Are you a barbecue lover looking for some inspiration to take your grill game to the next level? Look no further! In this article, we’ll be exploring 18 delicious smoked meat recipes that are sure to impress your friends and family. From classic brisket to spicy sausage, we’ve got you covered with a variety of flavors and techniques to try.
Whether you’re a seasoned pro or just starting out with smoking meats, these recipes offer something for everyone. With the right combination of ingredients, seasonings, and cooking time, you can create mouth-watering dishes that are sure to satisfy any appetite.
In this article, we’ll be sharing some of our favorite smoked meat recipes, each with its own unique twist and flavor profile. From tender pulled pork to richly flavored lamb shoulder, there’s something for every taste bud. So grab your apron, fire up the smoker, and get ready to indulge in a world of smoky goodness!
Classic Smoked Brisket with Homemade Rub
Classic Smoked Brisket with Homemade Rub Recipe
Summary: This recipe yields a tender, smoky brisket with a flavorful homemade rub that’s perfect for special occasions or everyday meals. With minimal prep and hands-on time, this dish is sure to impress your family and friends.
Ingredients:
– 1 whole beef brisket (5-6 pounds)
– Homemade Rub:
+ 2 tablespoons brown sugar
+ 2 tablespoons smoked paprika
+ 2 tablespoons kosher salt
+ 1 tablespoon black pepper
+ 1 tablespoon garlic powder
+ 1 tablespoon onion powder
– 1 cup wood chips (such as post oak or apple)
– 1 cup water
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together the homemade rub ingredients.
3. Rub the spice blend all over the brisket, making sure to coat it evenly.
4. Place the brisket in the smoker and cook for 10-12 hours, or until tender and easily shredded with a fork.
5. During the last hour of cooking, add wood chips to the smoker to infuse the brisket with a smoky flavor.
6. Let the brisket rest for 30 minutes before slicing and serving.
Cooking Time: 10-12 hours
Hickory-Smoked Baby Back Ribs
Transform tender baby back ribs into a mouthwatering masterpiece with this simple recipe that combines the rich flavors of hickory smoke and sweet, tangy BBQ sauce. The result is a fall-off-the-bone tender rack of ribs that’s sure to please even the most discerning palates.
Ingredients:
– 2 racks baby back ribs
– 1 cup hickory wood chips
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup BBQ sauce (your favorite brand or homemade)
– 1 cup apple cider vinegar
Instructions:
1. Preheat smoker to 225°F.
2. Season ribs with brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Place ribs in smoker, close lid, and smoke for 4 hours.
4. Brush ribs with BBQ sauce during last 30 minutes of smoking.
5. Remove from smoker, let rest for 10 minutes before serving.
Cooking Time: 4 hours (plus resting time)
Applewood-Smoked Pulled Pork
Applewood-Smoked Pulled Pork Recipe
Get ready to fall in love with the tender, smoky goodness of this Applewood-Smoked Pulled Pork recipe.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup applewood-smoked paprika
– 2 tablespoons brown sugar
– 1 tablespoon smoked sea salt
– 1 tablespoon black pepper
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup liquid smoke (optional)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together applewood-smoked paprika, brown sugar, smoked sea salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork shoulder in the smoker, fat side up.
5. Add the sliced onion and minced garlic around the pork.
6. Smoke for 8-10 hours or until the pork reaches an internal temperature of 190°F.
7. Remove from heat and let rest for 30 minutes before shredding.
Cooking Time: 8-10 hours
This Applewood-Smoked Pulled Pork recipe is a game-changer for any BBQ lover! The combination of tender pork, sweet applewood smoke, and tangy spices will leave you wanting more.
Maple-Glazed Smoked Turkey Legs
Elevate your BBQ game with these tender and flavorful smoked turkey legs, glazed to perfection with a sweet maple syrup mixture.
Ingredients:
– 4-6 turkey legs
– 1/2 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, whisk together maple syrup, apple cider vinegar, brown sugar, and smoked paprika.
3. Brush the mixture evenly onto both sides of the turkey legs.
4. Season with salt and pepper to taste.
5. Place the turkey legs in the smoker and cook for 4-6 hours, or until internal temperature reaches 165°F (74°C).
6. Glaze the turkey legs every hour with the remaining maple syrup mixture.
Cooking Time: 4-6 hours
Spicy Smoked Andouille Sausage
Spicy Smoked Andouille Sausage Recipe
Experience the bold flavors of Louisiana with this spicy smoked Andouille sausage recipe. Perfect for snacking or adding to your favorite dishes, these sausages pack a punch.
Ingredients:
– 4 Andouille sausages
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon salt
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, and cayenne pepper.
3. Remove the Andouille sausages from their casings and place them in a large baking dish.
4. Sprinkle the spice mixture evenly over the sausages.
5. Place the sausages in the smoker, close the lid, and smoke for 2 hours.
6. After 2 hours, remove the sausages and brush with apple cider vinegar.
7. Return the sausages to the smoker for an additional 30 minutes.
8. Remove from heat and let cool before serving.
Cooking Time: 2.5 hours
Mesquite-Smoked Beef Short Ribs
Transform your taste buds with this rich and flavorful recipe that combines the bold flavors of mesquite smoke with tender beef short ribs. Perfect for a special occasion or a cozy dinner party.
