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10 Meats That Are Way Better When Smoked

There are so many methods to cook different kinds of meat, and one of those ways is to smoke it. Some meats fare better when they are smoked compared to any other cooking method in terms of tenderness, while others just taste better. It can be difficult to cook in a smoker if you are inexperienced, but choosing the right meat shouldn't be a difficult decision.

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We have laid out the best meats you should be sticking in your smoker. The unique taste combined with the tenderness it gives the meats is unrivaled by any other cooking method. Keep reading to learn about ten meats that are way better when smoked!

10 Tri-Tip Steak

If you want something brimming with flavor, then a tri-tip steak is what you should buy. You can season it however you like, as long as the base contains black pepper, salt, and garlic powder. The best chips to put in your smoker are a mix of pecan and cherry, or for a more classic taste, you can use red oak.

Your steak will stay in the smoker for two hours and the temperature will vary based on how you like your steaks. You want the first hour to be lower, and then once you hit the second hour you want to hike it up by ten degrees. When it is done in the smoker you will want to sear it, and then cover it for five to six minutes to lock in the juicy flavor.

9 Lamb Chops

Lamb may not be in your wheelhouse, but it is something that should be served smoked at every table at least once. It is usually fairly gamey and that issue is vanquished with this cooking method. You should season it with fresh herbs after trimming off the fat, and stock your smoker with applewood chips.

Next, you stick your lamb into the smoker for 45-minutes at 225 degrees Fahrenheit, then sear it for two minutes on each side. The final step is to cover it and let it rest for about five minutes before heading to the table to serve this delicious dish.

8 Pork Shoulder

This is a great option if you don't want to spend an arm and a leg on dinner to feed the whole family. They are relatively cheap to buy as this piece of meat is not something highly sought after due to its tough nature. The first step is to cover it with a dry rub of your choosing and fire up your smoker with apple or hickory wood chips.

You should plan on two hours per pound at 225 degrees Fahrenheit, but every cut of meat is different. The burned look should not worry you as this is just the caramelization of the crust which tastes better than amazing. Most people recommend shredding it for pulled pork sandwiches, while others cut it up and eat it as a meal, but either way, it will taste amazing.

7 Beef Chuck Roast

If you have a bad habit of drying out your meats, then the beef chuck roast is for you. This cut of meat knows how to hold its juicy flavor and it is very hard to mess it up. The first step is to season with salt and pepper (or whatever else you have in your pantry). It is recommended you let the salt sit on the roast for two hours so it dissolves into the meat.

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You want to use oak wood for your smoker, and once it is heated up you are ready to begin. It should be cooked at a temperature of 225 degrees Fahrenheit and spritzed with beef stock to help it retain its moisture. The end product will melt in your mouth and you will wonder why you never thought to try this method before.

6 Chicken Wings

Nothing in the world beats smoked barbecue chicken wings on the day of the Super Bowl. They are filled with so much flavor that each bite is like a slice of heaven. The secret is to use both a dry rub and sauce to create the final product. You should use hickory or pecan wood chips on your wings, and you can throw them in after applying a dry rub.

The wings should be smoked for about two hours at 225 degrees Fahrenheit, and for an extra crunch, you can throw them on the grill for a few minutes. When all is said and done you just toss them in sauce, then sit back and enjoy their succulent flavor.

5 Brisket

Smoked brisket is mouthwateringly delicious and relatively simple to make as well. It does take seven hours to make, but the end result makes all of your waiting worth it. You want to cook it at a temperature of 225 degrees Fahrenheit with hickory wood chips.

The seasoning of the meat is entirely up to you, and even the wood can be changed out for a mesquite or apple flavor. The important thing is to add beef broth while you are cooking to keep it from drying out, and when it is made correctly the dish is out of this world.

4 Rotisserie Chicken

A rotisserie chicken might not be the first thing you think of when the topic of smoked meats come up, but it will be once you try it. This dish is the perfect way to kick off fall as the aromatic spices you use to flavor chickens have a certain nostalgia that no other foods can say they have.

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You put apple juice in the drip pan, apple chips in the smoker, and you throw in your seasoned uncooked chicken. The rule of thumb is to cook it an hour for every pound, and once it's finished you will be left with a moist dish that is melt-in-your-mouth delicious.

3 Baby Back Ribs

This is the only way ribs should be made because this method has them falling off the bone as you have never seen before. The best wood chips to use are mesquite, as their unique flavor makes a huge difference in the outcome of the taste of the meat.

You want to season your ribs with a dry rub and have a spray bottle on standby with an apple juice mixture. It should be left to cook for four hours at 250 degrees Fahrenheit, and at each hour mark, you should flip the ribs and spritz them with the apple juice.

2 Venison Tenderloin

Unless you live somewhere where deer and other wildlife is hunted in the countryside, then this probably won't pertain to you. Venison is known to be a gamey meat, which is why the smoker is the best way to cook.

This leads to a tender cut that is utterly delicious, but the absence of fat does make it a difficult piece of meat to cook. It is recommended you use a fruit wood and salt it a day before you plan to cook it.

1 Turkey Breast

If you were looking to put a twist on your Thanksgiving meal this year, then you should consider smoking your turkey. Some find it best to wrap their turkey in bacon, and most people would probably agree with this sentiment. You should season your turkey then wrap it with strips of bacon.

Next, you want to turn your smoker on with cherry wood and set it to 250 degrees Fahrenheit. It takes about three to four hours, then you can remove the bacon and serve for the best Thanksgiving dinner you have ever had.

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