The best smoker recipes smoked cod recipes jamie oliver your next barbecue. Enjoy BBQ meat classics like smoked brisket, chicken, pork ribs, and more.

BBQ smoking is unlike any other type of meat cooking. Get the barbecue going with our best smoker recipes. From beautiful beef brisket to baby back ribs, and beer can chicken to wood smoked turkey, we have something for all meat lovers. We do our favorite whole ham recipe in three distinct phases. The first is curing, helping it retain its juices and pink color. The next is glazing, to help the surface stay moist.

Unlike chicken breasts, quarters tend to be higher in fat content, which helps them stay perfectly moist as you cook them. BBQ beer can chicken is great for beautiful crispy skin all over. Our smoked beer can chicken matches this with our own homemade dry rub, creating a sweet-but-smoky combination that works to perfection. One of the best things about chicken wings is how little time they take from scratch. Our smoked chicken wings start with a quick two-hour brine to lock in moisture before just one hour on the smoker to get them up to temperature. You can then either serve them right away or give them a quick sear over direct heat for a beautifully crispy finish. So it’s little wonder why this smoked chicken thigh recipe has proved so popular.

Their fat content makes them delicious smoked, and they take next to no time at all to cook compared to other types of meat. Burnt ends come from the fatty point end of the brisket. This contains a lot of marbling, which means that as it cooks, it’ll melt away, and that’s why these taste so awesome. With little more than a good cut of round steak and a backyard barbecue smoker, you can make your own delicious strips of smoked beef jerky in line with your own tastes. From meat preparation to spice rub, our step-by-step guide is here to show you the easiest way to make homemade jerky. This smoked tri-tip recipe calls for low and slow cooking before searing it over high heat for the perfect finish. It’s traditionally called picanha in Brazil and through other parts of Latin America, but you might know it better as sirloin cap, rump cover, or rump cap in simple terms.