Beef Smoker Recipes
Beef is the heart of BBQ. Low-and-slow collagen breakdown is what separates a great brisket from a dry one. These cuts all reward patience.
- 01
Smoked Brisket
Full packer or flat. Wrap in butcher paper at 160°F. Probe tender when done. Not just at temp.
- Smoker
- 225 to 250°F
- Pull at
- 203°F
- Time
- 1 to 1.5 hr/lb
- 02
Smoked Chuck Roast
Often called the poor man brisket. Wrap at 165°F. Rest 30 min before slicing or pulling.
- Smoker
- 250°F
- Pull at
- 205°F
- Time
- 1.5 hr/lb
- 03
Smoked Tri-Tip
Smoke until 110°F, then reverse sear on high heat to finish. The lower window is a preference, not a safe temperature; see /temperatures/beef/tri-tip.
- Smoker
- 225°F then 400°F
- Pull at
- 145°F USDA; 130 to 135°F is steakhouse convention, below the minimum
- Time
- 2 to 3 hr total
- 04
Smoked Beef Short Ribs
Plate ribs (dino ribs) take a full day. Probe tender is the only reliable test. Wrap is optional.
- Smoker
- 250 to 275°F
- Pull at
- 203°F
- Time
- 8 to 10 hr
Pork Smoker Recipes
Pork shoulder and ribs are the most forgiving cooks in BBQ. They hold well at temp and reheat better than most proteins.
- 01
Smoked Pork Shoulder
The backbone of pulled pork. Wrap at 160°F, rest 1 hour minimum after pulling from the smoker.
- Smoker
- 225 to 250°F
- Pull at
- 203°F
- Time
- 1.5 hr/lb
- 02
Smoked Baby Back Ribs
2 hr unwrapped, 2 hr wrapped, 1 hr unwrapped. Bend test: cracks on the surface when bent.
- Smoker
- 225°F
- Pull at
- 195 to 203°F
- Time
- 5 hr (2-2-1)
- 03
Smoked Spare Ribs
Thicker cut. St. Louis trim removes the skirt for even cooking. More forgiving than baby backs.
- Smoker
- 225°F
- Pull at
- 195 to 203°F
- Time
- 6 hr (3-2-1)
- 04
Smoked Pork Belly
Cube at 165°F for burnt ends. Toss in sauce and brown sugar, return uncovered for 1 hour.
- Smoker
- 225°F
- Pull at
- 195 to 200°F
- Time
- 5 to 6 hr
Poultry Smoker Recipes
Poultry cooks faster than beef and pork. Higher smoker temps (275 to 300°F) help crisp the skin. Otherwise you end up with rubbery texture.
- 01
Smoked Whole Chicken
Spatchcock (remove backbone) for more even cooking and crisper skin. Rest 10 min before carving.
- Smoker
- 275 to 300°F
- Pull at
- 165°F (breast)
- Time
- 3 to 4 hr
- 02
Smoked Chicken Thighs
Dark meat is more forgiving. Pull at 175°F for best texture. Skin crisps better with dry brine.
- Smoker
- 275°F
- Pull at
- 175°F
- Time
- 2 hr
- 03
Smoked Chicken Wings
Smoke at 275°F for 1 hr, then crank heat for 15 to 20 min to crisp the skin before saucing.
- Smoker
- 275°F then 400°F
- Pull at
- 165°F+
- Time
- 1.5 to 2 hr
- 04
Smoked Turkey Breast
Brine overnight if possible. Wrap at 155°F to retain moisture. Rest 20 min before slicing.
- Smoker
- 275°F
- Pull at
- 165°F
- Time
- 4 to 5 hr
Fish Smoker Recipes
Fish cooks fast and at lower temps than other proteins. There is no stall. Pull it as soon as it hits target temp. Overcooked fish dries out quickly.
- 01
Smoked Salmon
Dry brine with salt and brown sugar for 1 to 2 hr first. Glaze with honey and soy in the last 20 min.
- Smoker
- 180 to 200°F
- Pull at
- 145°F
- Time
- 1 to 2 hr
- 02
Smoked Trout
Brine whole trout for 4 hr in a salt-water-brown-sugar mix. Alder wood is the traditional choice.
- Smoker
- 180°F
- Pull at
- 145°F
- Time
- 1.5 hr
- 03
Smoked Swordfish
Meaty cut that holds up well in a smoker. Marinate first. Short cook. Check at 30 min.
- Smoker
- 225°F
- Pull at
- 145°F
- Time
- 45 to 60 min
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