Tag: smoker

The Most Amazing Apple Pecan Smoked Turkey Breast [+Video] – Oh Sweet Basil
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Impress your family and friends with this delicious apple pecan smoked turkey breast recipe. With a step-by-step video tutorial, you’ll have the perfect centerpiece for your holiday meal!

There is not a more juicy and flavorful turkey than this smoked turkey breast. It is our current favorite for Thanksgiving. I thought that Instant Pot Turkey was incredible, but man, this one just totally one upped that recipe.

We aren’t lacking for turkey recipes on our site. We love a juicy turkey slice for dinner, but that doesn’t mean that we can’t keep adding to it. That fried turkey from years ago is still ad favorite, the classic oven roasted whole turkey never disappoints, and we make the herb roasted turkey breast all year round for a healthy dinner recipe idea that isn’t chicken.

So even if you’re like us and there are other turkey recipes you’ve made before, take a chance and make the most amazing apple pecan smoked turkey recipe this Thanksgiving.

Ingredients for Smoked Turkey Breast

This list might look a little overwhelming at first, but there are a few components to this recipe in order for it to come together just perfectly! You need your smoker supplies, brine ingredients, rub ingredients and turkey gravy ingredients. Here is everything you’ll need:

For the Smoker
- Pecan Pellets or Chips
- Tin Pan
Turkey Brine
- Maple Syrup
- Brown Sugar
- Kosher Salt
- Apple Juice
- Orange Juice
- Chicken Broth
- Smoked Paprika
- Turkey Breast: Buy a bone-in turkey breast for the best flavor and texture.
Turkey Rub
- Brown Sugar
- Seasonings and Spices: Smoked Paprika, Ground Mustard, Kosher Salt, Onion Powder, Garlic Powder, Chipotle Chili Pepper Seasoning, Pepper and Cumin
- Butter
Steaming Liquids

Gravy

This is meant to be just a quick overview of the ingredients you will need. The measurements and details for each ingredient can be found in the recipe card at the end of the post.

Turkey Basics

Before we jump in to making this smoked turkey, I want to cover a few of the basics:
- A frozen turkey will need thaw 24 hours per every 5 pounds.
- Turkey will need to smoke for 25-30 minutes per pound.
- Safe internal temperature for a turkey is 165 degrees F in the breast.
So let’s assume you are going to roast a 6.5 pound turkey that is frozen when you purchase it and you want to have your meal on Thursday afternoon. Here is your brief timeline:
- Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)
- Brine: 10-12 hours (Wednesday evening – Thursday morning)
- Turkey smokes: 3-3.5 hours
- Turkey rests: 20 minutes
Now the turkey is ready to carve and eat Thursday afternoon! Now here are those same steps in a little more detail…

How to Make Apple Smoked Turkey Breast

Alright, let’s get down to how to make The Most Amazing Apple Pecan Smoked Turkey Breast. Start out by brining your turkey breast. Even though it’s not an entire bird, brining is essential to a tender and flavorful turkey breast.

How to Brine a Turkey

Brining a turkey needs two specific ingredients and then the remaining ingredients vary based upon your own individual recipes.
1. Liquid- Your turkey breast (or whole turkey) will sit in a liquid anywhere from 8-24 hours. The kind of liquid does in fact make a difference as they will help to flavor the meat. Brining, as well as marinating is not made to soak into the center of the meat, but to flavor the outside so well that as it cooks that flavor emerges.
2. Salt- It’s preferred that you use Kosher salt for brining as it’s a more coarse salt which will help to break down the meat, soak in the liquid for a more juicy meat and finally, the salt helps to flavor the meat more than just a rub later on.
Combine all the ingredients for the brine into a large pot with a lid. Rinse the turkey breast thoroughly and then submerge in the brining liquid. Store in the fridge with the lid on for 10-12 hours or overnight.

Next up is the rub on the turkey. Do not ever make a turkey without this step as this is where all of those yummy flavors are going to come from. Here’s what you need to do:

Rub for a Turkey
1. Spices- You usually see a lot of herbs with turkey, but spices are great to bring out a little extra flavor. In this case, we throw in smoked paprika to really drive home the flavor but also the color with that deep red. Cumin, garlic and even ground mustard bring a balance to the spices that creates a warm, aromatic experience.
2. Sugar- Just a stitch of brown sugar like any good BBQ or Smoked recipe adds the tiniest amount of sweetness which really balances the garlic and smokiness.
3. Butter- Butter is essential to add a little more juiciness and flavor to the meat. It also helps the spices to stick to the meat.
Combine all the ingredients for the rub and set aside. Remove the turkey from the brine and pat it dry with paper towels. Spread the rub all over the turkey breast, under and on top of the skin.

That’s not all though, you still need to fill a drip pan with liquids that will help to steam the bird as it smokes. Trust us on this one, you do not want to just go with water.

Drip Pan with Juices

Fill a tin pan, we just get ours at the local grocery store, with pineapple juice and water. Even though this is an apple juice brined turkey the pineapple juice adds a really interesting level of flavor to the bird and the gravy.

Apple or orange juice may be used if you can’t find pineapple juice in the can.

How Long to Smoke a Turkey Breast

Preheat your Traeger smoker to 300 degrees F with pecan pellets. Place the drip pan with the smoking liquids in it under the rack of the smoker. Then put the turkey breast side down, on the smoker grill grate and close the lid.

Let it smoke for 3 – 3 ½ hours or until a meat thermometer inserted into the thickest part of the turkey breast reads 165 degrees F.

Once it has reached the desired temperature, remove the turkey from the smoker and tent it with foil for 20 minutes to let it rest. RESERVE the drippings in the drip pan to make the gravy.

Combine the water and cornstarch in a small bowl and whisk together to combine. Pour all the drippings from the turkey into a saucepan on the stove top and bring to a boil. Once boiling, slowly add the cornstarch mixture and whisk everything together until thickened.

read more: Looking for Traeger recipes? Try our Traeger Smoked Chicken Breasts next! Or check out our tutorial on How to Make Smoked Chicken (this recipe is for a whole chicken!).

Watch How This Smoked Turkey is Made…

Can Smoked Turkey be Pink?

A smoked turkey will sometimes have a pink ring around the meat, but that’s from the smoke and flavor, it doesn’t mean that you need to keep cooking the turkey.

In fact, sometimes that pink hue can really penetrate into the meat, so it’s important to recognize if it’s the smoke or raw meat, which do in fact look different.

What Goes with Smoked Turkey

Oh my goodness, let’s talk about sides before we forget. Here are a few of our favorite things to go with smoked turkey.

And it can’t be Thanksgiving without pies too! So make a pecan pie, razzleberry pie, lemon meringue pie and of course, classic pumpkin pie!

What Temperature for Smoked Turkey

Depending on your smoker and how much time you have you will want to adjust the temperature of the Traeger Pellet Smoker. We prefer 300 degrees F for 3-3 ½ hours. You could also do 325 degrees F for 2 ½-3 hours, but we much prefer to have a low and slow meat.

Can You Freeze Smoked Turkey?

You can easily freeze smoked turkey, but only keep it in a freezer bag in the freezer for up to 2 weeks. If you wish to keep it for 1-2 months, use a Food Saver like Cade and I have.

BEST. INVESTMENT. EVER.

How to Reheat Smoked Turkey

Place turkey in a casserole dish, and cover well with aluminum foil. Heat the oven to 350 degrees and cook only until warm.

