Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or part of a main course. Learn how to smoke salmon at home with our easy-to-follow recipe and video tutorial below.

We start this recipe with a dry brine that loads the salmon fillets with flavor and prepares them to soak in all the smoky flavor. This is a hot-smoked salmon recipe made on a wood pellet smoker.

We have covered all our bases when it comes to salmon here on the blog. We have air fryer salmon, grilled salmon, baked salmon, salmon in a salad, salmon bowls and stuffed salmon. We have been working on a smoked salmon recipe for years, and we have finally nailed it!

Ingredients for Smoked Salmon

Aside from the salmon filets, you’ll need just a few ingredients for the dry brine rub and then a few ingredients for the seasoning mix you rub all over it before smoking it. Here is what you will need:

Dry Brine

• Kosher Salt: adds flavor
• Brown Sugar: adds sweetness and flavor
• Black Pepper: adds flavor and tiny bit of heat

Smoked Salmon

• Salmon Filets: You can get smaller individual filets or get one big filet and then slice it into servings afterward
• Dijon Mustard: adds flavor
• Butter: adds rich flavor and helps keep the salmon moist
• Brown Sugar: adds a little sweetness and helps caramelize the outside of the salmon
• Dill: I almost always prefer fresh herbs for recipes, but for this one, I prefer dried dill.
• Smoked Paprika: adds more smoky flavor
• Salt and Black Pepper: adds flavor
• Maple Syrup: used to baste the fillets as they smoke

The measurements for each ingredient can be found in the recipe card at the end of the post.

What is the Best Salmon for Smoking?

I always look for farm-raised salmon when it comes to smoking. They tend to have a higher fat content which helps them stay tender and flaky through the smoking process. King salmon is my go-to. Coho or Atlantic salmon is my backup. You want to avoid really lean salmon like sockeye salmon.

Why Brine Salmon

This brining process will eliminate some of the moisture from the inside of the fish while simultaneously infusing it with salt, which will help preserve the salmon and its moisture and help create a pellicle (see section below).

What is a Pellicle?

A pellicle is a thin layer of protein that forms on fish or poultry that keeps protein inside the salmon while helping the salmon take on the smoke. This process will allow smoke to better adhere to the surface of the meat during the smoking process.

How Long to Dry Brine Salmon Before Smoking?

Allow at least 20 minutes and up to 24 hours for the brining solution to penetrate the fish. Using small filets means that you can get away with 1-3 hours, but using whole filets that are 3-5 pounds will take longer.

Can You Dry Brine Salmon Too Long?

Unfortunately, yes, you can brine any meat, but especially fish for too long. Smoked salmon brine has a lot of salt in it, so leaving the fish in the fridge for longer than 48 hours will lead to an unbearably salty flavor and unsavory texture.

How to Smoke Salmon

Sometimes cooking salmon can seem a little overwhelming, but I swear it doesn’t need to be! I’m here to walk you through each step so that it turns out perfect every time. Here are the steps:

For the Brine

1. Mix: Add all the ingredients for the brine to a small bowl and stir to combine.
2. Wrap: Lay a piece of plastic wrap down on the counter and sprinkle the dry rub all over it. Lay the pieces of piece flesh side down on the dry rub and then wrap tightly in the plastic wrap.
3. Refrigerate: Place the wrapped salmon in the fridge and let it cure for 4-6 hours.
4. Rinse: Remove the salmon from the fridge, rinse of the dry brine and pat the fish dry with paper towels.
5. Rest: Place the fillets on a cooling rack skin side down and place it in the fridge overnight so that the pellicle can form.
   • PRO TIP: Be sure to put the fish on a wire rack! You want air to circulate well all around the fish.

For the Salmon

1. Combine: Add all the ingredients for the butter mixture into a small bowl and stir to combine.
2. Rub: Spread the mixture all over the flesh side of each salmon filet.
3. Preheat: Set your Traeger pellet smoker to 225 degrees F. Place the salmon on the grill grates of the smoker skin side down for 3-4 hours.
4. Baste: Using a pastry brush, baste the salmon after an hour with maple syrup. Baste another time or two as it finishes smoking.
5. Rest: When the internal temp reaches 145 degrees F, remove from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

The complete recipe can be found in the recipe card down below so keep scrolling for all the details. You can also save or print the recipe there.

What Temperature Should Salmon Be Cooked To?

