Kick off your grilling season with these 26 mouthwatering Weber Smokey Mountain BBQ recipes! From tender ribs to juicy brisket, we’ve gathered the best comfort foods to fire up your smoker. Perfect for home cooks craving that authentic barbecue flavor. Get ready to impress your family and friends—let’s dive into these irresistible dishes!
Classic Smoked Brisket
Whether you’re a seasoned pitmaster or a backyard beginner, smoked brisket delivers deep, savory satisfaction. This classic recipe breaks it down into foolproof steps for tender, flavorful results every time. Let’s fire up the smoker and get cooking.
Ingredients
– 1 whole packer brisket (12-14 lbs), trim excess fat to ¼ inch
– ½ cup coarse kosher salt, for even seasoning
– ½ cup coarse black pepper, freshly ground for best flavor
– 2 tbsp garlic powder, or granulated garlic
– 2 tbsp onion powder
– 1 cup beef broth, low-sodium preferred
– 2 cups wood chunks (hickory or oak), soaked in water for 30 minutes
Instructions
1. Preheat smoker to 225°F using indirect heat.
2. Combine salt, black pepper, garlic powder, and onion powder in a bowl.
3. Pat brisket dry with paper towels to help the rub adhere.
4. Apply rub evenly to all sides of the brisket, pressing firmly.
5. Place brisket fat-side up on the smoker grate, away from direct heat.
6. Add soaked wood chunks to the coals or smoker box for smoke.
7. Close smoker and maintain temperature at 225°F throughout cooking.
8. Smoke until internal temperature reaches 165°F, about 6-8 hours.
9. Wrap brisket tightly in butcher paper or aluminum foil.
10. Return wrapped brisket to smoker, fat-side up.
11. Continue cooking until internal temperature reaches 203°F, about 4-6 more hours.
12. Remove brisket from smoker and let rest, still wrapped, for 1 hour.
13. Unwrap brisket and place on a cutting board.
14. Slice against the grain into ¼-inch thick pieces.
15. Serve immediately with reserved juices or beef broth for moisture.
Zesty and robust, this brisket boasts a smoky bark and melt-in-your-mouth tenderness. Slice it for sandwiches, serve with pickles and onions, or enjoy as the centerpiece of a hearty meal. Leftovers make incredible tacos or breakfast hash—if there are any left.
Savory Smoked Pulled Pork
Bold, smoky flavors define this pulled pork. It’s perfect for sandwiches, tacos, or piled high on its own. Low and slow cooking yields tender, juicy meat every time.
Ingredients
– 5 lb pork shoulder, bone-in (or boneless for faster cooking)
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup brown sugar
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp black pepper
– 1 tsp salt
– 1 cup apple cider vinegar
– 1/2 cup water
– 2 cups wood chips, hickory (soaked in water for 30 minutes)
Instructions
1. Preheat smoker to 225°F using indirect heat.
2. Pat pork shoulder dry with paper towels to help the rub adhere.
3. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt.
4. Rub olive oil evenly over the entire surface of the pork shoulder.
5. Apply the spice rub thoroughly, covering all sides of the meat.
6. Add soaked wood chips to the smoker box or directly to the coals for smoke flavor.
7. Place pork shoulder on the smoker grate, fat side up to self-baste.
8. Smoke for 6 hours, maintaining a steady temperature of 225°F; add more wood chips as needed.
9. Check internal temperature with a meat thermometer; it should read 165°F for the stall phase.
10. Transfer pork to a disposable aluminum pan to catch juices.
11. Pour apple cider vinegar and water into the pan around the pork.
12. Cover pan tightly with aluminum foil to braise and tenderize.
13. Return to smoker and cook for another 2 hours until internal temperature reaches 203°F.
14. Remove from smoker and let rest, covered, for 30 minutes to redistribute juices.
15. Use two forks to shred the pork, discarding any large fat pieces or bone.
16. Mix shredded pork with the juices from the pan for added moisture.
The pork is fall-apart tender with a rich, smoky bark. Serve it on buns with coleslaw, in tacos with fresh salsa, or alongside baked beans for a hearty meal.
Herb-Crusted Smoked Turkey
Kick off your holiday feast with this showstopping centerpiece. Perfectly smoky and herby, it’s worth every minute. Let’s get cooking.
