Are you looking for a way to add some smoky flavor to your meals without spending all day tending to a smoker? Look no further than these quick and easy smoker recipes that will have you enjoying deliciously juicy meat in just two hours.
Even if you’re a beginner, these recipes are simple enough to follow. All you need is a smoker, some wood chips, and your choice of meat. With just a few steps, you’ll have perfectly smoked meat that’s bursting with flavor.
One of the best things about using a smoker is the smoke flavor it imparts to your food. And with these quick recipes, you can achieve that perfect smoky taste in just two hours. Plus, with the addition of a quick sear at the end, your meat will be both tender and juicy.
But what’s a good piece of smoked meat without some homemade BBQ sauce? We’ve got an easy recipe for you to try out with your new smoker recipe that will take your meal to the next level.
We’ve got you covered there too. Follow our guidelines for perfect results every time.
Whether it’s for a family dinner or trying something new on game day, these sweet and savory 2-hour smoker recipes are sure to impress. Don’t believe us? Try them out for yourself!
So why wait any longer? Get smoking today with our selection of easy-to-follow recipes that will leave everyone asking for seconds.
Beef Smoker Recipes: Tri-Tip Roasts, Chuck Roasts, and Flank Steak
Smoking beef is a great way to add flavor and tenderness to any cut of meat. With the right recipe and technique, you can turn an inexpensive cut of beef into a delicious and impressive main dish.
Tri-Tip Roasts
Tri-tip roasts are a popular choice for smoking because they are easy to prepare and cook quickly. This triangular-shaped cut comes from the bottom sirloin of the cow and has a rich flavor that pairs well with smoky flavors. Here’s how to smoke a tri-tip roast:
- Preheat your smoker to 225°F.
- Season the tri-tip roast with salt, pepper, garlic powder, and any other seasonings you prefer.
- Place the roast in the smoker with fat side up.
- Smoke for about 2 hours or until it reaches an internal temperature of 135°F.
- Remove from the smoker and let it rest for at least 10 minutes before slicing against the grain.
Tri-tip roasts can be served as a main dish or sliced thinly for sandwiches.
Chuck Roasts
Chuck roasts are an affordable cut of beef that can be transformed into a flavorful smoked roast with some time and patience. This cut comes from the shoulder area of the cow and has plenty of marbling which makes it ideal for slow cooking on low heat in a smoker.
- Rub your chuck roast with salt, pepper, garlic powder, paprika or any other seasonings you like.
- Preheat your smoker to 225°F.
- Place your chuck roast on the grates fat side up
- Smoke until it reaches an internal temperature between 195-205°F. This will take about 6-8 hours.
- Remove the roast from the smoker and let it rest for at least 30 minutes before slicing.
Chuck roasts are perfect for making pulled beef sandwiches or served as a main dish with roasted vegetables.
Flank Steak
Flank steak is a lean cut of beef that can be smoked and sliced for sandwiches or served as a main dish. This cut comes from the abdominal area of the cow and has a distinct grain that should be sliced against when serving.
- Season your flank steak with salt, pepper, garlic powder, onion powder or any other seasonings you prefer.
- Preheat your smoker to 225°F.
- Place your flank steak on the grates fat side up
- Smoke until it reaches an internal temperature between 130-135°F. This will take about 2 hours.
- Remove from the smoker and let it rest for at least 10 minutes before slicing against the grain.
Flank steak is great in tacos, fajitas, salads or served as a main dish with grilled bell peppers topped with cream cheese and onions.
Pork Smoker Recipes: Country Style Ribs, Pork Butt Tacos, and Pork Steaks
Looking for a delicious and easy way to enjoy pork? Look no further than your smoker! With these 2-hour smoker recipes, you’ll have juicy, flavorful pork dishes that are sure to impress. Here are three recipes to try: country-style ribs, pork butt tacos, and pork steaks.
