If you’re looking to elevate your outdoor cooking game, there’s no better tool than a Masterbuilt smoker. Known for its versatility and ease of use, a Masterbuilt smoker opens the door to a world of flavors, allowing you to create deliciously smoked meats, vegetables, and even desserts.
Whether you’re a seasoned pitmaster or a curious beginner, this comprehensive guide features 30+ Masterbuilt smoker recipes that will tantalize your taste buds and impress your guests.
From classic smoked brisket to innovative vegetable dishes, there’s something for everyone to enjoy.
Let’s dive into these mouthwatering recipes and discover how to make the most of your Masterbuilt smoker!
30+ Delicious Masterbuilt Smoker Recipes You Must Try
Incorporating a Masterbuilt smoker into your cooking repertoire is a game-changer, offering endless possibilities for creating flavorful, tender, and smoky dishes.
With these 30+ Masterbuilt smoker recipes, you now have a plethora of options to explore, whether you’re hosting a summer barbecue, preparing for a holiday feast, or simply wanting to enjoy a delicious home-cooked meal.
The beauty of smoking lies in the unique flavors that develop through slow cooking, and with a Masterbuilt smoker, achieving those perfect results is easier than ever.
So fire up your smoker, gather your ingredients, and embark on a culinary adventure that will leave everyone at your table craving more.
Happy smoking!
Smoked Brisket
Smoked brisket is a barbecue classic that transforms a tough cut of meat into a tender, flavorful delight. Utilizing the Masterbuilt smoker, this recipe combines a simple dry rub with low-and-slow cooking to enhance the natural flavors of the beef. The result is a smoky, juicy brisket that’s perfect for family gatherings or any barbecue feast.
Ingredients:
- 1 whole brisket (10-12 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional for heat)
- Wood chips (hickory or oak recommended)
Instructions:
- Prepare the Brisket: Trim any excess fat from the brisket, leaving about 1/4 inch for flavor and moisture. Pat the brisket dry with paper towels.
- Make the Dry Rub: In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Mix well.
- Season the Brisket: Rub the spice mixture generously over the entire surface of the brisket. Wrap it in plastic wrap and let it sit in the refrigerator for at least 4 hours or overnight for the best flavor.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Fill the water pan with water to maintain humidity during cooking.
- Add Wood Chips: Soak the wood chips in water for at least 30 minutes before adding them to the smoker. This will help create more smoke.
- Smoke the Brisket: Place the brisket in the smoker fat side up. Close the door and smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
- Rest the Meat: Once cooked, remove the brisket from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 1 hour before slicing.
- Slice and Serve: Slice against the grain and serve with your favorite barbecue sauce or on its own for a smoky flavor experience.
Smoked brisket is more than just a meal; it’s an experience. The rich, smoky flavor combined with the tender texture makes it a centerpiece dish for any gathering. Pair it with classic sides like coleslaw, baked beans, or cornbread to elevate your barbecue spread. With patience and the right technique, your Masterbuilt smoker can turn a humble cut of meat into a flavorful masterpiece that will impress family and friends alike.
Maple-Glazed Smoked Salmon
Smoked salmon is a delightful dish that brings together the rich flavors of fish and the sweet, smoky notes from the wood chips. This recipe utilizes a maple glaze that enhances the salmon’s natural flavors, creating a perfect balance of sweetness and smokiness. It’s ideal for brunch, appetizers, or even as a main course for a light meal.
Ingredients:
- 2 pounds of salmon fillet (skin on)
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Wood chips (apple or cherry recommended)
Instructions:
- Prepare the Salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Score the skin lightly to allow flavors to penetrate.
- Make the Marinade: In a bowl, mix maple syrup, soy sauce, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Whisk until well combined.
- Marinate the Salmon: Place the salmon in a large resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for a deeper flavor.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Prepare the water pan and soak the wood chips.
- Smoke the Salmon: Remove the salmon from the marinade and let it drain. Place it on the smoker racks, skin side down. Add wood chips to the smoker and close the door.
- Cooking Time: Smoke the salmon for about 1-2 hours, or until it reaches an internal temperature of 145°F (63°C). You’ll know it’s done when it flakes easily with a fork.
- Rest and Serve: Remove the salmon from the smoker and let it rest for a few minutes. Serve warm or chilled, garnished with fresh herbs or lemon wedges.
