When it comes to smoking meat, there’s nothing quite like the rich, complex flavors that come from slow-cooking over low heat. Whether you’re a seasoned pitmaster or just starting out on your barbecue journey, these 18 savory smoked meat recipes have got you covered for every occasion.
From classic Texas-style brisket to spicy Andouille sausage and everything in between, we’ve gathered some of the most mouth-watering and tender smoked meats from around the world. Whether you’re looking for a show-stopping main course or a delicious addition to your next backyard bash, these recipes are sure to impress.
In this article, we’ll dive into each recipe, providing step-by-step instructions and expert tips to ensure that your smoked meat turns out perfect every time. From the best woods to use to the ideal temperatures for smoking, we’ve got you covered. So grab your apron and let’s get started on a culinary adventure that will leave your taste buds singing!
Classic Texas-Style Smoked Brisket
Classic Texas-Style Smoked Brisket Recipe
This recipe yields a tender, flavorful brisket with a rich smoky flavor, perfect for barbecue enthusiasts and casual cooks alike. With a simple rub and low-and-slow cooking method, you’ll be enjoying a deliciously tender smoked brisket in no time.
Ingredients:
– 1 whole beef brisket (10-12 pounds), trimmed
– 1 cup kosher salt
– 2 tablespoons black pepper
– 2 tablespoons brown sugar
– 2 tablespoons chili powder
– 2 tablespoons ground cumin
– 2 tablespoons smoked paprika
– 2 cups water
Instructions:
1. Preheat smoker to 225-250°F.
2. In a small bowl, mix together salt, black pepper, brown sugar, chili powder, cumin, and smoked paprika.
3. Rub the spice mixture all over the brisket, making sure to coat evenly.
4. Place the brisket in the smoker, fat side up.
5. Cook for 10-12 hours, or until the internal temperature reaches 160°F.
6. Remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 10-12 hours
Hickory-Smoked Pulled Pork Shoulder
Satisfy your cravings with this tender and flavorful pulled pork shoulder recipe, smothered in the rich flavor of hickory smoke. Perfect for casual gatherings or special occasions.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup hickory wood chips (dried)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup barbecue sauce (optional)
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and 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 hickory wood chips to the smoker according to manufacturer’s instructions.
6. Smoke for 8-10 hours or until internal temperature reaches 190°F (88°C).
7. Remove from heat and let rest for 15 minutes before pulling apart with two forks.
Cooking Time: 8-10 hours
Applewood-Smoked Beef Ribs
Tender, fall-off-the-bone beef ribs infused with the rich flavor of applewood smoke – perfect for a backyard BBQ or special occasion.
Ingredients:
– 2 pounds beef ribs
– 1 cup applewood chips
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup liquid smoke (optional)
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Remove membrane from back of ribs and apply the dry rub evenly.
4. Place ribs in smoker and add applewood chips.
5. Smoke for 4-5 hours or until tender.
6. Brush with liquid smoke (if using) during last hour of cooking.
7. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 4-5 hours
Maple-Glazed Smoked Turkey Breast
Maple-Glazed Smoked Turkey Breast Recipe
Elevate your turkey game with this sweet and savory recipe that combines the rich flavors of maple syrup, brown sugar, and smoked turkey. Perfect for special occasions or everyday meals.
Ingredients:
– 2 lbs smoked turkey breast
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together maple syrup, brown sugar, cinnamon, and nutmeg until well combined.
3. Place the turkey breast in the smoker and glaze with the maple mixture every 30 minutes for 2-3 hours or until internal temperature reaches 165°F.
4. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time:
– Smoker time: 2-3 hours
– Total cooking time: approximately 3-4 hours
Spicy Smoked Andouille Sausage
This recipe combines the classic flavors of andouille sausage with a spicy kick, all wrapped up in a tender smoked package. Perfect for adding some heat to your next barbecue or gathering.
Ingredients:
– 4 Andouille sausages
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili flakes
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, chili flakes, garlic powder, and cayenne pepper.
3. Remove sausages from packaging and brush with apple cider vinegar and water mixture.
4. Sprinkle spice mixture evenly over the sausages, making sure to coat all surfaces.
5. Place sausages in smoker for 2-3 hours, or until cooked through and slightly charred.
Cooking Time: 2-3 hours
Smoked Pastrami with Homemade Rub
Elevate your pastrami game by smoking it to tender perfection and adding a depth of flavor with this easy homemade rub recipe. Perfect for sandwiches, salads, or just snacking on its own.
Ingredients:
– 1 pound beef pastrami (or corned beef)
– Homemade Rub:
+ 2 tablespoons brown sugar
+ 1 tablespoon smoked paprika
+ 1 tablespoon kosher salt
+ 1 teaspoon black pepper
+ 1/2 teaspoon garlic powder
+ 1/2 teaspoon onion powder
– 1 cup wood chips (such as hickory or apple)
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together the homemade rub ingredients.
