Most of us have heard of smoked almonds and have eaten them but some other nuts and even edible seeds that are not so common are also great smoked. Among these are pecans, peanuts, sunflower seeds and pumpkin seeds. Here's how to do it:

Brining the Nuts

Brine the nuts to get a little saltiness into the meat using my normal brine solution as follows:


Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Place water into gallon sized pitcher and add salt. Stir until dissolved then add rub and stir briskly to mix.

IMG 9421

Place nuts into individual quart sized ziplocs and fill with brine. Zip closed and let them soak for 2 to 4 hours on cabinet top or other flat surface.

Pictured here I have pecans, almonds, raw red skinned peanuts and sunflower seeds brining.

IMG 9445

I wanted to use my rub recipe on the nuts but I wanted a finer texture so I ran some of the rub through the coffee grinder and it was perfect! Fine, silky and delicious..

IMG 9446

When the nuts are finished brining, drain the water and pour the nuts out onto paper towels to drain. Once they have finished draining, place them in separate bowls and set aside.

Brining the Pumpkin Seeds

When brining pumpkin seeds I like to boil them in salty water as this tends to help the salty water/seasoning to get inside the shell. I also use a slightly different mixture.. like this:

  • 2 cups of water
  • 4 Tablespoons kosher salt

Dissolve salt into water in a medium sauce pan then add pumpkin seeds. Place pan on burner over medium heat and allow it to come to a boil. Allow to simmer for about 8-12 minutes then remove from heat.

Pour seeds/brine into a wire strainer over the sink to remove the pumpkin seeds and pour them out on a paper towel to drain for a few minutes.

Note: don't leave them too long or they might stick to the paper towel.

After a few minutes, place the pumpkin seeds in a bowl and set aside.

IMG 9455

Preparing the Nuts and Seeds for Smoking

Use spray oil/butter to coat the seeds with oil in the bowl as this will help the seasoning to stick better. Add about 1 heaping tablespoons of my rub (ground fine if possible) per 1 cup of nuts or seeds and stir to coat evenly.

Peanuts coated with my rub..

IMG 9479

Once all of the seeds and nuts are coated with the rub, they can be placed into a mesh grill topper or into Bradley racks  or a cooling rack lined with foil.

Please note that Bradley warns against the use of foil lined racks or foil pans in the Bradley smoker as this can cause a serious fire.

Maintain a temperature of 230°F in the smoker.

For the Pecans, almonds and pumpkin seeds, I applied cherry smoke for 2 hours and allowed them to cook for an additional 2 hours.

The peanuts got the same smoke time but needed an extra hour or so to get finished.

The best way to do this is to let them smoke cook for about 2 hours at the recommended temperature then do a taste test every 30 minutes until you like the way they taste and look.

Note: the peanuts will remain soft until they cool down so “crunchiness” is not a determining factor of doneness.

Here's some finished shots and boy where they tasty.. my kids went nuts (pun intended) for these, especially the pecans and the pumpkin seeds.

Pecans: 2 hours smoke/4 hours total cook time @ 230

IMG 9504

Almonds: 2 hours smoke/4 hours total cook time @ 230


Pumpkin Seeds and Sunflower Seeds: 2 hours smoke/4 hours total cook time @ 230

IMG 9512

Peanuts: 2 hours smoke/5 hours total cooktime @ 230

IMG 9525

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: