BBQ & Smoker Recipes
BBQ & Smoker Recipes Worth Cooking
Seventeen recipes for every BBQ skill level — from 20-minute frozen burgers to 10-hour pulled pork, from weeknight chicken thighs to weekend pork belly burnt ends. Every recipe is tested on the smokers and grills the recipe targets (Traeger pellet grills, Weber gas grills, Weber kettles, Weber Smokey Mountain). Specific temperatures, exact timings, and the technique-driven approach that separates good BBQ from great BBQ. Filter by protein, smoker type, or cook time to find the recipe that matches what you have and what you want to cook.
Tested on the smokers the recipe targets. No guesswork.
Filter by Protein
Browse by Protein
What you're cooking determines which recipes apply. Pick your protein.
6 RECIPES
Pork Recipes
Pulled pork, brats, pork chops, pork tenderloin, pork belly burnt ends, and Easter double-smoked ham. The complete pork spectrum from 1-hour weeknight tenderloin to 10-hour pulled pork projects.
- • Traeger Pulled Pork
- • Smoked Brats
- • Traeger Pork Chops
- • Smoked Pork Tenderloin
- • Smoked Pork Belly Burnt Ends
- • Double-Smoked Spiral Ham
10 RECIPES
Beef Recipes
Smoked brisket (the flagship), tri-tip (West Coast reverse sear), eye of round, top round (the Costco roast beef hack), bottom round (slice or shred), London Broil (reverse sear), picanha, beef ribs, reverse-seared ribeye, and holiday prime rib. The complete round-primal cluster plus West Coast, Brazilian, Texas, and steakhouse techniques.
- • Smoked Brisket (Pellet Grill)
- • Smoked Tri-Tip (Reverse Sear)
- • Smoked Eye of Round Roast
- • Smoked Top Round Roast (Costco Roast Beef)
- • Smoked Bottom Round Roast (Slice or Shred)
- • Smoked London Broil (Reverse Sear)
- • Traeger Picanha
- • Smoked Beef Ribs
- • Traeger Smoked Ribeye
- • Smoked Prime Rib
5 RECIPES
Chicken & Turkey Recipes
Whole chicken, turkey, legs, thighs, and pulled chicken across Weber gas, Traeger pellet, and any-smoker techniques. Includes the Thanksgiving spatchcock turkey method and the weeknight pulled chicken meal-prep recipe.
- • Smoked Spatchcock Turkey
- • Smoked Spatchcock Chicken
- • Traeger Pulled Chicken
- • Traeger Chicken Legs
- • Weber Grilled Chicken Thighs
1 RECIPE
Fish & Seafood Recipes
Pellet grill seafood — hot-smoked salmon and other fish recipes. The pellicle-first method for smokehouse-quality results at home.
- • Smoked Salmon (with Pellicle)
1 RECIPE
Quick Cooks (Under 1 Hour)
Weeknight-friendly recipes for when you want BBQ flavor in 30 minutes or less.
- • Grilling Frozen Burgers on a Traeger
1 RECIPE
Sides & Accompaniments
BBQ side dishes that pair with every protein on the site. The first of a growing sides collection — three-cheese smoked mac and cheese with crispy pre-toasted panko topping.
- • Smoked Mac and Cheese (Three Cheese)
Filter by Smoker
Browse by Grill or Smoker
Recipes tested on specific smokers work best on those smokers. Pick your equipment.
5 RECIPES
Traeger Pellet Grill
Recipes tested on Traeger pellet grills (Pro 575, Woodridge, Ironwood, Timberline). Set-and-forget smoking with WiFIRE app monitoring.
- • Traeger Pulled Pork
- • Traeger Pork Chops
- • Traeger Picanha
- • Traeger Chicken Legs
- • Smoked Brats (Traeger)
3 RECIPES
Weber Smokey Mountain
Recipes tested on the Weber Smokey Mountain bullet smoker (or any 250°F-capable smoker).
