easy smoker recipe

Smoked shrimp is one of the quickest and easiest recipes you can make on the pellet grill. You will love how soft and tender this shrimp is. Simply marinate for 15-30 minutes, then pop on the grill for another 30 minutes. This shrimp has amazing flavor and is perfect as an easy appetizer or a quick dinner. Serve it with cocktail sauce, on a salad, or in shrimp tacos for a dish everyone will love.

Easy Smoked Shrimp Recipe on Pellet Grill

shrimp (peeled)

olive oil

lemon juice

garlic powder

onion powder

sea salt

⅛ tsp black pepper

Use a paper towel to dry the shrimp. Place shrimp in a large bowl. Add olive oil, lemon juice, garlic powder, onion powder, sea salt, and black pepper. Toss everything together until combined.

Cover with plastic wrap and place in the fridge to marinade for 15-30 minutes.

Preheat your pellet grill to 225 degrees F.

Remove the shrimp from the fridge and place it on a grilling rack. You can also use an aluminum pan or make your own out of a sheet of aluminum foil.

Once the smoker comes up to temperature, place the shrimp on the grill grate. Close the lid.

Smoke the shrimp until they turn pink, which means they are fully cooked.

Remove the shrimp from the electric smoker and serve immediately with a squeeze of fresh lemon and your favorite sides or dipping sauce.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1662248805/isubxymrcsplzfnkez3l.mp4

This smoked chuck roast is a simple, reliable way to get deep beefy flavor without committing to an all-day brisket cook. It’s rich, forgiving, and perfect for piling onto sandwiches once it’s pulled!

The Best Chuck Roast You&#39;ve Smoked!

beef chuck roast (3–4 lbs)

W Sauce

Double Pepper Cow Cover rub

Texas Beef rub

Brisket Mop

Beef Consommé

Fries seasoned with Garlic Parm Wing Dust

Pickles & Onions

OP X-1 BBQ Sauce

Use W Sauce as a light, even binder to coat the chuck roast so the seasoning adheres.

Season generously with Double Pepper Cow Cover, then apply Texas Beef rub evenly over all sides.

Let the seasoned chuck roast sit at room temperature for about 1 hour to allow the rub to sweat in.

Preheat the smoker to 275°F (135°C) using hickory wood and lump charcoal.

Place the chuck roast on the smoker over indirect heat and cook until the exterior turns a deep mahogany color.

While the meat cooks, mix 1/2 bottle of brisket mop with one 10-oz can of beef consommé to make the au jus and let it come to room temperature.

When the chuck roast reaches an internal temperature of 160–165°F (71–74°C), remove it from the smoker.

Place the roast on a double layer of aluminum foil, set it in a foil pan, pour in the au jus, and seal the foil tightly.

Return the wrapped roast to the smoker and cook for about 1 hour before closely monitoring the internal temperature.

Continue cooking until the roast reaches around 205°F (96°C), or up to 215°F (102°C), and the probe slides in with little resistance.

Remove the roast from the smoker, carefully open the foil, and let it vent steam for about 30 minutes.

Pour off and reserve the au jus, then rewrap the chuck roast and rest it for another 15–20 minutes.

Pull the meat apart, mixing in some of the reserved au jus to keep it moist.

Assemble sandwiches with the pulled beef and your preferred toppings and sauces, serving fries or other sides alongside.

https://www.youtube.com/watch?v=LrFwxaF1vto

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Easy Smoked Shrimp Recipe on Pellet...

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Top 2 easy smoker recipe recipes from across the web

The most viewed easy smoker recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Smoked Shrimp Recipe on Pellet...

The Best Chuck Roast You&#39;ve Smo...

The most viewed easy smoker recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

The Best Chuck Roast You've Smo...