35 Best Smoker Recipes – Beef, Ribs, and many more
A traditional cooking method that has been utilized for ages by cultures all over the world is smoking food. It’s the perfect way to prepare meats and seafood because it not only gives the meal taste but also preserves it. From old-fashioned pits to cutting-edge electronic smokers & offset smokers, there are many different tools available for smoking. In order to impart rich, diverse tastes to the food, the procedure entails cooking it slowly and gently in a smoke-filled environment. In this post, we’ll present some of the best smoker recipes for a variety of meats and fish that are guaranteed to wow your guests at your upcoming get-together or BBQ.
1- Smoked Brisket:
Season the brisket with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the brisket on the grate, fat-side up.
Smoke the brisket for 8-12 hours, or until the internal temperature reaches 195°F (91°C) and the meat is tender and juicy.
Remove the brisket from the smoker, let it rest for at least 30 minutes, and slice against the grain.
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2- Smoked Pork Butt:
Season the pork butt with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork butt on the grate, fat-side up.
Smoke the pork butt for 8-12 hours, or until the internal temperature reaches 195°F (91°C) and the meat is fall-apart tender.
Remove the pork butt from the smoker, let it rest for at least 30 minutes, and shred it with two forks.
3- Smoked Ribs:
Remove the membrane from the back of the ribs and season them with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the ribs on the grate, bone-side down.
Smoke the ribs for 4-6 hours, or until the meat is tender and pulls away from the bone.
Brush the ribs with your favorite BBQ sauce and smoke them for an additional 30 minutes, or until the sauce is caramelized.
4- Smoked Chicken:
Season the chicken with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 275°F (135°C) and place the chicken on the grate, skin-side up.
Smoke the chicken for 2-3 hours, or until the internal temperature reaches 165°F (74°C) and the meat is juicy and flavorful.
Remove the chicken from the smoker, let it rest for at least 10 minutes, and serve.5= Smoked Salmon:
5- Smoked Salmon:
Season the salmon with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the salmon on the grate, skin-side down.
Smoke the salmon for 2-3 hours, or until the internal temperature reaches 145°F (63°C) and the meat is flaky and tender.
Remove the salmon from the smoker, let it rest for a few minutes, and serve.
6- Smoked Turkey:
Season the turkey with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 275°F (135°C) and place the turkey on the grate, breast-side up.
Smoke the turkey for 10-12 hours, or until the internal temperature reaches 165°F (74°C) and the meat is juicy and flavorful.
Remove the turkey from the smoker, let it rest for at least 30 minutes, and carve.
7- Smoked Beef Brisket Burnt Ends:
Season the brisket with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the brisket on the grate, fat-side up.
Smoke the brisket for 4-6 hours, or until the internal temperature reaches 160°F (71°C).
Remove the brisket from the smoker, cut it into
8- Smoked Pulled Pork:
Season the pork shoulder with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork shoulder on the grate, fat-side up.
Smoke the pork shoulder for 12-14 hours, or until the internal temperature reaches 195°F (91°C) and the meat is tender and juicy.
Remove the pork shoulder from the smoker, let it rest for at least 30 minutes, and shred it with two forks.
9- Smoked Beef Short Ribs:
Season the beef short ribs with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the beef short ribs on the grate, bone-side down.
Smoke the beef short ribs for 5-6 hours, or until the meat is tender and pulls away from the bone.
Remove the beef short ribs from the smoker, let them rest for at least 30 minutes, and serve.
10- Smoked Chicken Thighs:
Season the chicken thighs with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 275°F (135°C) and place the chicken thighs on the grate, skin-side up.
Smoke the chicken thighs for 1-2 hours, or until the internal temperature reaches 165°F (74°C) and the meat is juicy and flavorful.
Remove the chicken thighs from the smoker, let them rest for at least 10 minutes, and serve.
11- Smoked Lamb Chops:
Season the lamb chops with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the lamb chops on the grate.
Smoke the lamb chops for 1-2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove the lamb chops from the smoker, let them rest for a few minutes, and serve.
12- Smoked Pork Belly:
Season the pork belly with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork belly on the grate, fat-side up.
Smoke the pork belly for 4-5 hours, or until the internal temperature reaches 160°F (71°C).
Remove the pork belly from the smoker, let it rest for at least 10 minutes, and slice.
13- Smoked Beef Ribs:
Season the beef ribs with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the beef ribs on the grate, bone-side down.
