Ingredients
6 large Russet potatoes
4 tablespoons olive oil
4 teaspoons Hey Grill Hey Beef Rub (or 2 tsp salt + 2 tsp cracked black pepper)
Instructions
- Preheat your smoker to 225°F (107°C). Use any hardwood or fruitwood of your choice for smoke flavor.
- Scrub and dry the potatoes thoroughly. Use a fork to pierce each potato several times on all sides.
- Drizzle with olive oil and rub all over the skin. Season each potato generously with Beef Rub or a mix of salt and pepper.
- Place the potatoes directly on the smoker grates. Close the lid and smoke for about 2 hours, or until a fork easily pierces the potatoes and their internal temperature reaches 205–210°F (96–99°C).
- Remove from smoker and serve hot with your favorite toppings.
Notes
- If using large potatoes or your smoker runs a bit cool, cooking time may extend to 2.5–3+ hours.
- Perfect to cook alongside brisket, ribs, or any smoked meat.
- No need for foil—leaving them exposed results in crispier, seasoned skin.
- Test doneness with an instant-read thermometer or fork.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: undefined
- Calories: 375
- Sugar: 2g
- Sodium: 793mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 7g
- Cholesterol: undefined