Ingredients
– 1 whole turkey, 12-14 lbs (thawed if frozen)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried thyme
– 1 tbsp dried rosemary
– 1 tsp black pepper
– 1 tsp salt (adjust to taste)
– 2 cups wood chips, hickory or apple (soaked in water for 30 min)
Instructions
1. Preheat smoker to 225°F using indirect heat.
2. Pat turkey dry inside and out with paper towels for crispy skin.
3. In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, rosemary, black pepper, and salt.
4. Rub herb mixture evenly over entire turkey, including under the skin.
5. Place soaked wood chips in smoker box or directly on coals for smoke flavor.
6. Put turkey on smoker rack, breast-side up.
7. Smoke for 4-5 hours, maintaining 225°F, until internal temperature reaches 165°F in thigh.
8. Check temperature with a meat thermometer; avoid opening smoker often to retain heat.
9. Let turkey rest for 20 minutes before carving to keep juices in.
10. Carve and serve immediately.
Outstandingly tender and infused with deep smoky notes, the herb crust adds a fragrant crunch. Serve slices with gravy or in sandwiches for leftovers that shine.
Smokey Mountain Smoked Ribs
Master the art of low-and-slow barbecue with these tender, fall-off-the-bone ribs. Smoked to perfection, they deliver a robust flavor that’s both savory and subtly sweet. Perfect for weekend gatherings or a satisfying family meal.
Ingredients
– 2 racks pork baby back ribs (about 4 lbs total), membrane removed for tenderness
– 1/4 cup yellow mustard, for binding rub
– 1/2 cup brown sugar, packed for sweetness
– 2 tbsp paprika, smoked variety preferred for depth
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper, adjust for heat preference
– 1 tbsp black pepper, freshly ground
– 1 tbsp salt
– 2 cups apple juice, in a spray bottle for spritzing
– 1/2 cup apple cider vinegar, for spritzing mixture
Instructions
1. Preheat smoker to 225°F using hickory or apple wood chips for smoke flavor.
2. Pat ribs dry with paper towels to ensure rub adhesion.
3. Brush mustard evenly over both sides of ribs as a binder for the rub.
4. Mix brown sugar, paprika, garlic powder, onion powder, cayenne, black pepper, and salt in a bowl to create rub.
5. Apply rub generously to all sides of ribs, pressing gently to adhere.
6. Place ribs meat-side up on smoker grate, avoiding overcrowding.
7. Smoke ribs for 3 hours, maintaining steady temperature at 225°F.
8. Spritz ribs every 45 minutes with a mixture of apple juice and apple cider vinegar to keep moist.
9. After 3 hours, wrap ribs tightly in aluminum foil with 1/4 cup apple juice to braise.
10. Return wrapped ribs to smoker and cook for 2 more hours at 225°F until tender.
11. Unwrap ribs and place back on smoker for 30 minutes to firm bark.
12. Remove ribs from smoker and let rest for 10 minutes before slicing.
Ribs emerge with a caramelized bark and juicy interior, offering a perfect balance of smoke and spice. Serve them alongside coleslaw and cornbread for a classic Southern feast, or shred the meat for hearty sandwiches.
Flavorful Smoked Chicken Quarters
Crisp, smoky chicken quarters are easier than you think. This recipe delivers juicy meat with minimal effort. Just follow these precise steps for perfect results every time.
Ingredients
– 4 chicken leg quarters (about 3 lbs total, pat dry for better smoke absorption)
– 2 tbsp olive oil (or any neutral oil, helps seasoning stick)
– 2 tbsp smoked paprika (for deep smoky flavor)
– 1 tbsp garlic powder (adjust to taste)
– 1 tbsp brown sugar (adds subtle sweetness)
– 1 tsp salt (use fine grain for even coating)
– 1 tsp black pepper (freshly ground preferred)
– 2 cups hickory wood chips (soaked in water for 30 minutes, enhances smoke flavor)
Instructions
1. Preheat smoker to 225°F using indirect heat.
2. Pat chicken quarters completely dry with paper towels.
3. Rub olive oil evenly over all sides of each quarter.
4. Mix smoked paprika, garlic powder, brown sugar, salt, and pepper in a small bowl.
5. Generously coat each chicken quarter with the spice rub, pressing gently to adhere.
6. Add soaked wood chips to the smoker box or directly onto coals.
7. Place chicken quarters skin-side up on the smoker grate, spacing them evenly.
8. Smoke for 2.5 to 3 hours, maintaining a steady 225°F temperature throughout.
9. Check internal temperature with a meat thermometer; it should read 165°F in the thickest part.
10. Remove chicken from smoker and let rest for 10 minutes on a cutting board.
Tip: Keep smoker lid closed as much as possible to retain heat and smoke.
