Smoking the best meats takes proper preparation and tons of patience.
Managing your smoker correctly will deliver a succulent cut of meat, this is fundamental when smoking the best meats that our experts have listed below.
Apart from learning the best meats to smoke in your smoker, this article will also provide crucial smoking information from our experts.
Quick Summary
- Make sure to adjust the smoking time and temperature.
- Choosing the right woods when smoking each type of meat is essential.
- The fattier and tougher cut is ideal for smoking due to the fat content.
Professionals recommend the meats mentioned in this article. It is based on the flavor of the meat created at the end of the smoke. Below are the best meats to smoke!
Best Cuts Of Meats to Smoke
The meats listed below are the best to smoke as they bring the most satisfaction and flavor to the table for the amount of time and effort needed.
“The simpler the food, the harder it is to prepare well” – Joёl Robuchon 1945 – 2018, Chef and Restaurateur awarded the ‘Chef of the Century’ in 1989.
1. Beef Brisket
The most popular cut of beef to smoke, the Beef Brisket, has a flavor that lies between roast beef and steak.
This tender, stringy meat is juicy thanks to the fat that melts and spreads throughout.
Beef Brisket requires very little preparation, use your favorite rub or brine, and it is ready for the smoker [1]!
| Smoking Time | 90 min/lb. |
| Smoker Temperature | 225°F |
| Internal Meat Temp | 195°F |
| Best Wood | Oak, Hickory, Mesquite |
2. Pork Ribs
Pork Ribs have a lot of fat and collagen, making them ideal for smoking.
The tender and moist meat falls off the bone and has a smoky flavor, and will always be a firm favorite at any barbeque.
Pork ribs will need some preparation by removing the tough membrane.
Remember to use the 3-2-1 rule of 3 hours smoke; 2 hours wrapped and smoked; and 1-hour basting and smoking for delicious ribs.
| Smoking Time | 6 hours |
| Smoker Temperature | 230°F |
| Internal Meat Template | 185°F |
| Best Wood | Oak, Hickory, Mesquite |
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3. Deer Shoulder
When smoked, deer Shoulder takes on a lovely roast beef flavor and is not gamey at all.
This meat will pull apart with a stringy consistency, and the taste is truly irresistible.
The smoker will turn the Deer Shoulder juicy and dark with no resemblance to the original piece.
This cut will need to rest in brine overnight to add extra moisture and make it even tastier [2].
| Smoking Time | 90 min/lb. |
| Smoker Temperature | 250°F |
| Internal Meat Temp | 165°F |
| Best Wood | Oak, Apple, Cherry |
4. Lamb Shoulder
This cut might be on the pricier end of the meat scale, but it is worth every penny!
Lamb Shoulder contains a lot of fat that will boost the rich flavor of this meat, but too much fat is also not good.
Prep this cut by trimming off some excess fat; the amount is up to you.
Inject the meat with Apple Cider vinegar and use a good rub to enhance the succulent flavor [3].
| Smoking Time | 45 min/lb. |
| Smoker Temperature | 225°F |
| Internal Meat Temp | 165°F |
| Best Wood | Apple, Cherry |
5. Boston Butt
The tough connective tissue that makes up the pork shoulder (Boston Butt) is perfect for smoking.
The smoking process breaks down all these fibers and leaves the meat tasty and full of flavor.
Do not rush this cut as time is needed on this smoke to soften the meat and let the juices flow.
A longer smoking time and a higher internal temperature of 199 °F will turn this lovely cut of meat into pulled pork [4].
| Smoking Time | 120 min/lb. |
| Smoker Temperature | 225°F |
| Internal Meat Temp | 145°F |
| Best Wood | Apple, Hickory |
6. Salmon
Smoking fish takes much less time in a smoker than other meat cuts, but it requires more preparation.
The preparation will include brining, curing, and air drying before it will end up in the smoker.
The combination of oak or applewood will infuse and add more flavor to the fish.
Smoking Salmon may be a lot of work, but you will reap the benefits of a delicious tasting piece of fish [5].
| Smoking Time | min/lb. |
| Smoker Temperature | 180°F |
| Internal Meat Temp | 140°F |
| Best Wood | Oak, Apple |
7. Chuck Roast
Brisket and other cuts of meat are becoming more expensive, and the alternative would be the underrated Chuck Roast.
This cut of meat is full of intramuscular fat but can be a little tough if not prepared correctly.
To solve the toughness, use a little lime juice with seasoning, and then rest.
The smoker will work its charm and deliver a slice of flavorful and succulent beef. The bark that appears on the chuck roast is the best you’ll ever have [6]!
| Smoking Time | 45 min/lb. |
| Smoker Temperature | 185°F |
| Internal Meat Temp | 155°F |
| Best Wood | Oak, Apple, Mesquite |
What Meats Are Good For Smoking?
There's no reason to spend money on high-quality meats for your smoking preference.
Fattier and tougher cuts of meat are best for the smoker; the saying "low and slow" stands true of the professionals that understand how the smoking process works.
The best meats for smoking are the cuts with lots of fat and collagen, which will provide plenty of moisture for the meat.
Remember that intramuscular fat is better than a large fat cap as this fat will melt and tenderize inside the meat.
Being patient is the key to any good meat smoke, do not rush and just let the smoker do its magic [7]!
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Bottom Line: Which Meat Is Best For Smoking?
The best meat for smoking is the fattier and tougher meat cuts.
As the fat melts, it assists in the tenderizing process, resulting in beautiful juicy smoked meat.
Partnering with meat with different smoking woods will enhance flavor and create a unique taste.
Brisket is the most common meat for smoking, but its rival, the chuck roast, is climbing in popularity. You can get both cuts from ButcherBox and have them delivered.
Smoking meats such as salmon, deer, and lamb shoulder are recommended as the taste is unique and will be a firm new favorite.
But speaking of favorites, do not forget that pork ribs and Boston Butt are winners at any barbeque!
References:
- https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/
- https://honest-food.net/smoked-venison-leg-recipe/
- https://redmeatlover.com/recipe/how-to-smoke-lamb-shoulder/
- https://www.thechunkychef.com/smoked-pork-shoulder
- https://honest-food.net/how-to-smoke-salmon-recipe/
- https://www.seriouseats.com/barbecue-smoked-bbq-beef-chuck-recipe
- https://www.foodandwine.com/cooking-techniques/smoking/best-meats-smoke