Country Style Ribs
Country-style ribs are a great cut of meat for smoking. They’re boneless and meaty, with plenty of fat to keep them moist during the cooking process. To make this recipe, you’ll need:
- 2 lbs country-style pork ribs
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
To start, mix together the brown sugar, paprika, garlic powder, onion powder, salt and pepper in a bowl. Rub the mixture all over the ribs until they’re coated evenly. Let the ribs sit at room temperature for about an hour before putting them on the smoker.
Preheat your smoker to 250°F. Once it’s hot enough, put the ribs on the rack and smoke for about two hours or until they reach an internal temperature of 145°F. Serve with your favorite BBQ sauce!
Pork Butt Tacos
Pork butt is another great cut of meat for smoking. It’s inexpensive and has plenty of fat which makes it perfect for smoking low and slow. For this recipe you’ll need:
- 3 lbs boneless pork butt
- 1/4 cup homemade BBQ rub (see below)
- Corn tortillas
- Chopped cilantro
- Sliced jalapeños
To make the homemade BBQ rub:
Mix together:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
Rub the pork butt with the BBQ rub and let it sit at room temperature for about an hour. Preheat your smoker to 250°F and put the pork butt on the rack. Smoke for about two hours or until it reaches an internal temperature of 195°F.
Once it’s done, shred the pork with a fork and serve in warm corn tortillas. Top with chopped cilantro, sliced jalapeños, and your favorite BBQ sauce!
Pork Steaks
Pork steaks are another budget-friendly option that is perfect for smoking. They’re thin, bone-in cuts of meat that cook quickly but still pack a flavorful punch.
Chicken and Turkey Smoker Recipes: Bone-In Chicken Breasts, Chicken Leg Quarters, and Turkey Legs
Smoking chicken and turkey is a popular way to cook these meats. The smoking process imparts a unique flavor that can’t be achieved through other cooking methods.
Smoked Bone-In Chicken Breasts
Bone-in chicken breasts are perfect for smoking because they have a lot of meat on the bone. When smoked correctly, they come out juicy with crispy skin. Here’s how to smoke bone-in chicken breasts:
- Brine the chicken breasts for at least 2 hours before smoking them.
- Preheat your smoker to 225°F.
- Remove the chicken from the brine and pat them dry with paper towels.
- Rub olive oil over the skin of each breast.
- Season each breast with salt, pepper, garlic powder, onion powder, and paprika.
- Place the chicken in the smoker and smoke until it reaches an internal temperature of 165°F (about 2-3 hours).
- Let it rest for 10 minutes before serving.
Chicken Leg Quarters
Chicken leg quarters are another great cut of meat for smoking because they’re inexpensive and easy to find at most grocery stores. They also have a lot of flavor when smoked correctly.
- Brine the chicken leg quarters for at least 2 hours before smoking them.
- Preheat your smoker to 250°F.
- Remove the leg quarters from the brine and pat them dry with paper towels.
- Rub olive oil over the skin of each quarter.
- Season each quarter with salt, pepper, garlic powder, onion powder, and paprika.
- Place the chicken in the smoker and smoke until it reaches an internal temperature of 165°F (about 2-3 hours).
- Let it rest for 10 minutes before serving.
Chicken leg quarters can be served with a variety of sauces, such as BBQ sauce, honey mustard, or buffalo sauce.
Smoked Turkey Legs
Smoked turkey legs are a delicious and unique alternative to chicken. They have a lot of meat on the bone and can be seasoned in many different ways.
- Brine the turkey legs for at least 4 hours before smoking them.
- Preheat your smoker to 250°F.
- Remove the turkey legs from the brine and pat them dry with paper towels.
- Rub olive oil over the skin of each leg.
- Season each leg with salt, pepper, garlic powder, onion powder, and paprika.
- Place the turkey legs in the smoker and smoke until they reach an internal temperature of 165°F (about 2-3 hours).
- Let them rest for 10 minutes before serving.
Smoked turkey legs can be served on their own or with sides like mashed potatoes or green beans.
