Barbecuing is a delicious way to enjoy a range of delicious foods, and for many people smoked meats are a key part of this kitchen craft. These smoker recipes highlight how easy it is to enjoy barbecue like this. From the Cowboy Brisket Sandwich, made with the True Smoked Beef Brisket, to the Championship Smoked Butt, these BBQ ideas will have you checking your marinades and filling your drip pans. For simple smoker recipes, you will love our Smoked Mojo Leg Quarters, and the Honey Barbecue Chicken. For long, slow smoker recipes, settle in for an afternoon with barbecue recipes like the Smoked Pork Shoulder or the Smoked Brisket. 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.
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
Recipe: Cowboy Brisket Sandwich
Start this recipe with our True Smoked Beef Brisket.
True Smoked Beef Brisket
Recipe: True Smoked Beef Brisket
Wait to put your meat on the smoker until after the intense early smoke clears. By waiting, you will avoid oversmoking and camouflaging the other flavors.
Watch: The Best Way to Trim 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
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.
Smoked Pork
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
Recipe: 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.
Championship Pork Butt
Recipes:
Championship Pork Butt
Pork Butt Dry Rub
Pork Butt Injection Marinade
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
Recipe: 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.
Smoked Brisket
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.
Barbecue Pork Shoulder
Recipe: Barbecue Pork Shoulder
Add your favorite baked beans to this menu for a complete meal.
Watch: Tips on Seasoning Pork Shoulder