You can also use a microwave with paper towels wrapped around the meat to keep it from drying out.

Take your Thanksgiving turkey to the next level with this mouth-watering apple pecan smoked turkey breast recipe.

Thanksgiving RECIPES:
Servings: 6

Prep Time: 1 day

Cook Time: 12 hours

Total Time: 1 day 12 hours

Description

Take your Thanksgiving turkey to the next level with this mouth-watering apple pecan smoked turkey breast recipe.

For the Brine

In a large pot, add the brine ingredients. Stir to combine.

1/2 Cup Maple Syrup, 1/4 Cup Brown Sugar, 1 Cup Kosher Salt, 4 Cups Apple Juice, 1 Cup Orange Juice, 32 ounces Chicken Broth, 1 teaspoon Smoked Paprika

Rinse the turkey breast thoroughly.

6.5 lb Turkey Breast

Place the turkey in the brine and put the lid on the pot. Refrigerate 10-12 hours or overnight.

For the Smoker

Remove the turkey from the brine, discarding all liquid and pat the turkey completely dry.

In a bowl, combine the spice ingredients and stir to mix.

3 Tablespoons Brown Sugar, 1 ½ Tablespoons Smoked Paprika, 2 teaspoons Ground Mustard, 1 Tablespoon Kosher Salt, 1 teaspoon Onion Powder, 1 ½ teaspoons Garlic Powder, 1 teaspoon Chipotle Chili Pepper Seasoning, 1 teaspoon Pepper, 1 ½ teaspoon Cumin

Add the butter and stir again.

6 Tablespoons Butter

Rub the mixture all over under and over the skin of the turkey.

Heat a Traeger Smoker to 300 degrees F with pecan pellets or chips.

Pecan Pellets

Place the pineapple juice and water in a tin pan under the rack in the smoker.

3/4 Cup Pineapple Juice, 3/4 Cup Water

Put the turkey, breast side down, on the smoker rack and close the lid.

Smoke for 3 to 3 ½ hours depending on your smoker.

Remove the turkey to rest for 20 minutes under tented foil, reserving the drippings in the tin pan.

Tin Pan

Slice the turkey and serve with gravy.

For the Gravy

Pour the drippings into a Gravy Fat Separator .

Heat a skillet to medium high heat and pour off the drippings, avoiding too much fat.

Whisk together the cornstarch and water and as the drippings begin to simmer, whisk in the cornstarch slurry.

1-2 Tablespoon Cornstarch, 1-2 Tablespoon Water

Continue to whisk as the gravy thickens and serve immediately.

Turkey Basics

A frozen turkey will need thaw 24 hours per every 5 pounds.

Turkey will need to smoke for 25-30 minutes per pound.

Safe internal temperature for a turkey is 165 degrees F in the breast.

Turkey Timeline

Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)

Brine: 10-12 hours (Wednesday evening – Thursday morning)

Turkey smokes: 3-3.5 hours

Turkey rests: 20 minutes

You may use apple juice or apple cider. If you don’t have either, Place 1 Cup of Apple Cider Vinegar in a cup and fill the rest with water.
Smoked turkey can be frozen for up to 3 months.

Serving: 12ozCalories: 868kcalCarbohydrates: 64gProtein: 108gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 298mgSodium: 21713mgPotassium: 1677mgFiber: 2gSugar: 54gVitamin A: 1670IUVitamin C: 25mgCalcium: 171mgIron: 4mg

Author: Sweet Basil

Course: 10 Best Turkey Recipes on the Internet
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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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Carrian Cheney

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October 13, 2024
Smoked Whole Chicken Recipe (Traeger Whole Chicken) – Oh Sweet Basil
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Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken. It is juicy, tender and packed with flavor. You might even like it more than our Traeger Chicken Breast, smoked chicken thighs, or our smoked chicken wings.

Traeger Smoked Whole Chicken Recipe

Whole chicken recipes are really difficult to sort through. I’ve made enough of them, all of which claimed to be the best of the best but all were just cooked chicken. I mean, just because it’s a whole bird does not mean it has to be difficult, time consuming and especially not bland.

So I got all obsessed. We love our slow cooker whole chicken, our whole roasted chicken and our spatchcock chicken, but we needed a smoked version! I decided to make a whole chicken that you’d order in a restaurant over the steak. I know, I know, but really, this smoked whole chicken is going to knock your dang socks clean off of you.

Why, why is that a saying? Knock your socks off? What about your shoes? Why didn’t we knock those off first? Who are all of these people walking around in socks?

Actually, it’s me.

If you know me, if you’re a friend or a neighbor you know that I’m ALWAYS in socks because my feet are ALWAYS cold.

Smoked Whole Chicken Ingredients

Believe it or not, you only need a handful of ingredients to make a Traeger smoked chicken. This Traeger whole chicken recipe has three main components: the dry rub used to flavor the smoked chicken, the few extra ingredients needed to actually smoke the chicken, and the ingredients needed to make a gravy from the pan drippings.

Here’s what you’ll need to make a smoked whole chicken on a Traeger:
- Fresh Thyme Leaves
- Salt and Pepper
- Onion Powder
- Cumin
- Smoked Paprika
- Ground Mustard
- Cayenne
- Dark Brown Sugar
- Garlic
- Chili Powder
- Butter
- Apple Juice
- Cornstarch
Note that adding a pan of apple juice to the smoker creates a delicious steam that keeps the meat moist and adds flavor as well.

How to Smoke a Whole Chicken

Smoked whole chicken does not need much time or attention at all. The most important step starts out the morning of, or even the night before is fine.

The most important step is to rinse, dry and set the bird in the fridge to dry out the skin. If you absolutely don’t have time or you forget, no biggie, it will still turn out awesome, but it does make for a better skin on the whole chicken.

Here are the basic steps to making a Traeger smoked chicken:
1. Place a rinsed and dried chicken in the fridge all day to dry out the skin.
2. Heat the smoker.
3. Mix the chicken dry rub together.
4. Sprinkle a little dry rub in the cavity of the bird. Using kitchen twine, tie together the legs if needed.
5. Mix the remaining spice mixture with softened butter.
6. Pull the chicken skin up and loosen it from the meat. Spread the butter under the skin and all over the meat and then the rest all over the outside of the bird.
7. Fill a pan with the juice and if your smoker permits, place it on the bottom rack and the chicken on the rack right above it.
8. Smoke the bird breast side up for about an hour to an hour and half until the internal temperature reaches 165 degrees F. Remove to rest while you whisk up the drippings.
How Long to Smoke a Whole Chicken

Depending on the size of your bird, it’ll need to smoke for roughly 60 to 80 minutes at 375 degrees F. You’ll know your smoked whole chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer.

What are the Best Wood Pellets for Smoking Chicken?

We love to use cherry or apple wood chips when we smoke chicken. Hickory, mesquite, pecan and oak are all great options too.

How to Make Gravy from Pan Drippings

I will never forget roasting my first chicken, calling my mom and saying, “Now, how do I make a gravy? Is there a packet I buy?”

Silence, followed by “that’s what the pan drippings are for.” More silence, this time from me. 😬

Here’s how to make gravy from pan drippings:
1. Strain out any bits that you don’t want from the drippings in the apple juice, reserving all liquids.
2. If you couldn’t gather drippings, add 1 cup of chicken broth.
3. Bring the liquids to a simmer in a skillet with raised sides.
4. Whisk cornstarch and water together in a dish and whisk into the gravy until desired thickness.
5. Brush over the chicken or use to dip pieces of chicken in.
NOTE: If you’re not a big gravy fan, whip up a batch of our homemade bbq sauce to dip this chicken in.

