25+ Mouthwatering Friday Smoker Recipes to Try This Weekend

Friday nights are the perfect opportunity to relax and enjoy a delicious meal with family or friends.

What better way to elevate your weekend dinners than with a smoker? Smoking your favorite foods adds a unique depth of flavor that can’t be replicated with other cooking methods.

Whether you’re a seasoned pro or just starting out, these 25+ Friday smoker recipes offer a diverse selection of dishes that will make your Fridays extra special.

From succulent meats to smoked vegetables and even desserts, there’s something for everyone.

Get ready to light up your smoker and create mouthwatering meals that will become the highlight of your week!

25+ Mouthwatering Friday Smoker Recipes to Try This Weekend

Smoking food is a fantastic way to create a truly memorable meal, and with these 25+ Friday smoker recipes, you’ll have everything you need to make your weekend dinners unforgettable.

The best part about smoking is the versatility it offers—whether you’re smoking brisket, chicken, vegetables, or even pizza, each dish takes on a unique smoky flavor that is sure to please your taste buds.

So, fire up your smoker, gather your ingredients, and get ready to savor the incredible taste of Friday night meals cooked to perfection!

Smoked Pulled Pork Shoulder Recipe

A true Southern delicacy, smoked pulled pork shoulder is the perfect dish to impress your friends and family on a Friday night. This recipe requires a low and slow smoking process that infuses the pork with a rich, smoky flavor while keeping the meat incredibly tender and juicy. Whether served on a sandwich, with coleslaw, or as a main dish with sides, this pulled pork will be the star of the meal.

Ingredients:

• 1 pork shoulder (5-7 pounds)
• ¼ cup yellow mustard
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Wood chips (hickory or applewood)

Instructions:

1. Prep the Pork Shoulder: Trim excess fat from the pork shoulder and rub the meat with yellow mustard. This helps the seasoning stick and provides moisture during smoking.
2. Season: Mix the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, cayenne pepper, salt, and pepper in a small bowl. Generously coat the pork shoulder with the seasoning mix, ensuring it’s well-covered.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to your smoker, ensuring they are well-soaked to produce consistent smoke.
4. Smoke the Pork Shoulder: Place the seasoned pork shoulder on the smoker grate, fat side up. Smoke the pork for 6-8 hours or until it reaches an internal temperature of 190°F (88°C) and is tender enough to pull apart.
5. Rest the Meat: Once done, remove the pork shoulder from the smoker and let it rest for 20-30 minutes before shredding.
6. Shred and Serve: Use forks or your hands to pull apart the pork. Serve with your favorite barbecue sauce and sides.

This smoked pulled pork shoulder is the epitome of slow-cooked goodness. With its smoky exterior, tender meat, and flavorful rub, it’s a versatile dish that works well for everything from casual get-togethers to backyard barbecues. Don’t forget to pair it with a refreshing drink and a side of tangy slaw for the ultimate Friday feast.

Smoked BBQ Ribs Recipe

Smoked BBQ ribs are a classic Friday night treat that everyone will love. This recipe brings the tender, fall-off-the-bone texture of ribs combined with a deep, smoky flavor and the perfect BBQ glaze. By using the right combination of rub and wood for smoking, you’ll create a savory meal that’s ideal for a relaxed weekend evening.

Ingredients:

• 2 racks of baby back ribs
• ½ cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup BBQ sauce (your favorite)
• Wood chips (hickory or cherry wood)

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs and pat them dry with paper towels.
2. Season the Ribs: Mix the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika in a bowl. Rub this seasoning mix generously over both sides of the ribs.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to your smoker for a steady flow of smoke.
4. Smoke the Ribs: Place the ribs in the smoker, bone side down, and smoke for about 3-4 hours. After 2 hours, wrap the ribs in foil to help retain moisture and cook more evenly.
5. Apply BBQ Sauce: In the final hour, unwrap the ribs, brush them with your favorite BBQ sauce, and return them to the smoker to let the sauce set.
6. Rest and Serve: Once the ribs are done, let them rest for 10 minutes before slicing into individual ribs and serving.