3. Rub the pastrami all over with the homemade rub, making sure to coat evenly.
4. Place the pastrami in the smoker and cook for 4-5 hours, or until tender and slightly caramelized.
5. Every hour, add more wood chips to maintain a consistent smoke flavor.
Cooking Time: 4-5 hours
Cherrywood-Smoked Pork Belly Burnt Ends
Elevate your barbecue game with this mouthwatering recipe that combines the rich flavors of cherrywood smoke with tender pork belly burnt ends.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1 cup brown sugar
– 1/4 cup kosher salt
– 1 tablespoon black pepper
– 1 tablespoon smoked paprika
– 1 tablespoon cherrywood chips (or 1/4 cup liquid smoke)
– 1 cup apple cider vinegar
Instructions:
1. Preheat your smoker to 275°F using cherrywood chips or liquid smoke.
2. In a small bowl, mix together brown sugar, kosher salt, black pepper, and smoked paprika.
3. Sprinkle the mixture evenly over the pork belly cubes.
4. Place the pork belly in the smoker, close the lid, and cook for 4-5 hours, or until tender and caramelized.
5. Remove the burnt ends from the smoker and brush with apple cider vinegar.
6. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 4-5 hours
Smoked Lamb Shanks with Rosemary
This recipe combines the rich flavors of smoked lamb with the aromatic essence of rosemary, resulting in a dish that’s both comforting and impressive. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 lamb shanks
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup lamb stock (or beef broth)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together olive oil, rosemary, smoked paprika, salt, and pepper.
3. Rub the mixture all over the lamb shanks, making sure to coat them evenly.
4. Place the lamb shanks in the smoker, close the lid, and smoke for 4-5 hours or until tender.
5. During the last hour of smoking, pour in the lamb stock (or beef broth) to keep the meat moist.
6. Remove from heat and let rest for 15 minutes before serving.
Cooking Time: 4-5 hours
Peppered Smoked Venison Roast
This Peppered Smoked Venison Roast recipe combines the rich flavor of smoked venison with a savory pepper crust, perfect for special occasions or game day gatherings.
Ingredients:
– 2 lbs venison roast
– 1/4 cup black peppercorns
– 2 tbsp brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 cup olive oil
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together black peppercorns, brown sugar, smoked paprika, garlic powder, and salt.
3. Rub the pepper mixture all over the venison roast, making sure to coat evenly.
4. Place the venison roast in the smoker, fat side up.
5. Smoke for 6-8 hours or until internal temperature reaches 160°F.
6. Brush with olive oil during the last hour of cooking.
Cooking Time: 6-8 hours
Smoked Chicken Thighs with BBQ Sauce
Savor the rich flavors of tender chicken thighs smoked to perfection and slathered in a sweet and tangy BBQ sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup wood chips (hickory or apple)
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 cup BBQ sauce
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.
3. Rub the mixture all over the chicken thighs, making sure they’re evenly coated.
4. Place the chicken in the smoker and cook for 4-5 hours, or until internal temperature reaches 165°F (74°C).
5. During the last 30 minutes of cooking, brush the chicken with BBQ sauce.
6. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours
Mesquite-Smoked Beef Chuck Roast
A classic Texas-style BBQ recipe that’s perfect for a weekend gathering or special occasion. This slow-smoked beef chuck roast is infused with the deep, earthy flavor of mesquite wood and a hint of spice.
Ingredients:
– 2-3 lb beef chuck roast
– 1 cup mesquite chips
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together chili powder, cumin, paprika, salt, and pepper.
3. Rub the spice mixture all over the beef chuck roast, making sure to coat it evenly.
4. Place the roast in the smoker and add mesquite chips to the smoker box.
5. Smoke for 8-10 hours or until the internal temperature reaches 190°F.
6. Baste with water every hour or so to keep the meat moist.
Cooking Time: 8-10 hours
Smoked Duck with Orange Glaze
This recipe combines the rich flavor of smoked duck with a sweet and tangy orange glaze, perfect for a special occasion or a unique dinner party. The result is a tender, juicy duck breast with a sticky and flavorful glaze that’s sure to impress.
Ingredients:
– 4 duck breasts
– 1 cup wood chips (such as apple or cherry)
– 1/4 cup orange marmalade
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed orange juice
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Season duck breasts with salt and pepper.
3. Smoke duck for 2 hours, or until internal temperature reaches 165°F (74°C).
4. Meanwhile, combine orange marmalade, honey, soy sauce, brown sugar, garlic, and orange juice in a small bowl.
5. Brush glaze over duck breasts during last 30 minutes of smoking.
6. Let duck rest for 10 minutes before slicing and serving.
Cooking Time: 2 hours (smoking) + 10 minutes (resting)
Garlic-Herb Smoked Pork Loin
This recipe yields a tender and flavorful smoked pork loin infused with the richness of garlic and herbs.
