18 Delicious Smoked Meat Recipes for Every Occasion

Ready to elevate your cooking game with the rich, irresistible flavors of smoked meat? Whether you’re planning a cozy family dinner, a festive backyard BBQ, or just craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Smoked Meat Recipes for Every Occasion and discover your next favorite dish that’s sure to impress at any table. Let’s get smoking!

Classic Smoked Brisket

There’s nothing quite like the deep, smoky flavor of a perfectly cooked brisket. This classic smoked brisket recipe is a game-changer for your next backyard BBQ.

Ingredients

• 1 (12-14 lb) whole packer brisket
• 1/4 cup coarse kosher salt
• 1/4 cup coarse ground black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp paprika

Instructions

1. Trim the brisket, leaving about 1/4 inch of fat on the surface for flavor and moisture.
2. In a small bowl, mix together 1/4 cup coarse kosher salt, 1/4 cup coarse ground black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, and 1 tbsp paprika to create the rub.
3. Apply the rub evenly all over the brisket, pressing gently to adhere.
4. Preheat your smoker to 225°F using oak or hickory wood for that classic smoky flavor.
5. Place the brisket in the smoker, fat side up, and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F and the meat is tender.
6. Remove the brisket from the smoker and let it rest for at least 1 hour before slicing against the grain.

The magic of this brisket lies in the simple yet powerful rub that forms a delicious bark, sealing in the juices for an incredibly tender bite.

Tip: For an even deeper smoke flavor, spritz the brisket with apple cider vinegar every hour during smoking.

Smoked Pork Shoulder

Get ready to impress with this smoky, tender smoked pork shoulder that’s perfect for your next backyard gathering.

Ingredients

• 1 (8-10 lb) pork shoulder
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F using hickory or apple wood chips for flavor.
2. In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tsp black pepper, 1 tsp cumin, and 1/2 tsp cayenne pepper to create the rub.
3. Pat the pork shoulder dry with paper towels, then generously apply the rub all over the meat.
4. Place the pork shoulder in the smoker. In a spray bottle, mix 1 cup apple cider vinegar and 1/2 cup water. Spritz the pork every hour to keep it moist.
5. Smoke the pork shoulder for about 1.5 hours per pound, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
6. Remove from the smoker and let rest for 30 minutes before shredding.

The slow smoking process infuses the pork with a deep, woodsy flavor that’s balanced by the sweet and spicy rub, making every bite irresistibly juicy.

Tip: For an extra layer of flavor, wrap the pork shoulder in aluminum foil after 5 hours of smoking and continue cooking until done.

Hickory Smoked Ribs

Get ready to fall in love with these hickory smoked ribs, where every bite is a perfect blend of smoky and sweet flavors.

Ingredients

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1 cup hickory wood chips, soaked in water for 30 minutes
• 1/2 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Preheat your smoker to 225°F. While it heats, mix the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl to create the rub.
2. Pat the ribs dry with paper towels, then generously apply the rub all over them, pressing gently to adhere.
3. Place the soaked hickory wood chips in the smoker. Put the ribs in the smoker, meat side up, and close the lid.
4. Smoke the ribs for 3 hours. After the first hour, mix the apple cider vinegar and water in a spray bottle and lightly spritz the ribs every 30 minutes to keep them moist.
5. After 3 hours, check the ribs for doneness; the meat should pull back from the bones slightly. If needed, smoke for an additional 30 minutes.

The magic of these ribs lies in the slow smoking process, which infuses them with a deep hickory flavor that’s irresistibly tender. Tip: Let the ribs rest for 10 minutes before slicing to lock in those juicy flavors.

Smoked Turkey Legs

Nothing says comfort like the rich, smoky flavor of perfectly cooked turkey legs. This recipe will guide you through creating mouthwatering smoked turkey legs that are sure to be a hit at any gathering.

Ingredients

• 4 turkey legs
• 1/4 cup olive oil
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 cup water

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the turkey legs dry with paper towels.
2. In a small bowl, mix together 1/4 cup olive oil, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tsp black pepper. Rub this mixture all over the turkey legs.
3. Place the turkey legs in the smoker. In a separate bowl, mix 1/2 cup apple cider vinegar and 1 cup water. Every hour, baste the turkey legs with this mixture to keep them moist.
4. Smoke the turkey legs for about 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey legs from the smoker and let them rest for 10 minutes before serving.

The slow smoking process infuses the turkey legs with a deep, woodsy flavor that’s perfectly balanced by the tangy apple cider vinegar baste. It’s a game-changer for your next barbecue.

Tip: For an extra layer of flavor, try adding a few wood chips to your smoker. Hickory or applewood are great choices for turkey.

