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Masterbuilt Smoker Recipes


Smoked Pulled Pork When I purchased the Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, I was pleased to find that it came with some starter recipes in the assembly, care and use manual. I also decided to do a search on the internet for more Masterbuilt smoker recipes and discovered that they are very easy to find. No matter where you find your recipes, you are sure to find ones that become your favorites, as well as new ones that you will want to try. 

 
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Here are a couple of recipes that I recommend:
 
Smoked Pulled Pork 
 
Ingredients:
 
8 lbs fresh pork butt
3 cups apple cider vinegar 
3 tbsp salt
¼ cup brown sugar
2 tbsp pepper
3 cups water
Your favorite BBQ sauce
 
Directions:
 
Thaw the pork butt prior to placing it in the smoker. Preheat the smoker to 225°F
 
Mix apple cider vinegar, salt, brown sugar, pepper and water in pan on stove, bring to rolling boil and remove from heat. Baste a portion of the mixture over the pork before the smoking process begins. The remaining portion of the mixture will be used to baste onto the pork at various times during the first 6 hours of the smoking process.  
 
Place the pork butt into the smoker with the fat side down.
 
Soak 1 cup of the apple wood chips in some water then add to the smoker using the wood chip loader. Wood chips will also need to be added at various intervals during the first 6 hours of the smoking process,
 
Cook the pork butt for first 3 hours. After the first 3 hours, begin to baste the mixture onto the pork about every hour for the next 3 hours. After the pork has smoked for 6 hours, remove it from the smoker and lay it in heavy aluminum foil. Baste a very generous coating of the mixture onto the pork, wrap tightly in the foil and place it back in the smoker. 
 
Cook for another 2 to 3 hours. The internal temperature of the pork should reach at least 160°F.  You will need a secondary meat thermometer to check the internal temperature of the pork.
 
Once the pork is finished cooking, remove it from the smoker and let it cool slightly. The pork should pull apart very easily. You can use 2 forks to pull the pork into small pieces. Be sure to remove any bone or gristle from the pork during this process.
 
Add your favorite BBQ sauce until it suits your taste and serve. Usually 2 cups of BBQ sauce to 8 lbs of pork is a good rule of thumb. You can use more or less depending on your taste. If you prefer not to use any BBQ sauce, the pork can be served plain.
 
Note: Be sure to maintain water in the pan in the bottom of the smoker during the smoking process.
 
 
Smoked Chicken Breast
 
Ingredients:
 
8 boneless chicken breasts (preferably with skin on)
Your favorite seasoning
Your favorite BBQ sauce
 
Directions:
 
Thaw the chicken breasts and remove any visible fat prior to placing them in the smoker. Preheat the smoker to 225°F
 
Apply your favorite seasoning to the chicken breasts before the smoking process begins.
 
Place the chicken breasts directly onto the racks in the smoker with the skin side up.
 
Soak 1 cup of the apple wood chips (hickory or mesquite wood chips can also be used) in some water then add to the smoker using the wood chip loader. The wood chips will only be added during the first couple of hours of the smoking process (i.e. at the beginning, then after the 1st hour and 2nd hour of the smoking process) so that the smoke flavor in the chicken breasts does not become too strong or bitter.
 
Cook the chicken breasts for 5 to 7 hours depending on the thickness of the chicken breasts. The internal temperature of the chicken should reach at least 165°F.  You will need a secondary meat thermometer to check the internal temperature of the chicken.
 
During the last hour of cooking the chicken breasts, baste with your favorite BBQ sauce. 
 
Once the chicken breasts are finished cooking, remove them from the smoker and serve. If you prefer not to use any BBQ sauce, the chicken breasts can be basted lightly with butter (sometimes I use Italian dressing to baste instead of butter) and served plain.
 
Note: Be sure to maintain water in the pan in the bottom of the smoker during the smoking process.

 
>>>> Find More Great Smoker Recipes <<<<

 
I highly recommended that you give these recipes a try. But once you purchase your own Masterbuilt smoker, don’t forget to experiment and develop your own recipes, then share the ones that become your favorites. 
 
Also be sure to return to this page from time to time, as I add more Masterbuilt smoker recipes that I have come to enjoy.