1. Texas-tyle Smoked Beef Brisket

This classic Texas-style brisket delivers that authentic smokehouse flavor with a simple salt and pepper rub. The low and slow cooking method transforms this tough cut into a tender, juicy masterpiece with a beautiful smoke ring and flavorful bark. Cooking time is approximately 12-16 hours, making this an intermediate-level recipe perfect for weekend smoking sessions.

Ingredients:

• 1 whole packer brisket (12-14 pounds)
• 2 tablespoons coarse kosher salt
• 2 tablespoons coarse black pepper
• 2 tablespoons garlic powder (optional)
• Oak or hickory wood chunks for smoking

Instructions:

1. Trim the excess fat from your brisket, leaving about ¼ inch of fat on the fat cap. Square the edges and remove any loose pieces of meat.

2. Mix salt, pepper, and garlic powder (if using) in a bowl. Apply the rub generously to all sides of the brisket.

3. Preheat your smoker to 225°F using indirect heat with oak or hickory wood for smoke.

4. Place the brisket on the smoker with the fat cap facing your main heat source. Close the lid and smoke until the internal temperature reaches 165°F (approximately 8 hours).

5. Once the brisket reaches 165°F, wrap it tightly in butcher paper and return to the smoker.

6. Continue smoking until the internal temperature reaches 202°F in the thickest part of the meat (approximately 5-8 more hours).

7. Remove the brisket and let it rest for at least 1 hour before slicing against the grain.

Pro Tips:

For the best results, use oak or hickory wood for authentic Texas flavor. Always slice your brisket against the grain for maximum tenderness. If you’re short on time, you can wrap in foil instead of butcher paper, but expect a softer bark.

2. Ultra-Juicy Smoked Beef Chuck Roast

Often called “poor man’s brisket,” smoked beef chuck roast delivers incredible flavor and tenderness at a fraction of the cost. This recipe produces a juicy, fork-tender roast with excellent smoke flavor in about 7-8 hours, making it perfect for beginners or those cooking for smaller groups.

Ingredients:

• 1 beef chuck roast (3-4 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 cup apple juice (in a spray bottle)
• Pecan or oak wood chunks for smoking

Instructions:

1. Pat the chuck roast dry with paper towels. For best results, dry brine by sprinkling with kosher salt and refrigerating overnight (optional but recommended).

2. Season the roast generously with salt, pepper, onion powder, and garlic powder.

3. Preheat your smoker to 225°F.

4. Place the chuck roast in the smoker and insert a meat thermometer into the thickest part.

5. Smoke until the internal temperature reaches 170°F, spritzing with apple juice every 30-40 minutes (approximately 4-5 hours).

6. Wrap the roast tightly in butcher paper and return to the smoker until the internal temperature reaches 195°F (approximately 2-3 more hours).

7. Rest the wrapped roast in a cooler or low-temperature oven (170-180°F) for 1-2 hours before slicing against the grain.

Pro Tips:

Adding a water pan to your smoker helps maintain consistent temperature and humidity. For pulled beef, take the internal temperature to 205°F instead of 195°F. Pecan wood provides a milder smoke flavor that complements beef beautifully.

3. Smoked Beef Short Ribs

Beef short ribs develop an incredible depth of flavor when smoked low and slow. These meaty ribs become tender and juicy with a rich, beefy taste enhanced by smoke. This recipe takes about 6-8 hours and is suitable for intermediate smokers.

Ingredients:

• 4 pounds beef short ribs (plate or chuck)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (optional)
• Oak or mesquite wood chunks for smoking

Instructions:

1. Trim excess fat from the short ribs, leaving a thin layer for flavor.

2. Rub the ribs with olive oil, then season generously with the salt, pepper, garlic powder, paprika, and cayenne (if using).

3. Preheat your smoker to 250°F.

4. Place the ribs bone-side down on the smoker grates.

5. Smoke for about 3 hours, then begin checking the internal temperature.

6. When the internal temperature reaches 160-165°F, wrap the ribs in butcher paper or foil.

7. Continue smoking until the internal temperature reaches 200-205°F (approximately 2-3 more hours).

8. Rest for 30 minutes before serving.

Pro Tips:

Look for ribs with good marbling for the best flavor. Mesquite provides a strong smoke flavor that pairs well with beef short ribs. You can add a spritz of beef broth every hour during the first 3 hours for extra moisture.

4. Smoked Beef Prime Rib

Smoking elevates prime rib to new heights, creating a perfect medium-rare interior with a flavorful crust. This showstopper recipe takes about 4-5 hours and is suitable for special occasions. While it requires some investment, the results are absolutely worth it.

