Barbecuing, grilling and smoking are just about as manly as you can get. Imagine the fire, flames and unique smokey flavor of one of your favorite things. Smoking is a fun and easy way to bring people together and enjoy a good meal. Did you know you can smoke almost anything to get great flavors with your favorite foods? For you health-conscious vegetarians out there, you can even smoke veggies and fruits. Here are some of the best smoker recipes that everyone will be talking about.
The Best Smoker Recipes for Pork
Although there are many smokable cuts of pork, pork butt and ribs are the go-to’s for smoking. Check out these favorite recipes.
1. Pork Butt or Pulled Pork
This is probably a favorite because it is one of the best smoker recipes. Unlike brisket, you do not need a spice crust on the outside. You can use a 50-50 mixture of black pepper and coarse salt. Then pop the meat into your smoker fat side up. This way, as the fat melts, it infuses the meat with flavor and prevents dryness. Keep your smoker at 250 degrees for around six hours, depending on the size of the pork butt. Then turn the smoker up to 275 degrees to crisp the skin and get the internal temperature to around 202 degrees.
You can use just about any pellets or wood because pork takes just about any smokey flavor. Avoid taking it out too early; it will be perfect for everything from pulled pork to pork roast. One of the best things about pork butt is that you don’t have to use it right away. Keep some for sloppy joes the next day.
2. Pork Ribs
Pork ribs are great for smoking. They are easy and very forgiving. Pick the rub you want to use and start the ribs in your smoker bone side down for three hours at 275 to 300 degrees.
Then wrap them up in a double layer of foil bone side up, and smoke them for an additional two hours. You can coat the foil with brown sugar, butter or honey for added flavor.
Finally, unwrap your ribs, sauce them with your favorite sauce and cook them meat side up for an additional hour. You never have to change the temperature between these steps.
The Best Smoker Recipes for Beef
Beef takes smoking really well, and you can use it to impart a deep smokey flavor, making it one of the best smoker meats.
3. Beef Ribs
If you have a whole beef rack, you definitely want to trim the fat and silver skin. Heat your smoker to 250 to 275 degrees and put your ribs in, bone side down. Coat your ribs with mustard, butter or olive oil to make the rub stick and then coat that with a dry rub. You can use any dry rub or make your own.
Mix 1/2 cup water with 1/2 cup apple cider vinegar and spray your ribs down about every hour to keep them moist. After six to 10 hours, depending on the rack size, pull them out and let them rest for at least 30 minutes.
4. Beef Brisket
Beef brisket is sometimes considered a smoker’s challenge, but it does not have to be. Some of the best smoker recipes are not necessarily the most difficult. The trick is not letting your beef dry out. While spraying your ribs is optional, spraying your brisket is not.
You want your smoker to be an even 300 degrees before you start smoking. To prepare your brisket, pick the rub you like or use coarse salt and pepper at a 50/50 ratio and make sure you cover every surface.
Keep an eye on the brisket. When it reaches an internal temperature of 170 degrees, you will need to put it in boat-shaped foil and let it smoke until it is 195 to 210 degrees. Pull it out, then let it rest for at least two hours, wrapped tightly in foil.
The Best Smoker Recipes for Chicken
Some people think chicken is difficult to smoke because it can get very dry very quickly, but this recipe will have everyone asking for more.
5. Chicken Breast
This is one of the best smoker recipes if you like white meat. Since breasts are lean, you have to be careful about them drying out. The first thing to do is wet brining by soaking the chicken in cooked salted water. You can also add flavoring if you want a bit of extra kick. Leave them in the brine overnight if you can. If you can’t, brine the meat for at least four hours.
You will need to start your smoker and get it to 275 degrees. Any lower, and you risk the chicken drying out. As your smoker is heating, you can spice your chicken. Use any spice combination that you enjoy. Then place your chicken in the smoker. Smoke until the internal temperature reaches 162 degrees. Then allow the chicken to rest under foil so that it cooks to at least 165. This process takes about three hours.
The Best Smoker Recipes for Vegetables
You might be thinking, veggies in a smoker, really? In fact, smoked vegetables are a great accent to some of the best smoker recipes. Smoking vegetables is almost easier than smoking meat. Choose your vegetables for their heartiness. Thicker, denser vegetables work best.
6. Vegetables
You only have to smoke fruits and vegetables for a very short time, but it is well worth it. Try it out with different combinations until you find the perfect time and temperature for each. For mixed vegetables, cut them into small slices and place them into a smoking bowl or a bowl made from foil.
Drizzle your veggies with olive oil, then put them on at 225 degrees. Smoke your veggies for an hour and check them. If they need to cook longer or you want them a bit crispy, turn the heat up to around 400 degrees and continue to cook them for another 30 to 45 minutes.
Rugged Standard is here to help you with the very best smoker recipes. Contact us if you have any suggestions or want to know about something special. We always love hearing from our readers and friends.