30+ Delicious Brinkmann Electric Smoker Recipes to Try Today

If you’re looking to elevate your outdoor cooking game, the Brinkmann electric smoker is a game-changer. This versatile appliance offers a unique way to infuse your favorite meats, vegetables, and even desserts with mouthwatering smoky flavors that you simply can’t achieve with traditional grilling.

Whether you’re a seasoned pitmaster or a novice just starting out, having a variety of recipes at your fingertips can make your smoking adventures all the more enjoyable.

In this article, we present 30+ Brinkmann electric smoker recipes that cater to every taste—from tender smoked briskets and juicy ribs to flavorful vegetable medleys and delightful desserts.

Each recipe has been crafted to maximize the flavors while keeping the process straightforward, allowing you to impress your family and friends with minimal fuss.

Grab your wood chips and let’s dive into a world of delicious smoked creations!

30+ Delicious Brinkmann Electric Smoker Recipes to Try Today

With these 30+ Brinkmann electric smoker recipes, you’ll discover just how easy and rewarding it can be to create flavorful, smoky dishes right in your backyard.

The versatility of the Brinkmann electric smoker allows you to experiment with a wide range of ingredients, making it perfect for any occasion.

Whether you’re hosting a barbecue, preparing a family meal, or simply craving something delicious, these recipes will inspire you to make the most of your smoker.

So gather your ingredients, fire up your Brinkmann, and let the smoky goodness take over your kitchen. Happy smoking!

Smoked Beef Brisket

Smoked beef brisket is a classic barbecue favorite, known for its rich flavor and tender texture. This recipe utilizes the Brinkmann electric smoker to infuse the brisket with a delightful smoky aroma while ensuring it cooks evenly. The combination of spices and the low-and-slow cooking method allows the meat to absorb flavors, resulting in a succulent dish that’s perfect for gatherings or family dinners.

Ingredients:

• 5 lbs beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• 1 cup beef broth
• Wood chips (hickory or mesquite)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rinse under cold water and pat dry with paper towels.
2. Make the Rub: In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub the mixture generously over the brisket, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight for better flavor penetration.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Fill the water pan with beef broth and prepare the wood chips by soaking them in water for at least 30 minutes.
4. Add Wood Chips: Place the soaked wood chips into the smoker box and allow the smoker to reach the desired temperature.
5. Smoke the Brisket: Once the smoker is ready, place the brisket on the grill grates. Close the smoker lid and smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F to 205°F for optimal tenderness.
6. Rest and Slice: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite barbecue sauce and sides.

Smoking a beef brisket in the Brinkmann electric smoker transforms a simple cut of meat into a flavorful centerpiece for any meal. The low-and-slow cooking method allows the brisket to develop a beautiful bark while remaining juicy and tender. This recipe is perfect for barbecue enthusiasts and impresses guests at gatherings. Pair your brisket with classic sides like coleslaw or baked beans for a well-rounded feast that everyone will love.

Smoked Honey-Glazed Salmon

Smoked honey-glazed salmon is a delightful dish that combines the natural richness of salmon with a sweet and smoky glaze. Using the Brinkmann electric smoker, this recipe ensures the fish remains moist and flavorful while achieving a beautiful caramelized exterior. It’s a perfect dish for special occasions or a healthy weeknight dinner that’s easy to prepare and bursting with flavor.

Ingredients:

• 2 lbs salmon fillet, skin-on
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips (apple or cherry)

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together honey, soy sauce, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
2. Marinate the Salmon: Place the salmon fillet in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes before use.
4. Add Wood Chips: Place the soaked wood chips in the smoker box, ensuring they’re ready to produce smoke.
5. Smoke the Salmon: Once the smoker has reached the desired temperature, place the marinated salmon on the grill grates, skin-side down. Close the lid and smoke for 1 to 1.5 hours, or until the internal temperature of the salmon reaches 145°F.
6. Serve: Remove the salmon from the smoker and let it rest for a few minutes before slicing. Serve warm, garnished with fresh herbs or lemon wedges.

