pellet smoker

Smoked Brats on the Pellet Smoker are easy to cook and loaded with flavor.

Smoked Brats on the Pellet Smoker

Package Raw Uncooked Bratwurst Sausage

Package Hot Dog Buns

Container Yellow Mustard

Tbsp Chopped Onion (Optional)

Preheat Smoker to High Smoke Mode or 225 Degrees

Once smoker is preheated add the bratwurst to the smoker and smoke for 30 minutes.

Turn the temperature to 275 degrees and flip the sausages.

Smoke brats around 30 minutes more until internal temperature is 160 degrees

Heat buns in smoker for a minute or two

Serve brats with chopped onion and mustard or any toppings desired.

https://embed.mediavine.com/videos/lnzdc8u7vmbmeh2e8oig

Smoked Brats on the pellet smoker are absolutely delicious. Smoking bratwurst adds another depth of flavor to your BBQ. Juicy sausage with a "snap" when you bite into it.

Smoked Brats on Pellet Smoker

Learn exactly how to smoke beef brisket on a Pit Boss pellet grill following our detailed instructions and recipe below!This is a great BBQ dish to feed a crowd, and especially easy to do on a Pit Boss!

Pit Boss Smoked Beef Brisket

Whole Packer Beef Brisket (10-14 lbs)

Cooking Oil

½ cup smoked paprika

Black pepper

Garlic Powder

Onion powder

Cayenne powder

½ Can Beef Broth

Worcestershire Sauce

Tbsp Brown Sugar

Trim any excess hard pieces of fat from the exterior of the brisket, leaving about 1/4 inch thickness on the fat cap.

Score the fat cap to allow more fat to render out and the rub to penetrate.

Prepare the Brisket

Mix the Marinade Injection ingredients well until the sugar dissolves.

Place the brisket in a pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

Inject the Brisket

Apply a thin layer of cooking oil to the entire exterior of the brisket.

Mix the rub ingredients well and apply generously to the entire exterior.

Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.

Apply the Rub

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Remove the plastic wrap and place the brisket on the Pit Boss with the thicker end pointing to the right.

Place an internal temperature probe if you have one into the center of the brisket.

Close the lid, cook the brisket until it reaches about 150-160°F internally.

Smoke the Brisket on the Pit Boss

At this point you can leave the brisket on the Pit Boss to continue cooking or remove it and wrap it in foil to speed up the cooking time.

Carefully remove the brisket and place on a large sheet of aluminum foil.

Wrap the brisket in opposing directions with three layers of foil, tightly.

Replace the temperature probe and place back on the Pit Boss.

Optional Texas Crutch

When the internal temperature of the brisket has reached 200°F, remove from the Pit Boss and keep wrapped.

Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.

After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.

Save extra brisket unsliced and tightly wrapped to maintain moisture.

Remove, Rest, and Slice the Brisket

You can Make Authentic Texas Style Beef Plate Ribs Just as good as the BBQ Joints in Texas using your Pellet Smoker and a Little bit of Culinary Know-how.

Texas Style Beef Plate Ribs

lbs Beef Plate Ribs (Two

tbsp Salt, Pepper, Garlic (Spiceology)

tbsp Olive Oil

Pre heat Pellet smoker to 250 Degrees F.

pour two tbsp of olive oil on each rack of ribs and rub into meat on all sides

season the ribs on all sides using the salt, pepper, garlic seasoning

set ribs in the smoker and cook for 3 hours befor checking for color. Place probe in between the thickest part of the ribs.

continue cooking until you reach an internal tempurature around 170 degrees F.

Wrap ribs tightly with two layers of Peach Butcher Paper. Replace probe back into the ribs

Continue Cooking until you reach a tenperature of 205 degrees F. (about 2 hours) unwrap ribs and poke with toothpick or the probe to check fr doneness. Meat should be tender like butter. if meat is still tough continue to cook until tender

once meat is tender leave ribs wrapped and rest until temperature lowers to around 160-170 degrees (about 1 hour) slice and serve.

This recipe is all about the smoke and spice. There’s no marinade, brine, glaze or anything that will take away for the texture. The seasoning builds a nice crust on the skin and it’s almost crispy with a kick of heat.

