10 Delicious Smoked Meat Recipes for the Perfect BBQ Experience

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Elevate your BBQ game with these ten mouthwatering smoked meat recipes! From succulent smoked brisket that’s a true pitmaster’s challenge to tender pulled pork sandwiches that’ll have everyone coming back for seconds, each dish promises to impress. Enjoy the smoky flavors of classic BBQ ribs and juicy chicken thighs, or try your hand at smoked sausage links and spicy salmon. Each recipe features simple techniques and tips for incredible flavor. There’s plenty more to discover, so keep exploring!

Smoked Brisket

Smoked brisket is the crown jewel of any BBQ spread and a true test of a pitmaster’s skills. With its rich marbling and robust flavor, a perfectly smoked brisket offers a tender, juicy eating experience that can make any gathering memorable. The key to a great brisket lies in the low and slow cooking method, allowing the meat to break down while absorbing the smoky flavors from your favorite wood.

Whether you’re preparing for a backyard BBQ or just looking to impress your family, this smoked brisket recipe is sure to satisfy. To guarantee your brisket is bursting with flavor, it’s vital to season it generously and let it rest before cooking. A mix of seasonings and a well-prepared smoking environment will elevate your brisket to new heights. Be patient and embrace the process—while smoking takes time, the results are unequivocally worth it.

With this guide, you’ll not only learn how to create a delicious smoked brisket but also gain insights into the techniques that assure success.

• 1 whole packer brisket (10-15 lbs)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• Wood chips or chunks (hickory, oak, or mesquite)
• Mustard (for binding the rub)

Start by trimming excess fat from the brisket, leaving about ¼ inch to help keep the meat moist during cooking. Rub the mustard all over the brisket to act as a binder, then generously coat it with the seasoning mixture, pressing it into the meat.

Preheat your smoker to a temperature of 225°F (107°C) and place the brisket fat-side up on the grates. Adding wood chips or chunks to the smoke box will enhance the flavor; maintain the cooking time at around 1 to 1.5 hours per pound until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C). Once done, wrap the brisket in butcher paper or aluminum foil and let it rest for at least an hour prior to slicing.

When smoking brisket, it’s imperative to avoid the temptation of opening the smoker too often, as this can lead to temperature fluctuations. Make sure that your wood is well-soaked before adding it to the fire, as this will allow for slower and more consistent smoke production.

Finally, remember that resting is just as important as cooking; letting the brisket sit allows juices to redistribute, resulting in a more flavorful and moist final product. Enjoy your smoked brisket with your favorite BBQ sides, and don’t forget to slice against the grain for maximum tenderness!

Classic BBQ Ribs

When it comes to classic BBQ, few dishes are as beloved as tender, smoky ribs. Cooking ribs may seem intimidating at first, but with the right technique and a little patience, you can achieve succulent results worthy of any backyard cookout. The key to perfect ribs lies in the marinade, the slow cooking process, and a little bit of smoke which infuses the meat with deep, rich flavors.

This recipe features a simple yet effective dry rub that enhances the natural flavors of the pork while keeping the meat juicy and fall-off-the-bone tender. Whether you’re cooking on a charcoal grill, a gas grill, or a smoker, the outcome will be delicious, making your BBQ the talk of the town. So fire up your grill and get ready to impress your friends and family with these mouthwatering classic BBQ ribs.

• 2 racks of pork ribs (baby back or spare ribs)
• 1 cup of brown sugar
• 1/2 cup of paprika
• 2 tablespoons of black pepper
• 2 tablespoons of salt
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 teaspoon of cayenne pepper (optional for heat)
• 1 cup of BBQ sauce (for basting)

Begin by preparing the ribs: remove the silver skin from the back and pat the meat dry. In a bowl, mix together the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Generously season both sides of the ribs with the dry rub, ensuring an even coating.