The USDA recommends 145 degrees Fahrenheit. If you are concerned about food safety, then cook the meat to the recommended temperature. However, many cook salmon to an internal temperature no greater than 135 degrees because if you trust your sourcing and know it is of high quality you can cook the meat to medium.

What is the Best Wood for Smoking Salmon?

Apple, cherry and pecan wood pellets are great choices though I also love maple or a combination of woods.

How to Serve Smoked Salmon

Smoked salmon is great because it can be a main dish or a delicious appetizer or snack.

The classic way to serve smoked salmon is with thin crackers and cream cheese. You can also add elements like sliced onions, fresh herbs, or lemon wedges which really brightens up the dish.

Want a fun night with friends? Place the crackers, cream cheese, and smoked salmon on a cutting board, and let your family or guests enjoy building their own creation.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the fridge. It will keep for up to 3 days.

You can eat salmon either cold or hot. I like to keep salmon cold and flake it into a salad for lunch. You can also reheat it, the best way is to use the oven. Place a wire cooling rack on a baking sheet and add a little water to the baking sheet. Place the salmon on top of the cooling rack and heat in the oven preheated to 325 degrees F for 5-10 minutes depending on the size of your fillets.

This easy smoked salmon recipe is a delicious and versatile dish that can be enjoyed on its own or incorporated into various recipes. Learn how to make your own smoked salmon at home with this easy and flavorful recipe. The combination of sweet and smoky is irresistible!

More Smoker Recipes You’ll Love

• Smoked Chicken Breasts
• Traeger Smoked Ribs
• Smoked Beef Brisket
• Smoked Chicken Thighs
• Dry Rub Smoked Chicken Wings
• Brazilian Smoked Tri Tip
• Smoked Whole Chicken

Now Watch How These Steps are Done…

It’s a Traeger Smoked Prime Rib Recipe and you’re going to go nuts! A juicy, perfectly cooked and the most crazy flavorful prime rib you will ever make!

The recipe that has sealed the deal for me on prime rib forever. You guys, our classic prime rib went crazy on the blog two years ago, but let me tell you, this is the only prime rib I plan to make for the rest of my life. It’s flavor is absolutely unreal and it’s so much easier than you’d think! And you only need 7 ingredients!!

You often think of prime rib being served around Christmas, which it should be, but I’ve been making this all year long! It is so easy and turns out perfectly every time! It impresses guests but also gets devoured by my children. That means it’s a winner!

How to Choose a Prime Rib?

When you head into your butcher to purchase the prime rib, definitely ask for a bone-in roast. Leaving the bones in provides so much flavor and the bones are pretty much a built-in roasting rack for the roast as it smokes. You’ll also have the option to choose chuck end or loin end. Go with chuck end for the best cut of meat!

If you have the budget, buy a prime grade prime rib roast. There are three levels of quality (grade of beef) you can buy in a prime rib – prime, choice or select. We always go with prime or choice, but if money is tight, a select-grade roast will still turn out amazing!

What Cut of Meat is Prime Rib?

Prime rib is also known as standing rib roast. A prime rib is a cut of beef from the primal rib, one of the nine cuts of beef. While the entire rib section comprises ribs six through twelve, a standing rib roast may contain anywhere from two to seven ribs, just depending on what you buy and how much roast you want.

Ingredients for Smoked Prime Rib

It doesn’t take many ingredients to make this prime rib recipe. Prime rib is so dang good, it doesn’t take much! Here is what you will need…

• Prime Rib: bone-in and 6-8 pounds
• Kosher Salt: adds flavor
• Black Pepper: freshly cracked, adds flavor
• Dijon Mustard: used to create a paste to rub all over the meat
• Worcestershire Sauce: adds flavor and richness
• Garlic Cloves: adds flavor
• Rosemary: fresh, chopped, adds fresh flavor

The measurements for all these ingredients are listed in the recipe card at the end of the post.

How to Smoke Prime Rib?

Prep

Prime rib is an expensive cut of meat, so you want to make sure you do it right. Doing it right starts with prepping the meat correctly. Take your bone-in prime rib, and use a sharp knife to cut diagonally into the fat pad and then rotate and cut diagonally in the opposite direction so that you make a diamond pattern.

Rub the Kosher salt and pepper all over the prime rib including in the slits you just created. Place the prime rib on a sheet pan and place it in the refrigerator uncovered for 12-24 hours. This allows the prime rib to dry out which gives it that delicious crust that is to die for.

