A long Saturday beside the smoker works best when the menu includes projects worth checking, wrapping, glazing, and resting throughout the day. These 23 backyard smoking recipes cover beef roasts, burgers, pork tenderloin, pulled pork, chicken, wings, ham, lamb, meatballs, stuffed jalapeños, pasta-wrapped appetizers, and spaghetti squash. Several require an early start or overnight marinade, while the wings, meatballs, poppers, and squash can share shorter windows between the larger cuts. The collection gives a full smoking day enough range for sandwiches, platters, appetizers, sides, and leftovers that can carry into the next meal.
Smoked Chuck Roast
Low-and-slow cooking gives Smoked Chuck Roast eight servings in 9 hours 15 minutes. A 3½-to-4-pound chuck roast needs Montreal-style steak seasoning and butcher paper for the simple method. The beef smokes at 225°F until it reaches 165°F, then finishes wrapped at 250°F until it reaches 205°F before resting for 30 to 45 minutes. Slice or shred it for plates, sandwiches, tacos, or nachos, and refrigerate leftovers for four days.
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Smoked Burgers Recipe With a Reverse Sear
Reverse-seared patties make Smoked Burgers Recipe With a Reverse Sear, four servings in 1 hour 50 minutes. Two pounds of 80/20 ground beef need only salt, pepper, cheese, buns, and preferred toppings. The shaped burgers chill for 30 minutes, smoke at 225°F without flipping until about 135°F, then sear for one to two minutes per side and rest briefly. Serve them on toasted buns, and refrigerate cooked patties for three days or freeze them for three months.
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Grilled Smoked Pork Tenderloin with Mezcal BBQ Sauce
Spice-rubbed pork turns Grilled Smoked Pork Tenderloin with Mezcal BBQ Sauce into six servings with a 30-minute stated total. Two tenderloins receive brown sugar, paprika, chili powder, garlic, onion, thyme, and chipotle, while ketchup, beer, juice, mezcal, vinegar, and seasonings form the sauce. The directions also call for about one hour at room temperature, 20 minutes of smoking at 250°F, and a 10-minute rest. Serve slices with the reduced sauce and classic barbecue sides.
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Philly Cheesesteak Sandwiches with Smoked Rib Roast
Leftover beef makes Philly Cheesesteak Sandwiches with Smoked Rib Roast two servings in 25 minutes. Hoagie rolls hold smoked rib roast, provolone, green bell pepper, onion, mushrooms, butter, salt, and pepper. The vegetables cook first, then the thinly sliced beef warms for only 60 to 90 seconds before the cheese melts over the filling. Serve the sandwiches immediately, and refrigerate leftover filling without the bread for up to three days.
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Smoked Chicken Leg Quarters Recipe
Paprika and brown sugar give Smoked Chicken Leg Quarters Recipe four servings in 2 hours 15 minutes. Chicken leg quarters receive garlic powder, onion powder, kosher salt, black pepper, dried thyme, and smoked hot paprika. The pieces smoke skin-side up at 225°F, then finish at 400°F so the skin crisps before a five-minute rest. Serve them with beans, slaw, corn, or potatoes, and refrigerate leftovers for four days.
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Smoked Ribeye Roast
Cap-off beef makes Smoked Ribeye Roast six servings with five minutes of prep and about 2½ hours of cooking. A four-pound ribeye roast is coated with olive oil and Montreal steak seasoning before going onto the smoker. The roast starts at 180°F for 30 minutes, continues at 225°F until it reaches 125°F, and rests for at least 15 minutes. Slice it against the grain and serve it with smoked potatoes, asparagus, biscuits, or cauliflower.
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Pork Stuffed Smoked Jalapeno Poppers
Bacon-wrapped peppers make Pork Stuffed Smoked Jalapeno Poppers, four servings with 15 minutes of prep and 1 hour 30 minutes of cooking. Jalapeño halves hold ground pork, cream cheese, green onions, cilantro, garlic powder, onion powder, chipotle powder, and salt. The poppers smoke in stages at 180°F and 250°F before a hotter finish crisps the bacon. Serve them warm with ranch or barbecue sauce, and refrigerate leftovers for three to four days.
