Are you ready to elevate your outdoor cooking game? The Brinkmann Gourmet Electric Smoker is the perfect tool for achieving that rich, smoky flavor in your meats and vegetables without the hassle of traditional smoking methods.
With its user-friendly design and consistent temperature control, this smoker makes it easy for beginners and seasoned pitmasters alike to create mouthwatering dishes right in their own backyard.
In this article, we present 30+ delectable Brinkmann Gourmet Electric Smoker recipes that will inspire you to explore the full potential of your smoker.
From succulent brisket and tender pork ribs to flavorful salmon and vibrant vegetables, these recipes cover a wide range of ingredients and flavors.
Whether you’re hosting a backyard barbecue or simply looking to impress your family with a gourmet meal, you’ll find something to satisfy every palate.
Let’s dive into the world of smoking and discover how to create delicious, smoky delights!
30+ Delicious Brinkmann Gourmet Electric Smoker Recipes to Try Today
In conclusion, the Brinkmann Gourmet Electric Smoker opens up a world of culinary possibilities, allowing you to infuse your dishes with incredible flavor while keeping the cooking process simple and enjoyable.
With over 30+ amazing recipes at your fingertips, you can experiment with various meats, fish, and vegetables to find your perfect smoky taste.
From the classic smoked brisket to the more adventurous smoked tofu, these recipes will help you impress your guests and delight your family with every bite.
So, fire up your smoker, gather your favorite ingredients, and embark on a delicious journey of flavors.
Whether you’re a novice or a pro, the joy of smoking food is just a recipe away!
Smoky BBQ Pulled Pork
This Smoky BBQ Pulled Pork recipe will transform your gatherings into flavor-packed celebrations. With a savory rub and a long, slow smoke, the pork shoulder becomes irresistibly tender, falling apart with just a fork. Perfect for sandwiches, tacos, or served over rice, this dish is sure to impress your family and friends, making it a staple for any barbecue lover.
Ingredients:
- 4-5 lbs pork shoulder (bone-in or boneless)
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 cup apple cider vinegar
- 1 cup BBQ sauce (your choice)
Instructions:
- Prepare the Pork:
- Trim excess fat from the pork shoulder, leaving a thin layer for flavor.
- In a bowl, mix paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this mixture generously all over the pork, ensuring it’s well-coated.
- Marinate:
- Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Smoker:
- Fill the smoker’s water pan with apple cider vinegar. This helps maintain moisture during the smoking process. Preheat the Brinkmann smoker to 225°F (107°C).
- Smoke the Pork:
- Place the pork shoulder on the smoker rack. Smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F (90°C). Check occasionally and add wood chips as needed to maintain smoke.
- Rest and Shred:
- Once done, remove the pork from the smoker and let it rest for 30 minutes. Shred the pork using two forks and mix in your favorite BBQ sauce.
This Smoky BBQ Pulled Pork recipe exemplifies the magic of slow smoking. The combination of spices creates a flavorful crust that locks in moisture, ensuring each bite is tender and juicy. Serve it on a bun with coleslaw for a classic BBQ experience, or use it as a filling for tacos or burritos. This recipe is versatile and perfect for any occasion, bringing friends and family together over delicious food.
Maple-Glazed Smoked Salmon
Indulge in the rich flavors of this Maple-Glazed Smoked Salmon, a perfect balance of sweet and savory. The slow smoking infuses the fish with a deep, smoky flavor while the maple glaze caramelizes beautifully, creating an irresistible dish. This recipe is not only elegant enough for entertaining guests but also simple enough for a weeknight dinner.
Ingredients:
- 2 lbs salmon fillet (skin-on)
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
- Wood chips (apple or cherry recommended)
Instructions:
- Prepare the Marinade:
- In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, lemon juice, and black pepper.
- Marinate the Salmon:
- Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring the fish is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Smoker:
- Soak wood chips in water for about 30 minutes before smoking. Preheat the Brinkmann smoker to 225°F (107°C).
- Smoke the Salmon:
- Drain the wood chips and add them to the smoker. Place the salmon on the smoker rack, skin side down. Smoke for about 2-3 hours or until the internal temperature reaches 145°F (63°C).
- Glaze:
- In the last 30 minutes of smoking, brush additional maple syrup over the salmon for extra sweetness.