The smoked honey-glazed salmon recipe showcases how the Brinkmann electric smoker can elevate the flavors of fresh fish. The combination of sweet honey and savory soy sauce creates a delightful glaze that enhances the natural taste of the salmon. This dish is not only visually appealing but also healthy and satisfying. Serve it alongside a fresh salad or grilled vegetables for a light, nutritious meal that will impress your family and friends.

Smoked Garlic Herb Chicken Wings

Smoked garlic herb chicken wings are a fantastic appetizer or main dish that brings a burst of flavor to any gathering. The Brinkmann electric smoker infuses the wings with a smoky essence while allowing the garlic and herbs to permeate the meat. This recipe is simple to follow and results in crispy, juicy wings that will have everyone reaching for seconds.

Ingredients:

• 3 lbs chicken wings
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon smoked paprika
• Salt and pepper to taste
• Wood chips (hickory or pecan)

Instructions:

1. Prepare the Wings: Rinse the chicken wings under cold water and pat dry with paper towels. Place them in a large bowl.
2. Make the Marinade: In a separate bowl, mix olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Pour the marinade over the wings and toss until evenly coated. Let them marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 250°F. Soak the wood chips in water for at least 30 minutes.
4. Add Wood Chips: Once the smoker reaches the desired temperature, add the soaked wood chips to the smoker box.
5. Smoke the Wings: Place the marinated chicken wings on the grill grates. Smoke for about 2 to 2.5 hours, or until the wings are cooked through and the skin is crispy. You can increase the temperature to 350°F during the last 30 minutes for extra crispiness.
6. Serve: Remove the wings from the smoker and let them cool for a few minutes. Serve with your favorite dipping sauce.

Smoked garlic herb chicken wings are a crowd-pleasing treat that showcases the versatility of the Brinkmann electric smoker. The combination of aromatic herbs and garlic adds depth to the wings, while the smoking process enhances their flavor profile. These wings are perfect for game day, parties, or any casual gathering. Pair them with a variety of dipping sauces, like ranch or blue cheese, to cater to everyone’s taste and ensure a delicious experience that will leave guests raving about your culinary skills.

Smoked Pulled Pork Shoulder

Smoked pulled pork shoulder is a BBQ classic that brings tender, flavorful meat to your table. The Brinkmann electric smoker does a fantastic job of slow-cooking the pork while infusing it with a smoky flavor that is hard to resist. This recipe yields succulent pulled pork perfect for sandwiches, tacos, or served with a side of coleslaw. With its blend of spices and the low-and-slow smoking process, this dish is sure to become a favorite for gatherings and family meals.

Ingredients:

• 5-7 lbs pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• Wood chips (hickory or cherry)

Instructions:

1. Prepare the Pork Shoulder: Rinse the pork shoulder under cold water and pat dry. Trim excess fat, leaving a thin layer for flavor.
2. Make the Rub: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper. Rub the mixture all over the pork, covering it completely. Wrap in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Fill the water pan with apple cider vinegar to keep the meat moist during smoking.
4. Add Wood Chips: Soak the wood chips in water for at least 30 minutes, then place them in the smoker box.
5. Smoke the Pork: Once the smoker is ready, place the pork shoulder on the grill grates. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F for optimal pullability.
6. Rest and Shred: Remove the pork from the smoker and let it rest for at least 30 minutes before shredding with forks. Serve on buns with barbecue sauce and coleslaw.

Smoking pulled pork shoulder in the Brinkmann electric smoker transforms this affordable cut of meat into a succulent dish packed with flavor. The blend of spices creates a savory crust that complements the tender meat inside. This dish is perfect for large gatherings, tailgating, or family dinners, allowing guests to customize their sandwiches with a variety of toppings. The delicious leftovers can also be used in other dishes, making this recipe a fantastic choice for meal prep or feeding a crowd.