Ingredients:

• 1 bone-in prime rib roast (5-7 pounds)
• 1/4 cup unsalted butter, softened
• 3 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 6 garlic cloves, minced
• Cherry or oak wood chunks for smoking

Instructions:

1. Allow the prime rib to come to room temperature for 1-2 hours before cooking.

2. Mix the softened butter with salt, pepper, rosemary, thyme, and garlic to create a paste.

3. Pat the prime rib dry and apply the herb butter paste all over the roast.

4. Preheat your smoker to 225°F.

5. Place the prime rib on the smoker, fat side up, and insert a meat thermometer.

6. Smoke until the internal temperature reaches 125°F for medium-rare (approximately 3-4 hours).

7. Increase the smoker temperature to 400°F (or transfer to a hot oven) and cook for an additional 15-20 minutes to develop a crust.

8. Remove when the internal temperature reaches 130-135°F.

9. Rest for 20-30 minutes before slicing.

Pro Tips:

For the best results, use a prime-grade rib roast with good marbling. Cherry wood provides a mild, sweet smoke that won’t overpower the delicate flavor of prime rib. Always use a reliable meat thermometer to avoid overcooking this premium cut.

5. Smoked Beef Cheeks

Beef cheeks are a hidden gem in the smoking world. These tough muscles transform into melt-in-your-mouth tender meat with rich, beefy flavor when smoked low and slow. This recipe takes about 8-10 hours and is perfect for adventurous intermediate smokers looking to try something new.

Ingredients:

• 4 pounds beef cheeks, trimmed
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 cup beef broth (for spraying)
• Hickory or oak wood chunks for smoking

Instructions:

1. Trim excess fat and silverskin from the beef cheeks.

2. Rub with olive oil, then season with the salt, pepper, paprika, brown sugar, and cumin.

3. Preheat your smoker to 250°F.

4. Place the beef cheeks on the smoker and smoke for 3 hours, spritzing with beef broth every 45 minutes.

5. When the internal temperature reaches 165°F, wrap each beef cheek tightly in foil with a splash of beef broth.

6. Continue smoking until the internal temperature reaches 200-205°F and the meat is probe tender (approximately 3-4 more hours).

7. Rest for 30 minutes before serving.

Pro Tips:

Beef cheeks can be difficult to find at regular grocery stores; try a butcher shop or specialty meat market. These cuts benefit from a longer rest period, so consider resting for up to an hour. Serve with warm tortillas for incredible tacos.

6. Smoked Beef Tri-Tip

Tri-tip is a flavorful cut that’s perfect for smoking when you don’t have all day. This California classic cooks relatively quickly while still developing great smoke flavor. This recipe takes about 2-3 hours and is perfect for beginners or weeknight smoking.

Ingredients:

• 1 beef tri-tip roast (2-3 pounds)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (optional)
• Oak or cherry wood chunks for smoking

Instructions:

1. Trim excess fat from the tri-tip, leaving a thin layer for flavor.

2. Rub with olive oil, then season with salt, pepper, garlic powder, oregano, and cayenne (if using).

3. Let the tri-tip sit at room temperature for 30 minutes.

4. Preheat your smoker to 225°F.

5. Place the tri-tip on the smoker and smoke until the internal temperature reaches 125°F for medium-rare (approximately 1.5-2 hours).

6. For a better crust, increase the smoker temperature to 450°F (or transfer to a hot grill) and sear for 3-4 minutes per side.

7. Remove when the internal temperature reaches 130-135°F for medium-rare.

8. Rest for 10-15 minutes before slicing against the grain.

Pro Tips:

Tri-tip has grain that runs in two directions, so be sure to identify the change in grain direction and adjust your slicing accordingly. Oak wood provides a traditional California Santa Maria-style flavor. For a more tender result, consider sous vide cooking the tri-tip first, then finishing with a short smoke.

7. Smoked Beef Tenderloin

Smoking beef tenderloin adds wonderful flavor to this already premium cut. The gentle heat and smoke create a perfectly cooked, juicy interior with enhanced flavor. This recipe takes about 2 hours and is perfect for special occasions when you want to impress.

Ingredients:

• 1 whole beef tenderloin (4-5 pounds), trimmed
• 1/4 cup olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 garlic cloves, minced
• Cherry or apple wood chunks for smoking

Instructions:

1. Trim any silver skin from the tenderloin and tie with butcher’s twine at 1-inch intervals to maintain an even shape.

2. Mix olive oil, salt, pepper, rosemary, thyme, and garlic to create a paste.

3. Rub the paste all over the tenderloin and let sit at room temperature for 30 minutes.

4. Preheat your smoker to 225°F.

5. Place the tenderloin on the smoker and insert a meat thermometer.

6. Smoke until the internal temperature reaches 125°F for medium-rare (approximately 1-1.5 hours).

7. For a better crust, increase the smoker temperature to 450°F (or transfer to a hot grill) and sear for 2-3 minutes, rotating occasionally.