Spicy Mississippi Chicken Recipe

4lb Fresh Chicken Leg Quarters, skin on (any pieces of chicken can be substituted)

¼ Cup Peanut Oil

Tablespoons Coarse Kosher Salt

Sugar

Paprika

Tablespoon Smoked Paprika

Tablespoon Herbs de Provence

½ Tablespoon Coarse Ground Black Pepper

½ Tablespoon Garlic Flakes

½ Tablespoon Onion Flakes

Teaspoon Cayenne Pepper

Teaspoon White Pepper

Teaspoon Crushed Red Pepper

Preheat pellet smoker to 300 degrees using pecan wood pellets for smoke flavor. You can use any grill or smoker for this recipe just keep the temperature steady at 300 degrees.

Pat the chicken dry with paper towel to remove excess moisture. Trim away any unwanted skin or fat if necessary.

Lightly brush the outer surface of each leg quarter with peanut oil.

To make the spicy chicken seasoning: Combine the remaining ingredients in a jar and shake well.

Place the seasoning in a shaker dredge with large openings. Coat the outside of the leg quarters with a medium heavy coat of the seasoning.

Place each leg quarter on the pellet grill and cook until internal temperature reaches 175 degrees in the thickest part of the thigh. (For white meat the internal needs to reach 165 degrees)

Remove each piece from the smoker and rest for 5 minutes before serving.

Malcom the Mississippi spicy chicken was awesome. Please bottle up that rub recipe and add it to your sales inventory.  I made it on Sunday 8/30 and what a hit. My wife fried up some okra with it and all went well together. A little hint on fried okra. The basic batter for it is corn meal but we could never get it to stick well when the okra fried. My wife takes butter milk and beat one egg, add to the buttermilk, soak the okra for about an hour and then batter the okra in Hooters wing breading. I can purchase it at Kroger in the Houston area. The okra comes out with a very light batter and are awesome and went so well with the Spicy Mississippi Chicken. Keep these excellent recipes comming!

Awesome recipe! Tastes great, easy fixings. Nice texture. Good color. 
Cooked on Rec Teq RT-340 pellet

I made the rub for chicken breasts, skin on bone in, first time tonight, and it is *amazing*. We're from south Louisiana and that rub still made us sit up straight and say slap ya momma! (Course if I slapped my momma, I'd be in major dirt, so that's just an expression ;-)  ). Will be checking out your site for more ideas!
thanks!

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

Smoked Chicken Quarters with a Spicy Seasoning grilled on Pellet Grill 
 
#spicymississippichicken #smokedchickenquarters #howtobbqright
 
Spicy Mississippi Chicken Quarters Recipe

WHAT MALCOM USED IN THIS RECIPE:
- Seasoning Shaker http://bit.ly/SeasonShaker
- Thermoworks Thermapen http://bit.ly/H2QThermapen
- Malcom's Trusty Dexter Russell Knife https://bit.ly/H2QKnife6
 
Chicken Leg Quarters were the first pieces of chicken that I learned to cook when I started out on my bbq journey. I could buy a bag of frozen quarters for .25 cents per pound, and that would feed a lot of people on the cheap. Somewhere along the way I started calling this particular recipe my Spicy Mississippi Chicken and the name stuck.... 

You can use any piece of chicken for this recipe but I would definitely keep the skin on.This recipe is all about the smoke and spice. There’s no marinade, brine, glaze or anything that will take away for the texture. The seasoning builds a nice crust on the skin and it’s almost crispy with a kick of heat.

For the seasoning I kept it pretty simple and used a combination of seasonings that were in the pantry. I knew I wanted it spicy so the whole thing revolved around the peppers. I used ground cayenne, crushed red pepper flakes, white pepper for back end heat and plenty of corse ground black. The heat was on point, and I used corse salt, sugar, onion and garlic flakes and few herbs to round it out.  I used my Plastic Dredge Shaker with a wide-hole lid https://h2qshop.com/collections/barbecue-equipment/products/howtobbqright-clear-plastic-shaker-with-3-lids (You can also use this blend as a rotisserie seasoning; it goes great on pork).

You can cook this chicken on any grill or smoker; the key is the cook temperature. The pit needs to be running at 300 degrees to get the skin right. I used my Traeger pellet grill running with pecan pellets for this cook. First I dried the skin with paper towel to remove any moisture then I coated each piece with a little peanut oil. The oil helps the seasoning stick and it also browns the skin.  