Smoked BBQ Ribs

Smoked BBQ ribs are a must-have for any barbecue enthusiast, and the Brinkmann electric smoker makes it easy to achieve tender, smoky goodness. This recipe features a dry rub that enhances the natural flavor of the ribs while creating a beautiful bark during the smoking process. Whether you’re serving them at a summer cookout or a cozy family dinner, these ribs are sure to impress with their mouthwatering taste and fall-off-the-bone texture.

Ingredients:

• 2 racks of pork baby back ribs
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper (optional)
• 1 cup BBQ sauce (for glazing)
• Wood chips (hickory or apple)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor absorption. Rinse and pat dry.
2. Make the Dry Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper. Rub the mixture generously over both sides of the ribs.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes before use.
4. Add Wood Chips: Place the soaked wood chips in the smoker box, ready for smoking.
5. Smoke the Ribs: Place the ribs on the grill grates, bone side down. Smoke for about 4-5 hours, spritzing with apple juice or a mixture of vinegar and water every hour for added moisture. During the last 30 minutes, brush the ribs with BBQ sauce.
6. Serve: Remove the ribs from the smoker and let them rest for about 10 minutes before slicing. Serve with extra BBQ sauce on the side.

Smoked BBQ ribs are a delicious addition to any cookout, and the Brinkmann electric smoker allows for a straightforward yet impressive cooking method. The dry rub caramelizes beautifully during smoking, resulting in a flavor-packed crust that complements the juicy meat. These ribs are perfect for sharing, offering a fun and interactive dining experience as guests enjoy pulling the meat off the bone. Whether served with traditional sides like baked beans and cornbread or a fresh coleslaw, these ribs will surely be the star of your meal.

Smoked Vegetable Medley

A smoked vegetable medley is a fantastic way to incorporate healthy, flavorful options into your meals. The Brinkmann electric smoker elevates simple vegetables by infusing them with a rich smoky flavor, making them an excellent side dish or a light main course. This recipe showcases a variety of colorful vegetables, allowing the natural sweetness to shine through while gaining depth from the smoking process. Perfect for BBQs or as a vibrant addition to any dinner table, this dish is sure to please vegetarians and meat-lovers alike.

Ingredients:

• 2 cups bell peppers (red, yellow, green), sliced
• 2 cups zucchini, sliced
• 1 cup red onion, cut into wedges
• 2 cups cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wood chips (mesquite or hickory)

Instructions:

1. Prepare the Vegetables: Rinse and slice the bell peppers, zucchini, and onion. Leave the cherry tomatoes whole.
2. Make the Marinade: In a large bowl, whisk together olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Add the vegetables to the bowl and toss to coat evenly.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 250°F. Soak the wood chips in water for at least 30 minutes.
4. Add Wood Chips: Place the soaked wood chips into the smoker box, preparing for the smoking process.
5. Smoke the Vegetables: Place the marinated vegetables in a grilling basket or on a foil-lined tray. Smoke for about 1-1.5 hours, stirring occasionally until the vegetables are tender and slightly charred.
6. Serve: Remove the vegetable medley from the smoker and serve warm as a side dish or over a bed of rice or quinoa for a light main course.

Smoking vegetables in the Brinkmann electric smoker transforms ordinary produce into a flavorful medley that adds depth and character to any meal. The combination of smoky flavor and the sweetness of roasted vegetables makes this dish not only healthy but also incredibly satisfying. Perfect for summer cookouts or as a complement to grilled meats, this smoked vegetable medley is versatile and easy to prepare. Whether you enjoy it on its own or as a colorful side dish, this recipe will encourage you to explore the delicious world of smoked vegetables and elevate your culinary repertoire.

Smoked Chicken Thighs

Smoked chicken thighs are a flavorful and juicy alternative to traditional grilled chicken. The Brinkmann electric smoker ensures that these thighs are cooked to perfection, with a crispy skin and tender meat infused with a rich smoky flavor. This recipe is perfect for weeknight dinners or weekend gatherings, as it is simple to prepare yet yields a mouthwatering dish that everyone will love. The combination of spices in the rub enhances the natural flavor of the chicken, making it a standout option for any meal.