Lamb Smoker Recipes: None
Lamb Chops are Not Suitable for 2-Hour Smoker Recipes
Lamb chops are a popular cut of meat that many people enjoy, but they are not suitable for 2 hour smoker recipes. This is because lamb chops are a lean cut of meat that does not have enough fat to keep them moist during the cooking process. When cooked in a smoker for only two hours, lamb chops can become dry and tough, which can ruin the entire dish.
Lamb Meat Requires Slow Cooking to Achieve Tenderness and Flavor
If you want to cook lamb in a smoker, it is important to understand that this meat requires slow cooking to achieve tenderness and flavor. This is because lamb is a tough protein that needs time to break down and become tender. To get the best results when smoking lamb, it is recommended that you use a low and slow cooking method.
One Alternative for Lamb in 2 Hour Smoker Recipes is Ham
If you are looking for an alternative to lamb for your 2 hour smoker recipes, ham is a great option. Ham has enough fat content to keep it moist during the smoking process, making it an ideal choice for shorter cooking times. Ham has a mild flavor that pairs well with many different types of seasonings and sauces.
When choosing ham for your smoker recipe, make sure to select one that has not been pre-cooked or smoked. You will also want to choose a ham with some fat content as this will help keep it moist throughout the smoking process.
It is Important to Choose the Right Cut of Meat for 2 Hour Smoker Recipes
When planning your 2 hour smoker recipes, it is important to choose the right cut of meat. As mentioned earlier, lean cuts like lamb chops may not be suitable due to their lack of fat content. Instead, consider using cuts like pork shoulder or beef brisket, which have enough fat to keep them moist during the cooking process.
Another factor to consider when choosing your meat is the thickness of the cut. Thicker cuts will take longer to cook and may not be suitable for a 2 hour smoking session. When in doubt, consult with your local butcher or meat department for recommendations on the best cuts of meat for smoking.
Buttery Smoked Corn on the Cob Recipe
Perfect Side Dish for Any BBQ Party
There’s nothing like a delicious side dish to complement the main course. One of the best side dishes you can serve is buttery smoked corn on the cob. This classic recipe is easy to make and always a crowd-pleaser.
To start, you’ll need some fresh corn on the cob. Look for ears that are firm and tightly wrapped in their husks. Peel back the husks and remove any silk from the corn. Then soak the ears in cold water for at least 30 minutes before smoking.
Crispy Skin Adds a Smoky Flavor to the Dish
The key to making perfect smoked corn on the cob is getting that crispy skin that adds a smoky flavor to the dish. To achieve this, you’ll need to smoke your corn over low heat for about 2 hours.
Start by preheating your smoker to 225°F (107°C). Drain your soaked corn and pat them dry with paper towels. Brush each ear with melted butter and sprinkle with salt and pepper.
Place your ears of corn directly on the grate of your smoker, making sure they’re not touching each other. Smoke for about 2 hours or until they’re tender and lightly browned.
Pair it with Smoked Baked Beans and Sweet Potatoes for a Complete Meal
Buttery smoked corn on the cob goes well with just about any BBQ dish, but it’s especially good when paired with smoked baked beans and sweet potatoes.
For smoked baked beans, start by cooking some bacon in a cast-iron skillet over medium heat until crispy. Add chopped onions, garlic, canned navy beans (drained), ketchup, molasses, brown sugar, Worcestershire sauce, mustard powder, salt and black pepper. Mix everything together well before transferring it into your smoker-safe dish. Smoke for about 2 hours or until the beans are hot and bubbly.
For smoked sweet potatoes, wrap each potato in foil and place them on the grate of your smoker. Smoke for about 2 hours or until they’re tender. Remove from the smoker and let cool slightly before serving.
Buttery smoked corn on the cob is a classic recipe that’s perfect for any BBQ party. The crispy skin adds a smoky flavor to the dish, making it a crowd-pleaser every time. Pair it with some smoked baked beans and sweet potatoes for a complete meal that will have your guests coming back for more!