Ingredients:
– 4-6 beef short ribs
– 1 cup Mesquite wood chips (dried)
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and onion powder.
3. Rub the mixture all over the short ribs, making sure they’re evenly coated.
4. Place the short ribs in the smoker, fat side up.
5. Add Mesquite wood chips to the smoker (about 1 cup).
6. Smoke for 8-10 hours or until the meat is tender and falls off the bone.
7. Remove from heat and let rest for 30 minutes before serving.
Cooking Time: 8-10 hours
Smoked Pork Belly Burnt Ends
Savor the rich flavors of slow-smoked pork belly with this recipe, perfect for a BBQ gathering or family dinner.
Ingredients:
– 2 lbs pork belly (burnt ends), cut into 1-inch pieces
– 1 cup brown sugar
– 1 cup kosher salt
– 2 tbsp smoked paprika
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 cup wood chips (your preferred type of hardwood, such as hickory or apple)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, kosher salt, smoked paprika, black pepper, and garlic powder.
3. Sprinkle the dry rub evenly over the pork belly pieces, making sure they’re fully coated.
4. Place the rubbed pork belly into the smoker, fat side up.
5. Smoke for 4-5 hours or until the internal temperature reaches 190°F.
6. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours
Tips:
– Keep an eye on your pork belly’s temperature to ensure it doesn’t overcook.
– Use a meat thermometer to ensure the internal temperature reaches 190°F.
Cherrywood-Smoked Chicken Thighs
This recipe combines the rich flavor of cherrywood smoke with tender and juicy chicken thighs, perfect for a casual dinner or outdoor gathering.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup cherry wood chips (or chunks)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the mixture evenly onto both sides of the chicken thighs.
4. Place the chicken thighs in the smoker or grill, leaving space between each piece for even smoke circulation.
5. Smoke the chicken for 2-3 hours, replenishing cherry wood chips as needed to maintain a consistent temperature and flavor profile.
6. Remove from heat when internal temperature reaches 165°F (74°C).
7. Let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Texas-Style Smoked Beef Chuck Roast
Texas-Style Smoked Beef Chuck Roast Recipe:
Get ready to experience the rich flavors of Texas with this slow-smoked beef chuck roast, perfect for casual gatherings or special occasions. This recipe yields a tender and juicy roast with a deep, smoky flavor.
Ingredients:
– 3-4 pound beef chuck roast
– 1 tablespoon chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and black pepper, to taste
– 1 cup beef broth
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly onto the beef chuck roast, making sure to coat all surfaces.
4. Place the roast in the smoker, fat side up. Close the lid and smoke for 8-10 hours or until the internal temperature reaches 160°F.
5. During the last hour of smoking, pour the beef broth over the roast to add moisture and flavor.
6. Remove the roast from the smoker and let it rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Smoked Lamb Shoulder with Garlic Herb Rub
A tender and flavorful lamb shoulder smothered in a savory garlic herb rub, smoked to perfection for a memorable meal.
Ingredients:
– 1 (2-3 pound) lamb shoulder
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the garlic herb mixture all over the lamb shoulder, making sure to coat it evenly.
4. Place the lamb shoulder in the smoker, fat side up.
5. Smoke for 4-5 hours or until the lamb reaches an internal temperature of 145°F (63°C).
6. Let rest for 15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Peppered Smoked Venison Roast
A classic combination of savory spices and rich smoke flavors elevates this venison roast to a new level. Perfect for special occasions or everyday meals, this recipe is sure to please.
Ingredients:
– 2 lbs venison roast
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup wood chips (hickory or apple work well)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, black pepper, garlic powder, and onion powder.
3. Rub the spice mixture all over the venison roast, making sure to coat it evenly.
4. Place the roast in the smoker, fat side up.
5. Smoke for 4-5 hours, or until the internal temperature reaches 150°F.
6. Remove the roast from the smoker and let it rest for 15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Smoked Duck Breast with Orange Glaze
Elevate your dining experience with this sweet and savory dish, perfect for a special occasion or dinner party. Smoked duck breast is paired with a rich orange glaze that adds depth and complexity to the dish.
Ingredients:
– 4 duck breasts (6 oz each)
– 1 cup wood chips (hickory or apple work well)
– 1/4 cup orange juice
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Season duck breasts with salt and pepper.
3. Smoke duck for 2 hours, or until internal temperature reaches 130°F.
4. While duck is smoking, combine orange juice, honey, Dijon mustard in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Glaze the smoked duck breast with the orange glaze during the last 30 minutes of cooking.
6. Let the duck rest for 10 minutes before slicing and serving.
Cooking Time: 2 hours and 20 minutes
Smoked Pork Loin with Honey Mustard Sauce
Smoked Pork Loin with Honey Mustard Sauce Recipe
This recipe is a sweet and savory twist on traditional pork loin, featuring the deep flavors of smoked pork paired with a tangy honey mustard sauce. Perfect for special occasions or weeknight dinners.
