Smoky Barbecue Recipes
Smoked Mojo Leg Quarters
Recipe: Smoked Mojo Leg Quarters
You don't need to be a pitmaster to smoke chicken. Try our no-fancy-equipment-needed technique.
Cowboy Brisket Sandwich
True Smoked Beef Brisket
Smoked Beef Brisket Tostadas
Recipe: Smoked Beef Brisket Tostadas
Top these tostadas with fresh avocado, lime juice, crumbled queso fresco, diced jalapeños, chopped tomatoes, and shredded lettuce.
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 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.
Smoked Pork Shoulder
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.
Honey Barbecue Chicken
Recipe: Honey Barbecue Chicken
Try this classic barbecue chicken recipe with bone-in chicken breasts and drumsticks. You'll most likely have all the ingredients for the barbecue sauce on hand.
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: 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.