The 3 Best Smoked Food Recipes

 Nothing tastes quite as good as smoked food. For the meat-lovers, the tender goodness that results from a slow-cooked meat is unforgettable. That protein-packed meal is all anyone could ever hope for. So it is quite a treat to indulge in that meaty goodness every once in a while. With that in mind, here are the best three recipes we recommend that you should try out. They are a guaranteed delight.

Equipment required for the Job:

  • Charcoal Smoker

The best charcoal smokers we recommend for cooking these recipes are as follows

  1. Weber Smokey Mountain Cooker 14.5-Inch (Read the review)
  2. Dyna-Glo Charcoal Offset Smoker (Read the review)
  3. Masterbuilt M7P 7-in-1 Smoker and Grill (Read the Review)
  4. Weber 731001 Smokey Mountain Cooker 22-1/2-Inch Charcoal Smoker (Read the review)
  5. Backwoods Chubby 3400 Charcoal Smoker (Read the review)

Smoked Brisket Texas-Style


  • 4 lbs of trimmed beef brisket
  • mesquite wood chips
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon cayenne
  • 2 tablespoons salt
  • 2 teaspoons ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 2 teaspoons dry mustard

Ingredients for Barbeque Sauce:

  • 1⁄2 teaspoon red pepper flakes(you can add more depending on your preference)
  • 2 tablespoons vegetable oil
  • 3 tablespoons hot red pepper sauce
  • 3⁄4 cup chopped yellow onion
  • 1⁄4 cup Worcestershire sauce
  • 2 tablespoons chopped garlic
  • 1⁄2 cup yellow mustard
  • 4 cups ketchup
  • 1⁄2 cup apple cider vinegar
  • 1⁄2 cup brown sugar
  • 2 tablespoons cane syrup

Ingredients for Creole Seasoning:

  • 1 tablespoon dried thyme
  • 2 1⁄2 tablespoons paprika
  • 1 tablespoon dried oregano leaves
  • 2 tablespoons salt
  • 1 tablespoon cayenne pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper

Best wood for smoking brisket

The best wood for smoking brisket will vary from Individual to Individual as with anything. I like to use mesquite wood chips however some say it does produce a strong flavor. Other popular wood for smoking brisket are Hickory, Pecan, Oak. You can Mix the wood also for example Hickory and Oak or Hickory and Apple are two combinations I have used in the past for smoking Brisket. If your a fan of a sweet taste to your meet then apple wood is the way to go. I would recommend that you experiment and find out which wood or wood mixture you like best.

Before you go about cooking this meal, it is important to note that you have to order your beef brisket in advance, to ensure that you get the best cut possible. Once you’ve secured that beef brisket, it’s time to prepare the meal. First, you need to set the beef brisket on a sheet of plastic wrap. Make sure the wrap can cover the whole brisket. Then, mix the brown sugar, paprika, chili powder, onion powder, salt, cayenne, garlic powder, black pepper, cumin and dry mustard thoroughly inside a bowl. Once that’s done, rub the mixture on the whole of the beef brisket and then wrap it with the plastic wrap. Make sure it is tightly wrapped to ensure that the mixture will seep into the meat. Afterwards, place the wrapped brisket inside a baking sheet and refrigerate it for at least six hours.

Once the wrapped brisket is marinated for six hours, remove it from the refrigerator and let it warm up to room temperature. While waiting, get the mesquite wood chips and soak it in water for one to two hours, then remove it and set it aside.

Prepare the smoker. Use charcoal and the wood chips that you soaked in water and heat it to 220 degrees Fahrenheit. Once that’s set, you can place the water pan in the smoker and fill it to about 2/3 full. Put the unwrapped brisket inside the smoker. Make sure to place it on the lower rack off the direct heat. Close the lid and make sure to cook it by regularly stoking the fire and adding additional chips. This has to be done until an instant-read thermometer will register an internal temperature of 140 to 145 degrees Fahrenheit. Keep doing this for about four to five hours. Once it is cooked for that amount of time, remove the meat from the grill and let it rest for around 20 minutes before you carve it. When carving, make sure you carve the meat against the grain.

To prepare the barbeque sauce, get a large pot and heat the oil over medium-high heat. Then add the onions and cook. Make sure to keep stirring it for 4 minutes. Afterwards, add the garlic and do the same for 1 minute. Add the ketchup, cane syrup, brown sugar, mustard, vinegar, Worcestershire, Essence, hot sauce, and red pepper flakes. Once the mixture boils, lower the heat and let it simmer. Make sure to stir it occasionally until thickened and the flavors marry. Keep doing this for 15 to 20 minutes. Once that is done, remove it from the heat and let it cool before serving.

