12 Smoked BBQ Recipes That Would Make Any Pitmaster Proud

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. 

Recipe: Dry-Rubbed Smoked Chicken Wings

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

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. 

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.

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. 

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. 

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. 

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.

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.

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.

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.

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.