The Maple-Glazed Smoked Salmon offers an elegant twist to a classic dish, combining the unique sweetness of maple syrup with the delicate smokiness of the salmon. This dish is perfect for special occasions or a lovely family dinner. Serve it with a side of roasted vegetables or a light salad to complement the flavors, and enjoy a meal that is both nutritious and delightfully flavorful. Your guests will be impressed by your culinary skills and the beautiful presentation of this dish.
Smoked Beef Brisket with Coffee Rub
Experience the bold flavors of Smoked Beef Brisket with Coffee Rub, a dish that showcases the perfect combination of savory and slightly sweet notes. The coffee rub adds a unique depth, enhancing the natural flavors of the beef. This recipe is ideal for outdoor gatherings, game day parties, or any occasion where you want to serve a truly memorable meal.
Ingredients:
- 5-6 lbs beef brisket (flat cut)
- 2 tablespoons finely ground coffee
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Wood chips (hickory or mesquite recommended)
Instructions:
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about 1/4 inch for moisture.
- In a bowl, mix ground coffee, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture evenly over the brisket, ensuring all surfaces are covered.
- Marinate:
- Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak wood chips in water for 30 minutes prior to smoking.
- Smoke the Brisket:
- Drain and add the wood chips to the smoker. Place the brisket on the smoker rack, fat side up. Smoke for approximately 10-12 hours, or until the internal temperature reaches 190°F (88°C).
- Rest and Slice:
- Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. Slice against the grain and serve.
This Smoked Beef Brisket with Coffee Rub is a standout dish that elevates your smoking game to new heights. The coffee rub creates a beautiful crust while the brisket becomes incredibly tender and flavorful during the long smoke. Pair it with classic sides like coleslaw and baked beans for a complete meal that everyone will rave about. Whether you’re serving it for a casual family dinner or a festive gathering, this brisket will be a highlight of your culinary repertoire, showcasing the irresistible charm of smoked meats.
Smoked Chicken Thighs with Lemon Herb Marinade
Smoked Chicken Thighs with Lemon Herb Marinade are a juicy and flavorful option for any gathering. The marinade infuses the chicken with bright citrus notes and fresh herbs, while the smoking process adds depth and a lovely smoky aroma. Perfect for family barbecues or meal prep for the week, these chicken thighs are sure to be a crowd-pleaser.
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on)
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood chips (hickory or apple recommended)
Instructions:
- Prepare the Marinade:
- In a bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and black pepper.
- Marinate the Chicken:
- Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 250°F (121°C). Soak the wood chips in water for about 30 minutes.
- Smoke the Chicken:
- Drain the wood chips and add them to the smoker. Place the marinated chicken thighs on the smoker rack, skin side up. Smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- Crisp the Skin (Optional):
- For crispy skin, finish the chicken on a hot grill for an additional 5-10 minutes.
These Smoked Chicken Thighs with Lemon Herb Marinade deliver a burst of flavor that will elevate your next meal. The combination of zesty lemon and fresh herbs makes this dish bright and vibrant, while the smoking process enhances the chicken’s natural juiciness. Serve them with a side of grilled vegetables or a refreshing salad for a complete meal that is as satisfying as it is delicious. Whether you’re hosting a backyard barbecue or preparing a simple family dinner, these chicken thighs will surely impress.
Smoked Sausages with Apple and Onion
Smoked Sausages with Apple and Onion is a delightful dish that balances the savory flavors of sausage with the sweetness of caramelized apples and onions. This recipe is perfect for a quick weeknight dinner or as an appetizer at your next gathering. The combination of flavors creates a satisfying and hearty meal that will leave your guests asking for seconds.
Ingredients:
- 4-6 smoked sausages (such as kielbasa or bratwurst)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 apples, cored and sliced (choose a sweeter variety like Fuji or Honeycrisp)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Wood chips (apple or cherry recommended)
Instructions:
- Prepare the Vegetables:
- In a large skillet over medium heat, add olive oil. Once hot, add sliced onion and cook until softened, about 5 minutes. Add the apples, garlic, thyme, salt, and pepper, cooking until the apples are tender and caramelized, about 8-10 minutes. Set aside.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Sausages:
- Drain the wood chips and add them to the smoker. Place the sausages on the smoker rack and smoke for about 1-1.5 hours, or until heated through and slightly crispy on the outside.
