orange Glaze
A sweet and savory combination that elevates the classic smoked duck to new heights.
Ingredients:
– 1 (4-pound) duck breast or thighs, skin removed
– 1 cup wood chips (hickory or apple)
– 1/4 cup orange marmalade
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Season duck with salt, pepper, and smoked paprika.
3. Place duck in smoker and cook for 4-5 hours or until internal temperature reaches 165°F (74°C).
4. In a small bowl, whisk together orange marmalade, honey, soy sauce, and brown sugar to create the glaze.
5. During the last 30 minutes of cooking, brush the duck with the orange glaze every 10-15 minutes.
6. Let duck rest for 10-15 minutes before slicing and serving.
Cooking Time: 4-5 hours (including smoking time)
Cherrywood Smoked Ham
Savor the rich flavor of a classic smoked ham infused with the subtle sweetness of cherrywood smoke.
Ingredients:
– 1 (5-6 pound) bone-in ham, trimmed of excess fat
– 1 cup cherrywood chips or chunks
– 1 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat smoker to 225°F.
2. Mix brown sugar, smoked paprika, cinnamon, and salt in a small bowl.
3. Score the ham’s surface in a diamond pattern, cutting about 1/4 inch deep.
4. Place the ham in the smoker, fat side up.
5. Add cherrywood chips or chunks to the smoker as needed to maintain temperature and flavor.
6. Smoke for 8-10 hours, or until internal temperature reaches 140°F.
7. Remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 8-10 hours
Smoked Lamb Shanks with Rosemary
Rich and flavorful, this recipe combines the tender meat of lamb shanks with the aromatic properties of rosemary, all wrapped up in a smoky goodness. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 lamb shanks
– 2 tbsp olive oil
– 1 onion, chopped
– 3 sprigs fresh rosemary, chopped
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Season the lamb shanks with salt, pepper, and smoked paprika.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the lamb shanks until browned on all sides, about 5 minutes per side.
4. Transfer the lamb shanks to the smoker. Add the chopped onion and rosemary sprigs around the shanks.
5. Smoke for 6-8 hours or overnight, basting with pan juices every hour.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 6-8 hours
Pecan Smoked Beef Ribs
Transform your backyard BBQ with the rich flavors of pecan smoked beef ribs! This recipe combines the tender, fall-off-the-bone texture of slow-cooked beef ribs with the nutty, caramel-like flavor of pecans.
Ingredients:
– 2 pounds beef ribs
– 1 cup pecan wood chips
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Remove membrane from back of ribs and apply the spice mixture evenly.
4. Place ribs in smoker and add pecan wood chips.
5. Smoke for 8 hours or until meat is tender and falls off the bone.
6. Brush with apple cider vinegar during last 30 minutes of cooking.
Cooking Time: 8 hours
Smoked Chicken Thighs with BBQ Sauce
Experience the rich flavors of smoked chicken thighs paired with a sweet and tangy BBQ sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup BBQ sauce
– 1 cup wood chips (such as apple or cherry)
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and pepper.
3. Rub the mixture evenly onto both sides of the chicken thighs.
4. Place the chicken thighs in the smoker, close the lid, and smoke for 4-5 hours or until the internal temperature reaches 165°F.
5. In a small saucepan, heat the BBQ sauce over medium-low heat.
6. Once the chicken is done, brush the warmed BBQ sauce evenly onto both sides of the thighs.
7. Serve hot and enjoy!
Cooking Time: 4-5 hours
Smoked Whole Turkey with Garlic Butter
Elevate your holiday gatherings with this mouthwatering smoked whole turkey recipe, infused with the rich flavors of garlic butter and a hint of smokiness.
Ingredients:
– 1 (12-14 pound) whole turkey
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 1 tablespoon kosher salt
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 cup wood chips (your choice of smoking wood)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together butter, garlic, salt, brown sugar, and smoked paprika until well combined.
