Smoking Meat Made Simple: Recipes For Smoked Meat Newbies

by Matt

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If you're just stepping into the world of meat smoking, you're in for a treat. I'll be sharing my top 5 easy recipes that are perfect for newcomers. These recipes aren't just simple to follow, they're incredibly delicious too.

From juicy smoked chicken to succulent pork ribs, we'll be exploring a variety of meats. I'll guide you through each step, ensuring your smoking journey starts off on a high note. So, whether you're hosting a backyard barbecue or simply want to try something new, these recipes are sure to impress.

Juicy Smoked Chicken

Delving right into the goodness, let's explore one of the most savored dishes in the world of smoked meat: the Juicy Smoked Chicken. It's a brilliant way to start your meat-smoking journey, given its straightforward method and irresistible flavors.

Brining is a pivotal step for achieving flavorful and extra juicy smoked chicken. It's a timeless technique used by chefs for its ability to infuse meat with moisture and flavor. This brine recipe is versatile and can be used for a whole chicken or specific parts like breasts, wings, thighs, or drumsticks.

How to Make a Basic Brine:

  1. Ingredients:
    • Water: 4 quarts
    • Salt: 1 cup (kosher or sea salt)
    • Brown sugar: 1/2 cup
    • Optional aromatics: Garlic cloves, bay leaves, whole peppercorns, lemon slices, fresh herbs (like rosemary or thyme)
  2. Preparation:
    • Combine water, salt, and sugar in a large pot. Stir until the salt and sugar are completely dissolved.
    • Bring the mixture to a low simmer to allow the flavors to meld. Then, let it cool to room temperature.
    • Add your optional aromatics for additional flavor.
    • Submerge the chicken in the brine. If brining a whole chicken, ensure it's fully immersed.
    • Refrigerate for at least 4 hours, but preferably overnight for deeper flavor penetration.

Brining Tips:

  • The salt in the brine works to season the meat thoroughly and helps retain moisture, resulting in a juicier smoked chicken.
  • For more intense flavors, modify the brine with ingredients like apple cider vinegar, citrus juice, or different spices.
  • Always brine in the refrigerator to keep the chicken at a safe temperature.

By following this simple brining recipe, you'll add an extra layer of succulence and taste to your smoked chicken, making it a surefire hit at any cookout. For a more indepth read on brining have a look at my artcile all about Dry and Wet Brining

Once the chicken has had its bath its time to get cooking.

Smoked Chicken:


  • Whole chicken (3-4 lbs)
  • Olive oil (2 tbsp)
  • Dry rub seasoning (1/4 cup)
  • Wood chips for smoking

Light up your smoker and let it preheat to 225ºF. While it's heating up, rinse the chicken and pat it dry with some kitchen towels. Now, brush generously with the olive oil and season it all over with the dry rub. Use your hands to rub the seasoning into every nook and cranny of that bird. To get some ideas of rubs you can make, head over to my article on rubs and marinades.

Now's the part where patience becomes key. Once your smoker's reached the desired temperature, place your seasoned chicken on the grates. Fill the smoker box with your chosen wood chips - I'd recommend hickory or applewood for their rich, smoky flavors. Close the lid and let the magic happen. You're looking for an internal temperature of 165ºF, which typically takes about 3-4 hours.

Halfway through the cooking process, refill the wood chips, ensuring the smoky flavor continues to permeate the chicken. Keep that bird juicy by misting it every hour with apple juice or chicken broth.

One of the many fantastic aspects of this Juicy Smoked Chicken recipe is its versatility. You can experiment with different types of wood chips and rubs, creating a flavor profile that's unique to you. Just remember: temperature control is your best friend here. Maintaining a steady heat ensures the chicken cooks evenly, yielding that mouthwatering, fall-off-the-bone tenderness that we all crave in smoked meat.

There you have it, folks. That's how you get an amazing, gastronomically pleasing Juicy Smoked Chicken. Try this recipe out in your next cookout.

Juicy Smoked Chicken with a Golden-brown Crust, Perfect for Beginners in Meat Smoking.

Succulent Pork Ribs

Pork ribs, now that's a favorite among seasoned pitmasters and smoke cooking enthusiasts alike! Our next recipe caters to some succulent, mouth-watering ribs that'll surely wow at your next cookout. They're simpler to prepare than you might think.

Having a delectable rub at hand is critical for achieving the perfect batch of smoked pork ribs. You'll need brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Blend them thoroughly for a dry rub that's sweet, savory, and packs a punch.

