Welcome to Smoking Meat!!
Jeff Phillips here.. owner and originator of the smoking-meat.com website. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. Enjoy the site!
Featured Smoking Meat Recipes
The “Wooster” Brisket – The Best Smoked Brisket
The "Wooster" brisket is a smoked brisket recipe that I've been working on for a while. I've done it fat side up, fat side down, wrapped, unwrapped, rested for [...]
How to Slice a Tri-tip
In this article we'll talk about how to slice a tri-tip, how to separate the two sections, and how to slice each section in the right direction so that [...]
Jazzed Up Raspberry Glazed Pork Ribs
July 4th is the day we celebrate the birth of our great nation and the freedom and independence that we still enjoy! It is also a day, like most [...]
Butterflied Pork Butts in the Smoker
In this recipe, we'll be looking at creating a butterflied pork butt i.e. a butterflied pork shoulder. I often remove the bone from pork butts before smoking them and [...]
Smoked Pig Shots: Big Cheddar and Onion
I posted some smoked pig shots earlier this year (here they are) and they were as delicious as the day is long but I wanted to change them up and, the [...]
Wet Brining Vs Dry Brining
In this article we'll talk about wet brining vs dry brining and how that all works in a "sciency" sort of way without making it overly complicated. Let's define [...]
Smoked Cheesy Corn
How do you make corn better? Well, of course, you add cream cheese and shredded cheddar and then smoke it nice and slow to make smoked cheesy corn! I [...]
Five Hour Smoked Pork Butt
In this tutorial, I will show you how to do the five hour smoked pork butt.. that's right, in only 5 hours. Pork butt (Boston butt, pork shoulder) normally [...]
Pimento Cheese Stuffed Jalapenos
I came up with the idea for pimento cheese stuffed jalapenos made like an ABT (atomic buffalo turd if you must know) with the pepper wrapped in a piece [...]
Jeff's Rubs and Sauce
Level Up Your Smoking Meat Expeditions with these Pans/Racks
I found these large pans with racks on Amazon a while back and ordered a set.. they are awesome!
These are really heavy duty, made of stainless steel and they keep my smoker a lot cleaner while still allowing the smoke to flow freely to all parts of the meat.
Lately I have also been covering the pan with foil to further reduce cleanup time. Get you a set of these right away and you'll wonder how you ever smoked meat without them!
Welcome to Smoking Meat!!
Jeff Phillips here.. owner and originator of the smoking-meat.com website. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. Enjoy the site!
Featured Smoking Meat Recipes
How to Cold Smoke Cheese
I've been wanting to cold smoke cheese and since the temperature today was in the low 60's, I figured why not! I had some already-sliced sharp cheddar and that [...]
Butterflied Pork Butts in the Smoker
In this recipe, we'll be looking at creating a butterflied pork butt i.e. a butterflied pork shoulder. I often remove the bone from pork butts before smoking them and [...]
Sliced Pork Butt Sliders with Campfire Sauce
It occurred to me a while back that every time we do a pork butt, it's always pulled and while that's an amazing way to serve smoked pork butt, [...]
How to Slice a Tri-tip
In this article we'll talk about how to slice a tri-tip, how to separate the two sections, and how to slice each section in the right direction so that [...]
The “Wooster” Brisket – The Best Smoked Brisket
The "Wooster" brisket is a smoked brisket recipe that I've been working on for a while. I've done it fat side up, fat side down, wrapped, unwrapped, rested for [...]
Jeff's Butter and Rub Mop Sauce
This is not new per se as I've been using it for a while but I haven't really shared it very well on the website and sometimes you just [...]
Wet Brining Vs Dry Brining
In this article we'll talk about wet brining vs dry brining and how that all works in a "sciency" sort of way without making it overly complicated. Let's define [...]
Pimento Cheese Stuffed Jalapenos
I came up with the idea for pimento cheese stuffed jalapenos made like an ABT (atomic buffalo turd if you must know) with the pepper wrapped in a piece [...]
Five Hour Smoked Pork Butt
In this tutorial, I will show you how to do the five hour smoked pork butt.. that's right, in only 5 hours. Pork butt (Boston butt, pork shoulder) normally [...]
Jeff's Rubs and Sauce
Level Up Your Smoking Meat Expeditions with these Pans/Racks
I found these large pans with racks on Amazon a while back and ordered a set.. they are awesome!
These are really heavy duty, made of stainless steel and they keep my smoker a lot cleaner while still allowing the smoke to flow freely to all parts of the meat.
Lately I have also been covering the pan with foil to further reduce cleanup time. Get you a set of these right away and you'll wonder how you ever cooked without them!
Jeff's Butter and Rub Mop Sauce
This is not new per se as I've been using it for a while but I haven't really shared it very well on the website and sometimes you just [...]
Smoked Pig Shots: Big Cheddar and Onion
I posted some smoked pig shots earlier this year (here they are) and they were as delicious as the day is long but I wanted to change them up and, the [...]
Butterflied Pork Butts in the Smoker
In this recipe, we'll be looking at creating a butterflied pork butt i.e. a butterflied pork shoulder. I often remove the bone from pork butts before smoking them and [...]
Five Hour Smoked Pork Butt
In this tutorial, I will show you how to do the five hour smoked pork butt.. that's right, in only 5 hours. Pork butt (Boston butt, pork shoulder) normally [...]
Pimento Cheese Stuffed Jalapenos
I came up with the idea for pimento cheese stuffed jalapenos made like an ABT (atomic buffalo turd if you must know) with the pepper wrapped in a piece [...]
How to Cold Smoke Cheese
I've been wanting to cold smoke cheese and since the temperature today was in the low 60's, I figured why not! I had some already-sliced sharp cheddar and that [...]
Smoked Cheesy Corn
How do you make corn better? Well, of course, you add cream cheese and shredded cheddar and then smoke it nice and slow to make smoked cheesy corn! I [...]
Sliced Pork Butt Sliders with Campfire Sauce
It occurred to me a while back that every time we do a pork butt, it's always pulled and while that's an amazing way to serve smoked pork butt, [...]
The “Wooster” Brisket – The Best Smoked Brisket
The "Wooster" brisket is a smoked brisket recipe that I've been working on for a while. I've done it fat side up, fat side down, wrapped, unwrapped, rested for [...]
Dump Cake in the Pellet Smoker
Wade Smith, a newsletter subscriber, sent me his dump cake recipe and I (of course)cooked it in the pellet smoker. It could easily be cooked in the oven as [...]
Jazzed Up Raspberry Glazed Pork Ribs
July 4th is the day we celebrate the birth of our great nation and the freedom and independence that we still enjoy! It is also a day, like most [...]
Pulled Chuck Roast with Grilled Onions
When most people think of pulled meat they often think of pork but this pulled chuck roast which I mixed with grilled onions is versatile enough to go on [...]
Welcome to Smoking Meat!!
Jeff Phillips here.. owner and originator of the smoking-meat.com website. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. Enjoy the site!
Jeff's Rubs and Sauce
Level Up Your Smoking Meat Expeditions with these Pans/Racks
I found these large pans with racks on Amazon a while back and ordered a set.. they are awesome!
These are really heavy duty, made of stainless steel and they keep my smoker a lot cleaner while still allowing the smoke to flow freely to all parts of the meat.
Lately I have also been covering the pan with foil to further reduce cleanup time. Get you a set of these right away and you'll wonder how you ever cooked without them!