- Combine and Serve:
- Once the sausages are done, remove them from the smoker. Serve the sausages sliced, topped with the apple and onion mixture.
This Smoked Sausages with Apple and Onion recipe beautifully showcases how well savory and sweet flavors can complement each other. The smoky sausages paired with the caramelized apples and onions create a delicious and hearty dish that’s perfect for any occasion. Whether served as a main course or as a fun appetizer, this dish will surely be a hit at your next gathering. Pair it with a side of crusty bread or a fresh green salad for a delightful meal that balances flavors and textures.
Smoked Vegetable Medley with Balsamic Glaze
For a vibrant and healthy option, try this Smoked Vegetable Medley with Balsamic Glaze. This dish showcases seasonal vegetables infused with smoky goodness and finished with a sweet and tangy balsamic reduction. It’s a perfect side dish for any meal or can be served as a light main course alongside grains. The colorful presentation and rich flavors make this a must-try for vegetarians and meat-lovers alike.
Ingredients:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- Wood chips (hickory or oak recommended)
Instructions:
- Prepare the Vegetables:
- In a large bowl, toss together bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Vegetables:
- Drain the wood chips and add them to the smoker. Place the seasoned vegetables in a smoker-safe dish or on a grilling mat. Smoke for about 1-1.5 hours or until the vegetables are tender and infused with smoky flavor.
- Prepare the Balsamic Glaze:
- While the vegetables are smoking, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and reduce for about 10 minutes, or until thickened.
- Serve:
- Drizzle the balsamic glaze over the smoked vegetables before serving.
This Smoked Vegetable Medley with Balsamic Glaze is a delightful way to enjoy a variety of vegetables with a twist. The smoky flavors elevate the natural sweetness of the vegetables, while the balsamic glaze adds a rich, tangy finish. This dish is not only visually appealing but also a healthy choice that pairs beautifully with grilled meats or can stand alone as a vegetarian main course. Perfect for any occasion, this recipe allows you to enjoy the robust flavors of smoked vegetables while providing a colorful and nutritious addition to your table.
Smoked Beef Brisket with Spicy Rub
This Smoked Beef Brisket with Spicy Rub is a true barbecue classic, ideal for gatherings and special occasions. The brisket is coated in a flavorful spice rub, which not only enhances its taste but also forms a beautiful crust during the smoking process. The long, slow cooking time ensures that the brisket remains juicy and tender, making it the star of any meal. Whether served with classic sides or in a sandwich, this dish will have everyone coming back for more.
Ingredients:
- 4-5 pounds beef brisket
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- Wood chips (hickory or mesquite recommended)
Instructions:
- Prepare the Rub:
- In a bowl, mix brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt until well combined.
- Season the Brisket:
- Rub the spice mixture generously over the entire surface of the brisket. Wrap it in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Brisket:
- Drain the wood chips and add them to the smoker. Place the brisket on the smoker rack fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 190°F (88°C) for tender slices.
- Rest and Slice:
- Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.
This Smoked Beef Brisket with Spicy Rub is a celebration of flavors and textures. The spicy rub adds a delightful kick, while the low-and-slow smoking process results in a melt-in-your-mouth brisket that’s perfect for any gathering. Serve it alongside coleslaw, baked beans, or on a bun with barbecue sauce for a deliciously hearty meal. This recipe not only showcases your smoking skills but also brings friends and family together over a shared love for great food.
Smoked Pork Ribs with Honey BBQ Sauce
Smoked Pork Ribs with Honey BBQ Sauce offer a mouthwatering combination of sweet and smoky flavors that are hard to resist. The ribs are coated in a savory rub and smoked until tender, then glazed with a homemade honey BBQ sauce for an extra layer of flavor. This recipe is perfect for summer barbecues, family dinners, or any occasion where you want to impress your guests with delicious, tender ribs.
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup honey BBQ sauce (store-bought or homemade)
- Wood chips (apple or cherry recommended)
Instructions:
- Prepare the Rub:
- In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Season the Ribs:
- Remove the membrane from the back of the ribs and pat them dry. Rub the spice mixture evenly over both sides of the ribs. Let them sit at room temperature for about 30 minutes.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Ribs:
- Drain the wood chips and add them to the smoker. Place the ribs on the smoker rack bone side down. Smoke for about 4-5 hours, or until the meat is tender and pulls away from the bones easily.