Allow the ribs to marinate in the fridge for at least 2 hours, preferably overnight for maximum flavor. Preheat your grill or smoker to a steady 225°F (107°C). Cook the ribs indirectly on the grill for about 4-5 hours, or until the meat is tender. In the last 30 minutes of cooking, brush the ribs with BBQ sauce for that sticky finish.

For the best results, avoid lifting the lid too often during cooking, as this lets out precious heat and smoke. Adding a pan of water or apple juice to the smoker or grill can help maintain moisture in the cooking environment.

If you’re aiming for that perfect caramelized glaze, apply the BBQ sauce during the final stages of cooking, ensuring it doesn’t burn. If you like your ribs with a little more bite, feel free to experiment with different types of wood chips for smoking, such as hickory or cherry, to create a flavor profile that suits your taste. Enjoy your delicious homemade BBQ ribs!

Smoked Chicken Thighs

Smoked chicken thighs are a deliciously juicy and flavorful option for your BBQ gatherings, and they’re surprisingly easy to make. The thighs’ dark meat guarantees that they stay tender and moist during the smoking process, absorbing the wood smoke’s rich flavors. Whether you’re a seasoned pitmaster or a beginner, these smoked chicken thighs will impress your family and friends alike, serving as the perfect centerpiece for any outdoor feast.

To achieve the best flavor, it’s crucial to start with high-quality chicken thighs. You can choose between bone-in or boneless thighs depending on your preference. The rub you apply will enhance the natural flavors of the meat while the slow smoking process adds complexity and depth. Pair these succulent thighs with your favorite BBQ sides, and you’ll be sure to create a memorable meal.

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• Wood chips (hickory or applewood)

Start by preheating your smoker to 275°F (135°C). While your smoker is heating, rub the chicken thighs with olive oil and then coat them evenly with the blend of spices you’ve prepared.

Once the smoker is ready, place the thighs on the grates, skin side up, and add your wood chips to the smoker box. Smoke the chicken thighs for about 1.5 to 2 hours or until the internal temperature reaches 165°F (75°C).

For the best outcome, let the smoked chicken thighs rest for about 10 minutes before slicing or serving. This resting period allows the juices to redistribute within the meat, enhancing its tenderness and flavor.

Additionally, you can glaze the thighs with your choice of BBQ sauce during the last 30 minutes of smoking for added sweetness or stickiness. Adjust the amount of spices in the rub to suit your taste preferences, and don’t hesitate to experiment with different wood flavors for unique smoking experiences.

Pulled Pork Sandwiches

Pulled pork sandwiches are a classic BBQ delight that brings the perfect combination of smoky flavor and tender meat. Originating from the Southern United States, these sandwiches have gained a passionate following for their rich taste and satisfying texture. When prepared correctly, the pork slowly breaks down into succulent shreds, making it ideal for piling onto soft buns and dousing with tangy sauces.

The secret to a great pulled pork sandwich lies in the slow cooking process, allowing the flavors to develop and the meat to become incredibly tender. Whether you’re using a smoker, a slow cooker, or an oven, the result will be juicy, flavor-packed pulled pork that you can enjoy with a variety of toppings. Pair it with coleslaw, pickles, or your favorite BBQ sauce for a mouthwatering meal the whole family will love.

Ingredients:

• 4-5 pounds of pork shoulder (also known as pork butt)
• 2 tablespoons of brown sugar
• 1 tablespoon of paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 cup of apple cider vinegar
• 1 cup of BBQ sauce (plus more for serving)
• Buns for serving

Rub the pork shoulder with the mix of brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper to guarantee it’s well-coated. Place the seasoned pork in a slow cooker or smoker and cook on low for 8-10 hours, or until the meat is tender and easily pulls apart with a fork.

Once done, remove the pork from the cooker and shred it using two forks. Mix in the apple cider vinegar and BBQ sauce for added moisture and flavor before serving it generously on buns.

For the best results, let your pulled pork rest for at least 30 minutes before shredding to allow the juices to redistribute. If possible, smoke the pork for additional depth of flavor, and consider trying different wood types like hickory or applewood.

