Electric smoker dishes are so delicious; they would definitely get your taste buds yearning for more. Unfortunately, a lot of people are not conversant with preparing electric smoker dishes. If you cannot get enough of these dishes, yet you are looking for ways to prepare them on your own, sit back and read this to the end.
Without wasting more time, let’s get right into the recipes that will have your taste buds running wild with excitement.
1. Whole smoked turkey with herbs
- A turkey that fits into your electric smoker
- 1 tablespoon powdered sage
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons oregano
- 2 teaspoons sea salt
- 1 teaspoon rosemary
- ½ cup of water
- ½ apple cider
- Zest of ½ an orange
- Pecan or applewood chips
- Thaw your turkey completely
- Rinse and dry the turkey. Rinse it in cold running water.
- Pat the interior of the turkey with paper towels until it is completely dry.
- Preheat the smoker to 225F.
- Mix all the dry spices and herbs in a small bowl. Rub 1/3 of the ingredients into the interior of the turkey.
- To the remaining 2/3 of the dry ingredients, add orange zest and EVOO. Rub the mixture to the exterior of the turkey.
- Mix the apple cider and water in a water pan. Place this mixture on the bottom layer of the smoker. The shelf above should have a drip pan for the drippings from the turkey.
- Put wood chips on the chip drawer.
- Set your seasoned turkey on the middle rack of your smoker. Set the time for 61/2 hours. Let the turkey smoke until its interior temperatures hit 165˚F. Start monitoring the internal temperature of the turkey after the third hour. Use an accurate meat temperature or a digital probe thermometer.
- Check for a smoke after every one hour. If you do not see any smoke, add wood chips.
- Get the turkey out of the smoker and place it on a cutting board. Let it settle for 20 minutes to around 2 hours.
- Your turkey is ready for feasting! Carve it!
2. Dry Rubbed Smoked Brisket Recipe
- 12-pound uncured brisket
- 2 tablespoon coriander
- 2 tablespoon dried oregano
- 6 Tablespoons chili powder
- ½ cup brown sugar
- 6 tablespoons kosher salt
- 4 tablespoons cracked black pepper
- 4 TBS ground cumin
- 2 teaspoons cayenne pepper (adjust to your fit your taste)
- Hickory or mesquite wood chips
- Raw apple cider
- Pat the brisket dry using paper towels. Clean any connective tissue from the lean side. Set the brisket on a large sheet pan.
- Trim the fat cap to approximately ¼ inch, leaving just enough for the flavor and moisture.
- Mix all the dry ingredients in a small bowl. Coat all the side with generous amounts of the mixed ingredients.
- Cover the meat using plastic paper with the fat side up. Refrigerate it for 15 minutes to around 3½ hours. You can make your side dishes while your meat marinates.
- Preheat your smoker to 225˚F. Take your brisket from the refrigerator and allow it to heat to room temperature.
- Half fill the water bowl with apple cider vinegar.
- Place the wood chips on the side tray.
- Set the brisket on the middle rack with the fat side up. Place your digital thermometer on the thickest end of the meat, and set your timer for 10 hours.
- Check for a smoke after every hour, and refill the chip tray whenever necessary.
- Check for internal temperatures of the meat after 9 hours. What we are looking to achieve is something between 190˚F and 200˚F.
- Remove the meat and let it cool down on a chopping board for around 45 minutes.
- Voila! Your briskets are ready! Slice and serve them.
3. Smoked sweet potatoes
- 6 sweet potatoes
- Sea Salt
- Extra virgin olive oil
- Wash your sweet potatoes. You don’t have to peel them. Just ensure that you remove all the eyes.
- Place the potatoes on the top rack. Smoke it at 225F for 3 hours. Smoke them until they start to feel soft.
Tip: Smoked sweet potatoes are a good accompaniment for smoked meat dishes. You can smoke sweet potatoes with other meat dishes that will be eaten together. Let’s say if you are smoking a turkey for 6 hours on the middle rack, you can add sweet potatoes on the top rack after the third hour.
You can prepare smoked meat on your electric cooker using any meat. The list is unlimited. If you have been wondering how you will perfect your smoker skills, I am convinced these recipes above are the best way to start you on the right track. They are a simple yet delicious way of climbing up the experience on the smoking ladder. Be sure to use these recipes to make your guests come back for more.