Smoke And Roasted Recipes For Backyard Pellet Grill Lovers

1. Pellet Grill Smoke Roasted Wings Recipe For Pellet Grills

(by GrillGirlRobyn)

Golden brown crispy, tender and steaming with rich, smoky aroma, these chicken wings are the kind you enjoy on a balmy weekend afternoon, lathered in your favorite BBQ sauce. Try it as an appetizer or finger-food on game day alongside other selections!

Prep Instructions

1. Purchasing a bag of pre-cut chicken wings from your butcher is the best way to ensure a good cut of each chicken wing. You can also opt for frozen wings at your local grocery.
   Empty all the chicken wings into a stainless steel bowl or mixing bowl.
2. Cut the tips of the wings off with shearing knife or other sharp-edged cooking utensil. Don’t use a knife with serrated edges to cut the tips, because the teeth will only tear the skin, removing more meat than you want.
3. Using a paper towel, pat dry the chicken.
4. Add salt and pepper at your discretion
5. Once you’ve even coated the chicken with pepper and salt, throw in the garlic mix.
6. Keep refrigerated and covered until your pellet grill is fired up and ready. 

Grilling Instructions

1. Remove the seasoned chicken wings from the refrigerator and allow them to reach room temperature.
2. Using quality BBQ tongs, load the wings onto your pellet grill.
3. Smoke for 30 minutes at 225 degrees.
4. After 30 minutes, raise the temperature to 350°F for the roasting step.
5. Roast for 30- 50 minutes, or until the internal temperature on your meat probe reads a steady temperature of at least 165°F.
6. Remove the ones that are ready and leave the others roasting until done. A ceramic bowl or sealed container will help keep your chicken wings warm off the grill. Cover with foil if you can’t seal them.

By this point, you should see a steady stream of white smoke emerging from your grill. You’re not using a steam engine so if it’s bellowing smoke from the smokestack you’ve got too much fuel going. When smoking or grilling on a pellet grill, lower temperature produces a steady, more consistent heat and smoke that will also impart more flavor.

Sounds simple? Well, it kinda is! Avoid opening the door on your pellet grill to check on your wings and you’ll have less problems with temperature variance. Many of today’s best pellet grills are designed for set it and forget it cooking, so once you load your chicken wings, set the timer and sit back!

BBQ chicken wings just don’t get old - when they’re done right! These bad boys will taste good with any sauce you like. Serve as many batches as you need, and each batch will taste better than the last! Enjoy!

2. Boston Butt BBQ Recipe For Pellet Grills

Pulled Pork, or Boston Pork Butt, is a BBQ lover’s dream. Rubbed down with a tangy seasoning that balances sweet and sour, the slow and steady wood fire method of cooking will give your pork flavor and tenderness.

Prep Instructions:

1. Rinse pork shoulder with cold water.
2. Using a sharp knife, trim any loose but avoid removing the ‘fat cap’. The white layer of fat along the top is essential to the flavoring of your pork shoulder, as well as the tenderness. You can remove the fat afterwards.
3. Coat pork butt with Dijon mustard.
4. Mix together the seasoning ingredients together. Apply the rub liberally to the mustard coated pork butt.

How To Trim A Pork Butt

Preheating Instructions

1. Load your pellet hopper to capacity. A 5 lb hopper capacity should generally be enough for 5 hours of smoking and you’ll need at least 8 hours, so at most you’ll need to reload at the halfway point.
2. Set the temperature to 225 degrees fahrenheit for 30 minutes before inserting your pork butt.

Cooking Instructions

1. Remove your marinated pork butt from the refrigerator and warm to room temperature.
2. Transfer to your pellet grill and place with the fat cap up. You may prefer it facing down on your grill, but on a pellet grill you won’t get the same effect.
3. Smoke at 225F until you reach an internal temperature of 160 degrees.
4. Remove from grill and wrap the pork shoulder tightly in heavy duty aluminum foil.
5. Place the pork butt back on the grill and increase the temperature slightly to 240 F.
6. Remember, slow and steady here Slow smoke at 240 F until your pork reaches an internal temperature of 195 degrees F. Set your time to 8 hours initially. At the 8 hour mark, check the internal temperature for a reading of 195F.
7. Remove from the grill and let rest to re-absorb some of the juices trapped inside the foil.
8. Unwrap the pork on a ceramic tray, a platter, cutting board or other flat surface.
9. Use a quality pair of bear paws or BBQ bear claws to pull the meat apart. Serve on a ciabatta style bun and your favorite BBQ sauce!

