{"id":5184,"date":"2025-03-27T20:57:00","date_gmt":"2025-03-28T02:57:00","guid":{"rendered":"https:\/\/mickeylieberman.com\/bbq\/?p=5184"},"modified":"2025-02-23T11:35:58","modified_gmt":"2025-02-23T17:35:58","slug":"what-are-the-21-best-meats-to-smoke","status":"publish","type":"post","link":"https:\/\/mickeylieberman.com\/bbq\/what-are-the-21-best-meats-to-smoke\/","title":{"rendered":"What are the 21 Best Meats to Smoke?"},"content":{"rendered":"

Best Meats to Smoke<\/span><\/p>\n

Favorite cuts of meat to smoke (in no particular order)<\/span><\/p>\n

1. Beef Brisket<\/strong><\/span><\/p>\n

\"\"<\/p>\n

A brisket is a cut of beef from the lower chest of the animal. <\/span><\/p>\n

As it\u2019s a large cut that requires slow cooking, it\u2019s an ideal choice for your smoker.<\/span><\/p>\n

Unlike many other beef cuts, brisket retains its shape when cooked and can be sliced easily \u2013 making it a good choice for serving up hefty slabs with some tasty slaw or as thinly sliced cold meat for sandwiches.<\/span><\/p>\n

2. Pork Butt<\/strong><\/span><\/p>\n

\"\"<\/p>\n

The pork butt is full of flavor, which makes it a great cut to use in your smoker.<\/span><\/p>\n

Pork butt is sourced from the upper shoulder of the pig, an area packed full of hard-working muscles and tight connective tissue.<\/span><\/p>\n

This meat is perfect for smoking, as the dense tissues slowly break down over a long cooking duration, resulting in beautifully tender, melt-in-the-mouth meat!<\/span><\/p>\n

Bear in mind that pork butt typically takes around 1.5 hours per pound to smoke, so this dish is one for the weekend.<\/span><\/p>\n

3. Pork Shoulder<\/strong><\/span><\/p>\n

Pork shoulder, as you would expect, is sourced from the lower shoulder region of the pig, just below the area referred to as the \u2018butt\u2019.<\/span><\/p>\n

While pork butt is different from pork shoulder, the two are often simply referred to as the shoulder, which can confuse you, so be sure to clarify with your butcher when purchasing.<\/span><\/p>\n

The shoulder is typically much smaller than the butt, so you will need to reduce your smoking time.<\/span><\/p>\n

Pork shoulder contains an equal amount of muscle and connective tissue to that seen in pork butt, so it is very well-suited to smoking and makes delicious pulled pork.<\/span><\/p>\n

4. Baby Back Ribs<\/strong><\/span><\/p>\n

\"\"<\/p>\n

Baby back ribs come from the section next to the pig\u2019s backbone and are one of the most popular rib cuts.<\/span><\/p>\n

They are smaller and meatier than spare ribs, but equally suited to smoking.<\/span><\/p>\n

Just bear in mind that, as they are a little leaner, they tend to cook faster.<\/span><\/p>\n

So if you are substituting them in a spare rib recipe, you\u2019ll need to reduce cooking times and keep a closer eye on them to prevent tough and chewy results.<\/span><\/p>\n

5. Spare Ribs<\/strong><\/span><\/p>\n

Spare ribs come from closer to the pig\u2019s belly area.<\/span><\/p>\n

The difference between spare ribs and baby back ribs is that spare ribs tend to be larger and more flavorsome, although they are not quite as meaty as baby back ribs.<\/span><\/p>\n

If you opt for a whole slab of them, you\u2019ll get a lot of cartilage, making them ideal for slow cooking methods such as smoking.<\/span><\/p>\n

You can also trim them up and remove the cartilage to make St Louis-style ribs, which makes them a little easier to handle if you\u2019re new to smoking.<\/span><\/p>\n

6. Beef Ribs<\/strong><\/span><\/p>\n

\"\"<\/p>\n

Also known as \u201cbrisket on a stick\u201d, beef ribs can be a little tricky to find, but they are well worth making a special trip to your butcher.<\/span><\/p>\n

It\u2019s best to get the large ribs from the lower end \u2013 either chuck or plate ribs that have a good inch or two of meat on them.<\/span><\/p>\n