Maple-glazed smoked salmon is a luxurious dish that elevates any occasion. The sweet and savory glaze perfectly complements the richness of the salmon, while the smoky flavor adds depth. Serve it alongside fresh bagels and cream cheese for a traditional breakfast, or flake it over a salad for a light lunch. Whether you’re hosting a brunch or enjoying a quiet dinner, this dish is sure to impress and delight with its exquisite flavor profile.
Smoked Mac and Cheese
Smoked mac and cheese is a comforting classic elevated by the addition of smoky flavors. Using your Masterbuilt smoker, this recipe combines creamy cheese sauce with perfectly cooked pasta, all infused with a delicious smokiness that takes this dish to the next level. Perfect as a side dish or main course, this mac and cheese will be a hit at any gathering.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup breadcrumbs (for topping)
- Wood chips (hickory or mesquite recommended)
Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. 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 about 1 minute until it forms a roux. Gradually add the milk, whisking continuously until the sauce thickens.
- Add the Cheese: Remove the saucepan from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
- Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce until well coated. Transfer the mixture to a large, oven-safe dish.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes.
- Smoke the Mac and Cheese: Add the breadcrumbs on top of the mac and cheese for a crunchy topping. Place the dish in the smoker and close the door. Smoke for about 1-1.5 hours, until the top is golden brown and bubbly.
- Serve: Carefully remove the mac and cheese from the smoker and let it cool slightly before serving.
Smoked mac and cheese is the ultimate comfort food with a smoky twist. The creamy cheese sauce, combined with the flavors infused from the smoking process, creates a unique and satisfying dish. Whether served as a side at a barbecue or enjoyed as a main course, this recipe is sure to be a crowd-pleaser. Pair it with grilled meats or serve it at potlucks for a comforting dish that everyone will love. The smoky flavors combined with the creamy texture make it an unforgettable addition to your culinary repertoire.
Smoked Pork Ribs
Smoked pork ribs are a barbecue favorite that can take any cookout to the next level. This recipe uses a flavorful dry rub and a low-and-slow smoking technique to produce tender, juicy ribs with a delicious smoky flavor. Perfect for sharing with family and friends, these ribs will become the star of your next gathering.
Ingredients:
- 2 racks of baby back ribs (about 4-5 pounds total)
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional)
- Salt to taste
- Barbecue sauce (for glazing)
- Wood chips (hickory or apple recommended)
Instructions:
- Prepare the Ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. Pat the ribs dry with paper towels.
- Make the Dry Rub: In a bowl, combine brown sugar, paprika, black pepper, garlic powder, onion powder, chili powder, cayenne pepper, and salt. Mix well.
- Season the Ribs: Generously rub the spice mixture all over the ribs, ensuring even coverage. Wrap the ribs in plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Fill the water pan with water and soak the wood chips for 30 minutes.
- Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for about 3-4 hours, maintaining a consistent temperature.
- Glaze with Barbecue Sauce: In the last 30 minutes of smoking, brush the ribs with your favorite barbecue sauce, allowing it to caramelize for a sticky finish.
- Rest and Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes. Slice between the bones and serve with extra barbecue sauce on the side.
Smoked pork ribs are a crowd-pleaser that brings everyone together around the grill. The combination of the dry rub and smoky flavor creates an irresistible dish that’s tender and full of flavor. Pair these ribs with classic sides like coleslaw, baked beans, and cornbread for the ultimate barbecue feast. Once you master this recipe, your smoked ribs will become legendary among friends and family.
Smoked Chicken Wings
Smoked chicken wings are a deliciously crispy and flavorful appetizer perfect for game day or any gathering. This recipe uses a savory dry rub and a smoking technique that results in wings that are tender on the inside and crispy on the outside. Toss them in your favorite sauce for an unforgettable snack.
Ingredients:
- 3 pounds chicken wings (drumettes and flats)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Wood chips (mesquite or cherry recommended)
- Optional: Your favorite hot sauce or barbecue sauce for tossing
Instructions:
- Prepare the Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.
- Season the Wings: Drizzle olive oil over the wings and toss to coat. In a separate bowl, mix garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Sprinkle the seasoning over the wings and toss again until evenly coated.
- Preheat the Smoker: Set your Masterbuilt smoker to 250°F (121°C). Soak the wood chips for at least 30 minutes before adding them to the smoker.
