Since time immemorial, smoking meat has been a part of life. Though for our ancestors it was simply a means of preserving their hard-earned proteins, smoking meat has evolved over the years to become an art. An art that few can resist.
From modest backyard barbecues to mega competitive smoking tournaments, meat smoking is taking the world by storm. With an infinite number of smoker recipes, machines and methods, it can be daunting for a novice to know where to start. But that is the beauty of smoking. You don’t have to start with complicated recipes or machines. All you need is a cut of meat and a simple smoker. A homemade one is simple to make and does wonders for any cut of meat.
As for simple yet tantalizing meat smoking recipes to get you started, you are well covered. Here are a few smoker recipes to get your smoker fired up and sending wafts of sweet smelling smoke into the air.
Smoked Brisket – Every Barbecue’s Best Friend
Because brisket is a flavorful cut of meat, it’s easy to smoke a deliciously perfect piece of brisket. As with all delicious smoked meat recipes, the first part is the dry rub that will enhance and draw out the juicy flavors of your brisket. One of the “people’s favorites” is the Texas Dry Rub.
Visit your local butchery and get yourself a well-marbled 10-pound “packer’s cut” brisket. This is an untrimmed brisket. This will typically serve 6-8 people.
- 5 tablespoons (75 mL) paprika
- 3 tablespoons (45 mL) salt
- 2 tablespoons (30 mL) garlic powder
- 2 tablespoons (30 mL) onion powder
- 1 tablespoon (15 mL) black pepper
- 1 tablespoon (15 mL) dried parsley
- 2 teaspoons (10 mL) cayenne pepper
- 2 teaspoons (10 mL) ground cumin
- 1 teaspoon (5 mL) ground coriander
- 1 teaspoon (5 mL) dried oregano
- 1/4 teaspoon (1.25 mL) chili powder
- Preheat your smoker to 225 – 250 degrees Fahrenheit.
- After mixing the dry rub ingredients thoroughly, rub the mixture well into your brisket.
- Place the brisket in the smoker for 8 – 10 hours.
- When the brisket reaches 170 degrees Fahrenheit, remove it, place it in foil, and put back in the smoker for another 2 hours.
- Remove from smoker and let rest for approximately an hour.
There’s your beautiful smoked brisket. Remember to cut against the grain.
How to Smoke Ribs the Deliciously Easy Way
Ribs. Everyone loves them, and that for very good reasons. Tasty, soft, and emitting a divine aroma, what’s not to love. Here’s a simple recipe to get your next barbecue rocking with a rack of irresistible ribs.
- Get a nice, pink rack of ribs from your butcher.
- Make sure it’s well marbled but with little fat within the meat.
- Remove the thin plastic like membrane that covers the ribs. Use a sharp knife for this, when you
- 4 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/4-1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon dried oregano
- 1/2 tablespoon cayenne pepper
- 1-2 tablespoons chili powder
- Apply a bit of olive oil to your rack of ribs. This is to help the dry rub stick.
- Massage the dry rub into the ribs.
- Place in fridge overnight. Make sure to remove them an hour before smoking.
- With your smoker preheated to 250 degrees Fahrenheit, you can put your ribs in the smoker and smoke for 5 hours.
- Make sure to mop every 45 minutes using apple cider. This will keep the ribs moist and juicy and succulent.
Tip: Mesquite wood will give your ribs a nice, unique flavor and is thus highly recommended for smoking ribs. If you don’t have it on hand, no fuss, any other wood can do.
Meat Smoking Recipes – A Culinary Adventure
When it comes to meat smoking recipes, there is only one secret ingredient – adventure. Yes, adventure. An adventure few ever want to return from.
No one recipe is the ultimate best. You have to experiment with different rubs, woods, time, and meat cuts. From pork butt recipes to smoked salmon, every barbecue is a culinary adventure. So no need to get your apron in a knot worrying about the perfect barbecue. Just have fun with the different smoker recipes you find, and take it a degree higher by improvising and inventing your own.