35 Mouthwatering Smoker Recipes for Beef, Ribs, Veg & More

BBQ smoking is a unique way to prepare meat. Fire up the smoker and try these best smoker recipes, from tender beef brisket and baby back ribs to beer-can chicken and wood-smoked turkey. There’s something here for every meat lover.

Low-and-slow smoking unlocks incredible flavor. Slow cooking renders fat and juices and deepens the meat’s natural taste in a way no other method can. These 35 smoker recipes show why this technique is beloved by pitmasters and home cooks alike.

Whole Fresh Ham

Whole fresh ham deserves a spot on your smoker. Often reserved for holidays, it’s excellent any time of year. A classic approach uses three stages: curing to retain moisture and color, glazing to keep the surface moist, and smoking to infuse deep flavor. For a glazed sliced option, try a double-smoked spiral ham.

Beef Cheek

Smoked beef cheeks are rich, tender, and full of beefy flavor. Cook them low and slow until they’re easily shredded or thinly sliced. They work beautifully as a main, folded into tacos, or served alongside smoked sides.

Sichuan Pepper Beef Ribs

These ribs blend Texas-style barbecue with Chinese spices. A fragrant dry rub of Sichuan peppercorns and five-spice complements slow-smoked beef, while periodic spritzes of rice vinegar deepen the flavor. It’s a bold, mouth-tingling take on smoked ribs.

3-2-1 Ribs

The 3-2-1 method produces reliably tender, fall-off-the-bone ribs. This three-step process is easy to follow and a favorite for backyard rib cooks aiming for consistently great results.

Beef Short Ribs

When smoked correctly, beef short ribs are richly flavored and exceptionally tender. Their deep beefy taste sets them apart from other rib cuts. A simple seasoning of salt, rub, and BBQ sauce is all you need to highlight their flavor.

Pellet Smoked Turkey

A pellet smoker opens up new possibilities. Pellet-smoked turkey is straightforward and rewarding: no fancy gear required, just your turkey and a reliable pellet grill. The steady heat and smoke yield juicy meat and crisp skin.

Trisket

Trisket treats tri-tip like brisket, smoking it to create a rich bark and deep flavor. A brine and dry rub help build complexity and keep the meat juicy—perfect for impressing guests at a BBQ.

Korean Chicken Wings

Smoked Korean chicken wings balance sweet, spicy, smoky, and crunchy textures. Cooked low and slow, they absorb smoke while remaining juicy, then finish with a glaze for a crisp, flavor-packed bite.

Beef Brisket

Perfect brisket depends on many choices—wood selection, rubs, and cooking technique. Low-and-slow over the right wood produces a tender, juicy result with an irresistible bark. Follow a step-by-step brisket guide to get consistent success.

Chuck Roast

Chuck roast is an easier alternative to brisket that still rewards long, slow smoking. When cooked for several hours, the connective tissue breaks down into tender, flavorful meat—ideal for a relaxed weekend smoke.

Beef Back Ribs

Beef back ribs are an often-overlooked delight. They’re simple to smoke and come off the smoker tender and juicy, with big beef flavor that pairs well with bold rubs and sauces.

Chicken Quarters

Smoked chicken quarters deliver succulent meat with rich barbecue flavor. Higher fat content than breasts keeps them moist, making them ideal for low-and-slow smoking and family-style servings.

Beer Can Chicken

Beer can chicken stands upright on a partial can while smoking, which promotes even cooking and all-over crispy skin. Whether the beer adds flavor or simply helps with moisture, the method delivers an impressive and juicy bird every time.

Chicken Wings

Wings are fast, forgiving, and perfect for feeding crowds. A short brine followed by a brief time on the smoker yields juicy meat and a great base for finishing over high heat to crisp the skin.

Texas Style Baby Back Ribs

Texas-style baby back ribs highlight great rubs, a balanced sauce, and careful slow smoking. This approach satisfies anyone who loves classic barbecue ribs with bold, smoky flavor.