Beef ribs require a long, slow smoke, usually anywhere between five to six hours, for extra tender, melt-in-the-mouth meat.<\/span><\/p>\n

7. Lamb Shoulder<\/strong><\/span><\/p>\n

Beef and pork may be the most popular meats to smoke, but lamb is also an excellent choice.<\/span><\/p>\n

Lamb\u2019s rich flavor is complemented by the smoky overtones, resulting in an extra dimension of taste that you cannot achieve by roasting.<\/span><\/p>\n

As it comes from the hard-working muscles in the shoulder area, lamb shoulder is dense and packed with connective tissue like chuck roast or pork butt.<\/span><\/p>\n

This makes it ideal for slow smoking, as the connective tissue breaks down gradually for extra tender, juicy results.<\/span><\/p>\n

8. Lamb Leg<\/strong><\/span><\/p>\n

Another cut of lamb that also smokes well is the leg.<\/span><\/p>\n

Lamb legs are typically available in two cuts, a narrower shank end, and a fattier, upper sirloin end.<\/span><\/p>\n

The fatty sirloin end is preferable for smoking, as it enables the fat to slowly melt away as it smokes for extra tender meat.<\/span><\/p>\n

When smoking lamb leg, expect a smoking time of around three to four hours.<\/span><\/p>\n

Spatchcocking refers to a specific way of preparing the chicken so it can be flattened to cook quickly by grilling, roasting, broiling, or over an open fire.<\/span><\/p>\n

9. Spatchcock Whole Turkey<\/strong><\/span><\/p>\n

Turkey is an excellent choice of lean meat, and with its flattened cooking surface, the whole spatchcock turkey makes a great candidate for your smoker.<\/span><\/p>\n

Spatchcocking makes for faster cook times and greater absorption of delicious smoky flavor.<\/span><\/p>\n

10. Spatchcock Chicken<\/strong><\/span><\/p>\n

Just like spatchcocked turkey, spatchcocked whole chicken yields wonderful results when cooked on your smoker.<\/span><\/p>\n

Ignore any advice that says to smoke chicken at lower temperatures as this results in rubbery skin.<\/span><\/p>\n

Anything over 300\u00b0F will do the trick.<\/span><\/p>\n

The hotter cooking temperature combined with the Spatchcock method means a short cooking time (1 \u2013 1.5 hours) so this is a great recipe to break in a brand-new smoker.<\/span><\/p>\n

11. Beef Cheek<\/strong><\/span><\/p>\n

Beef cheek is sourced from the cheek muscles of the cow. As they are grazing animals, these muscles do a lot of work throughout their lifetime.<\/span><\/p>\n

This means that beef cheek is a cheap, tough cut \u2013 ideally suited to slow cooking.<\/span><\/p>\n

When smoked, beef cheek is a fantastic lean meat that comes out beautifully tender and is great for pulled beef tacos. If you haven\u2019t already tried it out, make it your top priority for this weekend!<\/span><\/p>\n

Allow five hours of smoking time for the best results.<\/span><\/p>\n

12. Chuck Roast<\/strong><\/span><\/p>\n

\"\"<\/p>\n

Poor man\u2019s burnt ends are made from chuck roast<\/span><\/p>\n

Chuck roast is a cut of beef that comes from the shoulder area. It has a lot of flavor, but it\u2019s a heavily used muscle so it can also be very tough.<\/span><\/p>\n

Like other shoulder cuts we have seen so far, the high levels of connective tissue in the chuck roast make it an excellent cut for smoking.<\/span><\/p>\n

This slow and low cooking method gently breaks down the connective tissues, transforming this often chewy, cheap cut into tenderized perfection.<\/span><\/p>\n

Allow five to six hours of smoking time.<\/span><\/p>\n

13. Chicken Breast<\/strong><\/span><\/p>\n

Chicken breasts dry out easily when cooking, but with a little extra care, you can smoke them successfully. If you get it right, the flavor is well worth the extra effort.<\/span><\/p>\n

Using a brining method will help to keep your breast meat moist and tender.<\/span><\/p>\n

You can also add a smoked chicken rub for even more flavor \u2013 just be sure to keep a close eye on your temperatures throughout the smoking process.<\/span><\/p>\n

