15 Best Meats To Smoke
15 Best Meats to Smoke For the Perfect Backyard Feast
Food has an incredible power to connect people, and a large platter of smoked meats can bring everyone together around the table. There's a unique joy in grilling or smoking your favorite foods in the backyard or at a picnic. Smoking is not only a wonderful way to preserve meat, but also a fantastic method for adding a depth of flavor.
The possibilities are endless with beef, chicken, lamb, pork and fish. Here we have compiled a list of 15 best meats to smoke. Check it out and choose your favorite cut to create lasting memories with your loved ones with delicious, smoky goodness.
What Is Smoked Meat?
Smoked meat is a culinary technique in which meat is cooked by exposing it to smoke generated from burning materials like wood, gas, or even electric grills.
This smoke is a complex blend of tiny particles and gases, which adds a unique smoky flavor to the meat. Unlike direct cooking methods (frying, baking), smoking uses indirect heat. The meat is placed away from the direct heat source so the smoke can penetrate gradually into it.
The meat is usually marinated or seasoned before the smoking process. This pretreatment penetrates the flavor deeper into the meat and creates a more flavorful eating experience.
Two Different Types of Smoking
When it comes to smoking, there are two main techniques: hot smoking and cold smoking. Let's see how they work:
1. Cold Smoking
Cold smoking is a method used to both preserve and flavor meat. Before the smoking process begins, the meat undergoes a curing process. This involves immersing the meat in a salt brine solution. The brine extracts moisture from the meat and helps to restrain the growth of bacteria.
After that, the meat is exposed to low-temperature smoke (80° F / 25° C.) between one and fourteen days. The low temperature gradually infuses into the meat, removes any remaining moisture, and adds a smoky flavor.
2. Hot Smoking
Hot smoking is a cooking method that combines cooking and flavoring. It involves using higher temperatures of 100°C and 140°C (212°F and 280°F) to cook the meat.
The smoke is generated from burning wood chips, such as oak or cherry. Hot smoking doesn’t need any prior curing and is ready to eat after cooking.
15 Best Meats to Smoke: A Smoker’s Guide To Flavorful Delights
There are different types of meat available with their distinct flavors and nutritional benefits. From rich smoky brisket to juicy chicken thighs and delicate salmon, the options for smoked meat are endless. Below, we have compiled a list of the top 15 best meats to smoke and enjoy throughout the year.
1. Beef Brisket
Classic for a reason, beef brisket offers a perfect combination of sweet and smoky flavors. This is what makes it one of the best meats to smoke. It comes from the lower chest of the animal and takes almost 5 to 6 hours of slow smoking to cook through.
Before smoking, the brisket is seasoned with a blend of spices such as salt, pepper, paprika, or onion powder. The meat is then smoked slowly until the fat is completely rendered. Smoking brisket can be challenging for beginners, but the juicy and smoky goodness makes it all worthwhile.
Image Title: Smoked-Beef-Brisket
Alt Text: Smoked-Beef-Brisket
Source: Smoked brisket recipe | Good Food
2. Pork Shoulder
As suggested by name, the pork shoulder originates from the thinner, triangular portion of the pig's shoulder, situated just above the front leg. It has less fat and marbling, which makes it relatively easier to smoke successfully. Pork shoulder takes almost 4 to 5 hours to achieve that melt-in-your-mouth tenderness.
Image Title: Smoked-Pork-Shoulder
Alt Text: Smoked-Pork-Shoulder
Source: Smoked Pulled Pork Shoulder
3. Pork Ribs
Pork ribs are sourced from the area between the shoulder and back legs of the pig. There are two popular types: baby back ribs and spare ribs. Both offer incredible flavor and tenderness when smoked. Pork ribs are a good source of protein and contain healthy fats essential for the body's energy production.
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Alt Text: Smoked-Pork-Ribs
Source: Smoked Baby Back Ribs Recipe | Food Network Kitchen
4. Whole Chicken
Smoked whole chicken is a fantastic choice for Thanksgiving, Christmas, or New Year's Eve gatherings. It offers superior flavor and tenderness compared to store-bought rotisserie chicken. Season the chicken with a simple salt, pepper, and brown sugar blend. Then, hot smoke it for two to three hours and enjoy the juicy goodness.
Image Title: Smoked-Whole-Chicken
Alt Text: Smoked-Whole-Chicken
Source: Smoked Whole Chicken Recipe
5. Beef Ribs
Beef ribs are a cut of beef originating from the animal's brisket, chuck, or rib sections. Smoking beef ribs is a time-intensive process that takes almost 8–10 hours to cook thoroughly. The end result is a rewarding experience with a rich beefy flavor and crunchy crust.
Image Title: Smoked-Beef-Ribs
Alt Text: Smoked-Beef-Ribs
Source: Traeger Smoked Beef Ribs
6. Salmon
Salmon is a great source of omega-3 fatty acids, which reduce inflammation and improve brain functioning. It can be smoked using both hot and cold methods.
Hot-smoked salmon is typically brined for a few hours before being cooked at 225°F. Cold-smoked salmon is cured for 24 hours and then smoked at (around 90°F) for an extended period, usually 12 hours or more.