3. Rub the garlic butter mixture all over the turkey, making sure to get some under the skin as well.
4. Place the turkey in the smoker, breast side up.
5. Close the lid and smoke for 8-10 hours, or until the internal temperature reaches 165°F.
6. Let the turkey rest for 30 minutes before carving and serving.
Cooking Time: 8-10 hours
Oak Smoked Pork Belly
This recipe yields a tender and flavorful pork belly that’s perfect for special occasions or everyday meals. With the subtle smokiness of oak wood, this dish is sure to impress.
Ingredients:
– 2 lbs pork belly
– 1 cup brown sugar
– 1 cup kosher salt
– 1 cup water
– 1 cup apple cider vinegar
– 2 tbsp black pepper
– 2 cups oak chips or chunks
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, kosher salt, and black pepper.
3. Rub the mixture all over the pork belly, making sure to coat it evenly.
4. Place the pork belly in the smoker, fat side up.
5. Add oak chips or chunks to the smoker according to manufacturer’s instructions.
6. Smoke for 8-10 hours, or until internal temperature reaches 160°F (71°C).
7. Remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 8-10 hours
Smoked Venison Backstrap
Elevate your game meat with this simple yet impressive recipe for Smoked Venison Backstrap. This tender and flavorful dish is perfect for special occasions or a quick weeknight dinner.
Ingredients:
– 1 venison backstrap (6-8 pounds)
– 1 cup wood chips (your choice of flavor profile, e.g., hickory, applewood, or mesquite)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, kosher salt, and black pepper.
3. Rub the mixture all over the venison backstrap, making sure to coat it evenly.
4. Place the backstrap in the smoker, fat side up.
5. Smoke for 4-6 hours or until the internal temperature reaches 140°F.
6. Remove from heat and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 4-6 hours
Smoked Cornish Hens with Herbs
Elevate your poultry game with this aromatic recipe that infuses tender smoked Cornish hens with a medley of fresh herbs.
Ingredients:
– 4-6 Cornish hens (1-2 lbs each)
– 1 cup mixed fresh herbs (thyme, rosemary, sage, parsley)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together herbs, olive oil, garlic, smoked paprika, salt, and pepper.
3. Stuff each hen with the herb mixture, dividing it evenly among the birds.
4. Place hens in the smoker, breast side up.
5. Smoke for 2-3 hours or until internal temperature reaches 165°F.
6. Let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Alder Smoked Trout
Elevate your seafood game with this aromatic and flavorful Alder Smoked Trout recipe. By infusing the trout with the distinct flavor of alder wood smoke, you’ll be treated to a dish that’s both sophisticated and indulgent.
Ingredients:
– 4 trout fillets (6 oz each)
– 1 cup water
– 1/2 cup brown sugar
– 1/4 cup kosher salt
– 1/4 cup alder wood chips or chunks
– 1 tablespoon black peppercorns
– 1 tablespoon lemon slices
Instructions:
1. Preheat smoker to 100°F (38°C).
2. In a small bowl, mix together water, brown sugar, and kosher salt.
3. Place trout fillets in a shallow dish and pour the sugar-salt mixture over them, making sure they’re fully coated.
4. Add alder wood chips or chunks to the smoker according to manufacturer’s instructions.
5. Smoke trout for 2-3 hours, or until it reaches an internal temperature of 145°F (63°C).
6. Remove trout from smoker and sprinkle with black peppercorns and lemon slices.
Cooking Time: 2-3 hours
Servings: 4
Smoked Beef Tenderloin with Red Wine Sauce
Elevate your dinner game with this mouth-watering smoked beef tenderloin dish, served with a rich and tangy red wine sauce. Perfect for special occasions or a cozy night in.
Ingredients:
– 1 (1-2 pound) beef tenderloin
– 1 cup wood chips (such as apple or cherry)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Red wine sauce ingredients: 1 cup red wine, 1 cup beef broth, 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 teaspoon Dijon mustard
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the mixture evenly onto the beef tenderloin.
4. Place the beef in the smoker and cook for 2-3 hours, or until it reaches your desired level of doneness.
5. Meanwhile, prepare the red wine sauce: In a medium saucepan, combine red wine, beef broth, butter, flour, and Dijon mustard. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Serve the smoked beef tenderloin with the warm red wine sauce.