Tip: Use a water pan in the smoker to help maintain moisture and tenderize the meat.
Tip: For crispier skin, increase heat to 350°F for the last 10 minutes of cooking.
Tender, fall-off-the-bone meat with a robust smoky crust makes these quarters irresistible. Serve shredded over nachos or alongside grilled corn for a summer feast. The balance of sweet and savory flavors pairs perfectly with a cold beer.
Rustic Smoked Beef Ribs
Nothing beats the deep, smoky flavor of properly cooked beef ribs. These rustic smoked ribs deliver tender meat with a perfect bark. Follow these steps for foolproof results.
Ingredients
– 4 lbs beef ribs
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup brown sugar
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp black pepper
– 1 tsp salt
– 2 cups wood chips (hickory recommended)
Instructions
1. Preheat smoker to 225°F using indirect heat.
2. Pat beef ribs dry with paper towels to help seasoning adhere.
3. Rub olive oil evenly over all sides of the ribs.
4. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a bowl.
5. Apply spice rub generously to all surfaces of the ribs.
6. Soak wood chips in water for 30 minutes, then drain.
7. Add wood chips to smoker box or directly to coals.
8. Place ribs on smoker grate, meat side up.
9. Smoke ribs for 6 hours at 225°F, maintaining consistent temperature.
10. Spritz ribs with water every hour to keep surface moist.
11. Check internal temperature with meat thermometer; target 203°F for tenderness.
12. Remove ribs from smoker when bark is dark and crispy.
13. Rest ribs on cutting board for 15 minutes before slicing.
14. Slice between bones and serve immediately.
Best served hot with the bark intact for maximum texture contrast. The meat should pull cleanly from the bone with minimal effort. Try serving with pickled vegetables to cut through the richness.
Citrus-Infused Smoked Salmon
Mouthwatering citrus notes elevate classic smoked salmon. This recipe uses simple ingredients for maximum flavor impact. Perfect for brunch or elegant appetizers.
Ingredients
– 1 lb salmon fillet, skin-on (preferably center-cut)
– 2 tbsp olive oil (or any neutral oil)
– 1 orange, zested and juiced
– 1 lemon, zested and juiced
– 1 tbsp brown sugar
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 2 sprigs fresh dill (optional garnish)
Instructions
1. Pat the salmon fillet completely dry with paper towels.
2. In a small bowl, whisk together olive oil, orange zest, orange juice, lemon zest, lemon juice, brown sugar, kosher salt, and black pepper.
3. Place salmon in a shallow dish and pour the citrus marinade over it, coating evenly.
4. Cover the dish and refrigerate for at least 2 hours or up to 4 hours for deeper flavor.
5. Preheat smoker to 180°F using apple or cherry wood chips for mild smoke.
6. Remove salmon from marinade and let excess drip off (discard used marinade).
7. Place salmon skin-side down on smoker rack, ensuring space between pieces.
8. Smoke salmon for 2-3 hours until internal temperature reaches 145°F and flesh flakes easily.
9. Check smoke level periodically—thin blue smoke indicates proper combustion.
10. Remove salmon from smoker and let rest for 10 minutes before serving.
11. Garnish with fresh dill if desired.
Buttery and flaky, this salmon melts with bright citrus undertones. Serve chilled over bagels with cream cheese or warm alongside roasted vegetables. The smoky aroma complements the zesty marinade beautifully.
Smoked Portobello Mushrooms
Craving smoky, meaty flavor without the meat? These smoked portobellos deliver deep umami notes and satisfying texture. Perfect for grilling season or indoor cooking.
Ingredients
– 4 large portobello mushrooms, stems removed (wipe clean, don’t rinse)
– 2 tbsp olive oil (or avocado oil for higher smoke point)
– 1 tsp smoked paprika (for extra smokiness)
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat smoker or grill to 225°F using hickory or apple wood chips for best flavor.
2. Gently scrape out the dark gills from mushroom caps using a spoon to prevent bitterness.
3. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Brush the oil mixture evenly over both sides of each mushroom cap.
5. Place mushrooms gill-side up on the smoker grate, spacing them 2 inches apart.
6. Smoke for 45-60 minutes until mushrooms are tender but not mushy when pierced with a fork.
7. Remove from smoker and let rest for 5 minutes before slicing to allow juices to redistribute.
Exceptional texture—firm yet yielding with a rich, woodsy flavor that stands up to bold accompaniments. Serve sliced over polenta, stuffed into tacos, or as a burger alternative with melted provolone.
