10+ Smoker Recipes for Delicious and Easy BBQ Favorites

If you love cooking outdoors or just want to shake up your meals, smoker recipes are a solid place to start. Smoking uses low heat and wood smoke, giving your food a flavor and tenderness you just can’t get from grilling or baking.

Smoker recipes let you create tasty, flavorful meals that are different from regular grilling or baking.

You don’t need to be an expert to use a smoker. Whether you’re into brisket, ribs, or even veggies, you can try simple recipes at home.

With the right ingredients and a little patience, you’ll be making meals that impress your friends and family. Plus, the process is relaxing—just you, the smoker, and some good smells drifting through the yard.

1) Smoked Brisket

Smoking brisket is all about patience and a few basic ingredients. You just need salt, pepper, smoke, and time.

Trim the fat but leave a bit for flavor and moisture. Smoke low and slow at 225°F (107°C), usually 1.5 to 2 hours per pound.

Oak or hickory wood works great for a deep smoky taste. When it’s done, wrap the brisket in foil and let it rest for an hour.

This keeps it juicy. Always slice against the grain for the best texture.

Ingredients

• Whole beef brisket (5-10 pounds)
• Kosher salt
• Coarse black pepper
• Wood chips (oak or hickory)

Cooking Instructions

1. Trim brisket, leaving some fat.
2. Season with salt and pepper.
3. Preheat smoker to 225°F (107°C).
4. Smoke for 1.5-2 hours per pound.
5. Wrap in foil and rest for 1 hour.
6. Slice against the grain and serve.

2) Beef Jerky with Top Round Roast

Making beef jerky from top round roast is such a good way to get a protein-packed snack. Top round is lean, slices thin, and soaks up flavor nicely.

Slice the meat thin. Marinate it in soy sauce, brown sugar, and your favorite spices.

Let it sit for several hours, or even overnight if you can wait. Smoke the beef at 160°F (71°C) for about 2 to 3 hours.

This dries it out without cooking it too fast, so you get that perfect chewy texture.

Ingredients

• 3 pounds top round roast, thinly sliced
• 2 cups soy sauce
• 1/2 cup brown sugar
• 1 cup pineapple juice or another fruit juice
• 2 tablespoons sriracha or other hot sauce
• Garlic powder, black pepper (to taste)

Cooking Instructions

1. Slice top round roast into thin strips.
2. Mix soy sauce, brown sugar, fruit juice, sriracha, and spices.
3. Marinate meat in the fridge for 8-12 hours.
4. Preheat smoker to 160°F (71°C).
5. Arrange strips on smoker racks, not overlapping.
6. Smoke for 2-3 hours until dry but still a bit flexible.
7. Let cool before storing or eating.

For more ideas, check out this top round beef jerky recipe.

3) Smoked Tri-Tip with Reverse Sear

Season tri-tip with salt, pepper, and garlic. Smoke it slow at about 225°F (107°C) to let the flavor work its way in.

Once it hits about 130°F (54°C) inside for medium-rare, crank up the heat for a quick sear. This step gives you a crispy, caramelized crust.

The inside stays juicy, and the outside gets that signature smoky edge. If you’ve got a smoker and a tri-tip, this is a must-try.

Ingredients

• 1 tri-tip roast (2-3 pounds)
• Salt
• Black pepper
• Garlic powder

Cooking Instructions

1. Season tri-tip with salt, pepper, and garlic powder.
2. Preheat smoker to 225°F (107°C).
3. Smoke until internal temp is 125-130°F (52-54°C).
4. Heat grill or skillet to high.
5. Sear tri-tip 2-3 minutes per side until browned.
6. Rest 10 minutes before slicing.

4) Smoked Easter Ham

Smoking a ham adds major flavor to your holiday table. Start with a pre-cooked ham and a pellet smoker.

Let the smoke soak in at 225°F (107°C) to 240°F (116°C). Brush on a glaze of brown sugar and honey every half hour.

The glaze gets sticky and sweet as it smokes. Ham usually takes 3 to 6 hours, depending on size.

When the inside hits 140°F (60°C), it’s ready. Let it rest before slicing.

Ingredients

• Pre-cooked ham (spiral sliced works well)
• Brown sugar
• Honey
• Optional: maple syrup or spices

Cooking Instructions

1. Preheat smoker to 225°F (107°C).
2. Mix brown sugar and honey for glaze.
3. Place ham in smoker.
4. Brush with glaze every 30 minutes.
5. Smoke until internal temp is 140°F (60°C).
6. Rest before slicing.

5) Buffalo Chicken Stuffed Onion Rings

Slice a sweet onion into thick rings. For the filling, cook chicken with spices like paprika, garlic, and chili powder.

Stuff the rings with buffalo chicken mix. Wrap each ring in bacon—it adds flavor and keeps everything together.

Smoke the stuffed rings at 275°F (135°C) for 45 to 60 minutes. Make sure the inside hits 165°F (74°C) before serving.

Ingredients

• Sweet onions
• Cooked chicken breast
• Buffalo sauce
• Paprika, garlic powder, chili powder, salt, pepper
• Bacon

Cooking Instructions

1. Slice onions into thick rings.
2. Cook chicken with spices; mix with buffalo sauce.
3. Stuff onion rings with chicken mix.
4. Wrap with bacon.
5. Smoke at 275°F (135°C) for 45-60 minutes, until 165°F (74°C) inside.