Ingredients:

• 6 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper (optional)
• Wood chips (hickory or apple)

Instructions:

1. Prepare the Chicken: Rinse the chicken thighs and pat dry with paper towels. Trim excess fat if necessary.
2. Make the Rub: In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, black pepper, kosher salt, and cayenne pepper. Rub this mixture generously over the chicken thighs, ensuring they are well coated.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 250°F. Soak the wood chips in water for at least 30 minutes before smoking.
4. Add Wood Chips: Place the soaked wood chips in the smoker box, ready for use.
5. Smoke the Chicken: Place the chicken thighs skin-side up on the grill grates. Smoke for about 2-3 hours or until the internal temperature reaches 175°F and the skin is crispy.
6. Serve: Remove the chicken from the smoker and let it rest for about 10 minutes before serving. Pair with your favorite sides, such as roasted vegetables or a fresh salad.

Smoked chicken thighs are a fantastic option for anyone looking to enjoy juicy, flavorful chicken with minimal effort. The Brinkmann electric smoker creates an environment where the thighs can cook slowly, allowing the spices to penetrate deeply and the fat to render for a crispy skin. This dish is not only versatile but also perfect for meal prep; the leftover smoked chicken can be shredded for salads, wraps, or tacos. Serve these thighs at your next family dinner or BBQ, and watch them disappear as guests rave about the rich, smoky flavor.

Smoked Salmon Fillets

Smoked salmon fillets are a luxurious treat that can elevate any meal. The Brinkmann electric smoker allows you to easily achieve the delicate, smoky flavor that complements the richness of the fish. This recipe features a simple brine that enhances the natural flavors of the salmon while keeping it moist and tender during the smoking process. Perfect for brunch, as an appetizer, or even as a sandwich filling, this smoked salmon is sure to impress.

Ingredients:

• 2 salmon fillets (skin-on, about 1 pound total)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon dill (fresh or dried)
• 1 tablespoon lemon zest
• Wood chips (alder or maple)

Instructions:

1. Brine the Salmon: In a bowl, mix kosher salt, brown sugar, black pepper, dill, and lemon zest. Rub this mixture all over the salmon fillets, covering them completely. Place the fillets in a resealable plastic bag or a shallow dish, and refrigerate for 4-6 hours to brine.
2. Rinse and Dry: After brining, remove the salmon from the refrigerator and rinse under cold water to remove excess salt. Pat dry with paper towels.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes before smoking.
4. Add Wood Chips: Place the soaked wood chips in the smoker box.
5. Smoke the Salmon: Place the salmon fillets skin-side down on the grill grates. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F.
6. Serve: Remove the salmon from the smoker and let it cool slightly before serving. Enjoy it warm or chilled, garnished with fresh herbs or a squeeze of lemon.

Smoking salmon in the Brinkmann electric smoker is an easy way to create an elegant dish that is full of flavor. The brining process ensures that the salmon remains moist while the smoke infuses a subtle richness that complements its natural taste. This smoked salmon can be enjoyed in various ways: on a bagel with cream cheese, in salads, or as part of a charcuterie board. It’s perfect for special occasions or as an impressive appetizer at gatherings, leaving your guests delighted by this gourmet touch.

Smoked Beef Brisket

Smoked beef brisket is the ultimate BBQ dish that showcases the art of smoking. With the Brinkmann electric smoker, you can achieve tender, flavorful brisket that melts in your mouth. This recipe emphasizes the importance of low-and-slow cooking, allowing the connective tissues to break down and create a juicy, flavorful cut of meat. Perfect for celebrations or as a weekend project, this brisket is bound to impress your family and friends with its rich flavors and beautiful bark.