- Glaze with BBQ Sauce:
- In the last 30 minutes of smoking, brush the ribs with honey BBQ sauce, allowing it to caramelize and create a sticky glaze.
These Smoked Pork Ribs with Honey BBQ Sauce are a delicious treat that brings a taste of summer to your table year-round. The tender, smoky ribs combined with the sweet and tangy glaze create an irresistible dish that’s perfect for any occasion. Serve these ribs with classic sides like cornbread, coleslaw, or potato salad for a well-rounded meal that everyone will enjoy. Whether you’re feeding a crowd or treating yourself, this recipe is sure to become a favorite.
Smoked Salmon with Dill and Lemon
Smoked Salmon with Dill and Lemon is an elegant dish that’s perfect for brunch or a light dinner. This recipe highlights the delicate flavor of salmon, enhanced by a simple marinade of fresh dill, lemon juice, and a touch of brown sugar. The smoking process infuses the fish with a wonderful smoky flavor while keeping it moist and tender. It’s an impressive yet easy dish that will leave your guests raving about your culinary skills.
Ingredients:
- 1 pound salmon fillet (skin-on)
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- Juice and zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- Wood chips (alder or maple recommended)
Instructions:
- Prepare the Brine:
- In a small bowl, mix brown sugar, kosher salt, black pepper, lemon juice, and lemon zest until well combined.
- Marinate the Salmon:
- Place the salmon fillet in a shallow dish and cover with the marinade. Let it sit in the refrigerator for 2-4 hours, allowing the flavors to penetrate.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 180°F (82°C). Soak the wood chips for about 30 minutes.
- Smoke the Salmon:
- Drain the wood chips and add them to the smoker. Remove the salmon from the marinade and rinse it under cold water to remove excess sugar and salt. Pat dry with paper towels. Place the salmon on the smoker rack skin side down. Smoke for about 1-1.5 hours or until the salmon reaches an internal temperature of 145°F (63°C).
- Serve:
- Once smoked, let the salmon rest for a few minutes before slicing. Serve it warm or chilled, garnished with fresh dill and lemon wedges.
This Smoked Salmon with Dill and Lemon is a luxurious dish that’s surprisingly simple to make. The combination of smoky flavors and fresh herbs creates a harmonious balance that enhances the salmon’s natural taste. Whether served on a bagel with cream cheese, atop a salad, or enjoyed on its own, this recipe is a fantastic way to impress your guests at any gathering. Perfect for brunch, dinner parties, or as an elegant appetizer, this smoked salmon will surely be a standout on your table.
Smoked Whole Chicken with Herb Butter
This Smoked Whole Chicken with Herb Butter is a show-stopping dish that guarantees juicy, flavorful meat with a crispy, golden skin. The herb-infused butter is carefully placed under the chicken’s skin, ensuring every bite is bursting with flavor. Smoking the chicken at a low temperature allows the meat to cook evenly while absorbing the rich, smoky aroma. This recipe is perfect for family dinners, gatherings, or any occasion where you want to impress your guests with a beautifully smoked chicken.
Ingredients:
- 1 whole chicken (4-5 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Wood chips (apple or cherry recommended)
Instructions:
- Prepare the Herb Butter:
- In a bowl, mix the softened butter, rosemary, thyme, garlic, lemon juice, salt, and pepper until well combined.
- Prepare the Chicken:
- Rinse the chicken and pat it dry with paper towels. Carefully separate the skin from the meat on the breast and thighs, creating pockets for the herb butter.
- Apply the Herb Butter:
- Gently spread the herb butter under the skin and over the surface of the chicken. Season the outside of the chicken with additional salt and pepper.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 250°F (121°C). Soak the wood chips for about 30 minutes.
- Smoke the Chicken:
- Drain the wood chips and add them to the smoker. Place the chicken on the smoker rack breast side up. Smoke for about 4-5 hours or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast and thighs.
- Rest and Serve:
- Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving.
This Smoked Whole Chicken with Herb Butter is a delightful way to showcase the flavors of fresh herbs and the rich taste of smoked poultry. The combination of herb butter and smoky aroma creates an unforgettable dish that will impress your family and friends. Serve it with roasted vegetables, a fresh salad, or your favorite sides for a complete meal that will have everyone coming back for seconds. Enjoy the satisfaction of making a restaurant-quality smoked chicken right in your backyard!