When the prime rib has rested in the fridge and you are ready to smoke it, lather it in the mustard paste on all sides of the roast. The mustard paste is created by whisking together the dijon mustard, Worcestershire sauce, garlic and rosemary in a small bowl.

Smoke

Set the Traeger to 250℉, close the lid, and allow the smoker to preheat. It will take about 15 minutes to come to temperature. We like to use apple wood and hickory pellets for this recipe. They create the most delicious smoky flavor.

Place the prime rib roast directly onto the grill with the fat-side up (as the prime rib smokes, the flavor and juices from the fat will seep into the roast). No need to sear the meat beforehand. The smoker will do all that work for you. Smoke the prime rib for 3 1/2 to 4 hours or until a meat thermometer or the probe for your smoker shows an internal temperature for your desired doneness:

• Rare: 125-130℉
• Medium-rare: 135℉

Don’t let the meat overcook. A prime rib that is cooked past medium-rare will become tough and chewy. We like to pull ours out about 5℉ early because it will cook more while it rests.

Rest

If you take the time to prep the prime rib correctly, then you want to finish it correctly too. When the meat has reached your desired temperature, remove it from the Traeger and place it on a cutting board. Tent it with aluminum foil and allow it to rest for 20-30 minutes. Resting the meat is critical, don’t skip it! See next section for how to carve the prime rib.

What Is the Best Traeger Grill

A Trager grill is definitely an investment, but is totally worth it if you grill and smoke meats regularly! I have the Traeger Grills Pro 34 Electric Wood Pellet Grill and Smoker and it makes some of the most delicious foods, including smoked prime rib! It’s quite the investment at $700, but I seriously think it’s worth it and it has changed the way I grill and smoke at home.

How Do You Carve a Smoked Prime Rib?

After your prime rib has rested sufficiently, turn the roast fat side down onto a cutting board so that you can remove the rib bones. Carve along the bones to remove them from the roast all in one piece. With the bones removed, flip the roast back over so the fat side is up and then cut the roast into slices. We like to make the slices 3/4 to 1 inch thick for each serving. Horseradish sauce is a popular condiment for prime rib. I’m personally not a huge fan, but that doesn’t mean you won’t be!

What Do You Eat with Smoked Prime Rib?

Smoked prime rib is hearty, homey and pure comfort, so we like to make sure our side dishes are the same. Here are a few of our favorites:

• Steakhouse Smashed Potatoes
• Cheesy Gruyere Sweet Potato Stacks
• The Softest Rolls
• Green Beans and Potatoes
• Herb and Garlic Roasted Potatoes
• Green Beans with Bacon
• Herbed Focaccia Bread

[faq]

What is the Best Wood for Smoking Prime Rib?

We prefer a combination of apple wood and hickory pellets, but you really can’t go wrong. Use your favorite flavored wood(s) – oak, mesquite, pecan, cherry, etc.

How Do I Know How Much Prime Rib I Need Per Person?

The general rule of thumb is to plan on 1lb of prime rib per person. So if you get a 6-8lb roast, you can plan on serving 6-8 people. If you are serving little kids, it will go a little farther.

How Long Do You Smoke Prime Rib?

As a general rule, it will take about 30 minutes of Traeger time per pound of meat. Depending on how big of a roast you purchase, it will take about 3 1/2 to 4 hours to smoke a 6-8lb prime rib at 250℉.

Should Smoked Prime Rib Be Red When Done?

Prime rib is best cooked to rare or medium rare. It should never be cooked past medium (140°F) because all the fat will melt out and the meat will be left tough and chewy. So yes, it will be a little pink, possibly a little red. As long as it has reached temperature (125-130°F), it is perfectly safe to eat.

Is Prime Rib and Rib Eye The Same?

The “Prime Rib” is basically just a marketing term. It refers to a standing rib roast from that section or cut. The Ribeye Roast is a rib roast that has been carved off of the bone. It is the same piece of meat as a standing rib roast. A ribeye has just been removed from the bone and cut into a steak.

Do You Eat The Fat On Prime Rib?

If the prime rib has been cooked properly, the fat on the outside will be packed with flavor and will melt in your mouth. You can eat it if you want. If fat is tough and inedible, then skip it.

Do You Smoke Prime Rib With Fat Up Or Down?

Smoked the prime rib with the fat side up with the bones down on the grill.