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Grilled Smoked Pulled Pork
Mustard-coated pork makes Grilled Smoked Pulled Pork 10 servings after six hours of cooking. A 3-to 4-pound boneless shoulder receives yellow mustard, brown sugar, paprika, chili powder, garlic, onion, thyme, salt, pepper, and chipotle. The meat smokes at 250°F until it reaches 205°F, then rests wrapped in foil for at least 30 minutes before shredding. Serve it in buns, tacos, or bowls, and refrigerate leftovers for four days or freeze them for three months.
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Traeger Smoked Chicken Spatchcock
Spatchcocking gives Traeger Smoked Chicken Spatchcock six servings in 2 hours 10 minutes. A whole flattened chicken needs Montreal chicken seasoning or another preferred poultry rub. The bird smokes skin-side up at 180°F for one hour, continues at 225°F until it reaches 165°F, then receives a 450°F finish for crisp skin and rests for 10 minutes. Carve it with barbecue sides, and refrigerate cooled leftovers for three to four days.
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Smoked New York Strip Roast
Coffee-rubbed beef gives Smoked New York Strip Roast six servings in 1 hour 35 minutes. A four-pound boneless strip roast receives black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. The scored roast smokes at 180°F for about one hour, continues at 225°F until it reaches 125°F, and rests for 10 to 15 minutes. Slice it for plates or sandwiches, and refrigerate leftovers for three days.
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Smoked Pulled Pork
Apple-juice spritzing carries Smoked Pulled Pork through 12 servings with a 12-hour 10-minute stated total. A five-pound pork butt receives mustard, brown sugar, paprika, chili powder, garlic, onion, cayenne, salt, pepper, and apple juice. The directions add an hour at room temperature before smoking at 225°F, wrapping near 160°F, finishing around 200°F to 205°F, and resting covered for about one hour. Pull the meat for buns, tacos, or plates, and freeze portions for three months.
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Smoked Dill Pickle Wings
Dill-brined chicken makes Smoked Dill Pickle Wings, four servings with a 1 hour 10 minute stated total. Three pounds of wings soak in pickle brine before receiving dried dill, granulated garlic, black pepper, and kosher salt. The directions add four hours of refrigeration before the wings smoke at 225°F for one hour and crisp at 450°F for three to four minutes per side. Serve them with ranch, and refrigerate leftovers for up to three days.
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Smoked Carver Ham
Maple-glazed meat gives Smoked Carver Ham eight servings with a 2-hour 10-minute stated total. A four-pound ham receives brown sugar, maple syrup or honey, cider vinegar, Dijon, cinnamon, onion powder, garlic powder, cloves, and chipotle. The directions add about two hours at room temperature before the scored ham smokes at 300°F for roughly two hours. Slice it with extra glaze, and refrigerate leftovers for three to four days or freeze meal-sized portions.
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Smoked Meatballs
Bread-soaked filling makes Smoked Meatballs six servings in 1 hour 40 minutes. White bread and milk join ground beef, ground pork, Italian seasoning, eggs, garlic powder, onion powder, salt, and pepper to form about 36 meatballs. They smoke at 180°F for 30 minutes, continue at 225°F for one hour until they reach 165°F, and rest under foil for 15 minutes. Serve them with sauce, pasta, rolls, or toothpicks as part of the smoking-day spread.
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Smoked Garlic Parmesan Wings
Garlic butter coats Smoked Garlic Parmesan Wings, which make six servings in 1 hour 5 minutes. Two pounds of wings are finished with Parmesan, butter, garlic, red pepper flakes, lemon juice, salt, and pepper. The chicken smokes at 225°F until it reaches 165°F, crisps at 450°F for three to four minutes per side, then gets tossed with the cheese mixture. Serve them immediately, and refrigerate leftovers for two to three days or freeze them for three months.
