30+ Delicious Masterbuilt Digital Electric Smoker Recipes to Elevate Your BBQ Game

If you’re a barbecue enthusiast or simply love the rich, smoky flavors of perfectly cooked meat, investing in a Masterbuilt Digital Electric Smoker is a game-changer.

This innovative cooking appliance makes it easier than ever to achieve that coveted smokiness without the hassle of traditional smoking methods.

With precise temperature control and the ability to set and forget your cooking time, you can focus on what really matters—enjoying delicious food with family and friends. In this article, we’ve gathered over 30 mouthwatering recipes tailored specifically for the Masterbuilt Digital Electric Smoker.

From succulent pulled pork and juicy brisket to flavorful vegetables and delightful desserts, there’s something here for everyone.

Whether you’re a seasoned pitmaster or a beginner, these recipes will inspire you to explore the delicious world of electric smoking.

30+ Delicious Masterbuilt Digital Electric Smoker Recipes to Elevate Your BBQ Game

The Masterbuilt Digital Electric Smoker opens up a realm of culinary possibilities, allowing you to experiment with a variety of flavors and cooking styles.

The recipes included in this collection not only showcase the versatility of your smoker but also emphasize the ease of preparation and the joy of sharing great food.

As you explore these 30+ recipes, you’ll find new favorites that will impress your guests and keep them coming back for more.

So, fire up your smoker, gather your ingredients, and get ready to embark on a delicious journey that will elevate your outdoor cooking game to new heights.

Smoked Honey Glazed Salmon

This Smoked Honey Glazed Salmon is a mouthwatering dish that’s easy to prepare in your Masterbuilt Digital Electric Smoker. The delicate salmon fillets are coated in a sweet and savory honey glaze, then slowly smoked to perfection. The result is a tender, flavorful fish with a perfect balance of smoky and sweet. Ideal for a healthy dinner or a special occasion, this smoked salmon recipe will quickly become a favorite.

Ingredients:

4 salmon fillets

1/4 cup honey
2 tbsp soy sauce
2 tbsp Dijon mustard

2 tbsp olive oil
1 garlic clove, minced
1 tsp smoked paprika

Salt and pepper to taste

Instructions:

Prepare the smoker: Preheat your Masterbuilt Digital Electric Smoker to 225°F. Add your preferred wood chips (apple or hickory work well with salmon) to the smoker.

Make the glaze: In a bowl, whisk together the honey, soy sauce, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and pepper.
Marinate the salmon: Place the salmon fillets in a shallow dish and brush generously with the honey glaze. Let the salmon marinate in the refrigerator for 30 minutes.
Smoke the salmon: Place the marinated salmon fillets on the smoker racks. Smoke for 2-3 hours or until the internal temperature reaches 145°F, basting with the glaze every hour for extra flavor.

Serve: Remove the salmon from the smoker and allow it to rest for a few minutes before serving. Garnish with fresh herbs or lemon slices, if desired.

The combination of honey glaze and gentle smoke infusion in this dish creates an irresistible flavor profile. Whether you’re cooking for family or impressing guests, this Smoked Honey Glazed Salmon will elevate your dinner game. Serve it alongside fresh vegetables or a light salad for a complete, nutritious meal.

Smoked BBQ Ribs

Nothing beats the flavor of fall-off-the-bone BBQ ribs, especially when they’re smoked low and slow in the Masterbuilt Digital Electric Smoker. These tender ribs are seasoned with a classic dry rub and smoked to perfection, then basted with a rich barbecue sauce to create a deliciously sticky glaze. This recipe is perfect for weekend cookouts or when you’re craving authentic smoked BBQ.

Ingredients:

2 racks of baby back ribs
1/4 cup brown sugar

1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder

1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt

1 cup BBQ sauce
Wood chips (hickory or mesquite)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F. Fill the wood chip tray with hickory or mesquite chips for a robust smoky flavor.
Prepare the ribs: Remove the membrane from the back of the ribs. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Rub the seasoning mixture generously over both sides of the ribs.
Smoke the ribs: Place the ribs in the smoker and let them smoke for 3 hours.

Wrap and continue smoking: After 3 hours, remove the ribs and wrap them tightly in aluminum foil. Return the wrapped ribs to the smoker and continue smoking for another 2 hours.
Apply the BBQ sauce: Remove the ribs from the foil and brush them generously with BBQ sauce. Place them back in the smoker for 1 more hour to set the sauce.
Serve: Once the ribs are done, let them rest for a few minutes before slicing and serving with extra BBQ sauce on the side.

Smoked BBQ Ribs cooked in your Masterbuilt smoker are truly worth the wait. The slow-smoking process ensures that the meat is juicy and tender, while the dry rub and BBQ sauce create a mouthwatering blend of flavors. Serve with coleslaw, cornbread, or your favorite side dishes for the ultimate BBQ feast.

Smoked Whole Chicken with Herb Butter

This Smoked Whole Chicken with Herb Butter is a flavorful and juicy centerpiece that’s perfect for family dinners or special gatherings. By smoking the chicken slowly, you infuse the meat with a rich, smoky flavor while keeping it incredibly moist. The herb butter adds an extra layer of savory goodness, making each bite melt in your mouth. This easy recipe is sure to impress anyone who tastes it!

Ingredients:

1 whole chicken (4-5 lbs)
1/4 cup unsalted butter, softened
1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
4 garlic cloves, minced

1 lemon, quartered
Salt and pepper to taste
Wood chips (apple or cherry)

Instructions:

Preheat the smoker: Set your Masterbuilt Digital Electric Smoker to 250°F. Load the smoker with apple or cherry wood chips for a subtle sweet smoke flavor.
Prepare the herb butter: In a small bowl, mix the softened butter, rosemary, thyme, parsley, garlic, salt, and pepper until well combined.

Prepare the chicken: Pat the chicken dry with paper towels. Rub the herb butter generously all over the chicken, including under the skin. Stuff the cavity with lemon quarters.
Smoke the chicken: Place the chicken on the smoker rack, breast side up. Smoke for 4-5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
Rest and serve: Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables, mashed potatoes, or a fresh salad.

This Smoked Whole Chicken with Herb Butter brings out the best of both worlds: moist, tender meat infused with smoke and a rich, flavorful herb butter coating. With minimal prep and easy smoking instructions, this recipe is a great way to enjoy the best of your Masterbuilt Digital Electric Smoker. Pair it with your favorite sides for a truly satisfying meal.

Smoked Pulled Pork Shoulder

Smoked Pulled Pork Shoulder is a BBQ classic, and using your Masterbuilt Digital Electric Smoker makes the process simple and rewarding. The pork shoulder is seasoned with a flavorful dry rub, then smoked low and slow until it becomes fall-apart tender. This recipe delivers juicy, smoky pork that’s perfect for sandwiches, tacos, or simply served with a side of coleslaw. With a perfect balance of smoke and spice, it’s a dish that will impress any BBQ lover.

Ingredients:

6-8 lb pork shoulder (Boston butt)
1/4 cup brown sugar
2 tbsp paprika

1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder

1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt

1/2 cup apple cider vinegar
Wood chips (hickory or oak)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add hickory or oak wood chips to the tray.
Prepare the pork: In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, mustard powder, cayenne pepper, black pepper, and salt to create the dry rub. Rub the mixture generously over the pork shoulder.
Smoke the pork: Place the pork shoulder in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195°F. For added moisture, spray the pork with apple cider vinegar every 2 hours.

Rest and shred: Once done, remove the pork shoulder from the smoker and let it rest for 30 minutes. Use two forks to shred the pork into tender pieces.
Serve: Serve the smoked pulled pork on buns with BBQ sauce, or use it in tacos, nachos, or over a salad.

This Smoked Pulled Pork Shoulder recipe is a BBQ favorite that’s well worth the time and effort. The slow smoking process creates a deep smoky flavor, and the tender meat is incredibly versatile for various dishes. Whether you’re hosting a backyard BBQ or preparing a family meal, this pulled pork is sure to be a hit.

Smoked Brisket

Smoked Brisket is the ultimate comfort food for meat lovers, and your Masterbuilt Digital Electric Smoker makes it easy to achieve restaurant-quality results. This recipe calls for a simple dry rub and a slow smoking process that turns a tough cut of meat into a tender, flavorful masterpiece. Whether you’re new to smoking or a seasoned pro, this brisket recipe is sure to impress at your next gathering.

Ingredients:

10-12 lb beef brisket

1/4 cup kosher salt
1/4 cup black pepper
2 tbsp garlic powder

2 tbsp onion powder
2 tsp paprika
1 cup beef broth

Wood chips (oak or mesquite)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add oak or mesquite wood chips for a bold, smoky flavor.