[/faq]

Storage and Reheating

Leftover prime rib should be stored in the refrigerator in an airtight container. It will keep for 4-5 days.

The best way to reheat prime rib is in the oven. Preheat your oven to 250 degrees F, and add the sliced prime rib to a baking dish and with a few tablespoons of beef broth. Cover the dish with foil making sure it is sealed completely and let it warm up for about 10 minutes.

I will be eating my prime rib smoked for the rest of my days. I love prime rib cooked in all ways, but smoked prime rib is my new absolute favorite!

More Decadent MAIN DISHES You Must Try:

• Absolute Best Prime Rib
• Oven Braised Short Ribs
• Instant Pot Turkey Breast
• Carolina Pulled Pork
• Korean Oven Braised Short Ribs
• Oven Braised Beef Roast
• Creamy Herb Chicken with Sun-Dried Tomatoes
• Herb Roasted Turkey Breast
• Smoked Tri Tip
• Easy Garlic Butter Steak
• Authentic Italian Bolognese Sauce
• Beef Ribs with Charred Pepper Cream Gnocchi
• All our MAIN DISH recipes!

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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 and 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 don’t eat much. 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 Cooked 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 ½ 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 ½-2 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 degrees 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 degrees 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 degrees, 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?

Leftover brisket chili can be stored in the refrigerator for 3-4 days. It should be stored in an airtight container.

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:

• Instant Pot Chili
• Instant Pot Turkey Chili
• Best Stove Top Chili
• Ground Beef Enchilada Chili
• Slow Cooker Pumpkin Chili
• Pumpkin Apple Cider Chili
• White Chicken Chili
• Surprise Chili
• White Bean Turkey Chili
• Dr Pepper and Chocolate Chili
• Healthy One Pot Chili Mac
• All our Chili, Soup, and Stew Recipes here!

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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:

• Easy Herbed Focaccia
• Grilled Corn on the Cob
• Broccoli Bake
• Southern Mac and Cheese
• Tomato Tart
• The BEST Mashed Potatoes
• Cheesy Zucchini Casserole
• Green Beans and Potatoes
• Pea Salad
• More of our Favorite Side Dishes!

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:

• Glazed Chicken Wings
• Marinated Smoked Chicken Thighs
• Smoked Chicken Breasts
• Brisket on a Traeger
• Dry Rub Chicken Wings
• Pork Butt on a Traeger
• Tri Tip Recipe
• Chicken Kale Salad
• All of our favorite Traeger recipes! 

Smoked chicken wings bursting with flavor from a perfect dry rub using a mixture of dark brown sugar and spices like oregano, smoked paprika, and more! Your boring chicken wings just became the best dang chicken recipe you’ll have this month!

I used to not like chicken wings, but chicken wings are, in fact, delicious. I don’t know how such a teensy tiny amount of meat on a bone 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!

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

These smoked chicken wings are packed with flavor and perfect for any gathering. Follow these quick steps to get tender, smoky wings with a delicious crust.

1. Preheat: Using a Traeger or other smoker, start with the super smoke setting for 5 minutes, then set the smoker to 225°F and preheat for 10 minutes
2. Mix: Whisk together dark brown sugar, light brown sugar, kosher salt, ground mustard, smoked paprika, oregano, garlic powder, and black pepper
3. Coat: Toss chicken wings in the dry rub until fully coated.
4. Smoke: Arrange wings in a disposable pan and cook for 1.5–2 hours until internal temp reaches 165°F.
5. Grill: Cook wings on high heat until grill marks appear on each side.
6. Rest: Cover wings with foil for 5 minutes, then serve.

For more detailed instructions and tips, check out the full recipe card below.

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: Adds deep, rich sweetness with a hint of molasses.
• Light brown sugar: Provides milder sweetness and balances the dark brown sugar’s intensity.
• Kosher salt: Enhances all the flavors and helps tenderize the meat.
• Ground mustard: Adds a subtle tangy heat and complexity.
• Smoked paprika: Brings smoky, slightly sweet warmth that complements the wings.
• Garlic powder: Delivers savory depth and aromatic punch.
• Oregano: Offers herbal earthiness and a touch of bitterness.
• Black pepper: Adds sharp, spicy heat and brightness.

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!ch!

How to Make Chicken Wings Without A Smoker

No smoker? No problem. You can still make flavorful wings using your oven, charcoal grill, or gas grill.

