This smoked snack mix takes Chex® mix to a whole new level and I must warn you that if you show up at a football party with this stuff, you'll most likely be locking yourself into bringing it every single time. Things this good create high demand!

I went to the store and picked out all of my favorite salty snacks to throw into the mix and of course you can do the same thing.

The flavored butter is also something you can change up if you wish by making it more or less spicy, using a different hot sauce, etc.

Helpful Information
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Smoker Temp: 180°F
  • Recommended Wood: Pecan
What You'll Need

The Snack Mix

  • 1 cup of Rice Chex®
  • 1 cup of Corn Chex®
  • 1 cup of pretzels (small knot shape)
  • 1 cup of mixed nuts
  • 1 cup of Club® minis multigrain crackers
  • 1 cup of Cheez-its® Grooves
  • 1 cup Snyder's of Hanover® pretzel pieces (I recommend cheddar cheese flavor)

The Flavored Butter

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.

Step 1: Combine the Snacks

Here's the snacks that made the cut for my smoked snack mix:

Measure out 1 cup of each snack and pour them into a large foil pan.

Combine the snacks gently with a spatula.. I used a silicone spatula and stirred the mix very carefully to ensure I would not break any of the crackers or crumble the Chex pieces.

Step 2: Make the Flavored Butter

The flavored butter is mostly butter but we'll also add some hot sauce and plenty of my original rub (Purchase formula here | Purchase bottled rub).

If you have another barbecue rub, it may work fine however, it is very important that the rub is low in salt. My original rub works so well on so many things because it is based on flavor NOT on salt. Salt should NOT be the flavor, salt should bring out the flavor that's already there.

Seems simple to me but when I go into the store or online and I see all of the rubs that are based on salt, I just shake my head.

Get a microwave safe measuring cup or bowl and add ½ stick of butter.

Note: In this picture, I had doubled the recipe since I knew I would be making a double batch of the snack mix

Melt the butter in the microwave first– this takes about 30 seconds in mine and if it needs more, I put it back in for another 15 seconds.

Once the butter is melted, add 2 TBS of Jeff's original rub (Purchase formula here | Purchase bottled rub) and 1 TBS of Tabasco® hot sauce (or your own favorite hot sauce).

You can use more Tabasco® if you prefer.. 1 TBS gives it a hint of Tabasco® but no more. Feel free to crank it up!

Stir the concoction really well to combine.

Step 3: Mix the Flavored Butter with the Snack Mix

Stirring the butter mixture constantly, drizzle it over the snack mix as evenly as possible until you've used every drop.

Now, use a silicone spatula to very gently mix the snacks around so that every piece is coated well.

Sprinkle on more (about 2 TBS) of the Jeff's original rub (Purchase formula here | Purchase bottled rub) then give it one more stir with the silicone spatula.

The coated snack mix is now ready for the smoker.

Step 4: Smoke

Setup your smoker to maintain indirect heat of 225°F. If you are using a pellet smoker, I recommend going with 180°F or the low smoke setting for better smoke flavor.

Once the smoke is going, place the pan(s) of snacks into the smoker and close the lid.

Stir the mix every 20 minutes for more uniform smoke flavor.

Smoke the snack mix for about an hour or until the snacks are as crisp and smoky as you like.

In a pellet smoker, you'll want to keep it at 180°F (or in it's special low smoke setting) the entire time for maximum smoke and keep this going for about 2 hours, stirring every 20 minutes.

Remove the pan(s) from the smoker and bring into the house to cool.

Step 5: Serve or Store for Party Time

Serve the snacks right away.

If you are not serving them right away:

Allow them to cool completely on the counter then store them in zipper bags.

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.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

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Printable Recipe

Print Recipe
5 from 3 votes

Smoked Snack Mix for the Big Game

This smoked snack mix contains all of my favorite salty snacks and after spending an hour or more in the smoker, it is the perfect football party appetizer.
Prep Time15 mins
Cook Time1 hr
Course: Appetizer

Ingredients

The Snack Mix

  • 1 cup of Rice Chex®
  • 1 cup of corn Chex®
  • 1 cup of pretzels
  • 1 cup of mixed nuts
  • 1 cup of mini club crackers
  • 1 cup of Cheez-its® grooves
  • 1 cup Snyder's of Hanover pretzel pieces I recommend cheddar cheese flavor

The Flavored Butter

  • 1/2 stick of butter
  • 1-2 TBS of Tabasco®
  • 2 TBS of Jeff's original rub

Instructions

Step 1: Combine the Snacks

  • Measure out each of the snacks into a large foil pan.

Step 2: Make the Flavored Butter

  • Melt the butter then add the hot sauce and 2 TBS of Jeff's original rub and mix well.

Step 3: Mix Flavored Butter with Snack Mix

  • Drizzle the butter mixture over the snack mix and stir well to coat.

Step 4: Smoke

  • Setup your smoker to maintain indirect heat of 225°F. If you are using a pellet smoker, I recommend going with 180°F or the low smoke setting for better smoke flavor.
  • Once the smoke is going, place the pan(s) of snacks into the smoker and close the lid.
  • Stir the mix occasionally for more uniform smoke flavor.
  • Smoke the snack mix for about an hour or until the snacks are as crisp and smoky as you like. Note: In a pellet smoker, I recommend 180°F for 2 hours.
  • Remove the pans from the smoker and bring them into the house to cool.

Step 5: Serve or Store for Party Time

  • Serve the snack mix right away.
  • If you are not serving them right away: Allow them to cool completely on the counter then store them in zipper bags.
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