Prepare the brisket: Trim any excess fat from the brisket, leaving a thin layer for moisture. Combine the salt, pepper, garlic powder, onion powder, and paprika to create the dry rub. Rub the seasoning all over the brisket.
Smoke the brisket: Place the brisket in the smoker with the fat side up. Smoke for 8-10 hours, or until the internal temperature reaches 165°F. Spritz the brisket with beef broth every 2-3 hours to keep it moist.
Wrap and finish smoking: Once the brisket reaches 165°F, wrap it tightly in aluminum foil or butcher paper and return it to the smoker. Continue smoking until the internal temperature reaches 200-205°F.

Rest and serve: Allow the brisket to rest for 1 hour before slicing against the grain. Serve with your favorite BBQ sauce or as-is for a pure smoky flavor.

This Smoked Brisket recipe delivers a perfectly cooked, tender brisket every time. The key to success is patience and allowing the meat to slowly absorb the smoky flavors. Whether served with classic sides like baked beans and cornbread or on its own, this brisket is sure to be a crowd-pleaser at your next BBQ.

Smoked Turkey Breast

Smoked Turkey Breast is a fantastic way to enjoy a lighter, healthier alternative to traditional BBQ meats, while still getting that delicious smoky flavor. Perfect for holidays, family gatherings, or meal prep, this recipe combines a simple herb rub with slow smoking to create a juicy, flavorful turkey breast. Using your Masterbuilt Digital Electric Smoker ensures even cooking and a perfect balance of smokiness.

Ingredients:

4-5 lb turkey breast (bone-in or boneless)
1/4 cup olive oil

2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp garlic powder

1 tbsp onion powder
1 tbsp smoked paprika
Salt and pepper to taste

Wood chips (apple or pecan)

Instructions:

Preheat the smoker: Preheat your Masterbuilt smoker to 225°F and add apple or pecan wood chips to the tray for a mild, sweet smoke flavor.

Prepare the turkey breast: In a small bowl, mix olive oil, rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the turkey breast, making sure to coat it evenly.
Smoke the turkey: Place the turkey breast in the smoker, skin side up. Smoke for 3-4 hours, or until the internal temperature reaches 165°F.
Rest and slice: Once the turkey breast is fully cooked, remove it from the smoker and let it rest for 15 minutes. Slice the turkey breast thinly for serving.

Serve: Pair the smoked turkey breast with your favorite side dishes, such as mashed potatoes, green beans, or cranberry sauce.

This Smoked Turkey Breast recipe is perfect for those who want to enjoy the rich flavors of smoked meat without the heaviness of beef or pork. The herb rub adds a fresh, aromatic touch, while the slow smoking process ensures that the turkey remains juicy and tender. Whether for a holiday meal or a weeknight dinner, this recipe is a surefire hit.

Smoked Bacon-Wrapped Jalapeño Poppers

Smoked Bacon-Wrapped Jalapeño Poppers are the ultimate appetizer for any BBQ or party. These spicy jalapeños are stuffed with a rich cream cheese mixture, wrapped in smoky bacon, and slowly smoked to perfection in your Masterbuilt Digital Electric Smoker. The combination of creamy, spicy, and smoky flavors makes these poppers an irresistible crowd-pleaser. Whether you’re hosting a gathering or enjoying a casual meal, these poppers are bound to impress.

Ingredients:

12 large jalapeños, halved and seeded
8 oz cream cheese, softened

1 cup shredded cheddar cheese
1/4 cup green onions, finely chopped
1 tsp garlic powder

12 slices of bacon, halved
Toothpicks
Wood chips (cherry or apple)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 250°F and add cherry or apple wood chips for a hint of sweetness.
Prepare the filling: In a bowl, mix the cream cheese, shredded cheddar, green onions, and garlic powder until well combined.

Stuff the jalapeños: Fill each halved jalapeño with the cream cheese mixture. Wrap each stuffed jalapeño with half a slice of bacon and secure with a toothpick.
Smoke the poppers: Place the bacon-wrapped jalapeños on the smoker rack and smoke for 1.5 to 2 hours, or until the bacon is crispy and the jalapeños are tender.
Serve: Remove from the smoker and let the poppers cool slightly before serving.

These Smoked Bacon-Wrapped Jalapeño Poppers are a perfect balance of spice, creaminess, and smoky bacon goodness. They’re easy to make and even easier to eat! Serve them as an appetizer or a party snack, and watch them disappear within minutes.

