Perfectly wood smoked broccoli florets that can be made on any grill, pellet grill, or smoker, no matter whether its a Traeger, Pit Boss, Camp Chef or Masterbuilt.Seasoned simply and finished with smoked lemon and a sprinkle of parmesan cheese.
A Grill Basket or Phat Mat or you can use a wire rack on top of a baking sheet if you don't own either of those.
Hickory or Fruitwood pellets, woodchips, or chunks
Ingredients
2lbsBroccoli florets, rinsed, dried, and cut individuallyor you can used thawed and dried frozen broccoli florets
2tablespoonOlive Oil
2tablespoonKosher Salt
1tablespoonFresh Cracked Black Pepper
1tablespoonSmoked Paprika
1Lemonoptional
¼CupFreshly Grated Parmesan cheeseoptional
Instructions
Prepare the Grill or Smoker
Preheat the smoker, or grill setup for indirect cooking, to 375°F. If using a pellet grill, load the hopper with your chosen pellets, turn on the grill, and set the temperature for 375°F.
Once the grill or smoker is near its temperature, add your wood chips, wood chunks, or pellets into a pellet tube smoker and place over the direct heat and close the lid.
Prepare the Broccoli
If your broccoli is fresh and in a whole bunch, cut the florets from the stalk and then cut them up into individual florets.
Rinse and dry the broccoli florets well.
If you are using frozen broccoli, thaw them it in the microwave and then pat dry very well with paper towels.
Toss the broccoli in a large mixing bowl with the olive oil taking time to coat every side and in all the nooks and crannies.
Toss in your Salt, Pepper, and Smoked Paprika and coat the broccoli well.
Spread the broccoli florets out on a wire rack on top of a baking sheet or grill basket or grill mat before placing in the grill or smoker.
Smoke and Serve the Smoked Broccoli
Once the grill or smoker is up to 375°F and producing smoke, place the basket of broccoli florets into the smoker, or on the cool side of the grill.
Cut you lemon in half and place one half of the lemon the smoker along with the broccoli. Close the door or lid.
After 20 minutes, check for doneness by piercing the broccoli with a knife or fork checking for tenderness. Continue to smoke for 5-10 minutes more if needed.
Remove the smoked broccoli and lemon from the grill or smoker using oven safe BBQ gloves and place spread out on a baking sheet or wire rack to cool for 5 minutes to cool before serving.
Toss the broccoli with the freshly grated parmesan cheese and optionally squeeze a combination of the smoked and remaining fresh lemon juice as well.
Toss to incorporate and serve in a large serving bowl with salad tongs.