Oven Method

Follow the recipe as written, then bake the wings in a preheated 425°F oven for about 30 minutes. Flip each wing and continue baking for another 10–15 minutes. Use a meat thermometer to make sure the internal temperature reaches 165°F.

Grill Method (Charcoal or Gas)

Grill the wings over medium heat, turning occasionally until fully cooked and nicely charred. Again, aim for an internal temp of 165°F.

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 its 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 wood, cherry wood, or maple wood 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 to Store Chicken Wings

Store leftover chicken wings in an airtight container in the refrigerator for up to 4 days. To freeze them, let the wings cool completely, then place them in a freezer-safe bag, pressing out as much air as possible before sealing. A food saver works great for this. Frozen wings will keep for up to 3 months. When you’re ready to enjoy them again, thaw and reheat using one of the methods below.

How to Reheat Chicken Wings?

There’s nothing better than leftovers, but bringing hot delicious wings back to life after they are cold can be difficult. There are a few ways to reheat them:

Skillet: Heat a tablespoon of oil in a skillet and pan-fry the wings until warmed through. It’s fast and easy, though the skin may not crisp up like before.

Microwave: The quickest option, but you’ll lose any crispiness.

Oven: Bake at 375°F for 20–25 minutes. This is our favorite method—it takes a bit longer but keeps the flavor and crisps up the skin.

Grill: Reheat over medium-low heat for about 15 minutes. You may not get the crunch, but the smoky flavor stays strong.

Whether it’s your next game day party, a New Year’s 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 wings, and they have the best bold smoky flavor! Come do this wang thang with me!

More Wings and Appetizer Recipes:

• Glazed Smoked Chicken Wings
• Garlic Parmesan Grilled Chicken Wings
• Bacon Wrapped Avocados
• Best Deviled Eggs
• All our APPETIZER RECIPES here!

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:

• Best baked beans
• Mashed potatoes
• Cornbread
• Macaroni salad
• Potato rolls

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:

• Smoked Boneless Chicken Breast Recipe
• Smoked Whole Chicken Recipe
• How to Smoke a Tri Tip
• Traeger Smoked Pulled Pork
• Dry Rub Smoked Chicken Wings
• Traeger Ribs
• Glazed Smoked Chicken Wings
• Smoked Turkey Breast
• ALL OF OUR SMOKER RECIPES! 

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Looking for a simple and delicious way to cook chicken breast on your Traeger? Look no further! This easy Traeger smoked chicken breast recipe will have your taste buds singing and your dinner guests asking for seconds.

Smoked chicken breast doesn’t get any better or easier than this! We are obsessed with smoking on our Traeger smoker, and with a few tricks these smoked chicken breasts turn out perfectly tender and moist every time.

Looking for more? Try our recipe for how to smoke a whole chicken in the Traeger, smoked chicken thighs, or our smoked chicken wings.

Unlike other chicken breast recipes, these are totally flavorful chicken breasts that never come out dry! We are letting you in on all our smoking tips as well as our smoked chicken dry rub recipe. Don’t miss it!

Traeger Smoker

Ok, have you used a Traeger grill yet? Or seen it be used? They always have Traeger demos going on here at our Costco, so go check it out at your local Costco or wherever you can find Traegers. And the next time you find a deal on a Traeger, get on board the Traeger train with us! These beauties are life-changing!

We’ve already shared our Brazilian Smoked Tri Tip, Smoked Pulled Pork, and Apple Pecan Smoked Turkey, so we were definitely due for a smoked chicken recipe!

Let’s skip all the small talk and get right to the details of smoking the best chicken breasts of your life!

Smoked Chicken Rub

This dish starts with our smoked chicken rub recipe that adds loads of smoky flavor to these boneless skinless chicken breasts. There is a little sweet, a little salt, a little heat, and every flavor you are looking for in the perfect Traeger smoked chicken breast. Here are the rub ingredients you’ll need:

• Brown Sugar
• Turbinado Sugar (if you can’t find turbinado sugar, just use more brown sugar)
• Celery Seed
• Paprika
• Kosher Salt
• Black Pepper
• Cayenne Pepper
• Garlic Powder
• Onion Powder

Pat dry the chicken breasts with paper towels and then smother the top of them with half of this chicken rub. Then let them rest for 15 minutes or up to a half hour in the refrigerator. If you let them rest longer than 15 minutes, wrap them with plastic wrap.