- Smoke the Wings: Place the seasoned wings in the smoker on a rack, making sure they are not crowded. Smoke for 2-3 hours until they reach an internal temperature of 165°F (74°C).
- Crisp the Skin (Optional): For extra crispy wings, transfer them to a preheated grill for 5-10 minutes after smoking, flipping occasionally.
- Toss in Sauce: If desired, toss the smoked wings in your favorite sauce before serving.
- Serve: Enjoy the wings with your favorite dipping sauces like ranch or blue cheese dressing.
Smoked chicken wings are a versatile dish that can be customized to suit any palate. With a simple dry rub and the smoky flavor from the Masterbuilt smoker, these wings become a highlight of any gathering. Whether enjoyed plain or sauced up, they are sure to satisfy your cravings. Serve them alongside fresh veggies and dipping sauces for a complete snack that everyone will love.
Smoked Sausages
Smoked sausages are a flavorful and easy dish that’s perfect for any cookout or family gathering. This recipe allows you to use pre-made sausages and infuse them with smoky flavor while achieving a juicy texture. They can be served as an appetizer, in sandwiches, or as part of a charcuterie board.
Ingredients:
- 3 pounds of your favorite sausages (bratwurst, kielbasa, or Italian)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Salt and black pepper to taste
- Wood chips (hickory or cherry recommended)
Instructions:
- Prepare the Sausages: If using links, prick them with a fork to prevent bursting during cooking. Pat the sausages dry with paper towels.
- Season the Sausages: Drizzle olive oil over the sausages and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to ensure even coating.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Fill the water pan and soak the wood chips for 30 minutes.
- Smoke the Sausages: Place the sausages in the smoker on the grates. Smoke for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
- Sear the Sausages (Optional): For extra flavor and texture, you can finish the sausages on a hot grill for a few minutes after smoking.
- Serve: Serve the smoked sausages in buns or sliced on a platter with your favorite mustards and toppings.
Smoked sausages are a simple yet satisfying addition to any meal or gathering. The smoky flavor enhances the savory spices of the sausages, making them a hit with guests of all ages. Whether served at a backyard barbecue or as part of a cozy dinner, these sausages are sure to please. Pair them with grilled veggies or a fresh salad for a complete meal, and enjoy the rich flavors that your Masterbuilt smoker can bring to your kitchen.
Smoked Beef Brisket
Smoked beef brisket is a classic barbecue dish that showcases the rich, savory flavors of slow-cooked meat. This recipe highlights the art of smoking with a robust dry rub and a low-and-slow cooking method, resulting in tender, juicy brisket with a beautiful bark. Perfect for gatherings, this dish is sure to impress your guests and become a staple at your barbecues.
Ingredients:
- 10-12 pounds whole beef brisket (packer cut)
- ¼ cup yellow mustard (for binding)
- ½ cup coarse salt
- ½ cup black pepper
- ¼ cup paprika
- ¼ cup garlic powder
- ¼ cup onion powder
- 2 tablespoons cayenne pepper (optional)
- Wood chips (hickory or mesquite recommended)
Instructions:
- Prepare the Brisket: Trim excess fat from the brisket, leaving about ¼ inch of fat cap for moisture and flavor. Rinse and pat dry with paper towels.
- Apply the Binder: Rub yellow mustard all over the brisket to help the spices adhere better.
- Make the Dry Rub: In a bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Generously apply the rub to the brisket, ensuring even coverage.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Fill the water pan and soak the wood chips for 30 minutes.
- Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for 1 hour per pound, or until the internal temperature reaches 195°F (90°C) for slicing or 203°F (95°C) for pulling.
- Wrap (Optional): After 4-5 hours, consider wrapping the brisket in butcher paper or aluminum foil to retain moisture and enhance tenderness.
- Rest the Brisket: Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
- Serve: Slice against the grain and serve with your favorite barbecue sides.
Smoked beef brisket is the epitome of barbecue excellence. The combination of the dry rub and the smoky flavor creates a delicious crust while keeping the meat moist and tender. This dish not only showcases your smoking skills but also provides an opportunity to gather friends and family around the table. Serve with classic sides like coleslaw, cornbread, and baked beans for a complete barbecue experience that will leave everyone raving about your culinary prowess.
Smoked Salmon
Smoked salmon is a delicacy that elevates any brunch or gathering with its rich flavor and beautiful presentation. This recipe utilizes a simple brining method and a cold smoking technique, allowing the salmon to absorb the smoke without cooking it through. Perfect for bagels, salads, or as a standalone appetizer, smoked salmon is a versatile addition to your culinary repertoire.
