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Grilled chicken thighs smoking on a pellet grill outdoors, surrounded by lush greenery

Pellet Smoker Recipes: 12 Irresistible Dishes for BBQ Enthusiasts

Unlock a world of pellet smoker recipes with 12 irresistible dishes, including smoked meats, poultry, seafood, and innovative side dishes.
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Prep Time 30 minutes
Cook Time 12 hours
Smoking Time 1 hour
Total Time 13 hours 30 minutes
Course Main Course, Side Dish
Cuisine BBQ, American
Servings 4 people
Calories 250 kcal

Equipment

  • 1 Digital Meat Thermometer Ensures perfect cooking temperatures for meats
  • 1 Heat-Resistant Gloves Protects hands when handling hot grates and food
  • 1 Wood Pellets (100%) Use flavors like apple, cherry, or hickory for optimal smoke
  • 1 Smoke Tube Enhances the intensity of the smoke flavor
  • 1 Drip Tray Keeps the smoker clean and catches drippings for easy cleanup

Ingredients
  

  • 1 brisket (10–12 lbs) N/A USDA Prime or Choice brisket Look for good marbling for tender results
  • 2 tablespoons Smoked paprika Adds a smoky, spicy flavor
  • 1 tablespoon Garlic powder A classic addition to rubs
  • 9 lbs Bone-in pork butt Best for pulled pork
  • ¼ cup Brown sugar Adds sweetness to the rub
  • 16 oz Elbow macaroni Cooked until al dente
  • 2 cups Shredded sharp cheddar cheese Provides bold flavor.

Instructions
 

  • Smoked Brisket://
  • Prepare the Meat: Trim excess fat on the brisket to about ¼ inch for even cooking.
  • Season: Rub the brisket generously with your favorite dry rub, ensuring all sides are coated.
  • Preheat Smoker: Set the pellet smoker to 225°F. Use wood pellets like hickory or mesquite for bold flavors.
  • Smoking Stage 1: Place the brisket fat-side up on the smoker. Smoke at 225°F for the first 2 hours with the super smoke option if available.
  • Smoking Stage 2: Lower the temperature to 180°F and smoke for 8–10 hours (overnight) to allow the brisket to absorb more flavor.
  • Finish Cooking: Raise the temperature to 250°F and continue smoking for 4–5 hours until the internal temperature reaches 195–203°F.
  • Rest the Meat: Remove the brisket from the smoker and let it rest for 1–2 hours, covered loosely with foil.
  • Slice and Serve: Slice the brisket against the grain to ensure maximum tenderness and serve with your favorite BBQ sauce.
  • Instructions for Smoked Mac & Cheese://
  • Cook Pasta: Boil the macaroni until al dente, then drain and set aside.
  • Prepare Sauce: Combine shredded cheese, heavy cream, and butter in a saucepan over low heat. Stir until the sauce is smooth.
  • Combine Ingredients: Mix the cooked macaroni with the cheese sauce in a cast iron skillet or baking dish.
  • Smoke the Dish: Place the dish in the pellet smoker preheated to 225°F. Smoke for 45 minutes to 1 hour, until golden and bubbly.
  • Serve: Garnish with breadcrumbs or fresh herbs and serve warm.

Notes

  • Wood Pellet Selection: For bold flavors, use hickory or mesquite. For milder, sweeter flavors, opt for apple or cherry pellets.
  • Resting Time: Allow meats to rest after cooking (e.g., brisket for 1–2 hours, pulled pork for 30 minutes) to retain juices and improve tenderness.
  • Temperature Control: Always use a digital meat thermometer to ensure precise cooking. Smoking temperatures vary depending on the meat cut.
  • Pro Tip: For added moisture, spritz the meat with a mix of apple cider vinegar and water every 1–2 hours during smoking.
  • Troubleshooting: If smoke production is low, check the quality of your pellets or ensure your smoker is clean and free of ash buildup.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
 
Keyword Pellet smoker recipes, BBQ recipes, smoked meats, wood pellet grill, smoked side dishes, brisket recipes, pulled pork recipes, smoked poultry, smoked seafood