Chicken Thighs

Chicken thighs are flavorful, affordable, and forgiving on the smoker. Their higher fat content keeps them juicy and means they cook faster than many larger cuts—great for weeknight smoking or a quick BBQ.

Brisket Burnt Ends

Brisket burnt ends come from the fatty point and are packed with rendered fat and intense flavor. Glazed and smoked until sticky and tender, they’re a favorite indulgence for brisket lovers.

Turkey

Smoked turkey makes an impressive holiday centerpiece. The combination of juicy meat and crisp skin from a careful smoke is an excellent way to serve poultry for special occasions.

Chicken Breast

With the right wood and seasoning, smoked chicken breasts can be juicy and flavorful. Using boneless, skinless cuts shortens cook time and helps the rub penetrate, producing a sweet-and-spicy profile that complements white meat.

King Crab Legs

Smoked king crab legs are an adventurous summer option. A spicy, tangy butter baste and low-and-slow smoke—often over hickory—create a unique seafood dish that stands out at the table.

Beef Jerky

Homemade beef jerky is easy to prepare and customizable to your taste. With a good cut of lean beef and the right seasoning, you can batch-produce jerky that lasts and delivers bold smoked flavor.

Pulled Beef

Smoked pulled beef uses a chuck roast smoked until tender enough to shred. The result is rich, melt-in-your-mouth meat ideal for sandwiches, tacos, or family dinners.

Prime Rib

Smoked prime rib develops a dark, flavorful crust while remaining tender inside. A simple dry rub and low-and-slow smoke over a robust wood like hickory produce an elegant centerpiece for special meals.

Tri-Tip

Tri-tip is underappreciated but full of flavor when smoked properly. Cook it slowly, then finish with a high-heat sear for a tender interior and a nicely caramelized crust.

Leg of Lamb

Smoked leg of lamb benefits from herb marinades and quick smoking over wood like hickory. Bone-in preparation boosts flavor and yields a tender, richly flavored roast that cooks faster than many large beef cuts.

Rump Roast

Rump roast can be smoked in under two hours and delivers hearty beef flavor. Although lean, when cooked right it becomes tender and offers excellent value compared with pricier cuts.

Picanha

Picanha, also known as sirloin cap, is a churrasco favorite. Its distinctive fat cap and flavor shine when smoked or grilled; it’s a must-try for anyone curious about Brazilian-style barbecue.

Top Sirloin Roast

Top sirloin roasts lend themselves well to smoking thanks to their uniform shape and balanced fat content. Smoking enhances tenderness and adds a deeper, smoky flavor compared with oven roasting.

Texas-Style Brisket

Texas-style brisket celebrates beef and emphasizes patience: low-and-slow smoking transforms connective tissue into a tender, flavorful feast. It’s the definitive American barbecue experience for many.

Standing Rib Roast

A smoked standing rib roast over hot charcoal produces a luxurious, beef-forward centerpiece. While it requires time and attention, the tender, juicy results are well worth it for special occasions.

Homemade Chorizo

Making homemade smoked chorizo lets you control spices and intensity. Combining ingredients like cumin, oregano, and red wine with a smoking step yields a rich, aromatic sausage that disappears fast.

Pulled Chicken

Pulled chicken is a versatile alternative to pulled pork or beef. Smoking a whole bird and shredding the meat produces juicy, smoky strands that work beautifully in sandwiches, tacos, and bowls.

Beef Pastrami

Smoked beef pastrami, traditionally a preservation method turned delicacy, is excellent sliced for sandwiches or served on its own. Using a brisket flat and a bold spice crust creates iconic pastrami flavor.

Pulled Pork

Pulled pork, dry-brined and slow-smoked over fruitwoods like apple and pecan, yields that signature melt-in-your-mouth texture. Once shredded and sauced, it’s the quintessential barbecue comfort food.

Pheasant

Pheasant is a lean game bird that benefits from an overnight brine and careful smoking. Its smaller size means a quicker cook time, and when seasoned and smoked over pecan or similar wood, it becomes tender and flavorful.