Smoked BBQ ribs are the perfect way to cap off a Friday evening. With a beautifully caramelized glaze, a smoky aroma, and tender meat that practically falls off the bone, these ribs will make your Friday feel like a special occasion. Serve them with cornbread, grilled veggies, or a side of fries for a memorable meal that’s sure to be a crowd-pleaser.

Smoked Chicken Thighs Recipe

For a quicker yet equally flavorful option, smoked chicken thighs are a great choice for a Friday night dinner. The dark meat of the thighs holds onto moisture during smoking, resulting in juicy, tender chicken with a delightful smoky flavor. Paired with a simple seasoning rub and a smoky finish, this dish is perfect for any occasion.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• ¼ cup olive oil
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• Wood chips (applewood or pecan wood)

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Rub each thigh with olive oil to help the seasoning adhere.
2. Season the Chicken: Mix the brown sugar, garlic powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper in a bowl. Generously coat the chicken thighs with the seasoning mixture.
3. Prepare the Smoker: Preheat your smoker to 250°F (121°C). Add your wood chips to create a steady flow of smoke.
4. Smoke the Chicken Thighs: Place the chicken thighs on the smoker grate, skin side up, and smoke for 2-2.5 hours or until the internal temperature reaches 165°F (74°C).
5. Rest and Serve: Once the chicken is done, remove it from the smoker and let it rest for 5-10 minutes before serving.

Smoked chicken thighs are a fantastic option for a quick yet savory Friday dinner. The combination of juicy, flavorful meat and smoky, crispy skin makes each bite a treat. Serve these thighs with mashed potatoes, a green salad, or grilled corn for a complete and satisfying meal that’s sure to become a regular part of your Friday smoker rotation.

Smoked Brisket Recipe

Smoked brisket is a beloved classic for any barbecue lover, and it’s especially perfect for a Friday evening when you have time to savor the process of slow-smoking. This recipe delivers a rich, smoky brisket with a perfectly crispy bark and tender, juicy interior. When done right, smoked brisket will melt in your mouth and provide a meal that’s worth every moment spent waiting.

Ingredients:

• 1 whole beef brisket (10-12 pounds)
• ¼ cup yellow mustard
• ¼ cup olive oil
• ¼ cup kosher salt
• ¼ cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• Wood chips (oak or hickory)

Instructions:

1. Prep the Brisket: Trim the brisket of excess fat, leaving about ¼ inch of fat cap. Rub the brisket all over with mustard and olive oil, which will help the seasoning stick and keep the meat moist during smoking.
2. Season the Brisket: Combine salt, pepper, garlic powder, onion powder, smoked paprika, and cumin in a bowl. Generously rub the seasoning mixture over the entire brisket.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to your smoker for a steady stream of smoke.
4. Smoke the Brisket: Place the brisket fat side up on the smoker grate. Smoke for about 6-8 hours, or until the internal temperature reaches 165°F (74°C).
5. Wrap and Finish Smoking: Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking for another 4-5 hours, or until the internal temperature reaches 203°F (95°C).
6. Rest and Slice: Let the brisket rest for at least 30 minutes before slicing against the grain. Serve with your favorite sides.

This smoked brisket recipe produces a beautifully tender and flavorful cut of meat that’s perfect for any Friday gathering. The smoky aroma, crispy bark, and juicy interior will make your brisket the highlight of the evening. Serve it with potato salad, baked beans, and some coleslaw for the ultimate BBQ experience.

Smoked Sausages Recipe

Smoked sausages are a simple yet delicious option for a Friday smoker recipe, ideal for when you want a flavorful and satisfying meal without too much prep. The smoky flavor adds depth to the sausages, creating a juicy, savory bite in every link. Whether served in a bun or sliced as an appetizer, these sausages are sure to be a crowd favorite.

