Unforgettable Masterbuilt Smoker Recipes

  • Added:
    Feb 14, 2014
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Mmm... smoked pork sliders
Mmm... smoked pork sliders
Photo by jeffreyw

Everyone likes a good recipe. As a matter of fact, have you ever noticed that when someone likes the taste of the food they have just eaten they usually want to get the recipe? Because this creates an experience for the person that is not soon forgotten, they want the recipe so that they can repeat the experience as many times as they choose to. Masterbuilt Smoker recipes are ones that create that unforgettable experience for a person.

I recently became the owner of a Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker and discovered that the unit included some great recipes in the assembly, care and use manual. As anybody does with a new purchase, I was excited to use it for the first time. I immediately selected a couple of the recipes that I wanted to try and I was not disappointed.    

The first recipes that I tried were the smoked pulled pork and the smoked chicken breast. Both are very good recipes but one of the big things that I learned in using my smoker was that being in a hurry was not a good idea. Rather, the best results with these recipes come with slow cooking over long periods of time.

Smoked Pulled Pork

I used 8 pounds of fresh pork butt and basted it with a mixture of apple cider vinegar, salt, pepper, brown sugar, and water at different times during the smoking process. I basted the pork before I placed it in the smoker and then a few times later in the process. For the final hours of smoking the pork, I wrapped it in aluminum foil to seal the flavor and to keep it moist and tender. When the pork was removed from the foil, it was extremely hot of course so, I allowed it to cool before I began to pull it into small pieces. I added my favorite barbeque sauce after I pulled the pork into small pieces. The pork should reach a consistent internal temperature of 160 degrees during the smoking process.

Smoked Chicken Breasts

I used 8 boneless chicken breasts and left the skin on to hold moisture in the meat during the smoking process. I added some of my favorite seasoning to the chicken before I placed it in the smoker, and basted it with my favorite barbeque sauce during the final hour of the smoking process. The chicken should reach a consistent internal temperature of 165 degrees during the smoking process.

There are some really great Masterbuilt Smoker recipes in the assembly, care and use manual, but there are many recipes online on the internet as well. No matter where you find them, you will definitely find ones that become unforgettable favorites not only to you, but also to your family and friends.

Author's Profile

Isaac Leedom is an outdoor enthusiast and a writer who specializes in gathering information about items that have been practical and useful in his own life, and enjoys passing the information along to help others. Check out his website where he provides information about the Masterbuilt Smoker, and Masterbuilt Smoker Recipes.

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