How to Make Smoked Chicken Breasts

Now it is time to let the Traeger work its magic! Heat your smoker on “smoke” (on Traeger use the “super smoke”) with the lid open for 5 minutes. Then turn the heat to 350 degrees F and close the lid for 15 minutes to allow it to warm up.

Place the chicken spiced side down and then liberally coat the underside with the rest if the smoked chicken rub. Close the lid and allow it to cook for 12-13 minutes. Then turn the chicken over and allow it to cook for another 10-12 minutes or until they reach an internal temperature of 165-170 degrees in the thickest part of the breast.

The Key to Perfectly Smoked Chicken Breasts

The key to smoking meat is to give it plenty of time at a low temperature and then plenty of time to rest on the counter as well. The muscle fibers get all worked up with cooking so you really need to let them relax again on the counter in order for the juices to redistribute, otherwise when you cut into the meat, or start to pull it apart in this case, all of the juices will run out which is a big mistake.

Once the chicken has reached temperature, remove the chicken from the grill and lay foil over the top of it on a cutting board. Let the chicken rest for 3-5 minutes before slicing.

Serve smoked chicken with homemade bbq sauce and your favorite sides dishes, such as mac and cheese, roasted sweet potatoes, baked beans or potato rolls!

What Flavor of Wood Pellets Should Be Used?

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

How Long Does it Take to Smoke a Chicken at 350 Degrees?

All you need is about 40 minutes to have smoked chicken breasts. No waking up at 2am to start the smoker with this one! It is so quick and easy!

How Can You Tell if Chicken Breast is Cooked?

I love this little trick my mom taught me years ago. Touch your pointer finger and thumb together and the palm of your hand will tell you how a cooked chicken breast should feel. If it’s still jiggly it needs more time. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked.

Can Chicken Breast Be a Little Pink?

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165° F using a meat thermometer, it is safe to eat.  Color doesn’t indicate doneness. Smoked meat often leaves a pink hue but if it has come to temperature it’s fine.

What Traeger Pellets Should I Use?

For this smoked chicken breasts recipe, we used a combination of apple and mesquite Traeger pellets. We like to try different pellets all the time, so try different ones to see which wood you like best, each adds a unique flavor.

Which Traeger Grill Should I Buy?

We have been given the opportunity to try out a few Traeger grills and we’ve decide the Texas Elite 34 Wood Pellet Grill & Smoker Traeger grill is our favorite.

Pro tip: You don’t often think about having the best tools for handling the meat, but these these Dragonn tongs for grilling are the best rated on Amazon and we love them too!

Storage Tips

Leftover smoked chicken should be kept in an airtight container in the refrigerator. To reheat it, place in a shallow baking dish, add a little water or chicken broth and cover with foil. Place it in the oven preheated to 350 degrees F and warm up until heated through.

You can also freeze this chicken, and it does extremely well. Let it cool completely and then place the chicken in a freezer safe container. It will keep for about a month.

We can’t wait for your to try this smoked chicken recipe! It is great on its own, but we also love it in our Smoked Chicken Kale Salad! Oh, and I haven’t mentioned that it’s healthy too!

More EASY CHICKEN RECIPES You will Love:

• All our GRILLED CHICKEN RECIPES
• Whole Smoked Chicken
• Grilled Asian Ginger Chicken
• Grilled BBQ Chicken (Our Favorite!)
• Sticky Asian Grilled Chicken
• Simple Garlic Butter Parmesan Chicken
• Balsamic Caprese Chicken
• Cornflake Ranch Chicken (Quick & Easy!)
• Easy Chicken Milanese
• Citrus Greek Chicken
• Creamy Chicken with Sun-Dried Tomatoes
• Smoked Chicken Wings

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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.

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:

• Grilled Corn on the Cob
• Best Baked Beans
• Macaroni Salad
• Tomato Mozzarella Salad

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:

• Smoked Whole Chicken
• Traeger Smoked Ribs
• Glazed Smoked Chicken Wings
• Smoked Brisket
• Dry Rub Smoked Chicken Wings
• Smoked Chicken Breast
• Pulled Pork
• Turkey
• Tri Tip

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.

Learn how to make a delicious and flavorful Brazilian smoked tri tip on a Traeger grill. This easy recipe is perfect for summer BBQs and will be a hit with your friends and family. The meat is tender, juicy and packed full of flavor!

