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  4. 12 Smoked BBQ Recipes That Would Make Any Pitmaster Proud

12 Smoked BBQ Recipes That Would Make Any Pitmaster Proud

Southern Living May 2021 Cover
By Southern Living Editors Updated January 26, 2021
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Smoked Beef Brisket
Credit: Iain Bagwell

There's no denying that barbecuing is an art form, and for many people smoked meats are a key part of the craft. While we'll always love a supper spent at the BBQ joint around the corner, you don't have to run to your favorite restaurant to enjoy pitmaster-quality smoked meats. These smoker recipes highlight how easy it is to enjoy the smokey flavors right from your own home. From our Smoked Pork Butt Sandwiches to our Dry-Rubbed Smoked Chicken Wings, you'll be ready for any backyard BBQ. Or, travel around the South without leaving your house with our regional-inspired smoked recipes, like our Smoked Brisket Sandwich with Texas BBQ Sauce or our Memphis Dry-Rubbed Baby Back Ribs. No matter what meat you decide to make, these ideas will have you checking your marinades and filling your drip pans. Just don't too caught up in the main even to forget about your fan-favorite BBQ sides. After your family and friends get their first taste of these smoked wonders, they'll be standing in line, plate in hand, waiting for the smoke to clear.

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Smoked Brisket Sandwich With Texas BBQ Sauce

Brisket Sandwiches with Texas BBQ Sauce
Credit: Photography and Styling: Karen Rankin

Recipe: Smoked Brisket Sandwich with Texas BBQ Sauce

It may take a bit of time, but this Texas-inspired smoked brisket sandwich is worth every second. 

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Dry-Rubbed Smoked Chicken Wings

Dry-Rubbed Smoked Chicken Wings
Credit: Jennifer Causey

Recipe: Dry-Rubbed Smoked Chicken Wings

Seasoned with a homemade rub and cooked low-and slow, these wings are fall-off-the-bone tender.

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Memphis Dry-Rubbed Baby Back Ribs

Memphis Dry-Rubbed Baby Back Ribs
Credit: Hector Manuel Sanchez; Prop Styling: MindI Shapiro Levine; Food Styling: Torie Cox

Recipe: Memphis Dry-Rubbed Baby Back Ribs

Famous Memphis flavor made in the comfort of your own home. These smoked ribs are surprisingly easy to make. 

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Smoked Pork Butt Sandwich

Smoked Pork Butt Sandwich
Credit: Southern Living

Recipe: Smoked Pork Butt Sandwich

You don't need to be a pitmaster to create a party-worthy pork butt sandwich. When it's ready, simply shred the pork with two forks and assemble your sandwich.

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Best Smoked Brisket

Smoked Beef Brisket
Credit: Iain Bagwell

Recipe: Best Smoked Brisket

No smoker? No problem. Whether you plan to serve your smoked brisket on sliders, as a topping, or simply on its own, you can achieve that wood-smoked flavor using your grill with a lid and a pan of water too. 

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Myron Mixon's Whole Smoked Chicken

Myron Mixon Whole Smoked Chicken
Credit: Southern Living

Recipe: Myron Mixon's Whole Smoked Chicken

"The King of Barbecue," Myron Mixon, reminds us that a full-flavored brine is a critical component in the smoking process in his whole smoked chicken recipe. 

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Smoked Turkey Recipe with Herb Rub

Herb-Rubbed Smoked Turkey
Credit: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe: Smoked Turkey Recipe with Herb Rub

Add some hickory chips to your holiday shopping list. They'll give your Thanksgiving bird a classic, smokey flavor. 

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Smoked Corned Beef Brisket

Smoked Corned Beef Brisket
Credit: Photographer Victor Protasio, Food Stylist Rishon Hanners, Prop Stylist Heather Chadduck

Recipe: Smoked Corned Beef Brisket

Unlike other smoked meats, this brisket does not have a smoke ring. It will be a beautiful red color when you take it off the grill.

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Championship Pork Butt

Championship Pork Butt
Credit: Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Styling by Pam Lolley

Recipe: 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.

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Smoked Chicken with Fresh Herb Marinade

Smoked Chicken with Fresh Herb Marinade
Credit: Hector Sanchez

Recipe: Smoked Chicken with Fresh Herb Marinade

If using a gas grill, opt for this method instead of process described in Step 2 of recipe directions: Soak wood chips in water 30 minutes. Light 1 side of grill, heating to 400° to 500° (high heat). Leave other side unlit. Drain wood chips. Places soaked and drained chips in center of 12-inch square piece of heavy-duty aluminum foil, and wrap tightly to form a packet. Pierce several holes in top of packet; place directly on lit side of grill. Follow remaining directions according to recipe.

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Smoked Turkey Breast

Smoked Turkey Breast
Credit: Jody Horton

Recipe: Smoked Turkey Breast 

Your brine does the heavy lifting on this holiday-worthy smoked bird. After smoking be sure to let your turkey sit for at least 10 to 15 minutes before serving.

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Spatchcocked Smoked Turkey

Spatchcock Smoked Turkey
Credit: Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke Food Stylist: Rishon Hanners

Recipe: Spatchcocked Smoked Turkey

By splitting the bird, this recipe makes it easier to cook white and dark meat evenly. Plus, this recipe uses as standard charcoal grill; no fancy smoker required. 

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    1 of 12 Smoked Brisket Sandwich With Texas BBQ Sauce
    2 of 12 Dry-Rubbed Smoked Chicken Wings
    3 of 12 Memphis Dry-Rubbed Baby Back Ribs
    4 of 12 Smoked Pork Butt Sandwich
    5 of 12 Best Smoked Brisket
    6 of 12 Myron Mixon's Whole Smoked Chicken
    7 of 12 Smoked Turkey Recipe with Herb Rub
    8 of 12 Smoked Corned Beef Brisket
    9 of 12 Championship Pork Butt
    10 of 12 Smoked Chicken with Fresh Herb Marinade
    11 of 12 Smoked Turkey Breast
    12 of 12 Spatchcocked Smoked Turkey

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