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Smoked Spaghetti Squash
Fork-tender strands make Smoked Spaghetti Squash four servings in 1 hour 40 minutes. One halved and seeded squash needs olive oil, salt, and black pepper before going onto the smoker. The squash cooks cut-side up at 180°F for 30 minutes, then continues at 350°F for 50 to 60 minutes until it shreds easily. Serve it with garlic butter, Parmesan, herbs, or marinara, and refrigerate tightly covered leftovers for a few days.
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Smoked Beef Tenderloin
Whiskey-Dijon glaze gives Smoked Beef Tenderloin six servings with a 2-hour 10-minute stated total. A two-pound tenderloin is coated with Dijon, garlic, whiskey, Worcestershire sauce, and brown sugar. The directions add about one hour at room temperature before the roast smokes at 180°F for 1½ to two hours, reaches 125°F for medium-rare, and rests for 10 to 15 minutes. Slice it warm for the main platter, and avoid aggressive reheating that could overcook the meat.
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Smoked Dry Rubbed Wings
Sauce-free seasoning makes Smoked Dry Rubbed Wings six servings with 10 minutes of prep and one hour of cooking. Olive oil, chili powder, paprika, cumin, onion powder, garlic powder, salt, pepper, thyme, and smoked hot paprika coat the chicken. The wings smoke at 225°F for about one hour, then crisp at 450°F for three minutes per side. Serve them with slaw or cornbread, and refrigerate leftovers for up to four days.
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Smoked Shotgun Shells
Bacon-spiraled pasta turns Smoked Shotgun Shells into four servings in 1 hour 50 minutes. Fourteen cannelloni tubes hold ground beef, cheddar, milk, garlic powder, onion powder, salt, and pepper before each shell is wrapped in bacon. The filled tubes are smoked at 225°F for one hour, receive barbecue sauce, then continue for 30 to 45 minutes until the pasta is tender and the filling reaches 165°F. Serve them hot, and refrigerate leftovers for three to four days.
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Smoked Chicken Al Pastor
Pineapple-stacked meat gives Smoked Chicken Al Pastor eight servings in 11 hours 10 minutes. Chicken thighs, pineapple, guajillo chiles, garlic, onion, pineapple juice, orange juice, vinegar, achiote, brown sugar, cumin, oregano, and chipotle create the skewer and marinade. The chicken marinates for eight hours, smokes at 180°F for one hour, then cooks at 300°F until it reaches 165°F. Slice it for tacos, nachos, burritos, or plates, and refrigerate leftovers for three to four days.
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Smoked Thor’s Hammer
Frenched beef shank makes Smoked Thor’s Hammer eight servings with 10 hours of cooking. The 8-to 10-pound shank receives salt and pepper, while butter, garlic, chipotle, adobo sauce, smoked paprika, onion powder, and lime form the compound butter. It smokes at 180°F for four hours, then cooks wrapped with butter at 300°F for five to six hours until about 205°F before a 30-minute rest. Pull the meat for tacos or nachos, and refrigerate leftovers for three to four days.
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Smoked Peach-Chipotle Wings
Peach-chipotle sauce turns Smoked Peach-Chipotle Wings into four servings with five minutes of prep and one hour of cooking. Two pounds of wings are seasoned with salt and pepper, while peach jam, chipotle, adobo sauce, and apple cider vinegar form the glaze. The chicken smokes at 180°F for about one hour, crisps at 450°F for four to five minutes per side, then gets tossed with the blended sauce. Refrigerate leftovers for up to four days.
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Traeger Smoked Leg of Lamb
Herb-crusted meat makes Traeger Smoked Leg of Lamb six servings with 10 minutes of prep and about three hours of smoker time. A frenched leg receives rosemary, thyme, garlic, olive oil, salt, and pepper after the fat cap is scored. The directions add about two hours at room temperature before one hour at 180°F, roughly two more at 225°F, and a 20-minute rest. Slice it with potatoes or asparagus, and refrigerate leftovers for three to four days.
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