Tangy Smoked BBQ Wings
Keep those game day cravings satisfied with these tangy smoked BBQ wings. They’re perfectly charred with a sweet and spicy kick that’ll have everyone reaching for more.
Ingredients
– 3 lbs chicken wings, patted dry (for crispier skin)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1 cup BBQ sauce (choose your favorite brand)
– 2 tbsp apple cider vinegar (adds tanginess)
Instructions
1. Preheat your smoker to 225°F using hickory or apple wood chips for authentic flavor.
2. In a large bowl, toss the dried wings with olive oil until evenly coated.
3. Mix smoked paprika, garlic powder, onion powder, and cayenne in a small bowl.
4. Sprinkle the spice mixture over the wings and rub it in thoroughly.
5. Arrange the wings in a single layer on the smoker grate, ensuring they don’t touch.
6. Smoke the wings for 2 hours at 225°F until the skin is slightly firm.
7. Increase the smoker temperature to 375°F to crisp the skin, about 20-30 minutes.
8. While wings cook, whisk together BBQ sauce and apple cider vinegar in a saucepan.
9. Heat the sauce mixture over low heat for 5 minutes until warmed through.
10. Transfer the smoked wings to a large clean bowl.
11. Pour the warm BBQ sauce over the wings and toss to coat evenly.
12. Serve immediately while hot and crispy.
Smoky, tender meat pulls easily from the bone with a sticky, caramelized glaze. These wings pair perfectly with cool ranch dip and celery sticks for a balanced bite.
Maple-Glazed Smoked Ham
Keep it simple with this sweet and savory maple-glazed smoked ham. Perfect for holidays or weekend feasts. Minimal prep delivers maximum flavor.
Ingredients
– 1 (8-10 lb) fully cooked smoked ham, bone-in or boneless
– 1 cup pure maple syrup (grade A for milder flavor)
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp ground cloves (optional for extra spice)
Instructions
1. Preheat your oven to 325°F.
2. Place the ham in a roasting pan, flat side down.
3. Score the ham surface in a diamond pattern, about 1/4 inch deep.
4. Whisk together maple syrup, Dijon mustard, apple cider vinegar, and cloves in a bowl.
5. Brush half of the glaze evenly over the ham.
6. Cover the ham loosely with aluminum foil.
7. Bake for 1.5 hours at 325°F.
8. Remove the foil and brush with remaining glaze.
9. Increase oven temperature to 400°F.
10. Bake uncovered for 20-25 minutes until glaze is bubbly and caramelized.
11. Let the ham rest for 15 minutes before slicing.
Perfectly caramelized glaze gives a sticky-sweet crust contrasting the smoky, tender meat. Serve warm with roasted vegetables or slice thin for sandwiches. Leftovers make excellent breakfast hash or omelet fillings.
Slow-Smoked Lamb Shoulder
Just imagine tender, smoky lamb falling off the bone. This slow-smoked shoulder delivers deep flavor with minimal effort. Perfect for weekends or feeding a crowd.
Ingredients
- 1 (5-7 lb) bone-in lamb shoulder
- 2 tbsp olive oil (or any neutral oil)
- 3 tbsp kosher salt
- 2 tbsp black pepper, freshly ground
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (optional, for heat)
- 2 cups wood chips (hickory or applewood recommended)
Instructions
- Preheat smoker to 225°F using indirect heat.
- Pat lamb shoulder dry with paper towels to ensure better bark formation.
- Rub olive oil evenly over entire surface of the lamb.
- Combine salt, black pepper, garlic powder, smoked paprika, and cayenne in a bowl.
- Apply spice rub thoroughly to all sides of the lamb, pressing gently to adhere.
- Soak wood chips in water for 30 minutes, then drain to produce steady smoke.
- Place lamb shoulder directly on smoker grate, fat side up.
- Insert a meat probe into the thickest part, avoiding the bone.
- Smoke for 6-8 hours, maintaining temperature at 225°F, until internal temperature reaches 195°F.
- Spritz with water every hour if the surface appears dry to prevent burning.
- Remove lamb from smoker when probe-tender and shreds easily.
- Rest wrapped in foil for 30 minutes to redistribute juices.
- Shred meat using two forks, discarding any large fat deposits.