Smoke the beef ribs for 5-6 hours, or until the meat is tender and pulls away from the bone.
Remove the beef ribs from the smoker, let them rest for at least 30 minutes, and serve.
14- Smoked Sausages:
Preheat your smoker to 225°F (107°C) and place the sausages on the grate.
Smoke the sausages for 1-2 hours, or until they are fully cooked and have reached an internal temperature of 160°F (71°C).
Remove the sausages from the smoker, let them rest for a few minutes, and serve.
15- Smoked Turkey Legs:
Prepare a brine of water, salt, sugar, and the herbs and spices of your choice before beginning to smoke the turkey legs. After letting the turkey legs soak in the brine for a few hours, remove them and give them a good rinse.
The next step is to make a dry rub by combining salt, pepper, paprika, garlic powder, and any other seasonings you choose.
Rub the turkey legs with a lot of the mixture. Place the turkey legs on the rack and preheat your smoker to 225°F. Smoke for about 3 to 4 hours, or until the meat reaches 165°F on the inside. After finishing, take the turkey legs out of the smoker and give them some time to rest before serving. With your favorite sides, savor the succulent and savory meat!
16- Smoked Salmon:
Brine the salmon in a mixture of water, salt, and sugar for 12-24 hours.
Preheat your smoker to 225°F (107°C) and place the salmon on the grate.
Smoke the salmon for 2-4 hours, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.
Remove the salmon from the smoker, let it rest for a few minutes, and serve.
17- Smoked Beef Brisket:
Season the beef brisket with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the beef brisket on the grate, fat-side up.
Smoke the beef brisket for 12-16 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender and juicy.
Remove the beef brisket from the smoker, let it rest for at least 30 minutes, and slice against the grain.
18- Smoked Pork Tenderloin:
Season the pork tenderloin with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork tenderloin on the grate.
Smoke the pork tenderloin for 1-2 hours, or until the internal temperature reaches 145°F (63°C) and the meat is tender and juicy.
Remove the pork tenderloin from the smoker, let it rest for a few minutes, and slice.
19- Smoked Beef Jerky:
Marinate thin slices of beef in a mixture of soy sauce, Worcestershire sauce, brown sugar, and spices for at least 4 hours.
Preheat your smoker to 175°F (79°C) and place the beef jerky on the grate.
Smoke the beef jerky for 4-6 hours, or until it is dry and chewy.
Remove the beef jerky from the smoker and let it cool before serving.
20- Smoked Chicken Wings:
Season the chicken wings with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 275°F (135°C) and place the chicken wings on the grate.
Smoke the chicken wings for 1-2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Remove the chicken wings from the smoker, let them rest for a few minutes, and serve.
21- Smoked Corn on the Cob:
Soak the corn on the cob in water for at least 30 minutes.
Preheat your smoker to 225°F (107°C) and place the corn on the cob on the grate.
Smoke the corn on the cob for 1-2 hours, or until it is tender and slightly charred.
Remove the corn on the cob from the smoker, let it cool for a few minutes, and serve.
22- Smoked Mac and Cheese:
Cook macaroni according to package instructions and drain.
In a separate pot, melt butter and whisk in flour to make a roux. Gradually whisk in milk and bring to a simmer.
Add shredded cheese and stir until melted.
Mix cheese sauce with macaroni and pour into a baking dish.
Preheat your smoker to 225°F (107°C) and place the baking dish on the grate.
Smoke the mac and cheese for 1-2 hours, or until it is golden brown and bubbly.
Remove the mac and cheese
23- Smoked Stuffed Jalapeños:
Cut the tops off the jalapeños and remove the seeds and membranes.
Fill the jalapeños with cream cheese and wrap with bacon.
Preheat your smoker to 275°F (135°C) and place the stuffed jalapeños on the grate.
Smoke the jalapeños for 1-2 hours, or until the bacon is crispy and the cream cheese is melted.
Remove the stuffed jalapeños from the smoker, let them cool for a few minutes, and serve.
24- Smoked Pork Ribs:
Season the pork ribs with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork ribs on the grate, bone-side down.
Smoke the pork ribs for 5-6 hours, or until the meat is tender and the internal temperature reaches 190°F (88°C).
Remove the pork ribs from the smoker, let them rest for a few minutes, and serve.
25- Smoked Sausage:
Preheat your smoker to 225°F (107°C) and place the sausage on the grate.
