Smoker Barbecue Recipes - Southern Living

Smoked Brisket

Smoking makes for take-it-easy cooking. Smoke from the wood chips wraps food in a blanket, sealing in the natural juices. It's an easy process, but it isn't quick. If you don't have a smoker, your grill with a lid and a pan of water works well. The liquid in the water pan keeps foods moist. To achieve that wood-smoked flavor, purchase hickory and mesquite chips found near the charcoal in most grocery stores.

Recipe: Smoked Brisket

Barbecue Pork Shoulder

Add your favorite baked beans to this menu for a complete meal.

Recipe: Barbecue Pork Shoulder

Chili-Barbecued Chicken

This tender grilled chicken recipe gets its smoky flavor from wood chips.

Recipe: Chili-Barbecued Chicken

Smoked Pork

Ask the butcher to remove the chine bone for easier cutting. Save time the day of by marinating the pork at least 1 day in advance.

Recipe: Smoked Pork

Slow-Grilled Pork With Ranch-Barbecue Sauce

This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.

Recipe: Slow-Grilled Pork With Ranch-Barbecue Sauce

Smoked Pork Shoulder

The long, slow barbecuing method using smoldering charcoal and wood works well for large pieces of meat like this one. Serve with tasty Peppery Vinegar Sauce for a delicious main dish at your next gathering.

Recipe: Smoked Pork Shoulder

Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Styling by Pam Lolley

Championship Pork Butt

The perfect combo of rich smoke and gentle heat give Championship Pork Butt a deep mahogany exterior (or “bark”), while the interior stays moist and juicy. A drip pan filled halfway with a 50/50 mix of water and fruit juice adds even more flavor.

Recipes:
Championship Pork Butt
Pork Butt Dry Rub
Pork Butt Injection Marinade