Experiment with sauces and toppings to suit your taste, such as spicy jalapeños or a drizzle of mustard-based sauce for added zing.

Smoked Sausage Links

Smoked sausage links are a delicious and flavorful addition to any BBQ spread. The beauty of smoked sausage lies not just in its robust taste, but also in its versatility—these links can be served on their own, in a sandwich, or as an accompaniment to a variety of sides. The smoky flavor you achieve through the smoking process enhances the natural spices and juiciness of the meat, making for a crowd-pleasing dish that can easily be prepared in your own backyard.

To create the perfect smoked sausage links, be sure to start with high-quality sausages—either store-bought or homemade. The idea is to slowly infuse the sausages with smoke while allowing them to cook through evenly. This method elevates the basic sausage to a whole new level of flavor, enticing your guests and drawing them closer to the grill all afternoon long. Whether you choose traditional pork, chicken, or even plant-based sausages, the result will be a smoky delight that everyone can enjoy.

• 4 links of your choice of sausage (pork, chicken, beef, or plant-based)
• Wood chips (hickory or applewood recommended)
• Water (for soaking wood chips)
• Optional: BBQ sauce for serving

Preheat your smoker or grill set up for indirect cooking to a temperature of 225°F to 250°F. Soak the wood chips in water for at least 30 minutes before placing them in your smoker box or directly on the coals. Once the smoke starts to billow, place the sausages on the grill grate away from the direct heat.

Close the lid and let them smoke for about 2 to 3 hours or until they reach an internal temperature of 160°F, turning the links occasionally for even cooking. When smoking sausages, remember to keep an eye on the temperature of the grill and avoid lifting the lid too often, as this can let heat escape and prolong the cooking time.

You may also want to experiment with different types of wood chips to find a flavor that you and your guests enjoy most. Additionally, serving with a variety of dipping sauces or toppings—like sautéed onions, peppers, or zesty mustard—can elevate the meal even further, allowing each person to customize their sausage experience.

BBQ Smoked Turkey

BBQ smoked turkey is a flavorful and juicy dish that elevates any gathering, making it perfect for holidays, outdoor barbecues, or just a weekend feast. Smoking the turkey infuses it with a robust flavor and helps to keep the meat tender and moist. The process may take some time, but the resulting rich and smoky taste is worth every minute. Whether you’re a seasoned pro or a beginner in the world of smoking meats, this dish will surely impress your guests.

Before you start, it’s crucial to prepare your turkey properly. A good brine or marinade can enhance flavor and moisture retention during smoking. Both wet and dry brining methods can be used, depending on your preference. While some choose to keep things traditional with herbs and spices, adding a little sweetness with fruit juices or maple syrup can complement the turkey’s natural flavors. By following the tips and instructions provided here, you’ll be ready to create a delicious BBQ smoked turkey that everyone will love.

• 1 whole turkey (12-14 lbs)
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (optional)
• 2 quarts of water
• Wood chips (hickory, apple, or cherry)
• 1 cup chicken broth or apple juice

First, prepare the brine by mixing the kosher salt, brown sugar, pepper, garlic powder, onion powder, paprika, cayenne pepper, and water in a large pot. Stir until the salt and sugar dissolve completely.

Submerge the turkey in the brine, making sure it’s fully covered, and let it sit in the refrigerator for at least 12 hours but no more than 24. When ready to smoke, remove the turkey from the brine, rinse it under cold water, and pat it dry.

Preheat your smoker to 225°F and soak the wood chips in water for about 30 minutes. Place the turkey in the smoker, breast side up, and insert a meat thermometer into the thickest part of the breast. Smoke the turkey for about 30 minutes per pound, or until it reaches an internal temperature of 165°F. During the smoking process, you can baste the turkey with chicken broth or apple juice for added moisture and flavor.