Smoked Pork Ribs Recipe:


  • Pork ribs (preferably St. Louis-style or baby back ribs)
  • For the Dry Rub:
    • 1/4 cup brown sugar
    • 2 tablespoons paprika
    • 1 tablespoon black pepper
    • 2 tablespoons salt
    • 1 tablespoon chili powder
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper


  1. Prepare the Dry Rub:
    • In a bowl, thoroughly blend brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Ensure the mixture is uniform.
  2. Prep the Ribs:
    • If not already done by your butcher, remove the membrane from the back of the ribs. This helps the rub to better penetrate the meat and makes the ribs more tender.
    • Apply a thin coat of yellow mustard or oil to help the rub stick. Then generously apply the dry rub to all sides of the ribs. For best results, let the ribs sit with the rub on them for at least 30 minutes, or even overnight in the refrigerator, covered.
  3. Preheat Your Smoker:
    • Preheat your smoker to 225°F (107°C). This is the ideal temperature for smoking ribs, as it cooks them slowly, rendering the fat without drying out the meat.
  4. Smoke the Ribs:
  • Apple and Cherry wood complement pork beautifully. 
  • Place the ribs on the smoker bone side down and be patient. Smoking is a slow process taking anywhere from 4 to 6 hours to ensure tender, juicy ribs.
  • Halfway through the smoking session, wrap the ribs in aluminum foil with a splash of apple juice. This method called the '3-2-1 method' is a pro tip for keeping the ribs from drying out. 
  1. Check for Doneness:
    • The ribs are done when the meat is tender and pulls away from the bone. An internal temperature of around 190°F to 200°F (88°C to 93°C) is a good indicator of doneness.
  2. Rest the Ribs:
    • Once done, remove the ribs from the smoker and let them rest for about 20-30 minutes. This allows the juices to redistribute, making the meat even more tender.
  3. Serve:
    • Cut between the bones to separate the ribs and serve them warm. They can be enjoyed as is, or with your favorite BBQ sauce on the side.

Enjoy your homemade smoked pork ribs! This recipe combines the perfect balance of sweet, savory, and spicy flavors, making the ribs irresistibly delicious.

As a final note, while barbeque sauce can certainly be used, it's a touchy subject among smoke cooking afficionados. Some argue it masks the rich, smoky flavor; others can't have ribs without it. Ultimately, serve it on the side and let your guests decide.

Smoked Pork Ribs with a Golden-brown Crust, Coated in a Savory Dry Rub, Perfect for Barbecue Enthusiasts.

Flavorful Smoked Brisket

Ah, brisket - a quintessential star of the smoker. Despite its reputation as a tough cut, when prepared and cooked right, it can delight palates with its balance of juices, tenderness, and smoky goodness.

This recipe leverages a dry rub to layer on the flavors. I like to keep it simple, allowing the meat to shine. You're going to need:

  • Brisket: A full "packer" cut, preferably with a thick layer of fat.
  • Dry rub: Your blend of choice. Basic Texan Style is often salt and black pepper only. But don't hesitate to get creative!

The beauty of smoking is that it's a slow process intended to bring out the best in the beef. You'll love how the fat slowly renders down, basting the meat internally and creating ultimate succulence. And the good news, it's easier than you may think.

Step one: Apply a thick coating of your dry rub over the entire surface of the brisket. Don’t skimp! The dry rub forms a “bark” – a crust that locks in flavor and juices.

Step two: Preheat smoker at 225°F with some Hickory or Oak wood. Place the brisket in with the fat layer on top. This allows for a self-basting process that keeps the beef moist. Remember, patience is key! Don't rush this step.

Step three: Once the internal temperature reaches 165F wrap the brisket in Foil or Butchers Paper. You can add some juice, stock or butter to add some moisture into the cook.

Step four: Wait, watch, and maintain temp. Wait for the internal temperature to reach 195-205F. This is when brisket becomes tender.

Step five: Let it rest. This is essential for any meat but especially for brisket. It helps the juices redistribute throughout the meat, ensuring every bite is moist.

Serving your smoked brisket can be a feast on its own. But if you're feeling adventurous, you might consider making a homemade BBQ sauce or spicy coleslaw for an exciting zing to your offering!

So there you go, now that you're armed with this simple yet flavorful smoked brisket recipe, there shouldn't be anything stopping you from showcasing your smoking skills at your next backyard barbecue. Your guests will surely thank you!

We'll continue our journey with our next smoking recipe shortly, so stay tuned.

Tender Smoked Brisket with a Rich Bark Crust, Highlighting the Succulence and Deep Flavors from Slow Smoking.

Tender Smoked Pulled Pork

Transitioning from a traditional smoked brisket, let's now move on to an equally iconic smoked meat recipe - the tender smoked pulled pork. It may seem daunting at first glance but with some tricks up your sleeve, you'd be surprised at how straightforward the process can be.

Start by choosing a good piece of pork shoulder or pork butt – they're the same cut, just misleadingly named. I'd suggest looking for a piece that is between 5 to 7 pounds, this size is perfect for ensuring a flavorful, meaty meal. It's critical to avoid lean cuts since we want a generous amount of fat for the slow smoking process - it keeps the meat juicy and enhances the smoky flavor.