Each piece of chicken is generously coated with the Spicy Chicken seasoning *recipe below.  
Place the seasoned chicken on the grill and cook until an internal meat thermometer reads 175 degrees in the thickest part of the thigh. If you’re cooking white meat chicken, it needs to hit 165 degrees internal - and I use my Thermoworks Thermapen to check my internals http://bit.ly/H2QThermapen

Once the chicken is done all you do is let it rest for 5 minutes and it’s ready to eat. Right away you’ll notice the skin is beautiful. The spices and herbs give a crispy-like texture and it has a spicy punch without being too hot. You can always add different peppers or change the amount of each to give it even more kick!

Spicy Mississippi Chicken Ingredients
- 4lb Fresh Chicken Leg Quarters, skin on (any pieces of chicken can be substituted)
- ¼ Cup Peanut Oil
- 3 Tablespoons Coarse Kosher Salt
- 2 Tablespoons Sugar in Raw
- 1 Tablespoon Paprika
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Herbs de Provence 
- ½ Tablespoon Coarse Ground Black Pepper
- ½ Tablespoon Garlic Flakes
- ½ Tablespoon Onion Flakes
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon White Pepper
- 1 Teaspoon Crushed Red Pepper

Spicy Mississippi Chicken Directions.
1. Preheat pellet smoker to 300 degrees using pecan wood pellets for smoke flavor. You can use any grill or smoker for this recipe just keep the temperature steady at 300 degrees.
2. Pat the chicken dry with paper towel to remove excess moisture. Trim away any unwanted skin or fat if necessary.
3. Lightly brush the outer surface of each leg quarter with peanut oil.
4. To make the spicy chicken seasoning: Combine the remaining ingredients in a jar and shake well. 
5. Place the seasoning in a shaker dredge with large openings. Coat the outside of the leg quarters with a medium heavy coat of the seasoning. 
6. Place each leg quarter on the pellet grill and cook until internal temperature reaches 175 degrees in the thickest part of the thigh. (For white meat the internal needs to reach 165 degrees)
7. Remove each piece from the smoker and rest for 5 minutes before serving.  

Connect With Malcom Reed: 
https://howtobbqright.com/
FB - https://www.facebook.com/HowToBBQRight/
T - https://twitter.com/howtobbqright
IG - https://www.instagram.com/howtobbqright/
 
Malcom's Podcast - https://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Learn exactly how to smoke pulled pork on a Pit Boss pellet grill following our detailed instructions and recipe below! This is an easy, yet really fun dish to prepare to feed a crowd, especially on a Pit Boss!

Pit Boss Smoked Pulled Pork

Pork

Oil Mustard

Tbsp Brown sugar

Salt

Tbsp Paprika

Tbsp Onion powder

Tbsp Garlic powder

Tbsp Ground black pepper

Cayenne

Apple Juice or Cola in a Spray Bottle (optional to spray during the cook)

Apple cider vinegar

Blues Hog Tennessee Red BBQ Sauce

Trim

Trim any excess fat from the exterior of the pork butt. Trim the fat cap down to 1/4" thickness. Score the fat cap with a meat knife in 2 directions perpendicular to each other.

In a bowl, mix all the dry ingredients. This includes the brown sugar, salt, paprika, cayenne, the onion and garlic powders and the ground black pepper. Mix it all to make the dry rub. Keep in mind you can always buy your own dry rub or use your own recipe. It’s up to you.

Cover

Cover your boston butt with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.

Plastic

Wrap your boston butt in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Pork Butt for the Pit Boss

Ashpot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook.  Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Start

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

Prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot.  This will speed up the auger to prime it full of pellets before you start preheating.

White

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color.  This means the fire rod has fully heated up to burn the pellets more cleanly.

Preheat

Next, set the temperature to preheat the pellet grill to 350°F.  We will drop this temperature before we start cooking.

Rack

Remove the top rack if you are not using it.

Water

Drop

Smoke

Remove the pork from the refrigerator, add any additional rub that may have come off, and once the Pit Boss is at 250°F, place the pork butt on the grate with the fat side DOWN and the thickest part facing to the hotter RIGHT side.

Thermometer

Place your thermometer inside the pork making sure to not touch the bone.

Cook

Set a timer to 3 hours and close the lid to the Pit Boss. Every hour you can optionally spray or baste the exterior of the meat with apple juice or cola to help form the bark and keep the meat moist.

Refill

Your meat will take on average 1.5 hours total to cook per pound. You can refill more wood pellets as needed, however, with a full hopper you should not need to add much more.