Applewood Smoked Chicken

There’s something irresistibly comforting about the deep, smoky flavors of Applewood Smoked Chicken, perfect for turning an ordinary dinner into something special.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the chicken dry with paper towels.
2. In a small bowl, mix together 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Rub the chicken all over with 2 tbsp olive oil, then evenly coat with the spice mixture.
3. Place the soaked applewood chips in the smoker according to the manufacturer’s instructions. Put the chicken on the smoker rack, breast side up.
4. Smoke the chicken for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part of the thigh.
5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The applewood smoke infuses the chicken with a subtly sweet and smoky aroma that’s balanced beautifully by the savory spice rub, making it a standout dish for any barbecue enthusiast.

Tip: For an extra layer of flavor, brush the chicken with a little maple syrup during the last 30 minutes of smoking.

Smoked Salmon Fillet

Smoked salmon fillet is a showstopper that’s surprisingly simple to make at home, offering a luxurious touch to any meal with minimal fuss.

Ingredients

• 1 lb fresh salmon fillet, skin on
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 cup wood chips (hickory or applewood), soaked in water for 30 minutes

Instructions

1. In a small bowl, mix together 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika to create the dry rub.
2. Pat the salmon fillet dry with paper towels, then generously coat both sides with the dry rub, pressing gently to adhere.
3. Preheat your smoker to 225°F. Add the soaked wood chips to the smoker box or directly to the coals for smoke.
4. Place the salmon fillet skin-side down on the smoker rack. Smoke for about 1.5 hours, or until the salmon reaches an internal temperature of 145°F and has a deep golden color.
5. Remove the salmon from the smoker and let it rest for 5 minutes before serving.

The slow smoking process infuses the salmon with a delicate wood-fired aroma, while the dry rub creates a perfectly balanced sweet and savory crust.

Tip: For an extra layer of flavor, brush the salmon with a thin layer of maple syrup during the last 15 minutes of smoking.

Maple Smoked Ham

There’s something undeniably comforting about the sweet, smoky aroma of maple smoked ham wafting through your kitchen. This recipe brings that cozy, homestyle flavor to your table with minimal fuss.

Ingredients

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your smoker to 225°F, using maple wood chips for that signature flavor.
2. In a small bowl, whisk together 1 cup pure maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp ground cloves, and 1/2 tsp ground cinnamon to create the glaze.
3. Place the ham on the smoker rack, flat side down. Brush generously with half of the glaze.
4. Smoke the ham for about 4 hours, brushing with the remaining glaze every hour, until the internal temperature reaches 140°F.
5. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute.

The magic of this ham lies in the balance of sweet maple and tangy mustard, creating a crust that’s sticky, glossy, and packed with flavor. It’s a showstopper that requires surprisingly little hands-on time.

Tip: For an extra layer of flavor, score the ham in a diamond pattern before applying the glaze—the grooves will catch every bit of that delicious syrup.

Smoked Duck Breast

Smoked duck breast is a luxurious yet surprisingly simple dish to prepare at home, offering a rich, smoky flavor that’s perfect for impressing guests or treating yourself.

Ingredients

• 2 duck breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. Rub the duck breasts with 1 tbsp olive oil, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Place the soaked applewood chips in the smoker. Once the smoker is ready and producing smoke, add the duck breasts skin-side up.
4. Smoke the duck breasts for about 1.5 hours, or until the internal temperature reaches 135°F for medium-rare. Remove from the smoker and let rest for 10 minutes before slicing.

The slow smoking process infuses the duck with a delicate applewood aroma, while the fat renders perfectly for a crispy skin and tender, juicy meat.

Tip: For an extra layer of flavor, brush the duck breasts with a thin layer of honey before smoking to caramelize the skin.

Cherrywood Smoked Sausages

There’s something undeniably comforting about the rich, smoky flavor of cherrywood smoked sausages, perfect for a cozy weekend brunch or a hearty dinner.

Ingredients

• 1 lb cherrywood smoked sausages
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook for 5 minutes, turning occasionally, until lightly browned.
2. Add the onion and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in the water, reduce the heat to low, cover, and simmer for 10 minutes, until the sausages are cooked through and the vegetables are tender.

The cherrywood smoke infuses the sausages with a deep, woodsy aroma that pairs beautifully with the sweetness of the caramelized onions and peppers.

Tip: For an extra smoky flavor, you can finish the sausages on a grill for a couple of minutes before serving.

Smoked Lamb Chops

These Smoked Lamb Chops are a game-changer for your next backyard BBQ, offering a succulent, smoky flavor that’s irresistibly tender.

