Add a little of Jeff's original rub (Purchase formula here | Purchase bottled rub), beer barbecue sauce and wood smoke and even something like spam can taste pretty good!
Spam was never my favorite although we had it on a regular basis in my house growing up. I have to admit that this smoked spam is quite delicious and was SO much better than what I remembered!
If nothing else, this proves that you can truly smoke anything and make it taste better.😀
- Prep Time: 15 minutes
- Marinate Time: 8-10 hours (overnight)
- Cook Time: 2 hours
- Smoker Temp: 225°F
- Meat Finish Temp: N/A
- Recommended Wood: Pecan
- 1 or more cans of spam
- Jeff's original rub (Purchase formula here | Purchase bottled rub)
- ½ cup of Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce)
- ½ cup of beer (this recipe uses Shiner Bock)
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.Start out by making some cross cuts into the top of the spam.
Rub some yellow mustard onto the outside of the spam
Add about a tablespoon of Jeff's original rub (Purchase formula here | Purchase bottled rub) to the top, sides and bottom of the spam loaf
Massage it in so that it mixes with the mustard and creates a nice paste.
Place the spam in a ziploc bag overnight to allow the flavors to marinate.
Setup your smoker for cooking at about 225°F with indirect heat.
Note: I used pecan smoke but almost anything will work including hickory, apple, cherry, etc.
Once the smoker is pre-heated, remove the spam from the fridge and place it in the smoker.
Use a pan/rack to make it easy to move it to and from the smoker. A Weber grill pan or even a cooling rack will also work great.
At about the 1 hour mark, baste the top of the spam with my beer barbecue sauce (recipe below)
Beer Barbecue Sauce
- ½ cup Jeff's Barbecue Sauce (Purchase formula here | Purchase bottled sauce)
- ½ cup of beer (Shiner Bock, etc.)
Mix barbecue sauce and beer until well blended.
30 minutes later, baste it again.
Once the spam has been in the smoker for 2 hours, it is finished.
Slice the smoked spam and serve with crackers or make a sandwich out of it.
I never thought I would like spam.. smoke really does make a difference!
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
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Printable Recipe
Smoked Spam with Beer Barbecue Sauce
Ingredients
- 1 can Spam
- Jeff's Original Rub To cover
Beer Barbecue Sauce
- 1/2 cup Jeff's barbecue sauce
- 1/2 cup Beer (I used Shiner Bock)
Instructions
Season it Up
- Start out by making some cross cuts into the top of the spam.
- Rub some yellow mustard onto the outside of the spam
- Add about a tablespoon of Jeff's original rub to the top, sides and bottom of the spam loaf
- Massage it in so that it mixes with the mustard and creates a nice paste.
- Place the spam in a ziploc bag overnight to allow the flavors to marinate.
Smoke the Spam
- Setup your smoker for cooking at about 225°F with indirect heat.
- Note: I used pecan smoke but almost anything will work including hickory, apple, cherry, etc.
- Once the smoker is pre-heated, remove the spam from the fridge and place it in the smoker.
- Use a pan/rack to make it easy to move it to and from the smoker. A Weber grill pan or even a cooling rack will also work great.
- At about the 1 hour mark, baste the top of the spam with my beer barbecue sauce (recipe below)
- Mix barbecue sauce and beer until well blended.
- 30 minutes later, baste it again.
- Once the spam has been in the smoker for 2 hours, it is finished.
Serve it Up
- Slice the smoked spam and serve with crackers or make a sandwich out of it.
Jeff – It started as a joke in a casual work discussion a couple years ago, but I followed through over the weekend and threw two hunks of spam in the BGE with my other prized meat. I prepared similar with the cross hatching about halfway through and sprinkled generously with your rub. I left on for 2-3 hours to absorb whatever smoking wood I was using and it bloomed up nicely from the cross hatching. It was a hilarious hit when I brought it into work the next day and devoured immediately. (even though it was delicious, it still had a bit of that lingering SPAM aftertaste)
Fill the water pan???
Some smokers come with a water pan.. if so, fill it up with water. The water pan often serves as a deflector to keep the heat from coming straight up on the food. It forces the heat up and around the food instead creating an indirect cooking environment. The steam from the water also helps to reduce the natural drying effect of heat.
I have to say first of all, I LOVE SPAM. Second this is now my favorite way to make it. This was delicious!!