How Long Will Smoked Chicken Keep?

A smoked chicken will keep for 7 days in the refrigerator in an airtight container.

Can You Freeze Smoked Chicken?

Smoked chicken can be frozen for 1 month. A FoodSaver will help you to be able to get the best results as it sucks out the air and vacuum seals the meat.

What to Serve with a Whole Chicken

Congrats! You’ve just smoked a whole chicken. Now the question is, what should you serve with your delicious Traeger whole chicken?

Here are a few of our favorite chicken side dishes to give you some ideas:

Tips for the Best Smoked Whole Chicken

The dry rub is the most important part of flavoring a whole chicken. Dry rub goes both under and over the skin, but I’ve found that throwing a little in the cavity makes the spices bloom out and increase flavor from inside out too.

We use fresh thyme leaves in the spice rub as it brings on a little different flavor than dried thyme. It transforms the chicken into something a lot more delicious and wonderful. If you must used dried thyme, use half the amount of fresh as it’s a condensed version and stronger.

As for the smoked paprika in the dry rub — find it. The end. It is not the same to use regular paprika. Really, smoked paprika is incredible. You can find it at most stores, but it’s sold on Amazon as well if you need it.

Learn how to cook a delicious and juicy smoked whole chicken on your Traeger grill with this step-by-step guide. Impress your friends and family with this flavorful dish that is perfect for any occasion.

More Traeger Recipes:
Servings: 6

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

15 minutes

Total Time: 1 hour 50 minutes

Description

Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken.

Cook ModePrevent your screen from going dark

Smoke the Whole Chicken:

If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.

1 Whole Chicken

Heat a smoker to 375 degrees F.

Place the spices in a bowl and mix to combine.

2 teaspoons Fresh Thyme Leaves, 2 teaspoons Kosher Salt, 1 teaspoon Onion Powder, 2 Cloves Garlic, 1 Tablespoon Dark Brown Sugar, 2 teaspoons Smoked Paprika, 1 Crack Black Pepper, 1/2 teaspoon Ground Mustard, 1 Pinch Cayenne, 1 Pinch Chili Powder, 1/4 teaspoon Cumin

Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.

Add the butter to the remaining spices and mix until it forms a smooth paste.

6 Tablespoons Unsalted Butter

Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.

Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.

16 oz Apple Juice, Foil Pan

Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.

Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.

Make the Gravy:

Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.

Pan of apple juice and drippings from the Traeger

Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.

1 teaspoon Cornstarch, 1 teaspoon Water

Slice the chicken and brush with the gravy. Serve!

If you don’t have drippings leftover, just use 1 cup of chicken broth to make the gravy.

Left over chicken can be kept in the refrigerator for one week.

Serving: 1cupCalories: 424kcalCarbohydrates: 12gProtein: 24gFat: 31gSaturated Fat: 13gCholesterol: 125mgSodium: 969mgPotassium: 332mgFiber: 1gSugar: 9gVitamin A: 888IUVitamin C: 4mgCalcium: 28mgIron: 2mg

Author: Sweet Basil

Course: Every Man’s Favorite Easy Day Recipes, Over 500 Family Dinner Recipes Ideas

Cuisine: American
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Sweet Basil

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September 3, 2024
The BEST Dry Rubbed Smoked Chicken Wings – Oh Sweet Basil
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Chicken wings bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more! Your boring chicken wings just became the best dang chicken recipe you’ll have this month!

I’ll be the first to admit it, I was wrong. Chicken wings are not a waste. Chicken wings are in fact delicious. I don’t know how such a teensy tiny amount of meat can be so good but these Dry Rub Smoked Chicken Wings are proof of the deliciousness. If a dry rub and smoker aren’t your thing, try our traditional buffalo wings, air fryer teriyaki wings, or our garlic parmesan grilled chicken wings recipes!

I remember the first time I ever tried chicken wings. It was at a restaurant in Idaho and the sauces all tasted almost identical. The chicken tasted like it was frozen and reheated and there was a lot of stale popcorn.

Maybe it was just that location.

Maybe I was the problem.

I don’t know, but it was not my favorite dinner and in fact I went home from that date with a stomach ache.

Fast forward 500 years and bust out your Traeger (or any smoker) because I’m totally on board with this lil’ chicken wang thang!

How to Make Smoked Chicken Wings

The first step to making these smoked chicken wing recipe is to prep your Traeger (or pellet grill of choice). Preheat the smoker with super smoke for 5 minutes with the lid closed. Set the heat to 225 degrees and allow the smoker to preheat for 10 minutes.

While the Traeger is preheating, prepare the dry rub. See section below and the recipe card for more details on the dry rub. We like to use a disposable pan for smoking these wings. Pat the wings dry with paper towels. Toss the wings and the dry rub in the disposable pan until the wings are completely coated. Then arrange the wings in a single layer in the pan.

Place the pan in the smoker. Cook the wings for 1.5 to 2 hours or until the internal temperature of the wings in their thickest part is 165 degrees on a meat thermometer.

How to Get Crispy Skin on Smoked Wings

When the wings have reached temperature, remove the pan from the smoker and set the smoker to high heat or heat up your grill if your smoker doesn’t have the high heat function. Grill the wings on both sides until grill marks appear and then let them rest for 5 minutes. Serve and eat!

read more: Looking for Traeger recipes? Check out our Traeger Chicken Breast Recipe or our Whole Smoked Chicken Recipe next!

What Goes in the Dry Rub?

The dry rub is where all the flavor comes from. Combined with the smokiness, this dry rub takes your chicken wings up a notch or twelve! Here is what you need:
- Dark brown sugar
- Light brown sugar
- Kosher salt
- Ground mustard
- Smoked paprika
- Garlic powder
- Oregano
- Black Pepper
And before I get a bunch of questions about the two brown sugars, let me explain! A combo of dark and light brown sugar made for the best flavor without the overwhelming molasses if you only used dark. Likewise, only using light brown or white sugar wasn’t enough flavor.

These wings are delicious on their own, but feel free to dip them in bbq sauce or ranch!

How to Make Chicken Wings in the Oven

If you don’t have a smoker, these wings can be baked in the oven. Follow the directions as written and then bake in a 425° F preheated oven for about 30 minutes. Pull them out and flip each wing over and then bake another 10-15 minutes. Again, you will want to check the internal temperature and be sure it has reached 165 degrees.

How Many Chicken Wings Per Person

I have the hardest time estimating how much food to make for large groups sometimes. If you are making these wings as the main dish, plan on about 4 to 6 whole chicken wings (8 to 12 pieces) per person. If these wings are part of a whole array of appetizers, 2 to 3 whole wings per person should be enough. This recipe calls for 3 pounds of wings which will be about 15-20 whole wings. So you may need to double or triple this recipe if you are preparing for a large group.

Are Smoked Chicken Wings Gluten Free?

Yes! Chicken on it’s own is gluten free, and all the ingredients for the dry rub are gluten free.

What are the Best Wood Pellets for Smoking Chicken Wings?

When it comes to smoking chicken wings, we love to use a mild wood like apple, cherry or maple works the best. A strong wood like mesquite or hickory can overwhelm the little bit of meat on the wings. But when all is said and done, any wood chips will work just fine! Test out different pellets and see which flavor you like the best!

