With the invention of electric smokers, smoking meat and other types of meals have taken a new level of the cooking and dining experience.
You have a lot of options to smoke different types and cuts of meat, as well as numerous amount of flavor choices.
Now the only other choice to make is which types of foods are the easiest and the best things to smoke?
Here is our suggestions, however feel free to be creative and try just about anything.
If you are looking to find the best meats to smoke in an electric smoker, you may need to look at the source, the type, the cut of the meat and the recipe you want to prepare before you decide which is the best.
This comes with different smoked flavor options too. Whether you love lean meat or prefer something with a little fat, there are several options ranging from pork ribs to chicken quarters.
To get the best smoking results, you need to get the right meat cuts, the right spice, as well as the right woodchips.
If you are new to the world of smoking with an electric smoker, this guide will educate you on the various meat options you have when cooking with an electric smoker.
In the end, you will be able to select what works for you and which smoked meal produces the most enjoyable taste and flavor for your satisfaction.
Different Meat Cuts to Smoke In An Electric Smoker:
Chicken quarters are one of the tastiest meats you can even cook with an electric smoker. But they are not easy to smoke as their skin can easily get burnt and dried up. However, there’s a proven method to get the best result.
You can brim the quarters for about 2 to 3 hours before smoking until the skin falls apart around the joint section.
To get a rich taste of the meat, you need to maintain a cooking temperature of about 180 F and spice it up with enough sauce.
Maple and Apple woodchips are the best woodchips you can use to smoke this meat cut for the best flavor.
This is a griller favorite, which is not surprisingly the official Texas style BBQ meat. Generally, briskets are chewy, tough, and almost lacking in flavor.
But when placed in a smoker with the right woodchip, you will see the essence of having it. All its collagen baths each fiber of meat in an excellent, juicy, flavorful gelatin.
It is one of the easiest to smoke too. It requires a slow smoking process in the electric smoker because it needs some time before the connective tissues are broken down.
Also, you don’t need to do much prep before smoking this meat. You can brine it or rub it with a little spice before throwing it in the electric smoker. Usually, you’ll need about 1.5 hrs to properly smoke the meat.
It’s recommended to slice it in smaller particles to make a Texas BBQ. The most important thing to note about smoking brisket is to select the best piece of meat with healthy fat layer and ample marbling.
You can serve either with a sauce or no sauce at all. Brisket is arguably the most popular smoked meat in the US, and it’s expected, considering the overall flavor it provides after smoking. To get the best flavor, use hickory or mesquite when smoking.
Beef ribs may not be as common as some other meat cuts. There are different beef rib cuts you will see in the grocery store, but the right one for your electric smoker is the one from chuck plate. They don’t usually require much prep.
Just add a little pepper and salt as a seasoning and slow smoke them for about 5 hours. You can also spritz or pop them if you want.
To get the right smoky taste, you can smoke beef ribs with Pecan, Hickory, Cherry, or Oak woodchips at 205 degrees.
A chuck roast has a lot of connective tissues and marbling, which makes it perfect for slow and low-temperature smoking. It feels like a brisket but doesn’t require that long time to cook.
It takes about 5 hours to get ready, and you will surely enjoy every bit of it because of its unique flavor. Pecan and Hickory’s woodchips are perfect for smoking Chuck roast
The best meat cut for deer are the tenderloins and shoulders. Deer have lean meat and do not require too much heat for smoking.
So if you don’t like too much fat for your meats, a smoked deer shoulder will be a great meal choice for you.
To enhance the smoky flavor, you can use Cherry, Oak, or Apple woodchips. It’s important to note that softwood is definitely a no-no for smoking deer.
It will just spoil the smoky flavor and produce a soured taste on the venison.
This is a meat cut from the sirloin. It’s very tender and lean, which makes it perfect for steaks.
It requires only smoke as flavor and stays in the fire for about an hour. If you are looking for the fastest meat portion to smoke, this will be ideal for you.
As a newbie, you won’t find it difficult to give it the required temperature it needs to cook since it doesn’t require much.
Although it’s not as common as other parts of meat, tri-tip is certainly worth the search if you can find out time to look for it. Pecan, Hickory, Cherry, and Oak are all good woodchips you can use to smoke this meat cut.
Plant-Based Foods That Can Be Cooked With An Electric Smoker:
If you are a vegetarian and feel you are left out when it comes to smoking meat, you can still enjoy your favorite meals with an electric smoker.
There are certain plant foods (especially vegetables) that taste great when you smoke them with an electric smoker.
The vegetables and foodstuffs below are easy to prepare and smoke with an electric smoker.
There are different types and cuts of meats we can cook with an electric smoker, as has been noted above. Each cut requires its own special temperature settings, cooking times, and best woodchips for the best flavor.
If you are still learning the act of smoking, it’s best, to begin with smaller meat cuts. This is easier to prepare than placing a whole chicken or beef in the smoker.
As you improve with practice, you can increase the quantity of meat and even smoke as large as your smoker can take.
Patience is needed to prepare the perfect smoked meal with an electric smoker. And it’s important to allow the smoker work on its own terms to get the best smoky flavor you will love.