Ingredients:
– 1 (1-2 pound) pork loin
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together minced garlic, olive oil, chopped rosemary, chopped thyme, and smoked paprika.
3. Rub the mixture all over the pork loin, making sure to coat it evenly.
4. Place the pork loin in the smoker, fat side up.
5. Smoke for 4-5 hours or until internal temperature reaches 145°F (63°C).
6. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 4-5 hours
Smoked Salmon with Brown Sugar Cure
Elevate your appetizers with this sweet and savory smoked salmon recipe, perfectly cured with a hint of brown sugar.
Ingredients:
– 1 lb salmon fillet (preferably wild-caught)
– 1 cup brown sugar
– 1/2 cup kosher salt
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tbsp pink curing salt (optional, but recommended for a traditional cure)
Instructions:
1. Preheat your smoker to 100°F – 120°F (38°C – 49°C).
2. In a small bowl, mix together brown sugar, kosher salt, granulated sugar, and water until dissolved.
3. Lay the salmon fillet flat on a wire rack set over a rimmed baking sheet or tray.
4. Brush the brown sugar cure evenly across the salmon, making sure to cover all surfaces.
5. Place the salmon in the smoker and cure for 2-3 hours, or until it reaches an internal temperature of 145°F (63°C).
6. Remove from heat and refrigerate for at least 4 hours before serving.
Cooking Time: 2-3 hours
Jalapeño-Cheddar Smoked Meatballs
Elevate your meatball game with these Jalapeño-Cheddar Smoked Meatballs, bursting with spicy and savory flavors. Perfect for snacking or serving as an appetizer.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 2 jalapeños, finely chopped
– 1 egg
– 1 tsp Worcestershire sauce
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, cheddar cheese, jalapeños, egg, Worcestershire sauce, and smoked paprika. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
4. Place meatballs on a baking sheet lined with parchment paper, leaving space between each ball.
5. Bake for 15-20 minutes or until cooked through.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Smoked Corned Beef with Mustard Glaze
A classic comfort food gets a boost of flavor with this simple recipe for smoked corned beef, glazed with a tangy mustard sauce.
Ingredients:
– 2 lbs corned beef brisket
– 1 cup wood chips (such as hickory or apple)
– 1/4 cup brown sugar
– 2 tbsp Dijon mustard
– 2 tbsp honey
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the corned beef with salt, pepper, and smoked paprika.
3. Smoke the corned beef for 8 hours, or until it reaches an internal temperature of 160°F.
4. In a small bowl, mix together brown sugar, Dijon mustard, and honey.
5. Brush the glaze all over the corned beef during the last 30 minutes of smoking.
6. Let the corned beef rest for 10-15 minutes before slicing and serving.
Cooking Time: 8 hours
Whiskey-Glazed Smoked Ham
This sweet and savory glazed ham is infused with the rich flavors of whiskey, perfect for a special occasion or holiday gathering. The combination of tender smoked ham and sticky glaze will leave your guests wanting more.
Ingredients:
– 1 (4-6 pound) smoked ham
– 1/2 cup brown sugar
– 1/4 cup whiskey (such as bourbon or scotch)
– 2 tablespoons Dijon mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cloves
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 325°F.
2. In a small bowl, whisk together brown sugar, whiskey, Dijon mustard, honey, apple cider vinegar, ground cloves, and ground cinnamon.
3. Place the smoked ham on a roasting rack set in a roasting pan. Brush the glaze all over the ham, making sure to coat it evenly.
4. Cover the pan with aluminum foil and bake for 30 minutes.
5. Remove the foil and continue baking for an additional 15-20 minutes, or until the glaze is caramelized and sticky.
Cooking Time: 45-50 minutes
Smoked Wild Boar Sausage with Fennel
This recipe combines the rich flavor of wild boar sausage with the crisp, anise-like taste of fennel. Perfect for a hearty snack or appetizer.
Ingredients:
– 4 Smoked Wild Boar Sausages
– 1 large bulb of fennel, sliced into thick wedges
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush the fennel slices with olive oil and season with salt and pepper.
3. Grill the fennel for 5-7 minutes per side, or until caramelized and slightly charred.
4. Meanwhile, slice the smoked wild boar sausages into thick rounds.
5. Grill the sausage slices for 2-3 minutes per side, or until nicely browned.
6. Serve the sausage with grilled fennel wedges on the side.
Cooking Time: 15-20 minutes
Summary
Get ready to fire up your smoker and impress your friends and family with these mouth-watering recipes! From classic Texas-style brisket to spicy smoked sausage, this collection has something for every occasion. With a range of flavors and techniques, you’ll be spoiled for choice. Whether you’re looking for a show-stopping main course or a delicious snack, these savory smoked meat recipes are sure to please.
