Recipe developer and Chief Pellet Burner at Crave The Good. Disciple of the No Carb Left Behind movement.
Cut off the top of the pumpkin and begin harvesting the stringy flesh inside.
Separate the seeds from the stringy insides by squeezing. The seeds will pop right out of the gooey guts.
Rinse the seeds well under cool running water to remove any leftover pulp.
Fill a bowl with cold running water and toss in a pinch of salt. Soak seeds in salted water for 2-3 hours.
After soaking, remove the seeds, dry well on a clean kitchen towel and spread on a baking sheet.
Drizzle seeds with olive oil, season with salt or your favorite BBQ rub and toss to coat. Rest while smoker preheats to 180f.
Smoke seeds at 180f for 20 minutes then increase heat and smoke until crunchy!
Allow smoked pumpkin seeds to cool before transferring to storage containers.