Best Smoker Recipes
Discover the best smoker recipes for juicy, tender meats like brisket, chicken, and ribs. Perfect for your next BBQ or family meal!
Ingredients
Main Ingredients:
Meat Cuts:
- Brisket around 5-7 pounds
- Whole Chicken about 4 pounds
- Turkey 8-12 pounds
- Lamb Shoulder 3-4 pounds
- Beef Ribs 3-4 racks
- Chicken Thighs or Drumsticks 6-8 pieces
- Sausage Links 1-2 pounds
Seasonings and Rubs:
Dry Rub or Marinade:
- 2 tablespoons of brown sugar
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of cayenne pepper for a little heat
- 1 tablespoon of mustard powder optional for tang
- 1 tablespoon of herbs like thyme or rosemary for extra flavor
Instructions
Step 1: Prep the Meat
- Trim the Fat: For certain cuts like brisket or lamb shoulder, trim the fat to about ¼ inch thick. This will help the rub penetrate the meat and prevent it from becoming too greasy.
- Apply the Rub: Generously coat your chosen meat with the dry rub or marinade. Be sure to cover every inch, giving special attention to crevices and edges. If you have time, let the rub sit on the meat for at least 30 minutes or even overnight in the fridge for maximum flavor.
Step 2: Preheat the Smoker
- Prepare the Smoker: While the meat is marinating, fire up your smoker. Set it to the ideal temperature, typically 225°F to 250°F (low and slow is the way to go).
- Add Wood Chips: If you’re using a charcoal smoker, add a handful of wood chips (such as hickory or applewood) to the coals. For pellet smokers, simply load up your pellets and adjust accordingly.
- Water Pan: If you’re using a water pan, place it in the smoker to maintain moisture, especially for longer cooks.
Step 3: Smoking the Meat
- Place the Meat on the Smoker: Once the smoker is at the right temperature, carefully place your meat on the grill grate, away from direct heat. If you're working with multiple cuts, make sure there's enough space for airflow.
- Monitor the Temperature: Insert your meat thermometer into the thickest part of the meat. Aim for an internal temperature of around 190°F for beef or 165°F for chicken and turkey. If you're smoking ribs or pulled chicken, you’ll want the meat to easily pull apart, which happens when it reaches the right temperature.
- Keep the Lid Closed: Resist the urge to open the smoker too often. Opening the lid lets heat and smoke escape, affecting the cooking process. Let the meat smoke undisturbed for the recommended time typically around 3-6 hours, depending on the cut.
Step 4: Rest the Meat
- When the meat hits the perfect internal temperature, take it off the smoker. Let it rest for about 10-15 minutes
Notes
Nutrition Information (per serving)
- Calories: 250–500 (depending on the meat choice and serving size)
- Fat: 15-35g
- Protein: 25-40g
- Carbs: 0-5g
- Fiber: 0g
- Sugar: 0-3g
- Sodium: 500-1200mg (depending on the seasoning used)
- Cholesterol: 70-150mg