Ingredients:
– 2-3 pound pork loin
– 1 cup wood chips (your preferred smoking wood type)
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the pork loin with salt and pepper.
3. Place the pork loin in the smoker and smoke for 4-5 hours, or until it reaches an internal temperature of 145°F.
4. Meanwhile, mix together the honey, Dijon mustard, brown sugar, and apple cider vinegar to create the honey mustard sauce.
5. Once the pork is done smoking, brush with the honey mustard sauce during the last 15 minutes of cooking.
Cooking Time: 4-5 hours (smoking) + 15 minutes (sauce application)
Cajun-Spiced Smoked Sausage Links
Add a bold and spicy kick to your sausage game with this Cajun-spiced smoked sausage link recipe. Perfect for snacking, grilling, or serving alongside your favorite sides.
Ingredients:
– 1 lb smoked sausage links (such as andouille or kielbasa)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Place sausage links on the prepared baking sheet in a single layer.
4. In a small bowl, mix together olive oil, cumin, smoked paprika, garlic powder, and cayenne pepper.
5. Brush the spice mixture evenly over the sausage links.
6. Season with salt and black pepper to taste.
7. Bake for 15-20 minutes or until heated through.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Smoked Beef Tenderloin with Red Wine Reduction
Smoked Beef Tenderloin with Red Wine Reduction: A rich and flavorful dish that combines the tenderloin’s natural tenderness with a deep, fruity flavor from the red wine reduction. This perfect-for-special-occasions recipe is sure to impress your guests.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1 cup brown sugar
– 1/4 cup kosher salt
– 2 tablespoons smoked paprika
– 1 tablespoon black pepper
– 1/4 cup red wine vinegar
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons butter
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, kosher salt, smoked paprika, and black pepper.
3. Rub the mixture all over the beef tenderloin, making sure to coat it evenly.
4. Place the tenderloin in the smoker and cook for 4-5 hours, or until it reaches your desired level of doneness.
5. Remove the tenderloin from the smoker and let it rest for 10 minutes.
6. While the beef is resting, reduce the red wine vinegar and red wine over low heat until it thickens slightly, stirring occasionally.
7. Slice the beef against the grain and serve with the reduced red wine sauce spooned over the top.
Cooking Time: 4-5 hours (smoking) + 10 minutes (resting)
Pecan-Smoked Ham with Brown Sugar Glaze
A sweet and savory twist on traditional ham, this recipe combines the richness of pecans with a sticky brown sugar glaze.
Ingredients:
– 1 (4-6 pound) bone-in ham
– 1 cup pecan halves
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon smoked paprika
Instructions:
1. Preheat smoker to 225°F.
2. Place ham in smoker, pecan halves scattered around it.
3. Smoke for 4-6 hours, or until internal temperature reaches 140°F.
4. Meanwhile, mix brown sugar, honey, apple cider vinegar, Dijon mustard, and smoked paprika in a bowl.
5. During last hour of smoking, brush glaze all over ham.
6. Remove from smoker and let rest for 15 minutes before slicing.
Cooking Time: 4-6 hours (smoking), 1 hour (glazing)
Smoked Goat Leg with Mediterranean Spices
Smoked Goat Leg with Mediterranean Spices: A flavorful and aromatic dish that combines the rich flavors of smoked goat leg with the warm spices of the Mediterranean region.
Ingredients:
– 1 goat leg (about 2 lbs), trimmed of excess fat
– 1 cup wood chips (hickory or apple)
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together olive oil, lemon juice, cumin, smoked paprika, and garlic powder.
3. Rub the mixture all over the goat leg, making sure to coat it evenly.
4. Place the goat leg in the smoker, fat side up. Close the lid and smoke for 8-10 hours, or until the internal temperature reaches 160°F.
5. Remove from heat and let rest for 30 minutes before slicing and serving. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 hours
Whiskey-Glazed Smoked Ribeye Steak
Elevate your steak game with this rich and savory whiskey-glazed ribeye, smoked to perfection.
Ingredients:
– 1 (1.5-2 pound) ribeye steak
– 1/4 cup whiskey (Bourbon or Scotch work well)
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, whisk together whiskey, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the ribeye steak.
4. Place the steak in the smoker, fat side up.
5. Smoke for 2-3 hours, or until the internal temperature reaches 130°F for medium-rare.
6. Remove from heat and let rest for 10 minutes before slicing.
Cooking Time: 2-3 hours
Summary
Get ready to fire up your smoker and indulge in these mouth-watering, tender, and flavorful smoked meats. From classic brisket with homemade rub to spicy Andouille sausage and maple-glazed turkey legs, this collection of 18 recipes has something for every BBQ lover. Explore the world of smoked meats from beef short ribs to lamb shoulder, goat leg, and even venison roast. Whether you’re a seasoned pitmaster or just starting your smoker journey, these recipes will guide you in achieving tender, smoky perfection.