Ingredients:

• 10-12 sausage links (choose your favorite type, such as bratwurst, Italian, or chorizo)
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Wood chips (applewood or cherry wood)

Instructions:

1. Prep the Sausages: Lightly coat the sausages in olive oil and sprinkle with garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Make sure the sausages are evenly coated.
2. Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips of your choice.
3. Smoke the Sausages: Place the sausages on the smoker grate. Smoke for about 2-3 hours, turning occasionally, until the sausages are fully cooked and reach an internal temperature of 160°F (71°C).
4. Rest and Serve: Remove the sausages from the smoker and allow them to rest for a few minutes before serving.

These smoked sausages are perfect for a casual yet tasty Friday dinner. Whether served on their own, with grilled peppers and onions, or in a bun with mustard, these sausages deliver a satisfying smoky flavor that’s sure to please. They’re an easy and versatile option for anyone who loves simple but bold flavors.

Smoked Salmon Recipe

Smoked salmon is a gourmet treat that’s surprisingly easy to make at home using your smoker. This recipe infuses the fish with a delicate smoky flavor while keeping it moist and tender. Smoked salmon is perfect for Friday nights, whether enjoyed on a bagel with cream cheese, as part of a charcuterie board, or on its own with a side of lemon and dill.

Ingredients:

• 2 pounds salmon fillets, skin on
• ¼ cup brown sugar
• ¼ cup kosher salt
• 2 tablespoons cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon lemon zest
• 1 tablespoon dill
• Wood chips (alder or maple)

Instructions:

1. Prepare the Salmon: Combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, lemon zest, and dill in a bowl. Coat the salmon fillets evenly with the seasoning mixture. Place the salmon in the refrigerator for 4-6 hours, allowing the flavors to marinate and the salt to cure the fish.
2. Prepare the Smoker: Preheat your smoker to 180°F (82°C). Add wood chips for a mild, aromatic smoke.
3. Smoke the Salmon: Place the salmon fillets on the smoker grate, skin side down. Smoke for 1.5-2 hours or until the salmon reaches an internal temperature of 140°F (60°C).
4. Rest and Serve: Remove the salmon from the smoker and let it rest for a few minutes. Serve with lemon wedges, fresh dill, and your favorite sides.

Smoked salmon is a delicious and sophisticated dish that’s perfect for a Friday evening. Its smoky aroma and rich texture are sure to elevate any meal. Whether you serve it with crackers and cheese or as part of a fresh salad, this smoked salmon recipe is sure to be a hit at your next dinner party.

Smoked Whole Chicken Recipe

Smoked whole chicken is a perfect way to make your Friday dinner feel special with minimal effort. The slow smoking process results in a bird with crispy, flavorful skin and juicy, tender meat. Seasoned simply with a dry rub, this smoked chicken is a delicious meal that pairs well with a variety of sides like mashed potatoes or roasted vegetables.

Ingredients:

• 1 whole chicken (4-5 pounds)
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Wood chips (applewood or hickory)

Instructions:

1. Prep the Chicken: Remove any giblets from the cavity of the chicken. Pat the chicken dry with paper towels and rub the inside of the cavity with salt and pepper.
2. Season the Chicken: Coat the chicken evenly with olive oil, then rub the bird with the smoked paprika, garlic powder, onion powder, thyme, cumin, salt, and black pepper.
3. Prepare the Smoker: Preheat your smoker to 250°F (121°C) and add wood chips of your choice.
4. Smoke the Chicken: Place the chicken on the smoker rack, breast side up, and smoke for about 3-4 hours or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
5. Rest and Serve: Let the chicken rest for 10-15 minutes before carving. Serve with your favorite sides like roasted vegetables or a fresh salad.

Smoked whole chicken is an effortless and flavorful way to enjoy a classic poultry dinner on a Friday night. The smoky aroma and crispy skin enhance the bird’s natural flavor, while the meat remains juicy and tender. This dish is perfect for a family meal or a dinner party and pairs wonderfully with a variety of sides and sauces.

