As I was walking my dog last night, I saw a neighbor with his smoker in the driveway. He had some classic rock coming through the bluetooth, beer in hand, and some amazing smells coming from that smoker. And I wondered. What’s the best meat to cook in your home smoker? A few tips from Rocco Smith got me started on this quest that I’m going to share with you. Let’s call this list incomplete. It’s actually already at 11 before I finished it. If I missed your fav, let me know. Send Email

If you’ve got a home smoker, send me your best, I’ll update it with your ideas. The cooking times posted here are approximations, not gospel. There’s too many variables. For some amazing pictures, one local legend to follow on Instagram is Hangy Hopkins.

• Beef Cheeks

  You’ll  need about 5 hours smoking them at 210 degrees. It’s what is says, the cheeks of the cow, so it’s very tough meat. Low and slow to make it tender. Do it right and it’s almost like pulled pork.

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• Pork Shoulder

  A little more effort on this one. Generally 12-16 hours at 225 degrees. Be patient with it, and you’ll have some amazing pulled pork. And when someone asks for bbq sauce, ask them to leave. You don’t need that kind of negativity.

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• Leg Of Lamb

  I mean, it’s Easter. Do it up. 8 hours at around 225. Hickory, Apple Wood, or Mesquite should get you the flavor you want.

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• Chicken Thighs

  An hour or so at 275. With food prices skyrocketing, it’s good to know you can smoke something delicious out of a ‘less than desirable’ choice of meat.

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• Pulled Pork

  Around 8 hours at 225. Remember to let it rest after you pull it out. Helps make it moist.

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• Lamb Shoulder

  4 hours or so at 250. I prefer the leg if you’re going with lamb, but do this right and you’ll not regret it.

   

• Pork Ribs

  3 hours at 225. IMO pork ribs are too tough cooked any other way. Gotta go slow and low to get them right.

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• A Whole Chicken

  Depending on the size, up to 5 hours at 250. Make two and use the extra smoked meat for enchiladas the next day.

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• Beef Ribs

  3 to 4 hours at 250. Try the 3 2 1 method. The 3 2 1 method is a technique where you smoke the ribs for 3 hours, then wrap and smoke for another 2 hours, and finally smoke for an additional 1 hour with sauce on the ribs.

   

• Thanksgiving - The Whole Turkey

  4 to 6 hours at 250. My in laws up north do this for Thanksgiving. They live in the woods, there’s usually snow on the ground, it’s just perfect.

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• Brisket - The Holy Grail

  4 to 6 hours at 250. Considered the “Holy Grail” of smoked meats. You’ve tasted many good briskets, but how many great briskets.

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