8. Remove when the internal temperature reaches 130°F.

9. Rest for 10-15 minutes before slicing.

Pro Tips:

Use mild woods like cherry or apple to avoid overpowering the delicate flavor of tenderloin. Consider serving with a complementary sauce like chimichurri or horseradish cream. For even cooking, fold the thin end of the tenderloin under itself and secure with twine.

8. Smoked Beef Back Ribs

Beef back ribs are meaty, flavorful, and perfect for smoking. These ribs come from the same area as prime rib and carry incredible flavor. This recipe takes about 6-7 hours and is suitable for intermediate smokers looking for a less expensive alternative to short ribs.

Ingredients:

• 2 racks beef back ribs (about 5-6 pounds)
• 1/4 cup yellow mustard
• 3 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup beef broth (for spraying)
• Hickory or oak wood chunks for smoking

Instructions:

1. Remove the membrane from the bone side of the ribs by sliding a butter knife under it and pulling it off with a paper towel.

2. Apply a thin layer of yellow mustard to all sides of the ribs.

3. Mix the salt, pepper, brown sugar, paprika, garlic powder, and onion powder, then apply generously to all sides of the ribs.

4. Preheat your smoker to 250°F.

5. Place the ribs bone-side down on the smoker and smoke for 3 hours, spritzing with beef broth every 45 minutes.

6. Wrap the ribs tightly in foil with a splash of beef broth.

7. Continue smoking until the meat is tender and pulling back from the bones (approximately 2-3 more hours).

8. For a firmer exterior, unwrap and return to the smoker for 30 minutes.

9. Rest for 15-20 minutes before serving.

Pro Tips:

Look for racks with the most meat on them, as some beef back ribs can be quite lean. The mustard helps the rub adhere and won’t leave a mustard flavor. For extra flavor, add a splash of Worcestershire sauce to your spritz.

9. Smoked Beef Meatloaf

Smoking transforms ordinary meatloaf into an extraordinary dish with complex flavors and a delicious outer crust. This recipe takes about 2-3 hours and is perfect for beginners looking to try something different on their smoker.

Ingredients:

• 2 pounds ground beef (80/20)
• 1 pound ground pork (optional)
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• Apple or cherry wood chunks for smoking

For the glaze:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce (optional)

Instructions:

1. In a large bowl, combine all meatloaf ingredients and mix gently until just combined (don’t overmix).

2. Shape the mixture into a loaf on a sheet of aluminum foil or in a disposable aluminum pan with holes poked in the bottom.

3. Mix the glaze ingredients and spread half over the meatloaf, reserving the rest.

4. Preheat your smoker to 250°F.

5. Place the meatloaf in the smoker and smoke for about 1 hour.

6. Apply the remaining glaze and continue smoking until the internal temperature reaches 160°F (approximately 1 more hour).

7. Rest for 10-15 minutes before slicing.

Pro Tips:

Using a mix of ground beef and pork creates a more tender meatloaf. The disposable aluminum pan with holes allows smoke to penetrate while catching drippings. For a spicy variation, add diced jalapeños to the meat mixture.

10. Smoked Beef Jerky

Homemade smoked beef jerky is far superior to store-bought versions, with better flavor and texture. This recipe takes about 4-6 hours and is perfect for beginners looking to create a protein-packed snack that stores well.

Ingredients:

• 2 pounds beef eye of round or top round, trimmed of all fat
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon liquid smoke (optional, if not using a smoker)
• Hickory or mesquite wood chunks for smoking

Instructions:

1. Slice the beef against the grain into 1/8 to 1/4-inch thick strips. For easier slicing, partially freeze the meat first.

2. Mix all marinade ingredients in a large ziplock bag or container.

3. Add the beef strips to the marinade, ensuring all pieces are coated. Refrigerate for 8-24 hours.

4. Remove the beef from the marinade and pat dry with paper towels.

5. Preheat your smoker to 160-170°F.

6. Arrange the beef strips on smoker racks, ensuring they don’t touch.

7. Smoke until the jerky is dry but still pliable, not brittle (approximately 4-6 hours, depending on thickness).

8. Let cool completely before storing in an airtight container.

Pro Tips:

The jerky is done when it bends and cracks but doesn’t break. For spicier jerky, add cayenne pepper to the marinade. Store in an airtight container with a food-grade desiccant packet for longer shelf life.