Smoked Mac and Cheese

Smoked Mac and Cheese takes comfort food to a whole new level. By smoking this creamy, cheesy pasta dish in your Masterbuilt Digital Electric Smoker, you infuse it with a rich, smoky flavor that elevates every bite. The combination of sharp cheddar, gooey mozzarella, and the subtle smoke creates a decadent dish that’s perfect as a side for BBQ meats or as a standalone meal.

Ingredients:

1 lb elbow macaroni
4 cups sharp cheddar cheese, shredded
2 cups mozzarella cheese, shredded

4 tbsp unsalted butter
1/4 cup flour
4 cups whole milk

1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

1/2 cup breadcrumbs (optional)
Wood chips (hickory or apple)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add hickory or apple wood chips for a mild smokiness.
Cook the pasta: Boil the macaroni in salted water until al dente, then drain and set aside.
Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until golden. Gradually add the milk, whisking constantly, until the mixture thickens. Stir in the cheddar and mozzarella cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Assemble the dish: Combine the cooked macaroni with the cheese sauce, stirring until the pasta is evenly coated. Pour the mac and cheese into a disposable aluminum pan, and if desired, sprinkle breadcrumbs on top for a crispy finish.
Smoke the mac and cheese: Place the pan in the smoker and smoke for 1-1.5 hours, or until the top is bubbly and golden brown.
Serve: Remove from the smoker and let it cool for a few minutes before serving.

This Smoked Mac and Cheese is the ultimate comfort food, with its creamy texture and rich, smoky flavor. Whether you serve it as a side at your next BBQ or enjoy it as a main dish, this smoked twist on a classic will quickly become a favorite for any occasion.

Smoked Stuffed Bell Peppers

Smoked Stuffed Bell Peppers are a wholesome and flavorful meal that brings together a blend of ground beef, rice, vegetables, and melted cheese, all enhanced with the smoky flavors from your Masterbuilt Digital Electric Smoker. These vibrant peppers are perfect for a healthy yet hearty dinner, and smoking them adds a delicious depth of flavor that you can’t achieve with traditional baking.

Ingredients:

6 large bell peppers (any color)
1 lb ground beef
1 cup cooked rice
1 small onion, finely chopped
1 can (15 oz) diced tomatoes
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Wood chips (oak or hickory)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 250°F and add oak or hickory wood chips for a deep, rich flavor.
Prepare the peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
Cook the filling: In a skillet, brown the ground beef over medium heat. Add the chopped onion and cook until softened. Stir in the cooked rice, diced tomatoes, garlic powder, paprika, salt, and pepper. Cook for another 5 minutes, then remove from heat.
Stuff the peppers: Spoon the beef and rice mixture into each bell pepper, filling them generously. Top each pepper with shredded mozzarella cheese.
Smoke the peppers: Place the stuffed peppers in the smoker and smoke for 2 hours, or until the peppers are tender and the cheese is melted and bubbly.
Serve: Let the stuffed peppers rest for a few minutes before serving hot.

These Smoked Stuffed Bell Peppers offer a healthy, well-rounded meal with a delicious smoky twist. The combination of savory ground beef, tender peppers, and melted cheese is satisfying and flavorful, making it a great dinner option for weeknights or special occasions. Pair it with a fresh salad or crusty bread for a complete meal.

Smoked Chicken Wings

Smoked Chicken Wings are a game-day favorite that delivers a tantalizing blend of smoky flavor and crispy skin. Using your Masterbuilt Digital Electric Smoker ensures that these wings are infused with rich smoke while remaining juicy and tender on the inside. This recipe is versatile, allowing you to toss the wings in your favorite sauces or enjoy them as is, seasoned simply with salt and pepper. Perfect for gatherings, these wings will disappear in no time!

Ingredients:

3 lbs chicken wings
2 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
Your favorite wing sauce (optional)
Wood chips (hickory or apple)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add hickory or apple wood chips for a flavorful smoke.
Prepare the wings: Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
Smoke the wings: Place the seasoned wings on the smoker rack in a single layer. Smoke for 2-2.5 hours, or until the wings reach an internal temperature of 165°F and the skin is crispy.
Optional: Toss in sauce: If desired, toss the smoked wings in your favorite wing sauce for added flavor.
Serve: Serve hot with celery sticks and blue cheese or ranch dressing for dipping.