We love to make this Traeger recipe with a side of roasted herb potatoes and a fresh spinach strawberry and feta salad. It’s the perfect summer meal!

I know most of us may feel intimidated at first when we start talking about smoking meat and other foods after hearing about those seasoned grill masters and neighbors that smoke their meats like it’s going out of style. Traeger has made it so easy for all of us.

What is Tri Tip?

Tri tip roast is a cut of beef that is part of the bottom sirloin. It is triangle-shaped and one of my favorite cuts of beef. It is a great option for smoking and grilling. You will usually find tri tip has already been trimmed before it is packaged, but if it’s not, you can easily trim it yourself. It is a beautiful marbled cut of beef.

Ingredients for Smoked Tri Tip

We are going to make both a marinade and a dry rub for this tri tip recipe to pack it full of flavor. The marinade infuses the meat with flavor and tenderizes it. The dry rub gives the tri tip a delicious crust around the outside. Here is what you will need:

• Tri Tip Roast

For the Marinade

• Brown Sugar
• White Sugar
• Black Pepper
• Kosher Salt
• Garlic
• Onion Powder
• Lemon Juice
• Soy Sauce
• Vegetable Oil

For the Rub

• Kosher Salt
• Brown Sugar
• Pepper
• Garlic Powder
• Onion Powder
• Chili Powder
• Smoked Paprika
• Thyme
• Cumin
• Nutmeg

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Smoked Tri Tip

Before you begin smoking any of your meats, decide whether or not you want to let the meat marinate and how long.  We decided for this specific tri tip that we would marinate it just over night.

Make the marinade and place the meat in the plastic container or big ziploc bag with it over night in the refrigerator.  When you take your meat out of the marinade, give your tri tip a light covering with your favorite seasoning, if you need a rub you can use ours below or just use salt and pepper if you prefer.

Read More: Looking for Traeger recipes? Try our Smoked Chicken Breast Recipe next!

Preheat the Traeger to 225 degrees F. Place the tri tip right on the grate in the smoker and let it smoke for 1 1/2 to 2 hours. You want the internal temperature to be between 130-135 degrees. Pull the tri tip off the smoker, cover it with foil and let it rest for 20-30 minutes. Slice against the grain and serve.

What Temperature to Smoke Tri Tip

When you are ready to start smoking your meat on your Traeger, begin by turning the grill on to Smoke, lid open until the fire is established, this can take about 5 minutes for the box to ignite the pellets.  You can experiment with what pellets you like most, We tend to use hickory, mesquite or cherry with the tri tip. You will set the Traeger to 225 degrees Fahrenheit. 

How Long to Smoke Tri Tip

You will need about 1 to 2 hours, depending how well done you like you tri tip.  Here are your internal fresh beef temperatures.  For rare (120-125 degrees Farenheit), medium rare (130-135 degrees Farenheit), medium (135-140 degrees Farenheit), medium well (140-150 degrees Farenheit and well done (when you start getting above 155 degrees Farenheit).  If you don’t have a probe get one :).  If you have a meat thermometer you can use that.  We usually check the meat internal temp about 1 hour and 45 minutes in from cooking.  We like to pull the meat off the smoker once it hits 130-135 degrees Farenheit.

The Secret to Juicy Brazilian Smoked Tri Tip

The secret to juicy Brazilian smoked tri tip is to wrap it in tin foil and let it rest for 20-30 minutes.  After you let it rest, take out the tri tip and cut it against the grain, the thickness of the cut is to your liking.

More Decadent MAIN DISHES You Must Try:

• Best Prime Rib
• Smoked Pulled Pork
• Oven Braised Short Ribs
• Smoked Prime Rib
• Smoked Apple Pecan Turkey Breast
• Traeger Beef Brisket 
• Korean Oven Braised Short Ribs
• Smoked Chicken Wings with Glaze
• Easy Garlic Butter Steak
• Traeger Smoked Pork Ribs
• All our MAIN DISH recipes!

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!

[/faq]

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:

• Smoky BBQ Instant Pot Ribs
• Instant Pot Country Style Ribs
• Braised Beef Short Ribs
• Sticky Instant Pot Bone-In Beef Short Ribs
• Asian Sticky Slow Cooker Ribs
• Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
• Korean Oven Braised Short Ribs
• Easy BBQ Ribs
• Blackberry Hoisin BBQ Ribs

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