14. Chicken Thigh<\/strong><\/span><\/p>\n

Fattier and more flavorsome than breast meat, chicken thighs are often overlooked when it comes to smoking.<\/span><\/p>\n

However, they taste truly divine when smoked \u2013 so next time you fancy firing up your smoker, stick a few on and find out for yourself!<\/span><\/p>\n

We recommend smoking with the skin on for extra moisture retention.<\/span><\/p>\n

15. Turkey Breast<\/strong><\/span><\/p>\n

Turkey breast is delicious when smoked. Smoking is a great way to perk up what can otherwise be a rather bland meat.<\/span><\/p>\n

As turkey breast is prone to drying out, it\u2019s best to use a flavored brine or injection method before cooking. This ensures the meat retains adequate moisture for soft and tender results that are full of flavor.<\/span><\/p>\n

16. Beef Prime Rib<\/strong><\/span><\/p>\n

\"\"<\/p>\n

Unsure about the difference between prime rib and ribeye? The prime rib comes from the animal\u2019s forequarter and is one of the more expensive cuts.<\/span><\/p>\n

This cut encompasses meat from the sixth through twelfth ribs, basically the area between the chuck and the loin.<\/span><\/p>\n

Typically pan-seared and roasted, smoking is an excellent way to add extra flavor and ensure a tenderly delicious roast in around six hours.<\/span><\/p>\n

17. Sausage<\/strong><\/span><\/p>\n

Smoking store-bought sausages can be a quick and simple way to spice up your regular meals with a new smoky taste.<\/span><\/p>\n

You can use a variety of different types of sausage, depending on your recipe and personal preferences, for example, bratwurst, Italian sausages, or chorizo.<\/span><\/p>\n

You\u2019ll need to keep a close eye on your smoking sausages and give them plenty of cooling-off time later.<\/span><\/p>\n

18. Pork Belly<\/strong><\/span><\/p>\n

As you\u2019d expect, pork belly comes from the lower abdominal area of the animal.<\/span><\/p>\n

The pork belly is extremely tender when cooked correctly. It contains plenty of fat and marbling, which makes it a great cut for smoking.<\/span><\/p>\n

One of the most popular ways to smoke pork belly is to slice it into small cubes (burnt ends) and smoke it for around three hours.<\/span><\/p>\n

19. Tri-Tip<\/strong><\/span><\/p>\n

Fastly gaining in popularity, tri-tip is an excellent cut to smoke.<\/span><\/p>\n

It comes from the lower part of the sirloin, or the rear of the animal, and is easily identifiable by its triangular shape.<\/span><\/p>\n

Your average tri-tip will weigh in at around two or three pounds when trimmed up, although untrimmed versions will weigh much more due to their large fat caps.<\/span><\/p>\n

As a fairly lean cut, tri-tips don\u2019t take that long to smoke, making them a great alternative to the traditional day-long brisket smoking marathon.<\/span><\/p>\n

Just make sure yours has plenty of marbling running through it for tender results.<\/span><\/p>\n

At around two hours\u2019 smoking time, smoked tri-tip makes an excellent summer evening meal, even on a work night.<\/span><\/p>\n

20. Pork Tenderloin<\/strong><\/span><\/p>\n

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Not to be confused with the pork loin, the tenderloin is a long, narrow cut that comes from the backbone of the pig.<\/span><\/p>\n

It\u2019s a lean cut that goes well with sweet rubs and sauces. Because it\u2019s lean and thin, it doesn\u2019t take long to smoke.<\/span><\/p>\n

21. Ham<\/strong><\/span><\/p>\n

\"\"<\/p>\n

Since most of the ham you buy is already smoked, you might be wondering why we included it in our list of best meats to smoke.<\/span><\/p>\n

\u2018Double Smoking\u2019 ham gives you a little extra smoke flavor and frees up room in the kitchen around the big holidays.<\/span><\/p>\n

The smoker does a better job of gradually heating the ham and allowing your glaze to set without burning it.<\/span><\/p>\n

Don\u2019t waste these cuts on the smoker<\/span><\/p>\n

To make the most of both your smoker and your meat, don\u2019t use expensive, lean cuts.<\/span><\/p>\n

As these cuts lack the necessary connective tissue and fat, they quickly become dry and overcooked when smoked, leading to disappointing results for everyone.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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