How Long Will Chicken Wings Keep?

If you have leftover chicken wings, store them in an airtight container. They will keep in the refrigerator for up to 4 days. See section below to reheating chicken wings properly.

Can Chicken Wings be Frozen?

Chicken wings freeze quite well. Allow them to cool completely and then place them in a freezer safe plastic bag and squeeze as much of the air out as you can before sealing it closed. We like to use a food saver to make it super easy. They will keep in the freezer for up to 3 months.

How to Reheat Chicken Wings?

Bringing hot delicious wings back to life after they are cold can be difficult. There are a few ways to reheat them:

Stove Top

Using a skillet, heat a tablespoon of oil and then pan fry your wings until they are warm all the way through. This is a quick and easy way, but it can be difficult to recreate that crispy skin you love.

Microwave

This is the quick and easy way to reheat if you are in a hurry, but you’re going to have zero crispiness.

Oven

Cook the wings in the oven for 20-25 minutes at 375 degrees. This is our favorite method because it maintains the integrity of the flavor and allows the skin to get crispy again. It takes time though.

Grill

Heat up your grill to medium-low heat and place the wings on the grill for 15 minutes. The crispy skin will be hard to achieve this way, but the flavor will be locked in!

Whether it’s your next game day party, a New Years party or just plain dinner for the fam, these smoked chicken wings have made a wing lover out of me! They are healthier than your typical deep fried chicken wing and they have the best bold smoky flavor! Come do this wang thang with me!

More Wings and Appetizer Recipes:
Servings: 6

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Description

Bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more, your boring chicken wings just became the best dang chicken recipe you’ll have this month!

Cook ModePrevent your screen from going dark

Preheat the smoker with super smoke if you can with the lid closed for 5 minutes.

Turn the heat to 225 degrees and preheat with the lid closed for 10 minutes.

In a bowl, whisk together the rub.

1/4 Cup Dark Brown Sugar, 1/4 Cup Light Brown Sugar, 2 Tablespoons Kosher Salt, 1 teaspoon Ground Mustard, 1 Tablespoon Smoked Paprika, 2 teaspoons Oregano, 2 teaspoons Garlic Powder, 1/2 teaspoon Pepper

In a disposable pan, toss the chicken wings and the rub until everything is heavily coated.

3 Pounds Chicken Wings

Arrange the chicken pieces evenly in the pan and set the pan in the smoker.

Close the lid and cook for 1 1/2-2 hours or until it reaches 165 degrees at the thickest part of the meat.

Pull the pan off of the smoker and heat to high heat or heat a grill if your smoker doesn’t allow that.

Place the chicken directly on the grill and cook on each side until grill marks appear.

Set aside with foil laid over the top for 5 minutes.

Serve!

This dry rub can be stored in a jar with a tight fitting lid for up to 6 months.

Serving: 3gCalories: 352kcalCarbohydrates: 20gProtein: 23gFat: 20gSaturated Fat: 6gCholesterol: 94mgSodium: 2422mgPotassium: 262mgFiber: 1gSugar: 18gVitamin A: 766IUVitamin C: 1mgCalcium: 43mgIron: 2mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: American
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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Sweet Basil

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August 19, 2024
Perfect Smoked Brisket Recipe (on a Traeger!) – Oh Sweet Basil
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The bold and juicy flavor of Smoked Brisket is everything! We have the perfect smoked brisket recipe that is flawless every time!

Serve this brisket with a side of macaroni salad or sweet cornbread, and you’ll be in BBQ heaven!

This post is a collaboration with Beef. It’s What’s For Dinner. I received compensation, but all opinions are my own.

Smoked Brisket on a Traeger

Admit it, no other protein does it quite like beef. Beef tastes amazing, and that taste belongs on my table. When you start with such a delicious high-quality protein, the culinary possibilities are endless! You can sear it, grill it, roast it, use it as an ingredient or make it an entrée, the list goes on and on.

Add a wood pellet smoker into the mix and then you have the best beef on the globe. Brisket is a huge cut of beef and can be quite expensive, so we want to make sure you smoke it to perfection. The smoker makes it so easy, and the quality is top shelf!

What is Brisket?

Let’s start with what this meat is that we are smoking. Brisket is a cut of beef from the breast or lower chest of a cow. You might also see them labeled as a whole packer brisket, which means it includes both the point and the flat of the brisket. It is one of the toughest cuts of beef, but when it is smoked, braised, or slow roasted, it renders into juicy, tender and flavorful beef bliss. All you need is time and a few tools and simple tricks.

Note that there is a lean side and a fatty side to brisket, and you need both to make the perfectly smoked brisket that we are after. The lean side of the brisket has a tighter grain and is harder to make tender.

This is where we divide the men from the boys in the smoking world. Making that lean side melt in your mouth is when you know you’ve reached the peak of brisket perfection. We will help you do just that!

How to Smoke a Brisket

Let’s jump right into the best way to smoke a brisket and then we will answer all sorts of questions below.

Step 1: Select Your Brisket

When it comes to purchasing a brisket, there are few tricks we have learned to picking out a good brisket. First, check the grade of the beef. There are three different grades — Prime, Choice, or Select. Prime is going to be your highest quality and best brisket, but it is going to be quite pricey. If you have the money to spend, go with Prime. If you don’t, then Choice is an excellent way to go.

Also, when you pick up the brisket, make sure it has good flexibility. You don’t want a brisket with tough hidden fat in the middle. You also want to find a brisket with a nice even flat section so that it cooks more evenly. Get a brisket that is untrimmed too so that you can trim it yourself.

Step 2: Prep Your Brisket

Place your brisket on a large cutting board fat side down and trim off any silver skin or excess fat that is on the flat end of the muscle. Trimming is so important in smoking as it helps the meat cook evenly and allows the flavor to develop fully. Square the edges so that the meat will cook more evenly, and then flip the brisket over and trim the fat cap down to about 1/4 inch.

Prepare the dry rub as listed in the ingredients in a small bowl and rub it all over both sides of the brisket.

Step 3: Smoke Your Brisket

Preheat your Traeger to 225 degrees Fahrenheit and use your favorite wood chips (see section below for a list of the different types of wood chips). Place your prepared brisket (unwrapped) in the smoker with the pointed end facing the main heat source. It doesn’t matter if you place it fat side down or fat side up. Smoke it until it reaches an internal temperature of 165 degrees Fahrenheit on a meat thermometer which will take about 8-9 hours.

Step 4: Smoke Some More

Roll out a large sheet of peach butcher paper. Remove the Traeger beef brisket from the smoker and place it on the butcher paper. Spray the brisket with apple cider (or juice) and wrap it in the butcher paper. Place it back in the smoker (seam side down so the wrap stays secure) that is still set at 225 deegrees F and smoke it until the internal temp reaches 195-202 degrees Fahrenheit in the thickest section of the meat. This will take anywhere from 3-4 hours, totaling 12 hours of cooking. It doesn’t matter which way the pointed end faces this time.

Step 5: Let Your Brisket Rest

Once you have reached that magical number of 202 — the temperature for fall apart brisket — lower for sliceable brisket, pull the smoked beef brisket out of the Traeger and let it rest for at least 1-2 hours. DON’T SKIP THIS STEP! It is critical to having the most tender and juiciest Traeger brisket.

Step 6: Slice Your Brisket

When the smoked brisket has rested, slice it. See the sections below for slicing properly. Serve it up with all your favorite BBQ sides!

