Simple to make and cooked until perfectly crisp and tender, this smoked broccoli is a citrusy BBQ twist on a classic side dish.
This smoked broccoli brings a welcome dose of greens to your BBQ and even the non-veggies will be coming back for more of this crisp, fresh side dish.
Not only is this a delicious accompaniment to BBQ meats, but it’s also incredibly easy to whip up and can be made alongside your main dishes. The broccoli is simply smoked and then drizzled with a moreish lemon chili butter and finished with a blanket of grated Parmesan. Everything from smoked pork butt to rich brisket will be elevated by this refreshing side dish.
Find out how to lighten up your BBQ game with our easy crispy smoked broccoli today!
Ingredient Variations
There are a few variations you can make to your smoked broccoli to achieve a different flavor profile. If you’re looking for something more standout, try tossing the florets with a Dijon dressing, crumbled blue cheese, dried cranberries, and walnuts before serving. Alternatively, flavor the broccoli with spices such as sumac and cumin before smoking and then serve on a herbed yogurt and finish with pomegranate seeds and parsley for a more Middle Eastern dish. The beauty of smoked broccoli is that it makes an excellent base to experiment with.
Best Wood for Smoking Broccoli
If you’re already smoking meat and adding the broccoli alongside, don’t feel too obliged to use a specific wood, focus on what’s best for the meat first. Saying that, light woods such as apple and cherry work well for smoking milder ingredients such as vegetables – as a general rule, trees that bear fruit tend to have a lighter and sweeter smoke.
Times & Temperatures
Broccoli needs a fairly low temperature of just 225ºF (107ºC) to smoke, anything else and you risk overpowering the vegetable and charring it. The secret to getting it just right is to cook it low and slow for 40-60 minutes. The time you cook it for will depend on whether you want a fresher, softer finish or something a little crisper – the longer you smoke it, the crunchier it will become. If you decide to steam the florets before cooking, be sure to check on them at 20-minute intervals to achieve your desired result.
Quick Tips
- Ensure broccoli florets are cut into similar sizes to allow for an even cook
- Smoke the broccoli in a grill basket or aluminum foil tray to make it easier to take in and out of the smoker
- Spread the broccoli out in a single layer before grilling to increase the smoky flavor and let them cook evenly
- Keep an eye on the broccoli to get the finish you like – slightly less time for softer florets or longer for more of a crunch
- If you prefer the broccoli to be even softer, steam the florets for 1-2 minutes before draining and smoking
Smoked Broccoli with Lemon-Chili Butter and Parmesan
Ingredients
- 2 heads broccoli cut into florets
- 2 tbsp olive oil
- 3 tbsp butter
- 1 lemon juice of
- 1 tsp chili flakes
- ½ cup finely grated parmesan
- kosher salt to taste
- black pepper to taste
Instructions
- Fire up smoker to 225ºF (107ºC)
- Toss the broccoli florets in olive oil and season with salt and pepper. Place in a grill basket or aluminum foil tray.
- When the smoker is up to temperature, add the broccoli and close the lid.
- Smoke the broccoli for 40-60 minutes depending on the desired finish (less time for softer broccoli and more for crispy florets)
- Whilst the broccoli smokes, add the butter, lemon juice, and chili flakes to a small saucepan and melt together over low heat
- Once the broccoli is cooked, drizzle the lemon chili butter all over, toss gently to coat, and finish by sprinkling over the grated parmesan
