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DAILY RECIPE

North Carolina-Style Pulled Pork

SUBMITTED BY: Doug

Pork butt receives a vigorous, spicy rubdown, then is slowly smoked until tender. The meat is then pulled and simmered in a piquant vinegar sauce.

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Top-Rated Recipes

From bacon to pulled pork to whole turkeys, fish, and corn on the cob, these delicious recipes will fill up your smoker!

About Smoking Foods

When smoked for hours, even tough cuts of meat fall apart to the touch. Learn more about indirect heat cooking and types of wood chips.

Smoking a Turkey

It's not just for Thanksgiving! Smoking a turkey is a great way to feed a crowd—and can be done on your BBQ grill.

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NEWEST SMOKED FOODS RECIPES

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Sweet Smoked Pork Ribs

Submitted by: dadcooksagain

A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.

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Swen's Smokehouse Beef Jerky

Submitted by: Kristian and Emily's Mommy

Living In: Crescent City, California, USA

While messing around one night trying to figure out a new recipe my husband created this and everyone loved it!

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Slow Smoked Pork Spareribs

Submitted by: CHARLESBSIMPSON

Home Town: Alameda, California, USA

Living In: Greensboro, North Carolina, USA

Pork spareribs are rubbed with a sweet and spicy dry rub, slowly smoked over red wine and fruits, then finished on the grill with a sticky barbeque sauce. A chimney smoker with a water pan is ideal for this recipe.

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Out of this World Turkey Brine

Submitted by: SUDEMERS

Home Town: North Pole, Alaska, USA

Living In: Cloquet, Minnesota, USA

Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat.

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Turkey in a Smoker

Submitted by: Doug Kacsir

The turkey is stuffed with quartered apples and onions, salt, coarse ground pepper, butter, and carbonated cola. Fresh garlic is rubbed all over the outside of the bird, and it's given a good sprinkle of seasoned salt. Ten hours in the smoker, and it's fabulously flavored with a heavenly hickory essence!

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Alabama Pulled Pig

Submitted by: Robert McWilliams

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.