How to Slice Smoked Brisket

There are two different muscles layered in a Brisket so slicing can be tricky. The best way is to slice against the grain with a sharp knife and then before coming to the point, completely cut that end off and turn it to slice against that opposite grain. Some pieces will not look as nice but it will be more tender.

Why Slice Against the Grain?

Yes, the direction you cut meat matters. Slicing against the grain breaks down the muscle fibers to give you a tender slice of beef. If you don’t slice against the grain you’ll have a less tender result.

How to Tell If Smoked Brisket is Done

You will know that the Traeger brisket is done when it reaches an internal temperature of 202 degrees Fahrenheit.

What to Serve with Brisket

Now you have your perfectly juicy pellet grill brisket ready to devour, but what should you eat with it? We love to eat it with all the classic BBQ sides, such as:

And what would a BBQ feast be without a phenomenal dessert to top it off? We like to go with our razzleberry pie or the always classic apple crisp. Both should be eaten a la mode, of course!

Can You Smoke Brisket In The Oven?

If you don’t have a smoker, it is possible to cook brisket in the oven. You won’t get the same smoky flavor and that beautiful smoke ring, but your brisket will still be delicious. It will just be different.

Ok, back to cooking brisket in the oven. Going low and slow like we do in the smoker will dry the meat out in the oven, so it needs to be cooked a little faster and at a little higher temperature. Follow all the instructions listed below for smoking the Brisket but wrap it first and place it in the oven that has been preheated to 300 degrees Fahrenheit. Cook it for 6 hours covered and then uncover it and cook for another 2-3 hours.

You will know it is done when it holds a temperature of 200 degrees Fahrenheit in the thickest section of the meat for at least an hour and it has a crust bark on the outside.

How Long Will Smoked Brisket Last?

If you store smoked brisket properly, it will last for 3 to 4 days in the refrigerator. It needs to be in an airtight container. Use leftover brisket in our fabulous brisket chili or on top of brisket nachos!

If you want it to last a little longer, store it in the freezer. Place the smoked Brisket in an airtight container and then cover it in heavy-duty aluminum foil, freezer wrap, or a heavy duty freezer bag. It will last in the freezer for up to 3 months.

How Long Can Smoked Brisket Sit Out?

Any smoked meat that has sat at room temperature for more than 2 hours should be discarded. If you can keep it at a temperature above 140 degrees Fahrenheit, then it is considered safe to eat for a maximum of 4 hours.

What is a Smoke Ring?

When you cut into your beef, there may be a pink ring just under the outer crust (or bark). This ring is called the smoke ring that forms during the smoking process. The smoke ring is good however it is not an indicator of good flavor or juiciness.

What is a Mop Sauce?

It can also be helpful to have what is called a “mop sauce.” A mop is a thick liquid sauce, typically apple cider vinegar or tomato juice based, that is sprayed or mopped onto the beef during cooking. This will help keep the beef moist during the smoking process.

We like to save all our sauce action for after the brisket is ready to eat, but experiment with what you like best. When we are ready to dig in, we like to have our classic BBQ sauce on hand as well as our mustard BBQ sauce.

What are the Best Cuts of Beef for Smoking?

The best cuts for smoking are generally the tougher, larger cuts of beef because a longer, more gentle cook time and temperature melts the fat and tenderizes the beef. Smoking a cut of beef gives it so much flavor. These cuts include:
- Brisket
- Ribeye Roast
- Back Ribs
- Country Style Ribs
- Tender cuts (like a Tri-Tip Roast, Tenderloin Roast or even Individual steaks) can be smoked for flavor
Finish on Grill/In Oven: Country Style Ribs, Tri-Tip Roast, Coulotte Roast, Top Sirloin Petite Roast, Ribeye Petite Roast, Tenderloin Roast, Ground Beef Burgers, Individual Steaks (15 minutes or less).

What Type of Wood Should I Use for Smoking?

The type of wood you choose really depends on what type of flavor you want in your end product. Here are the basics for the type of flavor each type of wood provides:
- Hickory – Provides a sweet, savory and hearty flavor to the beef. One of the more popular woods due to its strong flavor.
- Mesquite — Will give a very smoky flavor and is great for cooking smaller cuts during a shorter period of time.
- Oak — One of the more common woods used for smoking. Has a subtle flavor that is great for cooking larger cuts as it won’t be too overpowering
- Apple — Will provide a sweeter taste and mild fruitiness. Great for mixing in with another wood type or by itself.
- Pecan – Provides a rich, sweet, nutty flavor to the beef. Great as a mix in since it can tend to be sweeter.
- Cherry – Offers a hint of fruitiness to the beef and is great used by itself or mixed with another wood.
- Maple – Will give the meat a sweet, light and mild smokiness flavor. Great for mixing with other wood or by itself.
Unlock the secrets to the perfect smoked beef brisket with this mouth-watering recipe. From selecting the right cut of meat to mastering the smoking technique, this guide has everything you need to create a succulent and flavorful brisket.

More Traeger Recipes:
Servings: 16 people

Prep Time: 45 minutes

Cook Time: 12 hours

Total Time: 12 hours 45 minutes

Description

The bold and juicy flavor of Smoked Brisket is everything! We have the perfect smoked brisket recipe that is flawless every time!

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Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes.

12 Pound Brisket

Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4″ thickness. In a mixing bowl mix the rub. Spread over the brisket.

2 Tablespoons Kosher Salt, 1 Tablespoon Black Pepper, 2 Tablespoons Dark Brown Sugar, 2 Tablespoons Smoked Paprika, 2 Tablespoons Granulated Garlic

Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the pointed end facing your main heat source. Close the lid and smoke until 165 degrees F, about 8-9 hours

On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

1/3 Cup Apple Cider

Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 3-4 hours).

Remove the brisket to a large cutting board and allow to rest for 2 hours before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.

Brisket fat does not melt down and make the meat juicy like pork does. Instead the fat sits and is awkward so it’s best to trim that fat away.

Left overs can be kept in the refrigerator for 4 days.

Serving: 6ouncesCalories: 548kcalCarbohydrates: 5gProtein: 71gFat: 25gSaturated Fat: 9gCholesterol: 211mgSodium: 1147mgPotassium: 1159mgFiber: 1gSugar: 4gVitamin A: 290IUCalcium: 22mgIron: 7mg

Author: Sweet Basil

Course: Over 500 Family Dinner Recipes Ideas

Cuisine: American
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August 13, 2024
Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil
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We have smoked chicken breasts, a whole chicken and chicken wings so it was high time we share our smoked chicken thighs recipe. Chicken thighs have the best flavor and we are ramping that flavor up in the Traeger!

We start with a sweet smoky marinade and allow the chicken thighs to soak in all that tasty flavor. Then we smoke them on the Traeger. Serve them with an elote corn and some mac & cheese, and you have the perfect summer meal!

Remember how we used our Traeger as our oven a few summers ago while our kitchen was being remodeled? We love our Traeger so much! Not only does it make delicious food (practically on its own), but it also saved us last summer and is a great way to avoid turning on the oven when it’s scorching hot outside!

What Ingredients are Needed for Smoked Chicken Thighs?