As you smoke your turkey, here are a few important tips to keep in mind. Always verify that you have a reliable meat thermometer to monitor the internal temperature consistently; it’s vital to properly cooking the turkey without risking dryness or undercooking.

Keep the smoker closed as much as possible to maintain a stable temperature and smoky environment. Additionally, consider resting your turkey for at least 30 minutes after removing it from the smoker; this allows the juices to redistribute for even more flavor.

Finally, feel free to experiment with different wood chips to find your favorite smoky flavor!

Smoked Beef Short Ribs

Indulging in smoked beef short ribs is a true barbecue lover’s delight, offering a rich depth of flavor and tender meat that practically falls off the bone. This cut of meat is perfect for slow smoking, as the long cook time allows the connective tissues to break down, resulting in a succulent and buttery-tasting dish. Not only are beef short ribs delicious, but they also come with quite a bit of fat, ensuring that they remain juicy throughout the cooking process.

To achieve the best results, using a dry rub will impart layers of flavor to the meat, while the smoke will provide that quintessential BBQ taste. Whether you opt for a simple seasoning of salt and pepper or a more complex spice blend, the key is to let the ribs absorb the flavors before they hit the smoker. Pair your smoked short ribs with your favorite sides, and you have a feast that will impress family and friends alike.

• 2-3 pounds beef short ribs
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional for heat)
• 1 cup beef broth or apple juice (for spritzing)
• Wood chips (hickory, oak, or mesquite)

Start by trimming excess fat from the beef short ribs, if necessary. In a bowl, mix together the salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper to create a dry rub. Generously apply the rub to all sides of the ribs and let them sit at room temperature for about 30 minutes.

Preheat your smoker to 225°F (107°C), then place the ribs bone-side down on the smoker grates. Smoke for about 5 to 6 hours, spritzing the ribs every hour with beef broth or apple juice, until they reach an internal temperature of around 200°F (93°C) for peak tenderness.

When preparing smoked beef short ribs, patience is key. Make sure to allow the ribs to rest for at least 30 minutes after taking them off the smoker. This resting period allows the juices to redistribute, ensuring a moist and flavorful bite. For added flavor, consider wrapping the short ribs in foil during the last hour of cooking to create a sort of steam environment, which can help intensify tenderness.

Finally, serve your smoked short ribs with a side of your favorite BBQ sauce for dipping, and enjoy this mouthwatering treat!

Sweet and Spicy Smoked Salmon

Indulging in sweet and spicy smoked salmon is a terrific way to elevate your BBQ game. The balance of flavors in this dish—sweetness from the glaze and a kick from the spices—creates a mouthwatering experience that pairs beautifully with a variety of sides. This recipe allows the natural richness of the salmon to shine through while being enhanced by the smoke, making it perfect for both casual gatherings and special occasions.

To attain the best results, start with high-quality salmon fillets. Fresh, wild-caught salmon is ideal, but you can also use farmed varieties based on availability. The key is in the brine and glaze: allowing the salmon to sit in a sweet and spicy mixture not only infuses it with flavor but also helps to keep the fish moist during the smoking process. This method guarantees your smoked salmon will be delectable and memorable.

• 2 salmon fillets (about 1 pound each, skin on)
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips for smoking (e.g., hickory or applewood)

Begin by preparing the brine: in a bowl, mix together the brown sugar, honey, Dijon mustard, soy sauce, chopped jalapeño, garlic powder, smoked paprika, salt, and pepper until well blended.

Place the salmon fillets in a shallow dish, and pour the brine over the top, guaranteeing they’re thoroughly covered. Allow the salmon to marinate in the brine for at least 2 hours in the refrigerator, or overnight for maximum flavor.

Preheat your smoker to 225°F, and once ready, place the salmon on the grill grates. Smoke the salmon for about 1 to 2 hours, or until it reaches an internal temperature of 145°F, basting occasionally with leftover brine for added flavor.

For the best results, allow your smoked salmon to rest for 10 minutes before serving. This resting period allows the flavors to settle.