Ingredients:
- 2 pounds salmon fillet, skin on
- ½ cup brown sugar
- ½ cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dill (optional)
- Wood chips (alder or apple recommended)
Instructions:
- Prepare the Brine: In a bowl, combine brown sugar, kosher salt, black pepper, and dill. Mix well to create a dry brine.
- Brine the Salmon: Place the salmon in a shallow dish, skin side down. Rub the brine mixture evenly over the salmon. Cover with plastic wrap and refrigerate for 4-6 hours, or overnight for deeper flavor.
- Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt. Pat dry with paper towels.
- Preheat the Smoker: Set your Masterbuilt smoker to the cold smoking setting or as low as possible (ideally below 90°F/32°C). Soak the wood chips for 30 minutes before adding them to the smoker.
- Smoke the Salmon: Place the salmon in the smoker on a rack, skin side down. Smoke for 1-3 hours, depending on your desired smokiness. The salmon should become firm and have a slightly opaque appearance.
- Cool and Serve: Once smoked, allow the salmon to cool to room temperature. Slice thinly and serve on bagels with cream cheese, capers, and red onions, or as part of a charcuterie board.
Smoked salmon is not only a delicious treat but also a dish that showcases your skills in smoking seafood. The delicate balance of sweet and savory from the brine, combined with the subtle smokiness, makes for an exquisite flavor profile. Whether served at a fancy brunch or as an elegant appetizer, this smoked salmon will impress your guests and add a touch of sophistication to your meal. Enjoy it with fresh accompaniments like lemon wedges and herbs for a refreshing contrast.
Smoked Vegetables
Smoked vegetables are a fantastic way to add depth and flavor to your meals. This recipe highlights a medley of colorful veggies that are seasoned and smoked to perfection. Perfect as a side dish, salad topping, or as part of a vegetarian feast, these smoked vegetables will impress everyone with their vibrant flavors and appealing presentation.
Ingredients:
- 2 cups bell peppers (red, yellow, green), sliced
- 2 cups zucchini, sliced into rounds
- 2 cups mushrooms, whole or halved
- 2 cups cherry tomatoes
- ¼ cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- Wood chips (hickory or apple recommended)
Instructions:
- Prepare the Vegetables: Rinse and cut the vegetables as needed. Place them in a large bowl.
- Season the Vegetables: Drizzle olive oil over the vegetables. Sprinkle with garlic powder, onion powder, Italian seasoning, salt, and black pepper. Toss to coat evenly.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Fill the water pan and soak the wood chips for 30 minutes.
- Smoke the Vegetables: Place the seasoned vegetables in a smoker basket or on a grill pan. Smoke for 1-2 hours, tossing occasionally, until the vegetables are tender and infused with smoky flavor.
- Serve: Remove the vegetables from the smoker and let them cool slightly before serving.
Smoked vegetables are a delightful way to enhance the flavors of fresh produce. The smoking process adds a rich depth that transforms ordinary veggies into a flavorful dish. Whether enjoyed as a side with grilled meats, incorporated into salads, or used in sandwiches, these smoked vegetables provide a burst of color and taste that elevates any meal. Feel free to experiment with different vegetable combinations and seasonings to suit your preferences, creating a personalized touch to this versatile dish.
Smoked Pork Ribs
Smoked pork ribs are a barbecue classic that never fails to impress. This recipe features tender, fall-off-the-bone ribs coated in a flavorful dry rub and smoked to perfection. The combination of low-and-slow cooking and a sweet barbecue glaze results in ribs that are juicy, smoky, and irresistibly delicious. Perfect for summer cookouts or family gatherings, this dish is sure to be a hit.
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- ¼ cup yellow mustard (for binding)
- ½ cup brown sugar
- ¼ cup smoked paprika
- ¼ cup garlic powder
- ¼ cup onion powder
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1 tablespoon cayenne pepper (optional)
- 1 cup barbecue sauce (your choice)
- Wood chips (hickory or apple recommended)
Instructions:
- Prepare the Ribs: Remove the silver skin from the back of the ribs for better flavor and tenderness. Rinse and pat dry with paper towels.
- Apply the Binder: Rub yellow mustard all over the ribs to help the dry rub stick.