Cooking Time: 2-3 hours
Smoked Pork Loin with Apricot Glaze
Elevate your dinner game with this sweet and savory combination of smoked pork loin and apricot glaze.
Ingredients:
– 2 lbs pork loin
– 1 cup wood chips (your preferred type for smoking)
– 1/4 cup brown sugar
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– 1 cup apricots, pureed
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the pork loin with salt, pepper, cinnamon, cumin, and smoked paprika.
3. Smoke the pork loin for 4-5 hours, or until it reaches an internal temperature of 145°F.
4. In a small bowl, mix together brown sugar, honey, Dijon mustard, apple cider vinegar, and apricot puree to create the glaze.
5. Brush the glaze all over the pork loin during the last 30 minutes of smoking.
6. Remove from heat and let rest for 10-15 minutes before slicing.
Cooking Time: 4-5 hours (plus resting time)
Maple Smoked Bacon-Wrapped Asparagus
Maple Smoked Bacon-Wrapped Asparagus is a game-changer for asparagus lovers. The combination of tender spears, crispy bacon, and sweet maple syrup will make it your new favorite side dish.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 6 slices of thick-cut smoked bacon
– 2 tablespoons pure maple syrup
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Wrap each asparagus spear with a slice of bacon, securing with toothpicks if needed.
4. Place the wrapped asparagus on the prepared baking sheet in a single layer.
5. Drizzle maple syrup evenly over the asparagus and sprinkle with salt and pepper to taste.
6. Bake for 20-22 minutes or until the asparagus is tender and the bacon is crispy.
Cooking Time: 20-22 minutes
Smoked Gouda Mac and Cheese
This rich and creamy macaroni dish is elevated by the smoky flavor of smoked Gouda cheese. Perfect for a comforting meal or a satisfying 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
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large saucepan, whisk together milk, cheddar cheese, smoked Gouda cheese, flour, paprika, salt, and pepper.
4. Bring the mixture to a simmer over medium heat, stirring constantly.
5. Remove from heat and stir in butter until melted.
6. Combine cooked macaroni and cheese sauce; transfer to a baking dish.
7. Top with additional grated smoked Gouda cheese (optional).
8. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 25-30 minutes
Smoked Stuffed Peppers
Experience the smoky flavor of tender peppers filled with a savory blend of rice, meat, and spices.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef or pork
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp dried oregano
– Salt and pepper to taste
– 4 wooden skewers
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, smoked paprika, oregano, salt, and pepper.
4. Stuff each pepper with the meat mixture, leaving a small border at the top.
5. Place peppers in the smoker, closed-end side up.
6. Smoke for 2 hours or until peppers are tender.
7. Serve warm, garnished with fresh parsley if desired.
Cooking Time: 2 hours
Smoked Apple Pie with Cinnamon
This innovative dessert combines the warmth of smoked flavors with the comfort of a classic apple pie, all wrapped up with a hint of cinnamon. Perfect for a unique dessert or snack.
Ingredients:
– 2 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 2 tbsp smoked sea salt
– 1 tsp ground cinnamon
– 1/4 cup heavy cream
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together apples, brown sugar, smoked sea salt, and cinnamon.
3. Roll out the pie crust and fill with the apple mixture.
4. Drizzle heavy cream over the apples and sprinkle with beaten egg.
5. Bake for 40-45 minutes or until the crust is golden brown and the apples are tender.
Cooking Time: 40-45 minutes
Conclusion
Looking to elevate your outdoor cooking game? Look no further! This collection of Weber Smokey Mountain recipes has got you covered. From classic smoked beef brisket and pork shoulder with apple cider glaze, to hickory smoked chicken wings and pecan smoked beef ribs, there’s something for every occasion. Try your hand at smoking turkey, duck, lamb, or even venison backstrap. And don’t forget about sweet treats like maple smoked bacon-wrapped asparagus and smacked apple pie with cinnamon. Whether you’re a seasoned pro or just starting out, these mouthwatering recipes are sure to impress.
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.