Feel free to experiment with the level of spiciness by adjusting the amount of jalapeño or adding a dash of red pepper flakes to the brine. Additionally, you can serve the salmon with sides like coleslaw or grilled vegetables to complement the rich flavors. Smoked salmon can also be enjoyed cold, making it an excellent addition to salads or bagels the next day!

Smoked Meatloaf

Smoked meatloaf is a delightful twist on the traditional dish, combining the comforting flavors of a classic meatloaf with the deep, rich smokiness that can only come from a quality smoker. This dish is perfect for BBQ lovers looking to impress friends and family at the grill.

As the meatloaf slowly cooks, it absorbs the aromas of wood smoke, resulting in a juicy, flavorful loaf that will have everyone coming back for seconds.

Using your favorite meat blend—be it beef, pork, turkey, or even a combination—this smoked meatloaf is versatile and easy to customize to your taste. You can incorporate various herbs, spices, and even add-ins like cheese or vegetables to create a personalized dish.

The result is a smoke-infused masterpiece that’s perfect for weekend gatherings, family dinners, or any occasion that calls for comfort food.

Ingredients:

• 2 pounds ground beef (or your choice of meat)
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/4 cup ketchup
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 2 large eggs
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup barbecue sauce (for a glaze)

Prepare your smoker, preheating it to 250°F (120°C). In a large bowl, combine all the ingredients except for the barbecue sauce.

Mix thoroughly until well combined but avoid overmixing. Shape the mixture into a loaf and place it in a disposable aluminum pan or directly on the smoker grates.

Smoke the meatloaf for about 2 to 2.5 hours or until the internal temperature reaches 160°F (71°C). During the final 30 minutes of cooking, brush the barbecue sauce over the top for a delicious glaze.

For best results, allow the smoked meatloaf to rest for about 10-15 minutes after removing it from the smoker. This rest time helps the juices redistribute, ensuring each slice remains moist and flavorful.

Additionally, feel free to experiment with different wood chips; hickory and applewood provide fantastic flavors that complement the meat.

Ultimately, consider serving your meatloaf with smoked sides such as grilled vegetables or baked beans to create a complete BBQ feast.

Smoked Lamb Chops

Smoked lamb chops are a delectable treat that elevates your BBQ game to new heights. Their rich flavor and tender texture make them a perfect candidate for a day spent in the smoker, allowing the meat to absorb all the aromatic smoke. The natural robustness of lamb pairs beautifully with a variety of marinades and rubs, which can enhance the flavors even further. Whether for a gathering or a special occasion, smoking lamb chops will surely impress your friends and family.

To get started, you’ll want to select high-quality lamb chops, ideally rib or loin chops that are well-marbled. A good marinade or dry rub can make all the difference, allowing the flavors to infuse while the lamb cooks slowly at a low temperature. The smoking process will create a delightful crust on the outside while keeping the inside tender and juicy. Remember to allow enough time for the meat to soak in the flavors and smoke for the best possible result.

• 4-6 lamb chops (rib or loin)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Lemon wedges (for serving)

In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, black pepper, and smoked paprika to create a marinade. Coat the lamb chops thoroughly with the marinade and let them sit for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor.

Preheat your smoker to 225°F (107°C) and place the marinated lamb chops on the grates. Smoke the chops for about 1.5 to 2 hours, or until they reach an internal temperature of 135°F (57°C) for medium-rare doneness. Remove from the smoker and let them rest for 5-10 minutes before serving with lemon wedges.

For the best results when smoking lamb chops, consider using fruitwood like apple or cherry, which adds a sweet and mild smoke that complements the lamb’s richness without overpowering it. Additionally, keep an eye on the temperature, as lamb can quickly become overcooked and lose its tenderness.

Always let the meat rest after smoking; this allows the juices to redistribute and results in an even juicier bite. Enjoy your smoked lamb chops with your favorite sides!