Smoked Mac and Cheese with Bacon
Smoked Mac and Cheese with Bacon takes the classic comfort food to new heights by infusing it with rich, smoky flavors. This dish combines creamy cheeses, tender pasta, and crispy bacon, creating a decadent side or main dish that’s perfect for any gathering. The smoking process adds depth and complexity to the flavors, making it a favorite among both kids and adults alike. Whether served at a barbecue, picnic, or family gathering, this smoked mac and cheese is sure to become a crowd-pleaser.
Ingredients:
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup crumbled cooked bacon
- 4 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Wood chips (hickory or mesquite recommended)
Instructions:
- Cook the Pasta:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add garlic powder, onion powder, salt, and pepper. Stir in the cheddar and mozzarella cheeses until melted and smooth.
- Combine Ingredients:
- In a large bowl, combine the cooked pasta, cheese sauce, and crumbled bacon. Mix well to combine.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Mac and Cheese:
- Transfer the mac and cheese to a disposable aluminum pan or a heavy cast iron skillet. Place it in the smoker and smoke for about 1-1.5 hours, stirring occasionally, until bubbly and infused with smoky flavor.
- Serve:
- Remove from the smoker and let cool for a few minutes before serving.
This Smoked Mac and Cheese with Bacon is a delightful twist on a classic favorite, perfect for gatherings or cozy nights in. The creamy, cheesy goodness combined with the smoky flavor creates an irresistible dish that everyone will love. Pair it with smoked meats, grilled vegetables, or a fresh salad for a complete meal that will leave your guests raving about your culinary skills. This recipe is not just a side dish; it’s a main event!
Smoked Vegetable Medley with Balsamic Glaze
Smoked Vegetable Medley with Balsamic Glaze is a colorful and flavorful dish that brings out the best in fresh vegetables. The smoking process enhances the natural flavors of the veggies, making them tender and smoky, while the balsamic glaze adds a sweet and tangy finish. This dish is perfect for vegetarians, as a side for grilled meats, or as a delicious addition to any summer barbecue. With its vibrant colors and rich flavors, this smoked vegetable medley is sure to impress.
Ingredients:
- 2 cups bell peppers (red, yellow, green), cut into strips
- 2 cups zucchini, sliced
- 2 cups red onion, cut into wedges
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Wood chips (cherry or apple recommended)
Instructions:
- Prepare the Vegetables:
- In a large bowl, combine the bell peppers, zucchini, red onion, and cherry tomatoes.
- Season the Vegetables:
- In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour the mixture over the vegetables and toss until evenly coated.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Vegetables:
- Drain the wood chips and add them to the smoker. Place the seasoned vegetables in a grill basket or on a smoker tray. Smoke for about 1-1.5 hours, or until the vegetables are tender and have a smoky flavor.
- Finish with Balsamic Glaze:
- In the last 10 minutes of smoking, drizzle the vegetables with additional balsamic glaze for extra flavor.
This Smoked Vegetable Medley with Balsamic Glaze is a vibrant and healthy addition to any meal. The combination of smoky flavors and tangy balsamic glaze elevates simple vegetables into a stunning side dish that will complement any entrée. Serve this medley at your next barbecue, picnic, or family dinner, and watch as it disappears from the table. It’s a fantastic way to enjoy fresh, seasonal produce while showcasing the unique flavors achieved through smoking. Enjoy the deliciousness and versatility of this smoked vegetable dish!
Smoked BBQ Brisket
This Smoked BBQ Brisket is a true barbecue classic that promises tender, flavorful meat with a smoky crust. The slow smoking process allows the beef to absorb the rich flavors of the wood, resulting in a melt-in-your-mouth experience that’s perfect for any barbecue lover. With a spice rub that enhances the meat’s natural flavor, this brisket is ideal for gatherings, special occasions, or simply a weekend treat. Serve it with your favorite sides and watch it become the star of the show.
Ingredients:
- 1 whole beef brisket (8-10 pounds)
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon salt
- Wood chips (hickory or oak recommended)
Instructions:
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rinse and pat dry with paper towels.
- Make the Spice Rub:
- In a small bowl, combine brown sugar, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and salt. Mix well.
- Season the Brisket:
- Rub the spice mixture evenly over the brisket, ensuring all sides are covered. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Brisket:
- Drain the wood chips and add them to the smoker. Place the brisket on the smoker rack, fat side up. Smoke for about 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C).