  • 5 to 7 pounds pork shoulder or pork butt
  • For the Dry Rub:
    • 1/4 cup brown sugar
    • 2 tablespoons smoked paprika
    • 1 tablespoon dry mustard
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 1 teaspoon cumin (optional, for a smoky, earthy flavor)


  1. Prepare the Pork:

    • Choose a pork shoulder or pork butt that is between 5 to 7 pounds. This cut is ideal for smoking due to its fat content, which keeps the meat juicy.
  2. Make the Dry Rub:

    • In a bowl, mix together the brown sugar, smoked paprika, dry mustard, onion powder, garlic powder, and cumin (if using).
  3. Apply the Rub:

    • Evenly coat the pork shoulder with some mustard then apply the rub. Make sure to cover all sides and allow the meat to fully absorb the spices.
  4. Refrigerate the Pork:

    • Wrap the seasoned pork in plastic wrap and refrigerate for at least 4-12 hours, or overnight. This helps the flavors to fully penetrate the meat.
  5. Smoke the Pork:

    • Preheat your smoker to 225°F. Smoke the pork shoulder for approximately 1.5 hours per pound. For best results, use Apple or Cherry wood for smoking.
    • Wrap the pork with foil or butchers paper once it gets to about 165F.
  6. Rest and Pull the Pork:

    • Once the pork reaches the desired tenderness 195-205F, remove it from the smoker and let it rest for at least an hour. This allows the juices to redistribute.
    • After resting, pull the pork apart with forks or your hands.
  7. Serve and Enjoy:

    • Serve the tender, mouth-watering smoked pulled pork as desired. It pairs well with various sides or can be enjoyed on its own.

And there you have it, a simple yet mouth-wateringly good recipe for tender smoked pulled pork. In the next segment, we'll cover a crowd pleaser - Smoked Shrimp Skewers.

Smoked Pork Shoulder and Pulled Pork, Golden and Succulent, Seasoned with a Flavorful Rub, in a Cozy Barbecue Setting.

Smoked Shrimp Skewers

In the realm of smoked delicacies, Smoked Shrimp Skewers remain an absolute favorite. They are easy to make, delectably tasty, and surprisingly versatile. The briny sweetness of shrimp, drawn out by smoky flavors, can bring life to any dinner table. Let's walk you through the process of smoking shrimp to perfection.


  • Large or jumbo-size shrimp, fresh or frozen, peeled and deveined (tail on for presentation)
  • Wooden skewers
  • For the Shrimp Rub:
    • 2 tablespoons garlic powder
    • 2 tablespoons paprika
    • 1 tablespoon brown sugar
    • 1 tablespoon onion powder
    • 1 teaspoon thyme
    • 1 teaspoon black pepper
    • Squeeze of lime juice


  1. Prepare the Skewers:
    • Soak the wooden skewers in water for about 30 minutes to prevent burning during smoking.
  2. Make the Shrimp Rub:
    • In a bowl, combine garlic powder, paprika, brown sugar, onion powder, thyme, black pepper, and a squeeze of lime. Mix well.
  3. Season the Shrimp:
    • Coat the shrimp thoroughly in the rub mixture.
    • Refrigerate the seasoned shrimp for at least 2 hours to allow the flavors to infuse.
  4. Preheat the Smoker:
    • Heat your smoker to a temperature range of 225-250 degrees Fahrenheit.
  5. Smoke the Shrimp:
    • Thread the shrimp onto the pre-soaked skewers.
    • Place the skewers on the smoker's rack.
    • Smoke for 20-30 minutes, or until the shrimp turn bright pink and opaque. Be careful not to overcook the shrimp.
  6. Serving:
    • Serve the smoked shrimp skewers with sides of your choice, such as grilled vegetables, tangy barbecue sauce, or garlic butter.

There you have it – your very own homemade Smoked Shrimp Skewers, bursting with flavor and perfect for any occasion. Whether it's a casual backyard barbecue or a special dinner, these skewers are sure to impress. The combination of the vibrant rub and the gentle smoke brings out the best in the shrimp, making them a hit with both seafood lovers and barbecue enthusiasts alike.

Smoked Shrimp Skewers with Vibrant Pink, Well-seasoned Shrimps, Accompanied by Grilled Vegetables and Dipping Sauce in an Outdoor Barbecue Setting.


So, there you have it! I've walked you through five simple, yet incredibly tasty, recipes perfect for those new to the world of meat smoking. From tender smoked pulled pork to vibrant smoked shrimp skewers, these dishes are sure to impress at your next backyard barbecue.

Remember, the key to perfect smoked meat isn't just in the recipe, it's also about patience and consistency. Give your meat the time it needs to rest and absorb all those delicious smoky flavors.

Don't be afraid to experiment with different rubs and sauces. The beauty of smoking meat is that it's a culinary playground. So, go ahead, fire up that smoker, and let's get cooking!

Trust me, once you start smoking your own meat, you'll never look back. Happy smoking!

About the Author

Matt Barrell

Hi, Matt Barrell here. A BBQ and Smoked meat enthusiast. I love grilling and smoking meat, it is not just my hobby its my passion. My goal is to share my passion with as many other like-minded people as possible.