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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
Cook Time 2 hours
Total Time 10 hours 15 minutes


  • 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))


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.