Bacon Wrapped Meatball Smoker Recipes: Turkey Meatballs and Frozen Meatballs
Delicious and Healthy Alternative to Traditional Meatballs
Meatballs are a staple in many households, but they can be high in fat and calories. Fortunately, there’s a healthier alternative that’s just as delicious – turkey meatballs wrapped in bacon. Not only do these meatballs taste great, but they’re also lower in fat than traditional beef or pork meatballs.
To make bacon-wrapped turkey meatballs, start by mixing ground turkey with bread crumbs, egg, minced onion, garlic powder, salt, and pepper. Roll the mixture into small balls and wrap each ball with a half slice of bacon. Place the meatballs on a smoker rack and smoke at 225°F for about 2 hours until fully cooked.
These tasty treats are perfect for parties or as an appetizer before dinner. They’re also great for meal prep since you can make a large batch ahead of time and store them in the fridge or freezer.
Quick and Easy Appetizers with Frozen Meatballs
If you don’t have time to make your own meatballs from scratch, you can still enjoy the deliciousness of bacon-wrapped meatball snacks using frozen meatballs. Simply thaw the frozen meatballs overnight in the fridge or microwave them according to package instructions.
Once thawed or heated through, wrap each frozen meatball with a half slice of bacon and secure it with toothpicks. Smoke the wrapped meatballs at 225°F for about 2 hours until crispy on the outside.
You can serve these quick and easy appetizers as-is or dip them in your favorite sauce for extra flavor. They’re perfect for game day snacks or impromptu gatherings since they require minimal preparation time.
Enhance Flavor with Balsamic Vinegar
For an extra kick of flavor, add balsamic vinegar to your homemade turkey meatball mixture before wrapping them in bacon. Balsamic vinegar is a versatile ingredient that can enhance the taste of many dishes, including meatloaf and meatballs.
To make balsamic turkey meatballs, add a tablespoon of balsamic vinegar to your ground turkey mixture before rolling it into balls. Then wrap each ball with bacon as usual and smoke at 225°F for about 2 hours until fully cooked.
The balsamic vinegar adds a tangy flavor that complements the smoky bacon perfectly. You can also use this trick when making traditional beef or pork meatballs to give them an extra burst of flavor.
Mastering the Art of Quick Smoking Recipes
In conclusion, 2 hour smoker recipes are perfect for those who want to enjoy delicious smoked meats without spending all day tending to a smoker. With our selection of quick and easy recipes, you can smoke beef, pork, chicken, and even corn on the cob in just a couple of hours. Don’t forget to try out our bacon-wrapped meatball recipes for a tasty appetizer or snack.
To ensure the best results with your quick smoking recipes, make sure to follow proper smoking techniques and use high-quality ingredients. Experiment with different wood chips and seasonings to find your favorite flavor combinations.
If you’re new to smoking meat or looking to improve your skills, check out our beginner’s guide to smoking meat for helpful tips and tricks. And as always, happy smoking!
FAQs
Q: Can I use any type of wood chips for these recipes?
A: While you can experiment with different types of wood chips, we recommend using specific woods that pair well with each type of meat. For example, hickory is great for beef while applewood is perfect for pork.
Q: Do I need a special type of smoker for these recipes?
A: No, you can use any type of smoker as long as it has temperature control capabilities. However, some smokers may require more time or adjustments in order to achieve the desired results.
Q: Can I substitute frozen meatballs for fresh ones in the bacon-wrapped meatball recipe?
A: Yes! Just make sure they are fully thawed before wrapping them in bacon and placing them in the smoker.
Q: How do I know when my meat is done cooking?
A: Use a digital thermometer inserted into the thickest part of the meat to check its internal temperature. The USDA recommends cooking beef and pork to an internal temperature of 145°F and chicken/turkey to 165°F.
Q: Can I smoke vegetables in my smoker?
A: Yes! Many types of veggies can be smoked, including corn on the cob, peppers, and eggplant. Just make sure to adjust cooking times accordingly.