- • Smoked Pork Belly Burnt Ends
- • Smoked Spatchcock Chicken
- • Smoked Eye of Round Roast
1 RECIPE
Weber Kettle (Charcoal)
Recipes specifically tested on the Weber 22-inch kettle with Slow 'N Sear or charcoal arrangement for low-and-slow cooks.
- • Smoked Beef Ribs (Texas plate ribs)
2 RECIPES
Weber Gas Grill
Fast-cooking recipes tested on Weber Spirit and Genesis gas grills. Weeknight-friendly with high-heat searing techniques.
- • Weber Grilled Chicken Thighs
- • Grilling Frozen Burgers (gas-friendly)
Complete Collection
All 19 BBQ Recipes
Every recipe with key specs at a glance. Click any recipe for the complete method, ingredients, and step-by-step photos.
BEEF
Smoked Brisket (Pellet Grill / Traeger Method)
The complete pellet grill brisket method. Trim, season Texas-style with salt and pepper, smoke at 225°F, wrap in pink butcher paper, finish probe-tender, rest 1–2 hours. 12-pound packer feeds 12–15.
BEEF
Smoked Tri-Tip (Reverse Sear)
The 90-minute West Coast classic. Smoke at 225°F to 115°F internal, sear hot to 130°F final, slice in two halves against each grain. A 2–3 lb tri-tip feeds 4–6 from a leaner-than-ribeye, faster-than-brisket beef cut.
PORK
Traeger Pulled Pork
The complete Boston butt method. Smoke at 225°F to 160°F internal, wrap in foil with apple juice, finish at 204°F. Serves 10-12.
PORK
Smoked Brats on a Traeger
60-minute weeknight smoked sausage. 225°F to 160°F internal. Optional beer braise variation for Wisconsin-style brats.
PORK
Traeger Pork Chops (Reverse Sear)
Reverse-seared pork chops with crispy crust and juicy interior. Smoke at 225°F to 130°F, sear at high heat to 145°F.
QUICK COOK
Grilling Frozen Burgers on a Traeger
Cook frozen patties directly at 375°F — no thawing required. 20 minutes total. Optional BBQ sauce and cheese finish.
BEEF
Smoked Eye of Round Roast
2.5-hour smoked beef roast. Pull at 130°F for medium-rare. Slices like deli-style roast beef.
BEEF
Traeger Picanha (Brazilian Sirloin Cap)
Brazilian-style smoked picanha with fat cap intact. Fat-side-down at 225°F, BBQ sauce baste, finish at 135°F.
CHICKEN
Weber Grilled Boneless Chicken Thighs
10-minute weeknight chicken thighs on Weber gas grill. 550°F direct heat with soy-apple marinade. Fajita-ready.
BEEF
Smoked Beef Ribs (Dino Ribs)
Texas-style plate ribs on Weber kettle with Slow 'N Sear. 250°F for 5-6 hours, oak wood, probe-tender at 203°F.
CHICKEN
Traeger Chicken Legs (Crispy Skin)
Two-stage method: smoke at 225°F to 155°F internal, crank to 400°F to crisp skin. Pull at 175°F for juicy dark meat.
PORK
Smoked Pork Belly Burnt Ends
3-stage 'pork candy' method. Smoke at 250°F for 3 hours, braise 90 minutes with butter and brown sugar, glaze 15 minutes.
CHICKEN
Smoked Spatchcock Chicken
90-minute whole chicken. Smoke at 250°F to 130°F, crank to 400°F for crispy skin. Pull at 165°F breast / 175°F thigh.
BEEF
Traeger Smoked Ribeye (Reverse Sear)
Reverse-sear ribeye on a Traeger. Smoke at 225°F to 115°F internal, crank to 500°F, sear to 130°F for medium-rare. Steakhouse results in 90 minutes.
BEEF
Smoked Prime Rib (Reverse Sear)
The holiday showstopper. Dry brine 24 hrs, smoke at 225°F to 120°F internal, sear at 500°F to 130°F. Pink edge-to-edge with crispy crust in 5 hours.
