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.😀

Helpful Information
  • 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
What You'll Need
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.

Season it Up

Start out by making some cross cuts into the top of the spam.

smoked-spam-1

Rub some yellow mustard onto the outside of the spam

smoked-spam-2

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.

smoked-spam-3

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)


Beer Barbecue Sauce

Mix barbecue sauce and beer until well blended.


30 minutes later, baste it again.

smoked-spam-4

Once the spam has been in the smoker for 2 hours, it is finished.

smoked-spam-5

Serve it Up

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.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***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.
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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.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order Jeff's Rub Recipe n' Sauce Recipe
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 900 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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Printable Recipe

Smoked Spam with Beer Barbecue Sauce

This recipe proves that you can truly smoke anything and make it taste better.
Prep Time15 mins
Cook Time2 hrs
Marinate Time8 hrs
Total Time10 hrs 15 mins
Course: Appetizer

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.
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