3. Smoked Brisket With Homemade Mop Sauce On A Pellet Grill

Prep Time:

1-1.5 hours per pound. A 12 lb brisket will take 12 hours. If this is your first time on a pellet grill, try a 4 - 5-pound brisket. Anything larger and be sure to start early in the day. Defrosting should also be done well before you fire up the pellet grill. For a really good rub to soak in refrigerate for at least 12 hours before you smoke it.

Cooking Time:

4 - 5 hours

Ingredients:

• 4 - 5 lb Brisket Cut (Flat Cut)
• Salt
• Pepper

Prep Instructions

1. A good cut of brisket should be marbled with fat and meat. If your brisket isn’t pre-trimmed, however, you’ll need to trim off a layer of fat without removing it entirely. Trim it down to about 1/4 of an inch or so.
2. Salt and pepper are the most common rub so start with that. Rub liberally over the entire brisket.
3. Store the brisket in your refrigerator until you’re ready.

Cooking Instructions

1. Preheat your pellet grill for at least 30 minutes at 200F.
2. Remove your brisket from the refrigerator and warm to room temperature.
3. Place the brisket onto your grill and close the lid. 
4. Set the temperature to 225 degrees fahrenheit and smoke for 4 hours.
5. At the 4 hour mark, measure the internal temperature for a reading between 185-190 degrees fahrenheit. Continue smoking until the internal temperature is between 195 and 200 degrees for a smoky, tender, juicy, brisket full of flavor.
6. Remove from the grill and let the brisket rest for at least 20-30 minutes before slicing it. 

Smoking And Roasting Tips For Pellet Grills

True roasting requires either wood or coal, but the type of wood is especially important with a pellet grill. Pellets are specially designed with a ratio of sawdust and water. Once heated over an open flame, the pellets release moisture at a rate that allows your pellet grill to achieve the temperatures necessary for cooking your meat.

Needless to say, pellet grilling isn’t the same as cooking with charcoal or gas. Along with the 3 recipes included below, you’ll also find some helpful tips to enhance your technique. Try these out pellet grill recipes out on your own, or with friends. Either way, you’ll be pellet grill bro by the time you’re through!

How Does A Pellet Grill Work?
Using a pellet grill isn’t that much different from a smoker, but they are different. The main difference is the way in which heat is distributed. Maintaining a consistent temperature on your pellet grill can be a challenge but once you understand how it works, you won’t find it so frustrating.

The wood pellets load into a side loading or front loading pellet hopper. The cooking chamber is located directly below the grilling surface, usually under a heating element. Wood pellets don’t actually catch fire so much as smolder. A wood auger feeds the pellets into the chamber, where they smolder, producing heat and smoke.

All wood pellet grills need an electrical source to power the internal fan, auger motor and the heating element. Many have any internal thermal monitor that helps to manage the internal temperature. If the temperature dips below the desired cooking temperature, the auger feeds the necessary pellets into the cooking chamber.

This ‘set it and forget it’ type of pellet grilling makes wood-fire cooking so much easier and less stressful than charcoal or gas grilling. It’s loads of fun once you get used to it, and you can’t beat that smoky wood flavor!

Wood Pellet Flavors
There are actually quite a few different flavors. For the recipes included here, experiment with the following:

Mesquite: Good for grilling or smoking poultry, fish, or beef.
Apple: Use apple pellets for pork, chicken, and veggies.
Hickory, Maple, or Cherry Woods: Blend them together or use individually, these work well for a variety of different light meats or white meats (chicken, pork, salmon)

What Temperature Is Best For Roasting?
Roasting is described as a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300 °F.

What Temperature Is Best For Smoking Meat?
Smoking meat is about cooking over smoldering material at a lower temperature than roasting. To keep pellets or wood chips steadily smoldering, set the temperature between 200° to 300°F.