TURKEY
Smoked Spatchcock Turkey
The Thanksgiving showstopper. Spatchcock, dry brine 24 hrs, smoke at 250°F to 130°F, crank to 400°F for crispy mahogany skin. Done in 3 hours flat.
FISH
Smoked Salmon (with Pellicle)
Hot-smoked salmon on any pellet grill. Brine 4 hours, form pellicle overnight, smoke at 180-225°F to 140°F internal. Alder pellets, foolproof method, smokehouse-quality flake.
PORK
Double-Smoked Spiral Ham
The Easter holiday centerpiece. Double-smoke a pre-cooked spiral ham at 225°F to 130°F, glaze with pineapple-bourbon, finish at 325°F to 140°F internal. Done in 3 hours.
CHICKEN
Traeger Pulled Chicken
The weeknight version of pulled pork. Smoke at 225°F for 1 hour, crank to 350°F to finish. Pull at 180°F (breast) / 195°F (thighs). Done in 2-3 hours. Meal-prep MVP.
PORK
Smoked Pork Tenderloin
The 1-hour weeknight pork dinner. Smoke at 225°F to 145°F internal — the USDA changed pork minimum from 160°F in 2011. Juicy, foolproof, the fastest smoker pork recipe on the site.
SIDE DISH
Smoked Mac and Cheese
The first side dish recipe on the site. Three-cheese mac with crispy pre-toasted panko topping. Smoke at 225°F for 60-90 minutes, then brown at 350°F. Pairs with every BBQ protein.
BEEF
Smoked Top Round Roast (Costco Roast Beef)
The Costco roast beef hack. Smoke a $20 top round at 225°F to 130°F internal for medium-rare. Slice paper-thin against the grain — deli-quality roast beef at one-third the price.
BEEF
Smoked Bottom Round Roast (Slice or Shred)
The round-primal flex pick. Same cut, two methods — smoke to 130°F and slice paper-thin for sandwiches, OR braise to 200°F in a Dutch oven for fall-apart pot roast. Both legitimate.
BEEF
Smoked London Broil (Reverse Sear)
The supermarket cut everyone misunderstands. Marinate 4-8 hours, smoke at 225°F to 125°F, then sear at 450°F to 135°F final. Slice paper-thin for steakhouse-quality results in 90 minutes.
BEEF COMPARISON
Skirt Steak vs Flank Steak
Two cheap-but-flavorful cuts constantly confused. Which is more tender, which has more flavor, which costs more, and which to buy for fajitas, stir-fry, or steak salads. Definitive recommendations.
TECHNIQUE
Setting Up a Weber Kettle for Smoking (Snake Method)
Turn a 22-inch Weber kettle into a low-and-slow smoker. The snake method explained step by step — briquette ring layout, vent control, water pan setup, and 6-8 hour burn times.
Reader Favorites
Most Popular Recipes
Three recipes most readers come back to. Solid starting points if you're not sure what to cook.
MOST POPULAR
Traeger Pulled Pork
The gateway recipe for every Traeger owner. Forgiving, affordable, crowd-feeding. Master this first before attempting brisket.
Read the Recipe →WEEKNIGHT FAVORITE
Weber Grilled Chicken Thighs
10-minute weeknight protein with restaurant-quality results. The recipe Weber gas grill owners use most.
Read the Recipe →SHOWSTOPPER
Smoked Pork Belly Burnt Ends
'Pork candy' — sticky-sweet smoked pork belly cubes. The recipe that impresses everyone, every time.
Read the Recipe →Filter by Time
Match Recipe to Time Available
Pick a recipe based on how long you have. Some BBQ takes 20 minutes; some takes 10 hours.
Under 30 Minutes
Weeknight-fast recipes for when you don't have time to plan ahead.
- • Grilling Frozen Burgers (20 min)
- • Weber Chicken Thighs (10 min grill time + marinade)
1-2 Hours
Weekend lunches or weeknight projects with prep ahead.