These Smoked Chicken Wings are a fantastic addition to any party or gathering. The slow smoking process not only enhances their flavor but also ensures they remain juicy. Whether you prefer them plain or tossed in sauce, these wings are sure to please everyone and keep them coming back for more!

Smoked Salmon

Smoked Salmon is a delicious and elegant dish that can be enjoyed as an appetizer, on a bagel, or as part of a charcuterie board. Using your Masterbuilt Digital Electric Smoker makes the process straightforward and yields perfectly smoked salmon with a delicate texture and a rich, savory flavor. This recipe includes a simple brine that enhances the salmon’s natural flavor while also adding moisture during the smoking process.

Ingredients:

2 lbs salmon fillet (skin-on)
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup water
1/4 cup soy sauce
1 tsp black pepper
1 tsp garlic powder
Wood chips (maple or cherry)

Instructions:

Prepare the brine: In a bowl, combine the kosher salt, brown sugar, water, soy sauce, black pepper, and garlic powder. Stir until the salt and sugar are dissolved.
Brine the salmon: Place the salmon fillet in a large resealable bag and pour the brine over it. Seal the bag and refrigerate for 4-6 hours.
Preheat the smoker: After brining, rinse the salmon under cold water and pat dry. Preheat your Masterbuilt smoker to 225°F and add maple or cherry wood chips for a sweet, light smoke.
Smoke the salmon: Place the salmon in the smoker skin side down and smoke for 1-2 hours, or until the internal temperature reaches 145°F. The salmon should be opaque and flaky.
Serve: Let the smoked salmon cool slightly before slicing. Serve with bagels, cream cheese, capers, and red onion, or on its own as a flavorful appetizer.

This Smoked Salmon recipe transforms a simple fillet into a gourmet delight with minimal effort. The brining process enhances the salmon’s flavor and moisture, while the smoking adds a depth that elevates it to restaurant-quality. Perfect for special occasions or a cozy brunch at home, this smoked salmon is sure to impress.

Smoked Corn on the Cob

Smoked Corn on the Cob is a delicious and unique way to enjoy this summer staple. The smoking process infuses the corn with a rich, smoky flavor while keeping it tender and juicy. This recipe is incredibly simple and can be customized with your favorite seasonings or toppings. Whether served as a side dish at a BBQ or a fun summer snack, smoked corn is a delightful addition to any meal.

Ingredients:

6 ears of corn, husked and cleaned
1/4 cup butter, melted
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Wood chips (hickory or cherry)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add hickory or cherry wood chips for a sweet, robust flavor.
Prepare the corn: Husk the corn and remove all silk. In a bowl, mix melted butter, garlic powder, paprika, salt, and pepper.
Coat the corn: Brush the mixture evenly over the corn cobs, ensuring they are well coated.
Smoke the corn: Place the corn directly on the smoker rack and smoke for 1-1.5 hours, turning occasionally, until tender and infused with smoke.
Serve: Remove from the smoker and serve hot, with additional melted butter and seasonings if desired.

Smoked Corn on the Cob is a flavorful twist on a traditional side dish that will elevate any summer meal. The smoky aroma combined with the sweetness of the corn creates an irresistible treat that everyone will love. Perfect for barbecues or outdoor gatherings, this recipe is sure to be a hit with family and friends alike. Enjoy this delicious smoked corn as a great complement to your favorite grilled meats!

Smoked Pulled Pork

Smoked Pulled Pork is a classic BBQ dish that is both flavorful and satisfying. Cooking a pork shoulder in your Masterbuilt Digital Electric Smoker results in tender, juicy meat that can be easily shredded and served in a variety of ways. Whether served on a bun, with coleslaw, or as part of a platter, this recipe is perfect for gatherings and can feed a crowd with ease. The low-and-slow smoking technique combined with a savory rub ensures that every bite is bursting with flavor.

Ingredients:

5 lbs pork shoulder (Boston butt)
2 tbsp olive oil
1/4 cup brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground black pepper
1 tbsp kosher salt
1 tsp cayenne pepper (optional for heat)
Wood chips (hickory or mesquite)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add hickory or mesquite wood chips for a robust smoke flavor.
Prepare the rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Mix well.
Season the pork: Rub the olive oil over the pork shoulder, then generously apply the spice rub all over the meat. Make sure to massage it into the surface.
Smoke the pork: Place the pork shoulder in the smoker fat side up. Smoke for 8-10 hours or until the internal temperature reaches 195-205°F. This low-and-slow method allows the fat to render, resulting in tender meat.
Rest and shred: Once done, remove the pork from the smoker and let it rest for at least 30 minutes. Then, shred the meat using two forks or your hands.
Serve: Serve the pulled pork on buns with BBQ sauce, or as a main dish with your favorite sides.