Grab your chicken thighs and all the rest of these ingredients for the best smoked chicken thighs:
- Boneless Skinless Chicken Thighs
- Honey
- Soy Sauce
- All Spice
- Cayenne Pepper
- Cinnamon
- Ginger
- Yellow Onion
- Garlic
- Dark Brown Sugar
- Corn Syrup
- Water
- BBQ Spice Rub
If you are a sauce lover, like I am, you can dip this chicken in some homemade bbq sauce…store-bought or whatever your favorite barbecue sauce is! The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Smoked Chicken Thighs

The first step in making these smoked thighs is to decide if you are going to smoke the meat in a pan in the smoker (this is the way I prefer to do it) or directly on the grill. If you want to cook them directly on the grill, save about a third of the marinade to use later.

The next step is to make the marinade. We like to pour everything directly into the ziploc bag that we are going to marinate the chicken in…less clean up! Put all the ingredients into the bag and then squish everything together to combine.

NOTE: If you’re grilling directly on the grill, reserve a third of the marinade for later now before adding the chicken.

Add the chicken to the bag and let it marinate in the refrigerator for 1-12 hours.

When you’re ready to start smoking, place all the chicken thighs and marinade into your pan.

Now it’s time to get that Traeger going! Heat it to 225 degrees Fahrenheit and let it come to temperature for 10 minutes. Place your pan of chicken into the smoker and close the lid.

Let it smoke for 10 minutes and then turn the heat up to 400 and cook for 15 more minutes.

Then flip the chicken over and let it cook until it reaches an internal temperature of 165 degrees (10-15 more minutes).

Pull out the chicken thighs to a cutting board, tent it with foil, and let it rest. This is key to having the juiciest chicken!

Pour the leftover marinade into a pan and heat it to a boil on the stove top. In a separate dish, whisk together the water and cornstarch, and then add it to the marinade. This will thicken the marinade slightly and make if perfect to brush on top of the chicken before serving.

How Long to Smoke Chicken Thighs?

For this recipe, it should take about 40 minutes for your chicken thighs to come to a safe internal temperature of 165 degrees. It may take a little longer depending on the thickness of your chicken thighs and the consistency of the heat in your smoker.

Do You Flip Chicken Thighs When Smoking?

Yes, whether you’re grilling or smoking the thighs, they should be flipped once. No need to flip more than once though!

Why Choose Chicken Thighs?

Chicken thighs are very affordable and in my opinion, have the best flavor. They also tend to stay more moist and tender than a chicken breast might. Chicken breasts are more lean though, so if you are watching fat and calories, go with chicken breasts. We have a great smoked chicken breast recipe that you will love!

What Type of Wood is Best to Use for Smoking Chicken?

This is really up to personal preference, but we prefer either apple or a combination of apple and hickory. Cherry or oak pellets are also great options!

Do You Need To Brine Chicken Before Smoking?

You do not have to brine chicken before smoking it.

Brine does enhance the flavor of meats, but we prefer marinating for this recipe.

Can I Use Bone-In Chicken Thighs?

Yes, you can use bone-in chicken if you want. You will just need to increase the time on the smoker to get it to temperature.

How Long Will Smoked Chicken Keep?

Smoked chicken will keep for 7 days in the refrigerator in an airtight container.

Does Smoked Chicken Have To Be Refrigerated?

Smoked chicken should be refrigerated within 2 hours of being removed from the smoker.

Can You Freeze Smoked Chicken?

Smoked chicken can be frozen for 3-6 months in an airtight container. If you have a Food Saver, that’s an even better option for freezing chicken!

How to Reheat Leftovers

Chicken can be a little tricky to reheat because it can dry out quickly and the flavor can change. I’ve found that the best way to reheat chicken thighs is in the oven. Place the leftovers in a a shallow baking dish add a little water or chicken broth and cover with foil. Place in the oven that has been preheated to 350 degrees and let it warm up until heated through. It will take about 10-15 minutes.

These leftovers are great in sandwiches or chopped up in a salad!

What to Eat with Smoked Chicken Thighs?

These are perfect for feeding a crowd at a gathering with friends or family. With any good smoked chicken dish, you need some classic BBQ side dishes! Here are a few of our favorites:

And just for good measure, you should make a batch of our Biscoff homemade ice cream for dessert!

Smoked chicken thighs in a sweet smoky marinade needs to be next up on your summer BBQ menu! They taste amazing and are so quick and easy too…just 40 minutes in the smoker and they’re ready to go!

More Smoked Recipes You’ll Love:
Servings: 6

Cook Time: 40 minutes

Marinating Time: 1 hour

Total Time: 1 hour 40 minutes

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Before beginning, decide if you’d like to smoke the thighs directly on the smoker or in a pan, (which is how I choose to do it). If directly on the grill, you’ll need to save some of the marinade for serving.

In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients.

1/4 Cup Honey, 1/2 Cup Soy Sauce, 1/8 teaspoon All Spice, 1/8 teaspoon Cayenne, 1/4 teaspoon Cinnamon, 1 teaspoon Ginger, 1/2 Onion, 5 Cloves Garlic, 1/3 Cup Dark Brown Sugar, 1 Tablespoon BBQ Rub

Open the bag and carefully drop in the chicken.

5-7 Chicken thighs

Allow to marinate in the fridge for 1-12 hours.

Heat the smoker to 225 for 10 minutes.

Pour the chicken and marinade into a disposable metal pan and close the lid. Smoke the chicken for 10 minutes.

Turn the heat to 400 and cook for 15 minutes longer.

Flip the chicken over and cook for 10-15 minutes more or until 165 degrees.

Remove the chicken to a cutting board and tent with foil.

Pour the remaining marinade into a small saucepan and heat to a boil. If you smoked the chicken directly on the grill grates, use the marinade that you reserved for the next steps.

In a small dish stir the water and cornstarch together, then whisk together with the marinade and cook until slightly thickened.

2 teaspoons Cornstarch, 1 teaspoon Water

Remove from the heat and serve with the chicken immediately.

For a sweeter marinade use 2/3 cup brown sugar.
Smoked chicken can be refrigerated for up to 4 days.

Serving: 1thighCalories: 325kcalCarbohydrates: 29gProtein: 18gFat: 16gSaturated Fat: 4gCholesterol: 92mgSodium: 1159mgPotassium: 281mgFiber: 1gSugar: 27gVitamin A: 91IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: American
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Sweet Basil

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July 27, 2024
Traeger Ribs Recipe (Easy Smoked Ribs!) – Oh Sweet Basil
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These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

The Best Traeger Ribs Recipe

When I went out to South Carolina to meet Cade’s family, he took me to a traditional southern restaurant to try real southern BBQ for the first time. It was delicious!

I couldn’t believe that a dry rub was all that they needed as I’d only had ribs slathered in sauce, but more important than that, they were falling off of the bone. The tenderness could not be beat! I was sold! Since then we’ve tested and tested rib recipes and this one is one of the best smoked rib recipes ever.

We have several rib recipes on the blog that we love, like our slow cooker Asian sticky ribs or our smoky BBQ Instant Pot ribs. They are all different in cooking techniques and flavors, but this is our first smoked ribs recipe — you’re going to love it!

Make a batch of homemade BBQ sauce, and get ready for your mouth to water, your fingers to get messy, and for these Traeger smoked ribs to become a regular on your menu! They are the best ribs I’ve ever had!

Traeger Smoked Pork Ribs Ingredients

These Traeger pork ribs are flavored both with a dry rub and additional flavorings that are added halfway through the smoking time. A dry rub is simply a blend of dry ingredients that gets rubbed on meat before smoking or grilling.