- Make the Dry Rub: In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Generously coat the ribs with the rub, covering all sides.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Fill the water pan and soak the wood chips for 30 minutes.
- Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for 4-6 hours, or until the internal temperature reaches 190°F (88°C) and the meat pulls away from the bones.
- Glaze the Ribs: In the last 30 minutes of cooking, brush the ribs with your favorite barbecue sauce and continue smoking.
- Rest and Serve: Once done, remove the ribs from the smoker and let them rest for 15-20 minutes before slicing. Serve with additional barbecue sauce on the side.
Smoked pork ribs are the epitome of barbecue indulgence. The tender, smoky meat paired with a sweet and tangy barbecue glaze creates a flavor explosion that will have everyone reaching for seconds. This recipe is perfect for backyard barbecues, parties, or simply enjoying a delicious meal with family. Don’t forget to serve them with classic sides like coleslaw, baked beans, and cornbread for a complete barbecue experience that everyone will love.
Smoked Chicken Wings
Smoked chicken wings are a flavorful and satisfying appetizer or main dish that brings the perfect combination of smoky, crispy, and juicy. This recipe involves marinating the wings in a tangy brine, then smoking them until perfectly cooked and infused with flavor. Ideal for game day or casual gatherings, these wings will quickly become a fan favorite.
Ingredients:
- 3 pounds chicken wings
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Wood chips (apple or cherry recommended)
- Your favorite hot sauce or barbecue sauce for glazing (optional)
Instructions:
- Prepare the Marinade: In a large bowl, whisk together apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- Marinate the Wings: Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
- Preheat the Smoker: Set your Masterbuilt smoker to 250°F (121°C). Soak the wood chips for 30 minutes before adding them to the smoker.
- Smoke the Wings: Place the marinated wings on the smoker racks. Smoke for 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the wings are crispy.
- Glaze (Optional): If desired, brush the wings with your favorite hot sauce or barbecue sauce during the last 15 minutes of cooking for added flavor.
- Serve: Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy with dipping sauces and celery sticks.
Smoked chicken wings are the ultimate crowd-pleaser, combining the savory flavors of a classic barbecue with the tantalizing smokiness from the smoker. The tender meat and crispy skin create a delightful texture, making them perfect for any occasion. Serve these wings at your next gathering, and watch them disappear in no time. They pair wonderfully with various dipping sauces, giving your guests plenty of options to customize their experience.
Smoked Mac and Cheese
Smoked mac and cheese is a creamy, cheesy comfort food with an added smoky twist that elevates this classic dish. This recipe blends macaroni with a rich cheese sauce and is finished off with a touch of smoke for a deliciously unique flavor. Ideal for barbecues or as a side dish to complement smoked meats, this mac and cheese will quickly become a favorite among family and friends.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups milk
- 3 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Wood chips (hickory or apple recommended)
- 1 cup breadcrumbs (for topping)
Instructions:
- Cook the Macaroni: In a large pot, cook the elbow macaroni according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly until the mixture thickens. Stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Combine: Mix the cooked macaroni with the cheese sauce until well combined.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Soak the wood chips for 30 minutes before adding them to the smoker.
- Smoke the Mac and Cheese: Transfer the macaroni and cheese to a baking dish. Top with breadcrumbs for a crunchy topping. Place the dish in the smoker and smoke for 1-1.5 hours, until the cheese is bubbly and the top is golden brown.
- Serve: Remove from the smoker and let it cool for a few minutes before serving. Enjoy as a side dish with your favorite smoked meats or on its own.
Smoked mac and cheese is the ultimate comfort food with a smoky twist that makes it stand out. The creamy, cheesy goodness paired with the rich flavor of smoke creates an irresistible dish that complements any barbecue spread. Perfect for family dinners, potlucks, or casual gatherings, this recipe is sure to impress and satisfy even the pickiest eaters. Don’t hesitate to experiment with different cheese combinations or add-ins, such as bacon or jalapeños, to create your unique take on this classic dish.
Smoked Beef Brisket
Smoked beef brisket is the centerpiece of any great barbecue, showcasing a perfect blend of smoky flavor and tender, juicy meat. This recipe involves seasoning the brisket with a flavorful rub and smoking it low and slow until it becomes melt-in-your-mouth delicious. Whether served on its own, in sandwiches, or as part of a barbecue spread, this brisket will impress even the most discerning meat lovers.