- Rest and Slice:
- Once cooked, remove the brisket from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing against the grain.
This Smoked BBQ Brisket is a culinary masterpiece that showcases the magic of low-and-slow cooking. The blend of spices creates a flavorful crust, while the tender meat inside melts in your mouth. Pair it with classic barbecue sides like coleslaw, baked beans, and cornbread for a complete feast. Whether you’re serving it at a barbecue or enjoying it as leftovers, this brisket is bound to impress and satisfy your cravings for smoky, hearty goodness.
Smoked Salmon with Dill and Lemon
Smoked Salmon with Dill and Lemon is a sophisticated dish that brings the taste of gourmet dining to your home. The smoking process infuses the salmon with a delicate flavor, complemented by the brightness of lemon and the freshness of dill. This recipe is not only delicious but also simple to prepare, making it perfect for special occasions or as a delightful addition to brunch. Serve it on a bagel with cream cheese or alongside a fresh salad for a light, elegant meal.
Ingredients:
- 1 pound salmon fillet (skin on)
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Wood chips (alder or cedar recommended)
Instructions:
- Cure the Salmon:
- In a bowl, mix brown sugar, kosher salt, dill, lemon zest, and lemon juice. Place the salmon fillet in a shallow dish and cover it completely with the curing mixture. Cover with plastic wrap and refrigerate for 4-6 hours.
- Rinse and Dry:
- After curing, rinse the salmon under cold water to remove the cure. Pat dry with paper towels and let it sit at room temperature for about 30 minutes.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 175°F (79°C). Soak the wood chips for about 30 minutes.
- Smoke the Salmon:
- Drain the wood chips and add them to the smoker. Place the salmon on the smoker rack, skin side down. Smoke for about 1-2 hours or until the internal temperature reaches 140°F (60°C).
- Cool and Serve:
- Once smoked, remove the salmon from the smoker and let it cool slightly before slicing.
This Smoked Salmon with Dill and Lemon is a delightful way to elevate your culinary repertoire. The combination of smoky, salty, and citrus flavors creates a dish that is both refreshing and satisfying. Whether served as an appetizer, in a salad, or on a bagel, this smoked salmon is sure to impress your guests and leave a lasting impression. Enjoy the elegance of this dish, knowing you’ve created something truly special right at home.
Smoked Pork Tenderloin with Mustard Glaze
Smoked Pork Tenderloin with Mustard Glaze is a tender and flavorful dish that showcases the versatility of the pork tenderloin. The mustard glaze adds a sweet and tangy flavor that perfectly complements the smoky aroma from the smoker. This recipe is quick to prepare and cooks relatively fast, making it an excellent choice for a weeknight dinner or weekend gathering. Serve it with roasted vegetables or a crisp salad for a complete and satisfying meal.
Ingredients:
- 2 pork tenderloins (about 1 pound each)
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Wood chips (apple or cherry recommended)
Instructions:
- Prepare the Glaze:
- In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until well combined.
- Season the Pork:
- Rinse the pork tenderloins and pat dry with paper towels. Rub half of the mustard glaze over the pork, covering all sides. Let it marinate for at least 30 minutes at room temperature.
- Preheat the Smoker:
- Preheat your Brinkmann smoker to 225°F (107°C). Soak the wood chips for about 30 minutes.
- Smoke the Pork Tenderloin:
- Drain the wood chips and add them to the smoker. Place the pork tenderloins on the smoker rack. Smoke for about 1.5-2 hours or until the internal temperature reaches 145°F (63°C).
- Finish with Glaze:
- In the last 15 minutes of smoking, brush the remaining mustard glaze over the pork for extra flavor.
- Rest and Slice:
- Once cooked, remove the tenderloins from the smoker and let them rest for 10-15 minutes before slicing.
This Smoked Pork Tenderloin with Mustard Glaze is a fantastic way to enjoy the rich flavors of smoked pork with a zesty twist. The tender meat, combined with the sweet and tangy glaze, makes for a dish that is sure to impress family and friends. Pair it with seasonal vegetables or a refreshing salad for a delightful meal that celebrates the flavors of smoked cuisine. This recipe is a reminder that cooking with a smoker can elevate even the simplest ingredients into extraordinary dishes. Enjoy your culinary creation!
Note: More recipes are coming soon!