Here’s what you’ll need to make the best smoked ribs:
- Pork Ribs
- Smoked Paprika
- Dark Brown Sugar
- Black Pepper
- Garlic Powder
- Cumin
- Kosher Salt
- Cayenne
- Honey
- Dijon Mustard
- Apple Cider
Keep scrolling to the recipe card down below to find the measurements needed for each ingredient.

What Are the Best Ribs for Smoking?

We prefer St. Louis style ribs for smoking, but baby back ribs would also work great. St. Louis style ribs cook fast and have great flavor. Baby back ribs are meatier and may take a little longer to cook to a safe temperature. Spare ribs also work, but they tend to have less meat on them and will need even less time to smoke.

How to Smoke Ribs

We’ve given detailed instructions on how to make smoked pork ribs in the recipe card below. Are you ready for tender ribs that melt in your mouth?? Here are the basics to mastering this Traeger ribs recipe:
1. Combine the smoked ribs rub ingredients in a small bowl and set it aside.
2. Mix together the mustard and apple cider and brush it all over both sides of the ribs (be sure to remove the silver skin first!).
3. Then, generously apply the dry rub on both sides of the ribs.
4. Set your smoker to 180℉ and preheat it with a closed lid for 15 minutes.
5. Once the smoker is preheated, place the ribs directly into the smoker with the ribs meat side up for 3 hours.
6. Move the ribs to a baking sheet and increase the temperature of the smoker to 225℉.
7. Tear off 4 large pieces of peach butcher paper and place one rack of ribs on each piece of paper. Pull up the sides of the paper because it is time to juice up the ribs and you don’t want the liquid to leak out.
8. Sprinkle each rack of ribs with brown sugar, then top with honey and apple juice. Place another piece of peach butcher paper on top and crimp up the edges so the liquid doesn’t leak out.
9. Repeat these same steps with all the racks of ribs.
10. Put the ribs back into the smoker for 2 more hours.
11. Remove the wrap from the ribs and place them directly back onto the grate and grill them for 30-60 minutes.
12. Let the ribs rest for a few minutes and serve with your favorite barbecue sauce!
What is the 3 2 1 Method for Smoking Ribs?

This recipe loosely follows the 3-2-1 method for smoking ribs. You have 3 hours of smoking, then 2 hours of smoking with liquid, and up to one last hour of grilling. That totals 6 hours for these smoked ribs! We tend to go a little further as thicker ribs need more time, so instead of 3-2-1, I’ve been doing 3-3-1 and sometimes even 3-4-1.

How Does A Traeger Work?

A Traeger is a wood pellet smoker that uses an auger to move wood pellets from a hopper on the side of the grill into the fire pot inside the grill. You get to set the temperature that you want to grill operate at, so the higher the temperature, the more pellets that are moved into the fire pot.

When the fire is burning, a fan stokes the flames that create convection heat to cook the food evenly. You also get the great smoky flavor that comes from cooking food over a wood fire.

Traegers are pretty much sent straight from heaven! They are so easy to use and reliable!

read more: Looking for Traeger recipes? Try our Smoked Chicken Breast Recipe or our Smoked Whole Chicken Recipe next!

What Type of Wood Pellets Should I Use to Smoke Ribs?

We prefer to use hickory, mesquite or oak (or a blend of all of them) for smoking ribs. Those woods gives a bold smoked flavor. Other types of wood pellets like apple, cherry, pecan or maple are all great options too.

FAQ

Can You Smoke Meat on a Regular Grill?

Yes, but it is difficult to control the temperature consistently like you can on a pellet smoker. To smoke meat on a gas or charcoal grill, you need to apply heat to a wood source (like a smoker box) and place the meat on the unlit side of the grill. Smoking is all about cooking meat on indirect heat.

Is Smoked Meat Cooked?

Yes, smoked meat is cooked just like grilled meat or braised meat. Meat that is smoked still needs to reach safe temperatures before being consumed.

Is Smoked Meat Safe?

Yes, if smoked to a safe temperature, smoked meat is perfectly safe to eat and DELICIOUS!

What Can You Substitute for Kosher Salt?

A course sea salt would work fine, but definitely do not sure table salt! Kosher salt and table salt are not the same!

Should You Flip Ribs in a Smoker?

Because a smoker cooks like a convection oven, there is no need to flip ribs because they are being cooked evenly on all sides. Cook away babies!

What to Eat with Smoked Ribs

I love ribs cooked all ways, but I’m convinced that cooking them on a smoker is one of the best methods! That smoky flavor is unbeatable! You won’t be able to resist these tender smoked pork ribs!

More Ribs Recipes You Should Try:
Servings: 6

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours 15 minutes

Description

These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

Cook ModePrevent your screen from going dark

For the Rub:

Mix all ingredients together and set aside.

1/4 Cup Smoked Paprika, 1/2 Cup Dark Brown Sugar, 1 Tablespoon Black Pepper, 1 Tablespoon Garlic Powder, 2 teaspoon Cumin, 1 Tablespoon Kosher Salt, 1 teaspoon Cayenne

Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.

2 Racks Pork Ribs

In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.

1/2 Cup Dijon Mustard, 1/2 Cup Apple Cider

To Cook:

Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.

Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225℉.

Tear off 4 long sheets of Peach Butcher Paper or tin foil. Place the butcher paper (or foil) down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.

Sprinkle half the brown sugar on one rack, then top with half the honey and half of the remaining apple cider. Lay another piece of paper (or foil) on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

1/2 Cup Dark Brown Sugar, 1/3 Cup Honey, 1/2 Cup Apple Cider

Return the ribs to the smoker and cook for an additional 3-4 hours.

Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.

left over ribs will keep for 4 days in the refrigerator.

Serving: 4ribsCalories: 1082kcalCarbohydrates: 59gProtein: 49gFat: 73gSaturated Fat: 23gPolyunsaturated Fat: 13gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 243mgSodium: 1654mgPotassium: 994mgFiber: 3gSugar: 54gVitamin A: 2384IUVitamin C: 1mgCalcium: 115mgIron: 5mg

Author: Sweet Basil

Course: All of the Best Pork Recipes on the Internet

Cuisine: American
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Sweet Basil

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June 12, 2024
Brisket Chili – 5 Different Ways – Oh Sweet Basil
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Our chili recipes are some of the most popular out there, so it was time to share our mega tasty Traeger smoked brisket chili! And we are sharing 5 different ways to make it – stove top, oven braised, smoker, slow cooker or Instant Pot.

The smoky flavor of the brisket with those bold chili flavors ands spices makes for an outrageously good bowl of chili. I love to top my bowl with shredded cheddar cheese and some sour cream.

I mean, where do I even start? This smoked brisket chili recipe has been living in my brain for probably the past 5-6 years and it has taken me all this time to get it down on “paper”. How weird that we rarely use paper anymore. Remember all those calendars on walls and sticky notes of reminders?

5 Different Ways

Anyway, I always have leftover brisket, those things are huge and my children are small. Therefore, brisket chili. And you don’t need a ton for this recipe…just 1.5 lbs.