- • Smoked Brats (60 min)
- • Traeger Chicken Legs (90 min)
- • Smoked Spatchcock Chicken (90 min)
- • Traeger Pork Chops (1.5 hours)
- • Traeger Picanha (1.5 hours)
2-5 Hours
Weekend afternoon projects. Substantial cooking time but plannable around other activities.
- • Smoked Eye of Round Roast (2.5 hours)
- • Smoked Pork Belly Burnt Ends (4 hours)
- • Smoked Beef Ribs (5-6 hours)
All Day Projects
Weekend showcase cooks. Plan your day around them.
- • Traeger Pulled Pork (8-10 hours)
Techniques
BBQ Cooking Techniques Explained
The same recipe can use different techniques. Here's a quick guide to the major BBQ methods covered across our recipes.
Low and Slow
Smoke at 225-275°F for 4+ hours. Dissolves collagen for tender pulled meat. Best for: brisket, pulled pork, pork belly, beef ribs.
Used in: Traeger Pulled Pork, Smoked Pork Belly, Smoked Beef Ribs, Smoked Eye of Round
Reverse Sear
Smoke low (225°F) to near-target temp, then crank to 400°F+ for high-heat finish. Best for: thick steaks, pork chops, prime rib.
Used in: Traeger Pork Chops
Two-Stage Smoke
Smoke at 225°F for flavor, then crank to 400°F to crisp skin. Best for: poultry where rubbery skin is the enemy.
Used in: Traeger Chicken Legs, Smoked Spatchcock Chicken
Smoke and Braise
Smoke uncovered for bark, then braise covered in liquid for tenderness, then uncover for glaze. Best for: pork belly burnt ends, brisket burnt ends.
Used in: Smoked Pork Belly Burnt Ends
Beginner Guide
New to BBQ? Start Here
If you're new to smoking and grilling, these three recipes are the right starting points before tackling pulled pork or brisket.
Step 1: Frozen Burgers
Master the basics — preheating, internal temperature, simple seasoning. 20 minutes total. Forgiving and beginner-friendly.
Read the Recipe →Step 2: Smoked Brats
Add smoke flavor and learn temperature monitoring. 60 minutes. Builds confidence with consistent results.
Read the Recipe →Step 3: Spatchcock Chicken
Learn whole-bird technique and the two-stage smoke method. 90 minutes. Impressive results for a real first cook.
Read the Recipe →Once you've mastered these three, you're ready for the longer projects: pulled pork (8-10 hours), pork belly burnt ends (4 hours), and beef ribs (5-6 hours). Build skill incrementally — BBQ rewards patience.
Equipment
What You Actually Need to Cook These Recipes
Most recipes require minimal equipment beyond a smoker. Here's the real essentials list — no marketing fluff.
Instant-Read Thermometer
Non-negotiable. Every recipe relies on internal temperature, not time. ThermoPro TP19 ($25) or ThermoWorks Thermapen ONE ($109).
A Smoker (Any Type)
Pellet grill (Traeger), charcoal smoker (Weber Smokey Mountain), kamado, or even a Weber kettle works. Temperature is what matters, not the brand.
See our Weber gas grill review →Quality Wood Pellets
Apple, cherry, hickory, or pecan are the most-used woods. Match wood to protein — fruit woods for pork/chicken, oak/hickory for beef.
Replacement Parts (Eventually)
Smokers need maintenance. Burner tubes, flavorizer bars, and grates eventually need replacement.
See our parts guides →Beyond Recipes
REVIEWS
Grill Reviews
Hands-on reviews of every Weber gas grill, charcoal kettle, premium Summit, and Traeger pellet grill we cover.
See grill reviews →PARTS
Replacement Parts
Complete parts guides for Weber Spirit, Genesis, Summit, Smokey Mountain, and accessories. OEM and aftermarket coverage.
See parts guides →BUYING GUIDES
Comparison Guides
Weber vs Traeger, Spirit vs Genesis, kettle size comparisons, and brand showdowns to help you choose your next grill.
See comparisons →