Smoked Pulled Pork is the quintessential BBQ experience, full of smoky, savory flavors that are perfect for any occasion. The long smoking process results in incredibly tender meat that can be enjoyed in many ways, making it a versatile dish for family gatherings, parties, or a casual meal at home. Pair it with classic sides like coleslaw or baked beans for a complete BBQ feast.

Smoked Beef Brisket

Smoked Beef Brisket is a beloved BBQ dish known for its deep flavors and tender, melt-in-your-mouth texture. Cooking brisket in your Masterbuilt Digital Electric Smoker allows the meat to absorb rich smoke, creating a delicious crust and juicy interior. While it requires some patience, the results are well worth the wait. Serve it sliced with your favorite BBQ sauce or alongside traditional sides for a true BBQ experience.

Ingredients:

5 lbs whole beef brisket (with fat cap)
2 tbsp yellow mustard
1/4 cup kosher salt
1/4 cup black pepper
2 tbsp garlic powder
2 tbsp onion powder
Wood chips (oak or hickory)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add oak or hickory wood chips for a traditional smokey flavor.
Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rub yellow mustard over the entire brisket to help the seasoning adhere.
Season the brisket: In a bowl, mix kosher salt, black pepper, garlic powder, and onion powder. Generously apply the seasoning mix to the brisket, ensuring it’s well covered.
Smoke the brisket: Place the brisket in the smoker, fat side up. Smoke for about 10-14 hours, or until the internal temperature reaches 195-205°F. Use a meat thermometer to ensure accurate readings.
Rest and slice: Once the brisket is done, remove it from the smoker and let it rest for at least 1 hour before slicing against the grain.
Serve: Serve with BBQ sauce, pickles, and sliced bread, or as part of a barbecue platter.

Smoked Beef Brisket is a BBQ staple that brings rich, complex flavors to your table. The long smoking process not only infuses the meat with smoky goodness but also breaks down the tough connective tissues, resulting in a succulent dish. Perfect for celebrations or casual dinners, this brisket is sure to impress friends and family alike, making it a must-try recipe for any BBQ enthusiast.

Smoked BBQ Ribs

Smoked BBQ Ribs are a true indulgence for meat lovers, offering a tender, flavorful experience that is hard to resist. Cooking ribs in your Masterbuilt Digital Electric Smoker allows the meat to absorb delicious smoky flavors while cooking low and slow until perfectly tender. With a simple rub and your favorite BBQ sauce, these ribs will be the star of your next gathering, perfect for sharing and enjoying with friends and family.

Ingredients:

2 racks of baby back ribs (about 3 lbs each)
2 tbsp olive oil
1/4 cup brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tbsp kosher salt
1 tsp cayenne pepper (optional for heat)
Your favorite BBQ sauce
Wood chips (apple or cherry)

Instructions:

Preheat the smoker: Set your Masterbuilt smoker to 225°F and add apple or cherry wood chips for a mild, fruity smoke flavor.
Prepare the ribs: Remove the membrane from the back of the ribs for better tenderness. Rub the ribs with olive oil.
Make the rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well and apply generously to both sides of the ribs.
Smoke the ribs: Place the ribs in the smoker, bone side down. Smoke for 5-6 hours, or until the ribs are tender and the meat has pulled back from the bones.
Glaze with BBQ sauce: During the last 30 minutes of smoking, brush your favorite BBQ sauce on the ribs to create a sticky glaze.
Serve: Remove the ribs from the smoker, let them rest for a few minutes, then cut into individual portions and serve.

Smoked BBQ Ribs are a crowd-pleasing dish that embodies the essence of BBQ culture. The combination of smoky flavor and tender meat, paired with a sweet and tangy sauce, makes these ribs utterly irresistible. Whether for a summer cookout or a family dinner, these ribs are sure to be a hit and are perfect for sharing among friends and family. Enjoy them with classic sides like coleslaw or cornbread for the ultimate BBQ experience!

Note: More recipes are coming soon!