Ingredients:

• 5-8 lbs beef brisket (flat or point cut)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper (optional)
• 1 cup beef broth
• Wood chips (hickory or oak)

Instructions:

1. Prepare the Brisket: Rinse the brisket and pat dry. Trim excess fat, leaving about 1/4 inch of fat on the top for flavor.
2. Make the Rub: In a bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the brisket, ensuring it’s well coated. Wrap it in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes.
4. Add Wood Chips: Place the soaked wood chips in the smoker box.
5. Smoke the Brisket: Place the brisket fat-side up on the grill grates. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F. During the cooking process, spritz the brisket with beef broth every hour to keep it moist.
6. Rest and Slice: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite BBQ sides.

Smoking beef brisket in the Brinkmann electric smoker is a rewarding culinary adventure that results in a spectacular dish. The low-and-slow method allows the flavors to deepen, creating a delicious bark that contrasts beautifully with the tender meat inside. Perfect for BBQ competitions or casual family gatherings, this brisket is sure to be the centerpiece of your meal. The leftovers can be repurposed into sandwiches, tacos, or chili, making this recipe not just a treat for the day but also for the days to come. Enjoy the compliments that come your way as you serve this irresistible smoked brisket!

Smoked Pork Ribs

Smoked pork ribs are a classic BBQ favorite that delivers tender, flavorful meat with a beautiful smoky glaze. The Brinkmann electric smoker allows for consistent temperature control, ensuring the ribs cook slowly and evenly. This recipe uses a dry rub to enhance the natural flavors of the pork while adding layers of spice. Whether you’re hosting a backyard cookout or looking for a delicious family dinner, smoked ribs are always a crowd-pleaser and sure to impress your guests.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• 1 cup BBQ sauce (for glazing)
• Wood chips (hickory or cherry)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs for better flavor penetration. Rinse and pat dry.
2. Make the Dry Rub: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper. Rub the mixture generously over both sides of the ribs, ensuring they are well coated.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes before using.
4. Add Wood Chips: Place the soaked wood chips in the smoker box.
5. Smoke the Ribs: Place the ribs bone-side down on the grill grates. Smoke for 4-5 hours, or until the meat is tender and pulls away from the bones. During the last 30 minutes, brush the ribs with BBQ sauce to create a sticky glaze.
6. Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before cutting. Serve with extra BBQ sauce and your favorite sides.

Smoked pork ribs are an iconic dish that brings a taste of summer to any occasion. The combination of the dry rub and slow smoking creates a flavor profile that is both sweet and savory, with a perfectly caramelized exterior. This recipe is not just about feeding your guests; it’s about creating an experience filled with tantalizing aromas and mouthwatering flavors. Enjoy these ribs at gatherings, or keep them for a weekend family meal—either way, they will be a hit that leaves everyone craving more.

Smoked Turkey Breast

Smoked turkey breast is a deliciously moist and flavorful alternative to traditional roasted turkey, making it a great option for holidays or special occasions. Using the Brinkmann electric smoker allows the turkey to absorb the rich smoke while cooking evenly, resulting in a tender and juicy breast. This recipe incorporates a simple brine and herb rub to elevate the turkey’s flavor, making it the star of any meal. Serve it sliced with your favorite sides for a comforting dinner or use it for sandwiches and salads throughout the week.

Ingredients:

• 1 whole turkey breast (4-6 lbs)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon sage
• 1 cup apple juice (for brining)
• Wood chips (apple or pecan)

Instructions:

1. Brine the Turkey: In a large bowl, mix kosher salt, brown sugar, black pepper, garlic powder, onion powder, thyme, rosemary, and sage with apple juice until dissolved. Submerge the turkey breast in the brine, cover, and refrigerate for 4-6 hours.
2. Rinse and Dry: After brining, remove the turkey from the brine and rinse under cold water. Pat dry with paper towels.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes.
4. Add Wood Chips: Place the soaked wood chips in the smoker box.
5. Smoke the Turkey: Place the turkey breast skin-side up on the grill grates. Smoke for about 2.5 to 3 hours, or until the internal temperature reaches 165°F. You can spritz the turkey with apple juice every hour to keep it moist.
6. Serve: Remove the turkey from the smoker and let it rest for 15-20 minutes before slicing. Serve with your choice of sides and enjoy!