Start Smoking the Pork on the Pit Boss

Wrap

When the internal temperature of the pork butt hits about 150-155°F, remove it from the Pit Boss and triple wrap it in aluminum foil. Replace the thermometer and place back in the pellet grill.

Unwrap

Once the internal temperature hits 192°F, remove the pork from the foil and place it unwrapped back in the Pit Boss to firm the bark back up. You can increase the temperature up to 275°F at this time if you wish.

Remove

Once the internal temperature hits 197°-203°F, remove the pork butt from the Pit Boss and place it in an aluminum pan. Let it rest fo 20-30 minutes.

Texas Crutch

Pull

Pull your pork using a pair or forks or Bear Claws. Discard any large pieces of fat and the bone.

Season

After you finish pulling and mixing, taste the pulled pork and add salt to taste, mixing as you add it in. You can also add some apple cider vinegar to taste to add some acidity.

Serve

Serve with buns and a vinegar based BBQ sauce on the side to top with like Blues Hog Tennessee Red.

Pull and Serve the Pit Boss Smoked Pulled Pork

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

Smoked Beef Tenderloin 

beef

Tablespoon Killer Hogs AP seasoning

Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

mushrooms

shallot finely chopped

garlic

red wine

beef broth

Tablespoon Kitchen Accomplice Beef Broth Concentrate

butter

Killer Hogs AP Seasoning

Place all ingredients into a smoker-safe dish

Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.

Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.

Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.

Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.

Slice the tenderloin into desired thickness and serve.

https://www.youtube.com/watch?v=FuWpecDU9Wo

Beef Tenderloin with Beefy Mushrooms smoked on the Pellet Grill

#beeftenderloin #smokedbeeftenderloin #howtobbqright 

Pellet Grill Beef Tenderloin

WHAT MALCOM USED IN THIS RECIPE:

- Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- Traeger Blackened Saskatchewan Rub https://amzn.to/3MVIwR0
- Kitchen Accomplice Beef Broth Concentrate - https://amzn.to/3Htzf1b
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- 12” Red Handle Slicer Knife http://bit.ly/H2QKnife12inch

Beef Tenderloin Recipe Smoked on the Pellet Grill with Smoked Mushrooms

Ingredients
- 1 whole beef tenderloin 
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Killer Hogs AP seasoning
- 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Directions:
1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees. 
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.  
6. Slice the tenderloin into desired thickness and serve.

Smoked Mushroom Ingredients 
- 3 pints sliced mushrooms 
- 1 shallot finely chopped
- 5-6 cloves garlic minced
- 1 cup red wine
- 1 cup beef broth
- 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
- 1/2 stick butter
- 2 teaspoons Killer Hogs AP Seasoning

Directions:
1. Place all ingredients into a smoker-safe dish or a half size aluminum pan. 
2. Smoke on pit for 1.5 - 2 hours until mushrooms and garlic are tender. 
3. Serve with beef and enjoy. 

Connect With Malcom Reed: 
http://howtobbqright.com/

Facebook - https://www.facebook.com/HowToBBQRight/
Twitter - https://twitter.com/howtobbqright
Instagram - https://www.instagram.com/howtobbqright/
TikTok - https://www.tiktok.com/@howtobbqright/

Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/  

For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Beef Tenderloin on Pellet Grill

These Smoked Salmon Fillets are first dry brined and cured overnight then seasoned with a cajun blackening rub.We then show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.

Pit Boss Smoked Salmon with Cajun Blackening Rub

lb Large Salmon Fillet

Cups Dark Brown Sugar

Tbsp Course Ground Black Pepper

Tbsp Dark Brown Sugar

Tbsp Dried Oregano

Tbsp Dried Thyme

Tsp Cayenne Pepper

Tsp Kosher Salt

Tsp Course Ground Black Pepper

½ Tsp Celery Salt

rinse

Rinse the salmon under cold running water.

Place it on your cutting board and pat it very dry with paper towels

bones

Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.

tweezers

If you feel any, remove them with some tweezers and discard.

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Top 10 pellet smoker recipes from across the web

The most viewed pellet smoker recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Brats on the Pellet Smoker

Pit Boss Smoked Beef Brisket

Texas Style Beef Plate Ribs

Spicy Mississippi Chicken Recipe

Spicy Mississippi Chicken Recipe

Pit Boss Smoked Pulled Pork

Smoked Beef Tenderloin

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The most viewed pellet smoker recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine