Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Smoked Spam with Beer Barbecue Sauce
This recipe proves that you can truly smoke anything and make it taste better.
Course
Appetizer
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
Total Time
10
hours
hours
15
minutes
minutes
Ingredients
1
can Spam
Jeff's Original Rub
To cover
Beer Barbecue Sauce
½
cup
Jeff's barbecue sauce
½
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.