Smoked turkey breast is a delightful dish that offers a unique twist on a holiday classic. The brining process ensures that the meat remains juicy and flavorful, while the smoking adds a layer of complexity that traditional roasting simply cannot achieve. This recipe is not only perfect for festive occasions but also works wonderfully for meal prep, providing delicious, healthy slices for sandwiches, salads, or as part of a charcuterie board. Bring this dish to your next family gathering, and watch as it disappears off the platter, leaving everyone asking for your secret!

Smoked Vegetables Medley

Smoked vegetables are an excellent way to incorporate healthy, flavorful sides into your meals. The Brinkmann electric smoker is perfect for creating a delightful vegetable medley that retains the natural sweetness of the vegetables while infusing them with a smoky aroma. This recipe is versatile, allowing you to use your favorite seasonal vegetables, making it a great choice for both casual dinners and fancy gatherings. Pair it with grilled meats or serve it as a standalone dish, and enjoy the vibrant flavors!

Ingredients:

• 2 bell peppers (any color), sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 8 oz mushrooms, whole or halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips (hickory or mesquite)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine bell peppers, zucchini, yellow squash, red onion, and mushrooms. Drizzle with olive oil and balsamic vinegar. Add garlic powder, dried oregano, smoked paprika, salt, and pepper. Toss to coat evenly.
2. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes before using.
3. Add Wood Chips: Place the soaked wood chips in the smoker box.
4. Smoke the Vegetables: Place the seasoned vegetables in a smoker-safe pan or directly on the grill grates. Smoke for about 1-1.5 hours, or until the vegetables are tender and have absorbed the smoky flavor.
5. Serve: Remove the vegetables from the smoker and serve warm as a side dish or over grains for a wholesome meal.

Smoked vegetable medley is a fantastic way to enjoy a variety of fresh produce while enhancing their flavors with a delicious smoky profile. This recipe is perfect for those looking to add a healthy and colorful side to their meals without much fuss. The slow smoking process allows the vegetables to caramelize slightly, intensifying their natural sweetness and providing a delightful contrast to the smoky essence. This dish pairs well with grilled meats, fish, or can even be enjoyed on its own as a satisfying vegetarian option. Add this vibrant medley to your next meal, and let the smoky flavors elevate your dining experience!

Smoked Salmon Fillets

Smoked salmon is a delicacy that brings a taste of the coast to your kitchen. Using the Brinkmann electric smoker, you can achieve perfectly smoked salmon that is tender, flaky, and bursting with flavor. This recipe incorporates a simple brine and a light seasoning to enhance the natural richness of the salmon. Whether served on a bagel with cream cheese or as part of a gourmet charcuterie board, smoked salmon is sure to impress your guests and elevate any meal.

Ingredients:

• 2 salmon fillets (about 1 pound each)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 teaspoon dill weed
• 1 teaspoon lemon zest (optional)
• Wood chips (alder or apple)

Instructions:

1. Brine the Salmon: In a bowl, mix kosher salt, brown sugar, black pepper, garlic powder, dill weed, and lemon zest. Rub this mixture generously over both sides of the salmon fillets. Place the salmon in a shallow dish, cover, and refrigerate for 4-6 hours.
2. Rinse and Dry: After brining, remove the salmon from the dish and rinse under cold water to remove excess brine. Pat the fillets dry with paper towels.
3. Preheat the Smoker: Set your Brinkmann electric smoker to 180°F. Soak the wood chips in water for at least 30 minutes.
4. Add Wood Chips: Place the soaked wood chips in the smoker box.
5. Smoke the Salmon: Place the salmon fillets skin-side down on the grill grates. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F and the salmon flakes easily with a fork.
6. Serve: Remove the salmon from the smoker and let it rest for 5-10 minutes. Slice and serve with your favorite accompaniments, such as cream cheese, capers, and fresh herbs.

