13 Best Meats for Smoking (with Cooking Times and Temperatures

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34 Best Smoker Recipes [Beef, Ribs, Veg & More!] BBQ smoking is unlike any other type of meat cooking. Get the barbecue going with our best smoker recipes. From beautiful beef brisket to baby back ribs, and beer can chicken to wood-smoked turkey, we have something for all meat lovers. Low and slow barbecue brings the best out of every type of meat.

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Our top choices are brisket, pork shoulder(for pulled pork), pork chops, and ribs. You can also give our St. Louis Ribsa try in your new smoker. Beef brisket, pork shoulder, and ribs are three cuts that offer sufficient fat to keep them juicy and tender when done.

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Smoke a chicken between 300ºF and 450ºF. 2. Chicken Wings. Chicken wings are a great party food to smoke. You can get the meat beautifully tender and the skin perfectly crisp. Similar to a whole chicken, you can cover wings in a ton of spices and seasonings.

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Unlike babyback or spare ribs which take much longer, country style ribs come from around the shoulder blade, are usually boneless and quickly smoked; Meats You Can Smoke in 6 Hours. If you have 6 hours available smoking time then you will be able to smoke most meats, with the exception of pork shoulder (pork butt) and brisket which can take 10.

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Hot and Fast BBQ Brisket. BBQ Brisket Burnt Ends. Texas Style Beef Brisket. 2. Pork Butt. Pork butt is full of flavor, which makes it a great cut to use in your smoker. Pork butt is sourced from the upper shoulder of the pig, an area packed full of hard-working muscles and tight connective tissue.

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They're also usually a lower-cost piece of meat. Any of the cuts with chuck roast in the name (blade chuck roast, 7-bone chuck roast, chuck center roast, etc.) are going to be good on the smoker. Smoke a chuck roast for 10-12 hours at 205 degrees F. Choose hardwoods, like oak, mesquite, or alder for chuck roast cuts.

13 Best Meats for Smoking (with Cooking Times and Temperatures

Cooking times with smoking often depend on the quantity and size of your meat cut, so you'll see me mention smoking times with reference to their weight. For example, most meats take at least 30 minutes per pound or half kilogram. When selecting your cut of meat for smoking, it can actually feel a little bit counter-intuitive.

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Chuck Roast - This cut is probably one of the best meats to smoke in a smoker, bar none. Smoking magically turns the inexpensive cut of beef into the next best thing to smoked brisket, maybe better. Trust me, you won't be disappointed. Cook time is between 5-6 hours targeting 205°F as the internal temperature goal.

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This is a long and slow method of cooking meat by exposing it to smoke that slowly cooks it with hot smoke at about 200ºF to 300ºF. As you get more experienced, you can play around with temperatures and cooking times. Hot smoking provides a smoky flavor and keeps the meat super tender and hot.

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BBQ Brisket Burnt Ends (Kansas City Style) Kansas City Style BBQ Brisket Burnt Ends are like BBQ candy. The brisket is slow smoked, covered in a Kansas City BBQ sauce, and served in bite-sized beef nuggets. For an authentic experience, serve with a slice of white bread.

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Pork Shoulder. A small pork shoulder or pork butt is a great starting point for those new to smoking. Pork shoulder is sold in two forms. The lower part of the foreleg, called picnic shoulder or.

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Set the pellet grill to 225ºF, and preheat with the lid closed for 15 minutes. Remove chicken from the brine (if used) and pat dry. Place the whole chicken on a rack and cook for 2.5 to 3 hours. Once you get an internal temp of 160ºF, remove the chicken to let rest for 10-15 minutes, then carve and serve.

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You can spatchcock the turkey to flatten it out and allow it to cook faster, or you can try the bird whole. Smoking a whole turkey has to be done at 225 to 250 degrees and you'll need 30 minutes per pound. This should only be done with a medium sized bird or smaller. Stick to 12 to 14 pounds at most.

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Beef is another classic when it comes to the best meats to smoke. In fact, next to pork, it's THE classic type of meat to smoke. Beef may not have the mild flavor that chicken or pork has, but the flavor of this meat pairs incredibly well with smoking. The beef seems to enhance the smokiness as much as the smoke enhances the beefiness.

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Lamb leg is very fatty, full of flavor, and does very well with a low n slow cook, but it takes on smoke so well, that some might say too well, so go easy on the smoke! Recommended Smoking Technique: Smoke at 225 F, with any fruit wood (apple, cherry, peach, etc.) until it hits 145 F internal temperature.

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Just like the other meats on this list, expect to spend time preparing, brining, and seasoning your wild boar. Wild Boar especially takes a long time to smoke compared to other meats, with 1.5 to 2 hours spent on the smoker per pound of boar being commonplace. Wood Recommendations For Boar: Oak, Mesquite, Maple, Apple.