Ingredients

• 8 lamb chops, about 1 inch thick
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin

Instructions

1. Preheat your smoker to 225°F using your choice of wood chips for a subtle smoky flavor.
2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin to create a rub.
3. Coat the lamb chops evenly with the rub, ensuring each piece is well covered.
4. Place the lamb chops on the smoker rack, leaving space between each for even smoking.
5. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F for medium-rare, turning once halfway through.
6. Remove from the smoker and let rest for 5 minutes before serving.

The slow smoking process infuses the lamb with a deep, woodsy aroma while keeping the inside juicy and flavorful—perfect for impressing guests or treating yourself to something special.

Tip: For an extra layer of flavor, brush the chops with a light coat of honey during the last 15 minutes of smoking.

Peppered Smoked Beef Jerky

There’s something irresistibly satisfying about making your own beef jerky, especially when it’s packed with a bold peppery kick. This Peppered Smoked Beef Jerky recipe is a game-changer for snack time.

Ingredients

• 2 lbs lean beef (flank steak or top round), sliced into 1/4-inch strips
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 2 tsp freshly ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp liquid smoke

Instructions

1. In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, black pepper, onion powder, garlic powder, and liquid smoke until the sugar is dissolved.
2. Add the beef strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.
3. Preheat your smoker to 165°F. Remove the beef from the marinade, letting excess drip off, and arrange the strips on the smoker racks without overlapping.
4. Smoke the beef for 4-6 hours, or until the jerky is dry but still slightly pliable when bent. The exact time will depend on the thickness of your strips and your smoker.

The magic of this jerky lies in the smoky depth paired with the peppery punch, creating a snack that’s both robust and addictive. Perfect for those who love a little heat with their meat!

Tip: For an even smokier flavor, try using hickory or mesquite wood chips in your smoker.

Smoked Venison Steaks

There’s something truly special about the rich, smoky flavor of venison steaks cooked just right. This recipe will guide you through creating perfectly smoked venison steaks that are juicy, flavorful, and sure to impress.

Ingredients

• 2 venison steaks (about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the venison steaks dry with paper towels.
2. In a small bowl, mix together 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Rub the steaks with 2 tablespoons olive oil, then evenly coat them with the spice mixture.
3. Place the soaked applewood chips in the smoker. Once the smoker is at temperature and smoke is rolling, add the venison steaks directly to the grill grate.
4. Smoke the steaks for about 45 minutes, or until they reach an internal temperature of 135°F for medium-rare. Use a meat thermometer to check.
5. Remove the steaks from the smoker and let them rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of applewood smoke and the robust spices creates a depth of flavor that elevates the natural taste of venison, making it a standout dish for any gathering.

Tip: For an extra layer of flavor, try brushing the steaks with a little maple syrup during the last 10 minutes of smoking.

Mesquite Smoked Pork Chops

There’s something undeniably magical about the deep, smoky flavor mesquite wood imparts on juicy pork chops. This recipe is your ticket to a backyard barbecue that feels like a Texas smokehouse special.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• Mesquite wood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F using mesquite wood chips for that signature smoky flavor.
2. In a small bowl, mix together 1 tablespoon kosher salt, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper to create your rub.
3. Coat the pork chops with 2 tablespoons olive oil, then generously apply the rub mixture to all sides.
4. Place the pork chops in the smoker and cook for about 1.5 hours, or until the internal temperature reaches 145°F for perfect juiciness.
5. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

The mesquite smoke creates a bold, earthy crust that contrasts beautifully with the sweet and savory rub, making every bite a complex flavor experience.

Tip: For an extra smoky flavor, add a few more mesquite wood chips halfway through cooking.

Smoked Goose

There’s something undeniably special about the rich, smoky flavor of a perfectly smoked goose. This recipe guides you through creating a show-stopping centerpiece that’s surprisingly straightforward.

Ingredients

• 1 whole goose (about 10-12 lbs), thawed if frozen
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 cup apple cider vinegar
• 2 cups hickory wood chips, soaked in water for at least 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the goose dry with paper towels.
2. In a small bowl, mix together 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika. Rub this mixture all over the goose, including inside the cavity.
3. Place the goose on the smoker rack. Add 1/2 cup apple cider vinegar to a water pan in the smoker to keep the meat moist.
4. Smoke the goose for about 4-5 hours, adding 2 cups of soaked hickory wood chips to the coals every hour, until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Let the goose rest for 20 minutes before carving to allow the juices to redistribute.

The key to this smoked goose is the balance of spices and the slow smoking process, which together create a deeply flavorful and tender meat with a perfectly crispy skin.