Ingredients:
- 5-7 pounds beef brisket (flat cut)
- ¼ cup yellow mustard (for binding)
- ½ cup brown sugar
- ¼ cup paprika
- ¼ cup garlic powder
- ¼ cup onion powder
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1 tablespoon cayenne pepper (optional)
- Wood chips (hickory or mesquite recommended)
Instructions:
- Prepare the Brisket: Trim excess fat from the brisket, leaving about ¼ inch for flavor. Rinse and pat dry with paper towels.
- Apply the Binder: Coat the brisket with yellow mustard to help the dry rub adhere.
- Make the Dry Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Generously rub this mixture all over the brisket.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Soak the wood chips for 30 minutes before adding them to the smoker.
- Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
- Wrap (Optional): Once the brisket reaches an internal temperature of 160°F (71°C), you can wrap it in butcher paper or foil to help retain moisture during the cooking process.
- Rest and Slice: After reaching the final temperature, remove the brisket from the smoker and let it rest for at least 30 minutes. Slice against the grain and serve.
Smoked beef brisket is the crown jewel of any barbecue feast, bringing an unparalleled depth of flavor and tenderness. The low-and-slow cooking method allows the smoke to penetrate the meat while breaking down tough fibers, resulting in a melt-in-your-mouth experience. Perfect for gatherings or special occasions, this brisket will have your guests raving about your barbecue skills. Serve it with traditional sides like coleslaw, baked beans, and cornbread to create a memorable meal everyone will cherish.
Smoked Sausages
Smoked sausages are an easy and delicious way to add variety to your barbecue menu. This recipe features a mix of your favorite sausages, smoked until they reach a perfect balance of smoky flavor and juicy tenderness. Whether served on a bun, sliced as an appetizer, or added to other dishes, these sausages are a hit at any gathering.
Ingredients:
- 3 pounds assorted sausages (bratwurst, Italian, and kielbasa work well)
- Wood chips (hickory or cherry recommended)
- Your choice of mustard or barbecue sauce (for serving)
Instructions:
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Soak the wood chips for 30 minutes before adding them to the smoker.
- Prepare the Sausages: While the smoker is preheating, arrange the sausages on the smoker racks, leaving space between each one for smoke circulation.
- Smoke the Sausages: Place the racks in the smoker and smoke the sausages for 2-3 hours, or until they reach an internal temperature of 165°F (74°C).
- Finish and Serve: Once done, remove the sausages from the smoker and let them rest for a few minutes before slicing or serving whole. Serve with mustard or barbecue sauce.
Smoked sausages are a fantastic addition to any barbecue spread, offering a savory, smoky flavor that pairs beautifully with various dipping sauces and toppings. Their versatility makes them perfect for serving as appetizers, in sandwiches, or as part of a mixed grill platter. Easy to prepare and packed with flavor, these sausages will be a hit at your next gathering, ensuring your guests leave satisfied and impressed.
Smoked Corn on the Cob
Smoked corn on the cob is a delightful side dish that brings a sweet, smoky flavor to fresh corn. This recipe involves soaking the corn in a flavorful marinade before smoking, enhancing the natural sweetness and creating a unique twist on a summer favorite. Perfect for barbecues, picnics, or as a complement to any grilled meal, this dish is sure to be a hit.
Ingredients:
- 6 ears of fresh corn, husked and cleaned
- ½ cup unsalted butter, melted
- ¼ cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood chips (apple or cherry recommended)
Instructions:
- Soak the Corn: In a large bowl, combine melted butter, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss the husked corn in this mixture until well coated. Let the corn soak for at least 30 minutes.
- Preheat the Smoker: Set your Masterbuilt smoker to 225°F (107°C). Soak the wood chips for 30 minutes before adding them to the smoker.
- Smoke the Corn: Place the corn directly on the smoker racks. Smoke for 1-1.5 hours, or until the corn is tender and slightly charred.
- Serve: Remove the corn from the smoker and let it cool slightly. Serve with extra butter and seasoning if desired.
Smoked corn on the cob is a delightful way to elevate a summer staple, infusing it with rich, smoky flavors that make it truly unforgettable. This simple yet delicious side dish pairs beautifully with grilled meats and other barbecue favorites. Whether served at backyard cookouts or family gatherings, this smoked corn will impress your guests and leave them asking for seconds. Enjoy it fresh off the grill, topped with additional butter and seasoning for a perfect summer treat.
Note: More recipes are coming soon!