Smoked salmon fillets are a luxurious dish that adds sophistication to any meal. The brining process ensures the fish remains moist and flavorful while absorbing the aromatic smokiness from the wood chips. This recipe not only showcases the versatility of the Brinkmann electric smoker but also encourages creativity in the kitchen. Enjoy smoked salmon at brunch, as a stunning appetizer, or in salads and pasta dishes. Once you try this recipe, you’ll be tempted to smoke your salmon regularly, impressing family and friends with your culinary skills.

Smoked Meatloaf

Smoked meatloaf is a hearty, comforting dish that takes a classic comfort food to a new level. The Brinkmann electric smoker infuses the meatloaf with a delicious smoky flavor while keeping it moist and tender. This recipe incorporates a blend of ground meats and a savory glaze, making it perfect for weeknight dinners or special occasions. Pair it with mashed potatoes and green beans for a satisfying meal that the whole family will love.

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 1 cup breadcrumbs
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 1/4 cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup BBQ sauce (for glazing)
• Wood chips (hickory or cherry)

Instructions:

1. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes.
2. Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, onion, bell pepper, garlic, eggs, milk, Worcestershire sauce, salt, black pepper, and thyme. Mix until well combined but do not overmix.
3. Shape the Meatloaf: Shape the mixture into a loaf and place it in a smoker-safe pan or on a piece of aluminum foil to form a loaf shape.
4. Add Wood Chips: Place the soaked wood chips in the smoker box.
5. Smoke the Meatloaf: Place the meatloaf in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 160°F. Brush the meatloaf with BBQ sauce during the last 30 minutes of cooking for added flavor.
6. Serve: Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing. Serve with your favorite sides.

Smoked meatloaf is an excellent way to enjoy a family favorite with a smoky twist. This recipe is not only easy to prepare but also allows for variations—feel free to add your favorite herbs, spices, or vegetables. The smoke adds a depth of flavor that elevates the humble meatloaf, making it suitable for both casual dinners and more formal occasions. Serve it up at your next family gathering, and watch as it quickly disappears, leaving everyone raving about your culinary prowess.

Smoked Stuffed Bell Peppers

Smoked stuffed bell peppers are a vibrant, flavorful dish that combines the goodness of vegetables with a hearty filling. The Brinkmann electric smoker provides a unique way to prepare this dish, infusing the peppers with a delicious smoky flavor while the filling cooks to perfection. This recipe is customizable, allowing you to use your choice of proteins, grains, or vegetables. It makes for a great main dish or a hearty side and is perfect for meal prep.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground turkey or beef
• 1 cup cooked rice (white or brown)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup onion, finely chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Wood chips (hickory or apple)

Instructions:

1. Preheat the Smoker: Set your Brinkmann electric smoker to 225°F. Soak the wood chips in water for at least 30 minutes.
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
3. Make the Filling: In a skillet, cook the ground turkey or beef over medium heat until browned. Drain excess fat. Add cooked rice, diced tomatoes, onion, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Mix until combined and heated through. Remove from heat and stir in half of the shredded cheese.
4. Stuff the Peppers: Fill each bell pepper with the meat and rice mixture, packing it tightly. Top with the remaining shredded cheese.
5. Add Wood Chips: Place the soaked wood chips in the smoker box.
6. Smoke the Stuffed Peppers: Place the stuffed peppers upright in a smoker-safe pan. Smoke for 1.5 to 2 hours, or until the peppers are tender and the filling is hot and bubbly.
7. Serve: Remove the peppers from the smoker and let them cool slightly before serving.

Smoked stuffed bell peppers are a delightful and nutritious dish that offers a burst of flavor in every bite. The combination of tender peppers with a savory filling creates a satisfying meal that can be enjoyed on its own or as a complement to other dishes. This recipe is incredibly versatile; feel free to experiment with different proteins, grains, or seasonings to suit your taste. Perfect for weeknight dinners or meal prep, these stuffed peppers are sure to become a family favorite, bringing warmth and comfort to your table.

Note: More recipes are coming soon!