Smoked Stuffed Mushrooms Recipe

Smoked stuffed mushrooms are a fantastic appetizer or side dish that’s full of flavor. With a savory stuffing made from cream cheese, garlic, and herbs, the mushrooms absorb the smoky aroma, creating a tender and flavorful bite-sized treat. Perfect for a Friday night appetizer or a fun addition to a barbecue spread, these smoked mushrooms will delight your guests.

Ingredients:

• 20 large cremini mushrooms, stems removed
• 8 oz cream cheese, softened
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• Wood chips (cherry wood or hickory)

Instructions:

1. Prep the Mushrooms: Clean the mushrooms with a damp cloth and remove the stems carefully, leaving the caps intact. Set the mushroom caps aside.
2. Make the Filling: In a bowl, combine the cream cheese, Parmesan cheese, minced garlic, parsley, thyme, olive oil, salt, and pepper. Mix until well combined.
3. Stuff the Mushrooms: Spoon the cream cheese mixture into each mushroom cap, packing the filling tightly.
4. Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips to create a steady flow of smoke.
5. Smoke the Mushrooms: Place the stuffed mushrooms on the smoker rack and smoke for about 1-1.5 hours or until the mushrooms are tender and the filling is lightly golden on top.
6. Rest and Serve: Let the stuffed mushrooms cool slightly before serving as a delicious appetizer or side dish.

Smoked stuffed mushrooms bring a burst of savory flavors with each bite, thanks to the combination of creamy filling and smoky aroma. These mushrooms are a great way to kick off a Friday meal and can be easily prepared ahead of time for entertaining. Their versatility makes them perfect for pairing with grilled meats or as a snack to enjoy with friends and family.

Smoked Shrimp Skewers Recipe

Smoked shrimp skewers are a fantastic seafood option for a quick and flavorful Friday night dinner. The shrimp absorb the smoky flavors, while the seasoning enhances their natural sweetness. These skewers are great on their own or served with a dipping sauce, and they cook quickly, making them ideal for a busy but delicious evening.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)
• Wood chips (maple or pecan)

Instructions:

1. Prepare the Shrimp: In a bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, onion powder, chili flakes, salt, and pepper. Toss the shrimp in the marinade and let it sit for 15-30 minutes.
2. Skewer the Shrimp: Thread the marinated shrimp onto the soaked wooden skewers, making sure to leave a little space between each shrimp for even cooking.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your wood chips for a steady flow of smoke.
4. Smoke the Shrimp: Place the shrimp skewers on the smoker grate and smoke for 30-45 minutes, or until the shrimp are pink and opaque, with an internal temperature of 120°F (49°C).
5. Serve: Remove the skewers from the smoker and serve immediately with your favorite dipping sauce or a side of grilled vegetables.

Smoked shrimp skewers are a quick, flavorful, and impressive dish that makes for a perfect Friday night treat. The smoky flavor paired with the natural sweetness of the shrimp is a winning combination that everyone will enjoy. Serve them as an appetizer, on a bed of rice, or alongside a fresh salad for a complete and satisfying meal.

Smoked Ribs Recipe

Smoked ribs are a BBQ classic that’s perfect for a Friday night meal. The slow-smoking process allows the meat to absorb all the delicious smoky flavors, resulting in tender, juicy, and flavorful ribs. Paired with a homemade BBQ sauce or dry rub, these ribs will be the highlight of your dinner, sure to impress anyone at the table.

Ingredients:

• 2 racks of baby back ribs
• ¼ cup yellow mustard
• ¼ cup brown sugar
• ¼ cup paprika
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• Wood chips (hickory or applewood)
• BBQ sauce (optional)

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs. Rub the ribs with yellow mustard to help the seasoning stick.
2. Season the Ribs: In a small bowl, mix brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne pepper. Coat the ribs generously with the seasoning mixture.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to create a steady stream of smoke.
4. Smoke the Ribs: Place the ribs on the smoker grates, bone side down. Smoke for about 5-6 hours, or until the ribs are tender and the internal temperature reaches 190°F (88°C).
5. Finish and Serve: If desired, brush the ribs with BBQ sauce during the last 30 minutes of smoking. Let the ribs rest for 10 minutes before slicing and serving.

