Timothy Woods
Published by Timothy Woods
Last Updated On: April 25, 2022

For beginners just getting into the tasty world of meat smoking, the best and easiest meats to smoke are rated by professional meat smokers in the US.

Besides learning the best meats to smoke as a beginner, this article will also provide you with crucial smoking information from our experts.

Quick Summary

  • The Key to a good smoke is keeping the smoker at the correct temperature.
  • Tougher meats are good to smoke as they have more fat in them.
  • Smoking less expensive cuts of meat gives you freedom to experiment and practice your smoking skills.

The meats listed in this article are all tasty and easy to smoke, making them ideal for amateur smokers perfecting their skills.

Most Professionals still smoke these easy meats as the results are delicious.

Best Meats to Smoke for Beginners:

raw meat

The cuts of meat listed below are some of the easiest meats to smoke as they require very little preparation and are forgiving in most circumstances.

“Cooking is the art of adjustment” Jacques Pepin American Chef, Winner of the James Beard award for General Cooking 1991 and 2000

1. Whole Chicken

A whole chicken is the easiest meat to smoke as it is inexpensive and would be a good choice for the first attempt.

Season the chicken using salt/pepper or a rub, place in the smoker for 2-3 hours, or until the internal temperature reaches 164°F.

Now, it is smoked and ready to be served [1].

2. Pulled Pork

plate of shredded pork

Boston Butt is another favorite amongst smoker enthusiasts as it is easy to smoke and has loads of inter-muscular fat (marbling), so it won't dry out quickly.

Feel free to experiment with rubs and seasoning, as most flavors go well with this pulled pork.

Smoke for 4-5 hours at 250°F, then remove the meat and wrap it in foil.

Smoke for a further 4 hours or until an internal temperature of 199°F is reached.

Let the meat rest, then pull it apart. The pulled pork will have a lovely smokey flavor with juicy meaty goodness [2].

3. Pork Spare Ribs

Pork Spare Ribs are an easy and tasty option and a winner at any barbeque.  Use the 3-2-1 rule below that has proven successful even to amateur smokers.

Smoke the ribs for 180 minutes at 225°F, then remove and wrap them in foil. Place them back in the smoker for a further 2 hours.

Then unwrap and baste the ribs with your favorite BBQ sauce and smoke for an additional 1 hour.

That’s it, pork spare ribs that are juicy and fall off the bone 3]!

4. Tomahawk/Ribeye Steak

pan with raw rib eye steak

Smoking a steak takes the meat to the next dimension, and it's easy to do!

These bad boys will need to be reversed seared to lock in the flavor at the end of the smoking process.

Salt (dry brine) the steaks and place them in the chiller for 2 hours.  Remove and season with your favorite rub and place in the smoker.

Smoke at 225°F for 90 minutes or until an internal temperature of 110°F is reached.

The steaks are now ready to reverse sear.

Remove the meat and place it on a hot grill to sear until the desired color; around 130°F is perfect.

Remove from the heat and let the steaks rest for 10 minutes. The Tomahawk/Ribeye steaks are tender and delicious [4].

Read More: How to Grill a Ribeye

5. Pre-cut bacon

Pre-Cut Bacon is simple and extremely easy to smoke.

Place the bacon in the smoker at 200°F for 30 minutes, then push the temperature up to 400°F for a further 20 minutes.

Enjoy tasty smoked crispy bacon in less than an hour [5].

6. Smoked Sausage

foil with cooked sausages

Another great-tasting easy meat to smoke is sausage.

Bratwurst, Chorizo, Kielbasa, and beef or chicken sausage are all winners and will take the same amount of time to smoke.

Place the sausage in the smoker at 225°F and smoke for 3-4 hours or until an internal temperature of 165°F [6].

Read More: How to Grill Bratwurst

Smoking Tips

smoking meat

Smoking meat aims to create a tasty and juicy meal.

Here are a few basics to remember when smoking:

  • Start earlier, as the smoking process can be affected by many factors. Patience is vital for this cooking method.
  • More smoke will not speed up or bring a smokier flavor to the meat; it can taste bitter. A thin blue smoke is what you are trying to achieve, no more, no less.
  • Low and slow is what will bring tenderness and juiciness to the meat.
  • Use a water tray to increase the smoker’s humidity to counteract the meat’s evaporation cooling effect. The result will be juicier meat and a shorter cooking time.
  • Do not lift the lid too often as this will cause temperature fluctuation, which will increase cooking time.
  • Give the meat time to rest after smoking to soak up all the goodness to increase flavor; this is true for all meats.
  • Have fun while smoking meat and practice your skills as it is not a chore but an art form.

What Makes a Good Smoking Meat?

cooking meat in a smoker

Meats that are fatty, tough, and have lots of collagen are ideal for smoking.

Intramuscular fat is better than a large fat cap as it needs to melt and tenderize the meat from the inside.

The low heat and long smoking time (low and slow) aids in the breakdown of tissue and softens the meat while locking in the flavor.

Good cuts of meat for beginners such as pork spare ribs and boston butt (pork shoulder) are smoked for a long time to achieve the required tenderness.

The saying low and slow is a critical fundamental lesson to learn from the beginning, do not rush [7]!

Bottom Line: Which Meat Is Best for Smoking?

The best meats to smoke are the fatter and tougher cuts, which will melt and tenderize the meat while in the smoker.

Starting with a less expensive cut of meat will allow beginners to experiment and learn the basics of the smoking process. If you don't have easy access to these cuts, you can have them delivered to you by ButcherBox.

Beginners must ensure that the smoker has the correct color smoke, and not opening up the lid too much will speed up the cooking time.

Patience is vital when it comes to smoking meat and having fun while doing it.

Begin honing your skill by smoking a whole chicken or pork spare rib first, and when you are more confident, progress to smoking more time-consuming meats.

 References:

  1. https://www.allrecipes.com/article/how-to-smoke-a-whole-chicken/
  2. https://www.allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker/
  3. https://recipes.fandom.com/wiki/Pork_rib
  4. https://www.vindulge.com/reverse-sear-smoked-ribeye-steak/
  5. https://www.jerkyholic.com/smoked-bacon/
  6. https://www.daringgourmet.com/smoked-cheddar-sausages/
  7. https://www.foodandwine.com/cooking-techniques/smoking/best-meats-smoke

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