Image Title: Smoked-Salmon
Alt Text: Smoked-Salmon
Source: BEST Smoked Salmon - The Wooden Skillet
7. Lamb Leg
Known for its rich, earthy, and funky flavor, lamb is definitely one of the best meats to smoke. It can quickly absorb the flavors of spices, herbs, and marinades. For a lamb leg, you can choose from two cuts: an upper sirloin end and a narrow shank end. When smoking lamb, the upper sirloin end is often preferred due to its higher fat content. This cut typically takes 3–4 hours to smoke for perfect and tender food.
Image Title: Smoked-Lamb-leg
Alt Text: Smoked-Lamb-leg
Source: Smoked Leg of Lamb
8. Tri-Tip
Tri-tip or Newport steak is a triangular-shaped beef cut that is obtained from the bottom sirloin of the cow. Compared to brisket, it is much leaner but still offers a great deal of flavors. One of the best features of Tri-Tip is its versatility. It can be easily sliced thinly and served in a variety of ways, such as in salads, sandwiches, or tacos.
For the perfect tantalizing taste, brine your Tri-Tip for at least 2 hours before smoking it for 2 to 3 hours.
Image Title: Smoked-Tri Tip
Alt Text: Smoked- Tri Tip
Source: Smoked Tri-Tip - Girl Carnivore
9. Turkey Breast
While both chicken and turkey are poultry meat, turkey offers a more rich and savory flavor. This distinct taste makes it a great choice for family and festive dinners. Brining, seasoning, and smoking the turkey breast ensure an incredibly great result.
Prepare a rub with ingredients of your own choice and leave it for 15 to 20 minutes. Smoke for approximately 3 hours or until the internal temperature of the turkey breast reaches 165°F.
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Alt Text: Smoked- Turkey-Breast
Source: Smoked Turkey Breast Recipe | Epicurious
10. Chicken Wings
Craving a light meal? Try smoked chicken wings with a tangy BBQ sauce. For perfectly smoked wings, maintain a consistent temperature. Toss the wings in baking powder and salt. Smoke them at 250°F for 30 minutes. Then, increase the heat to 425°F and cook until the internal temperature reaches 175°F.
Use a thermometer to ensure proper doneness. This method helps render the fat in the skin, resulting in crispy, flavorful wings.
Image Title: Smoked-Chicken-Wings
Alt Text: Smoked- Chicken-Wings
Source: Smoked Chicken Wings - Dinner at the Zoo
11. Sausages
Smoking sausage is probably the easiest thing, especially if you are a beginner. Start with store-bought sausages and add a smoky twist to your regular meals.
You can experiment with various types, such as bratwurst, Italian sausages, or chorizo. Preparing sausages takes two to three hours. Closely monitor the sausages while smoking and allow them to cool down thoroughly afterward.
Image Title: Smoked- Sausages
Alt Text: Smoked- Sausages
Source: Smoked Italian Sausage | Bake It With Love
12. Venison Backstrap
It would be an injustice to not include Venison Backstrap in the list of best meats to smoke. This extremely tender and low-fat cut of meat runs along a deer's spine. It is festive meat that gives the hint of acorns, sage, and herbs that the deer enjoyed during its life. Backstrap needs a good long smoke of about 3 to 4 hours before you can finally enjoy a memorable dinner.
Image Title: Smoked- Venison- Backstrap
Alt Text: Smoked- Venison-Backstrap
Source: Smoked Venison Backstrap | The Cagle Diaries
13. Chicken Thighs
Chicken, being a staple food, consistently ranks among the best meats to smoke. For optimal flavor, use bone-in chicken thighs with the skin on. You may find it a little challenging to eat with bones, but the enhanced flavor is worth it all.
Cover the entire chicken thighs with seasoning, even the bottom. Smoke them at 225°F for approximately 1 ½ hours for juicy and flavorful results.
Image Title: Smoked-Chicken-Thighs
Alt Text: Smoked- Chicken- Thighs
Source: The Best Smoked Chicken Thighs - Britney Breaks Bread
14. Duck Breasts
Duck has a unique taste and texture, unlike any other poultry meat. It is tender and succulent and offers deep and intense flavors. A delight for all seasons, duck breasts are best smoked at 225°F for approximately 60 minutes, cooking until they have an internal temperature of 130°F.
Source: Smoked Duck Breast Recipe - Bonappeteach
Image Title: Smoked-Duck-Breasts
Alt Text: Smoked-Duck-Breasts
15. Ham
You might wonder why ham is on this list, as most of the food we buy is already smoked. However, “double smoking” enhances its flavor and texture. Expose the ham to low-heat smoke to infuse it further. Then, braise it in chicken stock, covered tightly, to retain moisture. Add a brown sugar or honey glaze, then broil on high heat to crisp and caramelize it before serving.
Image Title: Smoked-Ham
Alt Text: Smoked- Ham
Source: Maple Glazed Smoked Ham - Open Fire
Conclusion
There's no single answer when it comes to the "best" meats for smoking. From beef briskets and ribs to pork shoulder, lamb, or salmon, meat lovers have a wide array of cuts to explore. From a culinary perspective, meats with higher fat content and thicker muscles smoke particularly well.
However, the best choice depends on your personal preferences, dietary restrictions, and health considerations. Enjoy all the foods in moderation and keep track of your calorie intake.
Want to experience the smoky goodness like never before? Visit Smoking Earls and let us help you plan your next backyard party with authentic Texas BBQ charm.