6) Cajun Smoked Turkey

Cajun smoked turkey packs bold flavor and stays juicy if you do it right. Rub the bird with Cajun seasoning and inject it with a spiced brine.

Preheat the smoker to 275°F (135°C), and toss in some pecan wood for an extra kick. Smoke for 20 to 40 minutes per pound.

Keep an eye on the wings and legs after the first hour to avoid burning. When the thickest part hits 165°F (74°C), you’re done.

Ingredients

• Whole turkey (12-14 pounds)
• Cajun seasoning
• Injection brine (water, salt, sugar, and spices)
• Wood chunks (pecan or your choice)

Cooking Instructions

1. Prepare and inject brine into turkey.
2. Rub Cajun seasoning all over.
3. Preheat smoker to 275°F (135°C).
4. Add wood chunks.
5. Smoke 20-40 minutes per pound.
6. Check wings and legs after 1 hour.
7. Cook until internal temp is 165°F (74°C).

7) Texas Twinkie Stuffed Onion Rings

Texas Twinkie Stuffed Onion Rings are a smoky, cheesy treat. Stuff thick onion rings with leftover brisket and cheese.

Coat them in batter or breading to hold everything in place. Smoke at 275°F (135°C) for about two hours.

Near the end, brush on barbecue sauce for extra flavor. When the inside reaches 165°F (74°C), they’re ready.

Ingredients

• Large onion rings
• Leftover brisket, chopped
• Cheese (cheddar or pepper jack work well)
• Batter or breading mix
• Barbecue sauce

Cooking Instructions

1. Stuff onion rings with brisket and cheese.
2. Coat in batter or breading.
3. Smoke at 275°F (135°C) for about 2 hours.
4. Brush with barbecue sauce in last 10 minutes.
5. Remove when internal temp is 165°F (74°C).

8) Elote Pork Belly

Elote pork belly is a fun mashup of smoky pork and Mexican street corn. Cook the pork belly low and slow until it’s tender.

Crisp up the outside in a hot skillet. For the topping, mix corn with mayo, cotija, lime, and chili powder.

It’s creamy, spicy, and balances the rich pork. Use a smoker or grill with cowboy lump charcoal for that deep smoky flavor.

Ingredients

• 3 lbs pork belly
• 2 ears of corn
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1 lime, juiced
• 1 tsp chili powder
• Salt and pepper to taste

Cooking Instructions

1. Preheat smoker to 225°F (107°C).
2. Season pork belly with salt and pepper.
3. Smoke 3-4 hours until tender.
4. Crisp pork belly in a hot skillet.
5. Cook corn and mix with mayo, cotija, lime, chili powder, and salt.
6. Slice pork belly and serve with elote corn.

9) Boudin & Crawfish King Cake

Boudin & Crawfish King Cake is a savory take on a Mardi Gras classic. Use crescent roll dough and fill it with spicy boudin sausage and crawfish tails.

Top it with a cheesy, spicy dip for extra flavor. Smoking gives it a golden crust and a subtle smoky note.

It’s a simple recipe, but the flavors are big and bold. Great for parties or when you want to show off a bit.

The combo of boudin, crawfish, cheese, and peppers is just right—flavorful without being too spicy. And honestly, it looks pretty awesome on the table!

Ingredients

• 3 cans crescent roll dough
• 4 links boudin sausage
• 1 lb cooked crawfish tails
• 1 block cream cheese, softened
• ½ small onion, diced
• ½ red bell pepper, diced
• 2 green onions, sliced
• Crushed pork rinds (optional, for topping)

Cooking Instructions

1. Preheat your smoker to 275°F (135°C).

2. Sauté onion and red bell pepper until soft.

3. Mix cream cheese, crawfish, boudin (removed from casing), and sautéed veggies.

4. Roll out crescent dough and spread the mixture evenly.

5. Roll dough into a ring shape and seal the edges.

6. Place on smoker and cook for 45-55 minutes, or until browned.

7. Top with green onions and crushed pork rinds before serving.

If you want a deeper dive, check out this Boudin & Crawfish King Cake recipe.

10) Smoked & Fried Turkey

Start by seasoning your whole turkey really well. I mean, don’t be shy with the salt and pepper.

Set your smoker to about 250°F (120°C), and pop the turkey in there. Smoke it until the breast hits roughly 125°F (52°C).

For a 15-pound bird, you’ll probably wait around 2 hours. Feels like forever, but it’s worth it.

After smoking, get ready to deep fry. Heat up a big pot of peanut oil and carefully lower the turkey in.

Frying gives you that crispy skin and keeps the meat juicy. Pull the bird when it hits 165°F (74°C) inside.

Be careful—safety first. Make sure the turkey is dry before it goes in the oil, or you’ll be dodging hot splatters.

Ingredients

• Whole turkey (around 15 lbs)
• Salt and pepper for seasoning
• Optional: brine solution or injection butter
• Peanut oil for frying

Cooking Instructions

1. Start by seasoning or brining your turkey.

2. Smoke the turkey at 250°F (120°C). Wait until the breast temperature reaches 125°F (52°C).

3. Heat up some peanut oil to 350°F (175°C).

4. Fry the turkey fast, just until the internal temp gets to 165°F (74°C).

5. Let it rest a bit before you carve—trust me, it’s worth the wait.

You can dive into more details on smoking and frying here.