Tip: For an extra layer of flavor, brush the goose with a mix of honey and water during the last 30 minutes of smoking.

Smoked Pheasant

Smoked pheasant is a game-changer for your next outdoor gathering, offering a rich, smoky flavor that’s surprisingly easy to achieve at home.

Ingredients

• 1 whole pheasant (about 2-3 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 cup apple cider vinegar
• 1 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the pheasant dry with paper towels.
2. In a small bowl, mix together 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Rub the pheasant all over with 2 tbsp olive oil, then evenly coat with the spice mixture.
3. Place the soaked applewood chips in the smoker. Put the pheasant on the smoker rack, breast side up, and close the lid.
4. Smoke the pheasant for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part of the thigh. During the last 30 minutes of smoking, baste the pheasant with 1/4 cup apple cider vinegar every 10 minutes for added moisture and flavor.
5. Remove the pheasant from the smoker and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is succulent.

The subtle sweetness from the applewood smoke pairs perfectly with the pheasant’s natural gaminess, creating a dish that’s both rustic and refined.

Tip: For an extra layer of flavor, try brining the pheasant overnight in a mixture of water, salt, and a splash of apple cider before smoking.

Almond Wood Smoked Tofu

Looking for a smoky, savory twist on tofu that’s surprisingly simple to make at home? This Almond Wood Smoked Tofu brings a rich, woodsy flavor to your table with minimal fuss.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch thick slices
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Almond wood chips for smoking

Instructions

1. Preheat your smoker to 225°F and add a handful of almond wood chips to the smoker box or directly to the coals if using a charcoal grill.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
3. Brush the tofu slices evenly with the marinade on all sides.
4. Place the tofu on the smoker rack and smoke for 45 minutes to 1 hour, until the tofu has a deep golden color and a firm texture.
5. Remove from the smoker and let rest for 5 minutes before serving.

The almond wood smoke infuses the tofu with a subtly sweet, nutty aroma that’s perfectly balanced by the savory marinade. It’s a game-changer for tofu skeptics and smoke flavor lovers alike.

Tip: For an even smokier flavor, let the tofu marinate in the fridge for an hour before smoking.

Smoked Rabbit

Discover the rich, smoky flavors of this Smoked Rabbit recipe, a game-changing dish that brings a touch of wilderness to your dinner table.

Ingredients

• 1 whole rabbit, cleaned and patted dry
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 cup apple cider vinegar
• 1/4 cup honey

Instructions

1. Preheat your smoker to 225°F and fill the wood chip tray with hickory or apple wood chips.
2. Rub the rabbit all over with 2 tbsp olive oil, then evenly coat with 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika.
3. Place the rabbit in the smoker and cook for 3 hours, or until the internal temperature reaches 160°F.
4. In a small saucepan, combine 1/2 cup apple cider vinegar and 1/4 cup honey. Bring to a simmer over medium heat, stirring until the honey is fully dissolved.
5. Brush the rabbit with the vinegar-honey glaze every 30 minutes during the last hour of smoking.
6. Remove the rabbit from the smoker and let it rest for 10 minutes before serving.

The combination of smoky hickory and sweet honey glaze creates a perfectly balanced flavor that elevates the rabbit beyond the ordinary.

Tip: For an extra layer of flavor, marinate the rabbit in the vinegar-honey mixture overnight before smoking.

Smoked Wild Boar

Smoked wild boar brings a rustic, gamey flavor to your table that’s perfectly balanced with a sweet and smoky rub. It’s a showstopper for any barbecue enthusiast looking to impress.

Ingredients

• 1 (4 to 5 lb) wild boar shoulder
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for flavor.
2. In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper to create the rub.
3. Pat the wild boar shoulder dry with paper towels, then generously apply the rub all over the meat, pressing it into the surface.
4. Place the boar shoulder in the smoker. In a spray bottle, combine 1/2 cup apple cider vinegar and 1/4 cup water. Every hour, spritz the meat with the vinegar mixture to keep it moist.
5. Smoke the boar shoulder for about 6 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart with forks.
6. Remove from the smoker and let it rest for 20 minutes before shredding or slicing.

The slow smoking process infuses the wild boar with a deep, woodsy aroma, while the vinegar spritz adds a tangy brightness that cuts through the richness. It’s a rustic dish that turns a simple meal into an event.

Tip: For an extra layer of flavor, serve the smoked wild boar with a side of homemade barbecue sauce or a crisp apple slaw.

Conclusion

From backyard BBQs to cozy family dinners, our roundup of 18 Delicious Smoked Meat Recipes offers something for every occasion. We hope these dishes inspire your next meal. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy smoking!