Smoked Honey Barbecue Chicken


  • 8 chicken drumsticks
  • 6 bone-in chicken breasts
  • Vegetable cooking spray

Honey Barbecue Sauce Ingredients:

  • 1/4 teaspoon ground black pepper
  • 1/4 cup butter or margarine
  • 1 tablespoon Worcestershire sauce
  • 1 cup diced onion
  • 2 tablespoons lemon juice
  • 1 cup ketchup
  • 1/4 cup honey
  • 1/3 cup water

To make the honey barbecue sauce, melt the butter in a saucepan. Make sure to set it to medium heat. Then add the diced onion and sauté it for 4 to 5 minutes or until it is tender. Stir the ketchup and remaining ingredients in until it boils. Reduce heat and let it simmer uncovered for 5 minutes. Take note that the sauce can be stored in the refrigerator for 1 week.

For the chicken, you need to crank up the smoker first in order to cook this tasty smoked chicken dish. The Honey Barbecue Sauce will add a bold flavor to the grilled chicken pieces. First, you need to coat the food grate with cooking spray. Then place it on the grill. Set it to medium-high heat (350° to 400° Fahrenheit). Next, place the chicken on the grate and grill it for 5 to 10 minutes on each side. Make sure to cover it while grilling. Afterwards, reduce the heat to under 300°. This time, grill it covered for 40 to 50 minutes for the chicken breasts and 30 to 40 minutes for the drumsticks. To complete the process, you need to brush the chicken meat with 1 cup honey barbecue sauce during the last 10 minutes of grilling. Once cooked, serve it with the remaining 1 cup honey barbecue sauce.

Pulled Pork – Oklahoma Joe Style


  • 4 cups oak or hickory wood chips(soaked in water for 30 minutes)
  • 1 7-pound bone-in pork shoulder roast
  • 1/4 cup salt
  • 1 1/2 cups your favorite BBQ sauce
  • 1/4 cup brown sugar
  • 1 cup apple juice
  • 2 tablespoons sugar
  • 2 tablespoons garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons onion powder
  • 1 teaspoon freshly ground white pepper
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons Spanish paprika
  • 2 tablespoons chili powder
  • 1 tablespoon celery salt

Before you start cooking this meal, you need to make sure you have a spray bottle for your apple juice. First, you have to mix all the spices well in a bowl. Apply the spice rub onto the meat. Make sure that you season the entire surface area heavily. Then wrap the pork and let it sit at room temperature. Then prepare your smoker or charcoal grill. Make sure that you also do not leave the wrapped pork at room temperature for longer than 1 hour.

When the smoker is ready(you’ll know it when the charcoal has burned to a white ash and the temperature has reached 200 to 225 degrees Fahrenheit), scatter 1/4 of the wood chips over the coals and then close the grate. Then put the pork on the grill and close the lid. If you are using a grill instead, you have to arrange the coals on 1 side of the grill, so that you will leave an area that’s large enough for the pork to cook without any coals lying directly underneath the meat.

Make sure you maintain a 200 to 225 degree Fahrenheit cooking temperature inside the grill. You can do this by adding coals every 2 hours or when necessary. When you add wood chips, make sure to spray the pork with apple juice every time. The secret to this type of cooking is to limit lifting the lid and only doing it when it is absolutely necessary(i.e. adding coal).

Check the pork and see if it reaches an internal temperature of 165 to 170 degrees Fahrenheit. Use an instant-read meat thermometer. Do this after about 4 to 5 hours. Then remove the meat from the grill and double wrap it in aluminum foil. This will keep the juices from leaking out. After you’ve done that, place the pork back to the smoker. You will know that the pork is cooked when it pulls apart easily and reaches an internal temperature of about 190 to 195 degrees Fahrenheit. This will usually take about another 1 to 2 hours. Once it is cooked, let it rest for 1 hour before unwrapping the pork butt and pulling the bone out. This is why the recipe is called Smoked Pulled Pork, you literally have to “pull” the pork by hand and shred it while discarding any large pieces of fat. You can serve this to your friends or family with your favorite BBQ sauce, or you can make a pulled pork sandwich out of it. It’s up to you. Either way, you will get to enjoy the juicy good of the pork. 3 Best Smoked Food Recipes  Nothing tastes quite as good as smoked food. For the meat-lovers, the tender goodness that results from a slow-cooked meat is unforgettable. That protein-packed meal is all anyone could ever hope for. So it is quite a treat to indulge in that meaty goodness...Best smoker and outdoor cooking equipment reviews

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