Smoke the sausage for 2-3 hours, or until the internal temperature reaches 160°F (71°C) and the casing is crispy.
Remove the sausage from the smoker, let it rest for a few minutes, and slice.
26- Smoked Meatloaf:
In a large bowl, mix together ground beef, bread crumbs, egg, milk, Worcestershire sauce, onion, garlic, salt, and pepper.
Form the mixture into a loaf and place it on a wire rack.
Preheat your smoker to 225°F (107°C) and place the meatloaf on the grate.
Smoke the meatloaf for 2-3 hours, or until the internal temperature reaches 160°F (71°C) and the top is crispy.
Remove the meatloaf from the smoker, let it rest for a few minutes, and slice.
27- Smoked Pork Shoulder:
Season the pork shoulder with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork shoulder on the grate.
Smoke the pork shoulder for 12-16 hours, or until the internal temperature reaches 200°F (93°C) and the meat is tender and juicy.
Remove the pork shoulder from the smoker, let it rest for at least 30 minutes, and shred.
28- Smoked Whole Chicken:
Season the whole chicken with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the whole chicken on the grate, breast-side up.
Smoke the whole chicken for 3-4 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Remove the whole chicken from the smoker, let it rest for a few minutes, and carve.
29- Smoked Pork Chops:
Season the pork chops with a dry rub of your choice, making sure to coat all sides evenly.
Preheat your smoker to 225°F (107°C) and place the pork chops on the grate.
Smoke the pork chops for 2-3 hours, or until the internal temperature reaches 145°F (63°C) and the meat is tender and juicy.
Remove the pork chops from the smoker, let them rest for a few minutes, and serve.
30- Smoked Beef Ribs:
Use a dry rub of your choosing to season the beef ribs, making sure to coat all surfaces equally.
Place the beef ribs on the grate of your smoker with the bone facing down and preheat it to 225°F (107°C).
The beef ribs should be smoked for 5 to 6 hours, or until the meat easily separates from the bone.
Beef ribs should be taken out of the smoker, rested for at least 30 minutes, and then served.
31- Smoked Pork Loin:
Season the pork loin with a dry rub of your choice, making sure to coat all sides evenly.
Place the pork loin on the grate of your smoker and preheat it to 225°F (107°C).
If you want juicy, tender meat, smoke the pork loin for 3–4 hours, or until it reaches an internal temperature of 145°F (63°C).
Slice the pork loin after it has rested for at least 10 minutes after being taken out of the smoker.
32 Smoked Corn on the Cob:
Peel back the husks of the corn, leaving them attached at the base. Remove the silk and rinse the corn.
Add salt, pepper, and a mixture of softened butter to the corn.
Re-wrap the corn in its husks, then secure them with kitchen twine.
Place the corn on the grill after bringing the smoker to 225°F (107°C) of heat.
For one to two hours, or until the kernels are juicy and tender, smoke the corn.
After removing the corn from the smoker, allow it to cool for a while before serving.
33- Smoked Baked Beans:
Combine the canned baked beans, brown sugar, ketchup, mustard, diced green bell pepper, and your preferred BBQ sauce in a sizable mixing dish.
Place the mixture on the smoker’s grate after pouring it into a disposable aluminum pan.
Until the sauce has thickened and the beans are bubbling, smoke the beans for two to three hours.
Remove the pan from the smoker and let it cool for a few minutes before serving.
34- Smoked Mac and Cheese:
Drain after cooking your preferred macaroni per the directions on the bag.
Cooked macaroni, shredded cheddar cheese, milk, butter, salt, and pepper should all be combined in a sizable mixing dish.
Place the mixture on the smoker’s grate after pouring it into a disposable aluminum pan.
For one to two hours, or until the cheese is melted and bubbling, smoke the mac and cheese.
Before serving, take the pan out of the smoker and allow it to cool for a while.
35- Smoked Meatloaf:
In a large mixing bowl, add ground beef, bread crumbs, milk, eggs, diced onion, diced green bell pepper, ketchup, mustard, salt, and pepper.
Create a loaf out of the ingredients, then set it on a wire rack.
Achieve 225°F (107°C) in your smoker and set the wire rack on the grate.
For 1-2 hours, or until the internal temperature reaches 160°F (71°C) and the meat is thoroughly cooked, smoke the meatloaf.
After removing the meatloaf from the smoker, slice it after it has rested for a while.
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