Smoked ribs are a crowd-pleaser and a fantastic way to enjoy flavorful, tender meat. With a smoky, spicy rub and slow-smoking, these ribs become perfectly cooked and packed with flavor. Whether served with coleslaw, cornbread, or potato salad, this smoked rib recipe will be a memorable addition to your Friday night meal.

Smoked Pulled Pork Recipe

Smoked pulled pork is a delicious, melt-in-your-mouth dish that’s perfect for a Friday smoker recipe. The pork shoulder slow-smokes for hours, becoming tender and infused with smoky flavors. The result is perfect for sandwiches, tacos, or served as a main dish with your favorite sides. It’s an ideal way to kick off the weekend with minimal effort and maximum flavor.

Ingredients:

• 1 pork shoulder (6-8 pounds)
• ¼ cup yellow mustard
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon ground black pepper
• Wood chips (hickory or cherry wood)
• BBQ sauce (optional)

Instructions:

1. Prep the Pork Shoulder: Pat the pork shoulder dry and rub it with yellow mustard. This will help the seasoning stick and keep the meat moist.
2. Season the Pork: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper, and apple cider vinegar. Rub the mixture all over the pork shoulder.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to create a steady flow of smoke.
4. Smoke the Pork: Place the pork shoulder in the smoker, fat side up. Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C). At this point, the pork should be tender and easy to pull apart.
5. Pull the Pork: Once the pork is done, remove it from the smoker and let it rest for 20 minutes. Use two forks to shred the meat into bite-sized pieces. Serve with BBQ sauce, if desired.

Smoked pulled pork is a versatile and flavorful dish that’s perfect for any Friday gathering. The smoky aroma combined with the juicy, tender pork makes this dish a crowd favorite. Whether you serve it in sandwiches, tacos, or on a platter with sides, it’s sure to be the star of your dinner.

Smoked Tri-Tip Recipe

Smoked tri-tip is a tender and flavorful cut of beef that is perfect for a Friday night feast. With a flavorful rub and low-and-slow smoking, this cut turns out with a nice smoky crust and juicy, medium-rare interior. Tri-tip is a great option when you’re looking for something different from traditional brisket or ribs, and it pairs wonderfully with a variety of sides.

Ingredients:

• 2-3 pounds tri-tip roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Wood chips (oak or hickory)

Instructions:

1. Prep the Tri-Tip: Rub the tri-tip roast with olive oil to help the seasoning adhere to the meat.
2. Season the Tri-Tip: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin. Rub the seasoning mixture evenly over the tri-tip.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add your wood chips for a mild, smoky flavor.
4. Smoke the Tri-Tip: Place the tri-tip on the smoker grates and smoke for 2-3 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness.
5. Rest and Serve: Once the tri-tip reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes before slicing against the grain. Serve with roasted vegetables or a fresh salad.

Smoked tri-tip is a flavorful and tender cut that brings a different yet equally satisfying option to your smoker. With its smoky crust and juicy interior, it’s perfect for a relaxed Friday night dinner. Serve with sides of your choice, and enjoy the rich flavors of a perfectly smoked tri-tip roast.

Smoked Salmon Recipe

Smoked salmon is a flavorful and luxurious option for your Friday dinner, combining the delicate taste of the fish with the richness of smoky flavor. This recipe results in a melt-in-your-mouth salmon that’s perfect for serving on its own, in salads, or as an appetizer with crackers. Smoking at a low temperature ensures the salmon remains moist and tender while picking up the perfect amount of smokiness.