I want to help you out so there will be five different versions explained. Please don’t get bugged! I will get questions about making it different ways so I’m just trying to anticipate that and help. The five different ways are stove top, oven braised, smoked, slow cooker and Instant Pot. Then there will be instructions for both uncooked brisket and leftover brisket for each method. Make sense? Sheesh, I hope so! Here we go…

First, I will start by explaining how to brown uncooked brisket if you’re going to go that route…

How to Brown Brisket for Chili
1. Cube the pieces of raw brisket meat – Trim any hard fat as that will not melt away in the cooking process. Remember, the size of the meat is what you’ll be eating so we want no bigger than 2″ pieces (these will break down so you can smash them a bit, creating smaller pieces once cooked).
2. Season the brisket with salt and pepper.
3. Heat oil in the bottom of a cast iron dutch oven or large pot until shimmering. Cook the brisket in batches, never at once or it will end up cooking in liquid, aka boiled meat. Remove to a plate and proceed with the recipe of your choice, oven braised, smoked, or stove top.
Using Leftover Brisket for Chili

If you have leftover brisket either from our smoked brisket recipe or our slow cooker brisket, your steps will be fewer…
1. Because your meat is already prepared, start by cooking the veggies and seasonings first.
2. Add cubed brisket and all remaining ingredients to the pot and proceed with your cooking method of choice – stove top, oven braised, smoked, slow cooker or instant pot.
Brisket Chili – 5 Different Methods

Let’s walk through each cooking method. Keep in mind that your cooking time is going to vary depending on cooking method and whether you start with previously cooked brisket.
- {NOTE} If you are starting with uncooked brisket, your cook time will be longer.
1. You will start by cooking the bacon until it is crisp and then moving it to a paper towel lined plate. Then add the onions and peppers and cook until tender.
{Uncooked Brisket}

2. If you’re using uncooked brisket, add the cubed meat that has been seasons with salt and pepper. Brown in batches according to the instructions above.

3. Then add all the beef back to the pot and all the remaining ingredients.

{Leftover Smoked Brisket}
1. If you’re using previously cooked brisket, add it to the pot along with all the rest of the ingredients. Then you decide which method you are going to use…
Stove Top Brisket Chili
1. Prep the chili with either leftover or raw meat (browning the meat according to the instructions above). Once you’ve got everything in the pot, stir to combine.
  
  Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.
  
  Already Smoked Brisket- Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine- the preferred method for the best flavor.
Oven Braised Brisket Chili
1. Create the recipe following through the stove top method for the initial 10 minutes of a simmer.
  
  Freshly Browned Brisket – Heat the oven to 350 and place the lid on the dutch oven or oven safe pot. Bake for 1 1/2 hours, remove the lid and cook for an additional 3 hours or until brisket is tender and falling apart.
  
  Already Smoked Brisket – Proceed per above and then add the lid and bake for 1 hour, remove the lid and bake for an additional 1 1/2-2 hours.
Smoked Brisket Chili
1. Here’s where we bust out the Traeger smoker chili recipe. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.
  
  Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours.
  
  Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.
Slow Cooker Brisket Chili
1. Sometimes the slow cooker just fits the schedule better than any other cooking method. Pull it out and set it to low temperature.
  
  Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.
  
  Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.
Instant Pot Brisket Chili
1. If you’re in a time crunch and want brisket chili fast, then the instant pot is your answer! Our original instant pot chili recipe is one of our most popular posts, so you for sure need to know how to how to make this brisket version in the IP.
- Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.
- Already Cooked Brisket – Add all the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.
Does Chili Have To Have Beans?

Traditional red chili does not contain beans. But, other chilis are made with beans and in the end it’s 100% up to you. I like beans in my chili to make it a little more hearty and filling so we can stretch it into leftovers. Plus I just like ’em.

What to Serve with Brisket Chili?

I love to add some crunchy chips into my chili! Fritos or crushed up tortilla chips work great! I also rarely make chili without making a batch of our favorite cornbread. They just belong together!

How Long Will Chili Keep?

Chili can be stored in the refrigerator for 3-4 days.

Can You Freeze Chili?

Chili can be frozen for up to 6 months.

Cool completely, place in a freezer safe container or heavy duty freezer bag and freeze.

How Do You Reheat Chili?

Reheat chili on the stove, in the oven or in the microwave until hot clear through.

Brisket is so flavorful and tender. It is such a bold and brilliant addition to a chili recipe. If you end up with leftover brisket, make this brisket chili recipe! With instructions for making it 5 different ways, you can pick which method fits your schedule the best. Save a bowl for me!

Here are some more CHILI RECIPES that you’ll love:
Servings: 8

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

1.5 Pounds Beef Brisket, cut in 2 inch cubes

6 Strips Bacon, good quality, chopped

1 Can Kidney Beans, 15 oz., drained

1 Can Pinto Beans, 15 oz., drained

1 Can Black Beans, 15 oz., drained

2 Cans Tomatoes, 15 oz. fire roasted with juice

1 Can Tomato Paste, 6 oz.

1 Red Onion, chopped

1 Red Bell Pepper, seeded and chopped

1 1/2 Jalapeños, seeded and minced *optional

2-3 Cups Beef Stock

1 1/2 teaspoons Oregano, dried

2 1/2 teaspoons Cumin

1-2 Teaspoons Kosher Salt, or to taste based on the smoked brisket

1 teaspoon Black Pepper, ground

2 teaspoon Smoked Paprika

3 teaspoons Chili Powder

1 Tablespoon Worcestershire Sauce

1 Tablespoon Garlic, minced

Cook ModePrevent your screen from going dark

In a large pot cook the bacon until crisp, stirring often to cook evenly.

6 Strips Bacon

Remove the bacon to a paper towel lined plate.

Add the onions and peppers and cook until tender.

1 Red Onion, 1 Red Bell Pepper

Season all sides of the beef with salt and pepper and add to the pot. Brown the meat in batches, setting brown pieces aside until all the meat is browned.

1.5 Pounds Beef Brisket, 1-2 Teaspoons Kosher Salt, 1 teaspoon Black Pepper

Add the meat back to the pot and all the remaining ingredients and 3/4 of the bacon and stir to combine.

1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 2 Cans Tomatoes, 1 Can Tomato Paste, 1 1/2 Jalapeños, 2-3 Cups Beef Stock, 1 1/2 teaspoons Oregano, 2 1/2 teaspoons Cumin, 2 teaspoon Smoked Paprika, 3 teaspoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic

Choose your preferred cooking method…

Stove Top Method

Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.Total time: 4.5-5.5 hours

Already Smoked Brisket – Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine – the preferred method for the best flavor.Total Time: 40-60 minutes

Smoked Method

Here’s where we pull out the Traeger. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.

Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours.Total time: 4 hours 15 minutes – 5 hours 30 minutes

Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.Total time: 1 hour 40 minutes – 2 hours 55 minutes

Slow Cooker Method

Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.Total time: 6 hours 30 minutes – 8 hours 30 minutes

Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.Total time: 3 hours 10 minutes – 4 hours 10 minutes

Instant Pot Method

Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.Total time: 1 hour 30 minutes

Already Cooked Brisket – Cook the bacon and veggies in the Instant Pot on saute mode (this can also be done on the stove top). Add all the rest of the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.Total time: 45 minutes

Regardless of what method you choose, serve with sour cream, cilantro, cheese and remaining bacon!!

Sour Cream, Cilantro, Cheese

Chili can be kept in the refrigerator for 3-4 days.

Serving: 1CupCalories: 594kcalCarbohydrates: 16gProtein: 66gFat: 28gSaturated Fat: 10gCholesterol: 187mgSodium: 1233mgPotassium: 1498mgFiber: 5gSugar: 5gVitamin A: 1086IUVitamin C: 27mgCalcium: 53mgIron: 8mg

Author: Sweet Basil

Course: 50 of the Best Easy Soup Recipes for Families

Cuisine: American
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January 13, 2024