Ingredients:

• 2 lbs fresh salmon fillet, skin on
• ¼ cup brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dill (fresh or dried)
• 1 teaspoon lemon zest
• Wood chips (alderwood or cherry wood)

Instructions:

1. Prepare the Salmon: Remove any pin bones from the salmon fillet and rinse it under cold water. Pat the fillet dry with paper towels.
2. Make the Brine: In a small bowl, mix together brown sugar, salt, black pepper, garlic powder, dill, and lemon zest.
3. Brine the Salmon: Rub the salmon fillet evenly with the brine mixture, ensuring all sides are coated. Cover with plastic wrap and refrigerate for 2-4 hours to allow the flavors to infuse.
4. Prepare the Smoker: Preheat your smoker to 180°F (82°C) and add the wood chips for a mild, smoky flavor.
5. Smoke the Salmon: Place the salmon in the smoker and smoke for 1.5-2 hours, or until the internal temperature of the fish reaches 145°F (63°C). Check for doneness by flaking the flesh with a fork; it should separate easily.
6. Rest and Serve: Let the salmon rest for 10 minutes before serving. Enjoy on its own or serve with crackers, bagels, or a fresh salad.

Smoked salmon is a delicious and impressive dish that’s perfect for a special Friday night meal. The brine infuses the fish with flavor, while the low and slow smoking method ensures the salmon stays moist and flavorful. It’s perfect for a light dinner or as an appetizer to share with guests.

Smoked Brisket Recipe

Smoked brisket is a classic BBQ dish, and when cooked properly, it becomes tender and full of smoky flavor. This recipe uses a dry rub to enhance the beef’s natural richness, while the smoker slowly tenderizes the meat over hours. The result is a mouthwatering brisket with a perfect bark and melt-in-your-mouth tenderness.

Ingredients:

• 1 brisket (10-12 pounds)
• ¼ cup yellow mustard
• ¼ cup brown sugar
• ¼ cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Wood chips (oak or hickory)

Instructions:

1. Prep the Brisket: Trim excess fat from the brisket, leaving about ¼ inch of fat for flavor. Coat the brisket with a thin layer of yellow mustard to help the rub stick.
2. Make the Dry Rub: In a bowl, mix together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and cumin.
3. Season the Brisket: Generously rub the seasoning mixture all over the brisket, making sure it’s evenly coated.
4. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to create a steady flow of smoke.
5. Smoke the Brisket: Place the brisket on the smoker, fat side up, and smoke for about 12-14 hours, or until the internal temperature reaches 195°F (90°C) for the perfect tenderness.
6. Rest and Serve: Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing. Slice against the grain and serve with your favorite sides.

Smoked brisket is a crowd-pleasing, hearty dish that makes any Friday night dinner memorable. The slow smoking process creates a tender, flavorful piece of meat with a deep smoky flavor. It’s perfect for a large family meal or a backyard BBQ, paired with sides like coleslaw, beans, and cornbread.

Smoked Vegetables Recipe

Smoked vegetables are a fantastic way to bring a new dimension of flavor to your Friday meal. Whether you use a variety of root vegetables, bell peppers, or zucchini, the smoker enhances the natural sweetness of the veggies, adding a deep smoky flavor. These smoky vegetables make a perfect side dish to your main course, or they can stand alone as a healthy and flavorful vegetarian option.

Ingredients:

• 2 bell peppers, cut into large chunks
• 2 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 4 large carrots, peeled and cut into thick strips
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme
• Salt and pepper to taste
• Wood chips (applewood or cherry wood)

Instructions:

1. Prep the Vegetables: Wash and cut the vegetables into uniform pieces for even smoking. Place them in a large bowl.
2. Season the Vegetables: Drizzle the olive oil over the vegetables and toss to coat. Sprinkle with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper, and toss again to evenly coat the veggies.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
4. Smoke the Vegetables: Spread the vegetables on the smoker grates in a single layer, making sure they aren’t overcrowded. Smoke for about 1.5-2 hours, or until they’re tender and lightly charred.
5. Serve: Serve the smoked vegetables hot as a side dish or enjoy them as a main with rice or quinoa for a vegetarian meal.

Smoked vegetables offer a fresh and exciting way to enjoy your Friday dinner. The smoky flavors enhance the natural sweetness and richness of the veggies, making them a flavorful side dish or a stand-alone meal. They’re versatile, healthy, and pair well with a variety of meats or other sides, making them a great addition to your smoker repertoire.

Note: More recipes are coming soon!