Smoky, succulent strands melt in your mouth with a peppery crust. Serve piled on toasted buns with pickled onions or alongside roasted vegetables for a hearty meal.
Spicy Smoked Sausage Links
Get ready for bold flavor with minimal effort. These spicy smoked sausage links deliver a satisfying kick that’s perfect for weeknight dinners or game day gatherings. They come together quickly with just a few simple ingredients.
Ingredients
– 1 lb spicy smoked sausage links (or mild if preferred)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup water (for steaming)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sausage links to the skillet in a single layer without crowding.
3. Sear sausages for 3-4 minutes until browned on one side, then flip using tongs.
4. Brown the other side for another 3-4 minutes until evenly colored.
5. Reduce heat to medium and carefully pour water into the skillet.
6. Immediately cover with a tight-fitting lid to trap steam.
7. Steam sausages for 8-10 minutes until internal temperature reaches 160°F on an instant-read thermometer.
8. Remove lid and continue cooking for 1-2 minutes to evaporate remaining liquid.
9. Transfer sausages to a plate and let rest for 3 minutes before serving.
Unbelievably juicy with a crisp snap to each bite, these sausages pack serious heat that mellows into smoky richness. Serve them sliced over creamy polenta or tucked into toasted buns with spicy mustard for maximum impact.
Smoked Garlic and Herb Vegetables
Fresh smoked garlic and herbs transform ordinary vegetables into a savory side dish. This method adds deep, smoky flavor without overpowering the natural sweetness. Perfect for grilling season or oven roasting.
Ingredients
– 1 lb mixed vegetables (such as bell peppers, zucchini, and red onion), cut into 1-inch pieces
– 3 cloves smoked garlic, minced (or regular garlic for milder flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh rosemary, chopped (dried works in a pinch)
– 1 tsp smoked paprika (adjust for more smokiness)
– 1/2 tsp salt (fine sea salt preferred)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Preheat your smoker or grill to 225°F for indirect heat; if using an oven, set to 400°F and add a smoker box or foil packet with wood chips.
2. In a large bowl, combine the minced smoked garlic, olive oil, chopped rosemary, smoked paprika, salt, and black pepper, stirring until well blended.
3. Add the cut mixed vegetables to the bowl and toss thoroughly to coat every piece evenly with the herb mixture.
4. Spread the vegetables in a single layer on a smoker rack, grill basket, or baking sheet lined with foil for easy cleanup.
5. Place the vegetables in the preheated smoker, grill, or oven and smoke or roast for 45-60 minutes, stirring halfway through to ensure even cooking.
6. Check for doneness after 45 minutes; vegetables should be tender with slightly charred edges but not mushy.
7. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
Now these vegetables boast a tender-crisp texture with a rich, smoky aroma from the garlic and paprika. Serve them warm as a side for grilled meats or toss into pasta for a hearty vegetarian meal.
Smokey Mountain Cheese-Stuffed Peppers
Mouthwatering bell peppers get a smoky, cheesy upgrade in this easy weeknight dish. They’re hearty enough for a main course but simple to prepare. Just stuff, bake, and enjoy the melty goodness.
Ingredients
– 4 large bell peppers, any color (halved lengthwise and seeded)
– 1 lb ground beef, 80/20 blend (or ground turkey for a lighter option)
– 1 cup cooked rice, white or brown (cooled)
– 1 cup shredded cheddar cheese (divided, for stuffing and topping)
– 1/2 cup diced onion (yellow or white)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (for that signature smokiness)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 cup water or beef broth (to keep peppers moist)
Instructions
1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 3-4 minutes until softened.
4. Add ground beef and break it up with a spoon, cooking for 6-7 minutes until no longer pink.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Drain excess fat from the skillet, then add smoked paprika, salt, and black pepper.
7. Mix in cooked rice and 1/2 cup of cheddar cheese until well combined.
8. Spoon the beef and rice mixture evenly into the pepper halves, packing it down lightly.
9. Arrange stuffed peppers in the prepared baking dish and pour water or broth around the base.
10. Cover dish tightly with aluminum foil and bake for 25 minutes.
11. Remove foil, sprinkle remaining 1/2 cup cheese over peppers, and bake uncovered for 10-12 minutes until cheese is bubbly and lightly browned.
12. Let peppers rest for 5 minutes before serving to set the filling.
The peppers become tender yet hold their shape, with a smoky, cheesy filling that’s richly satisfying. Serve them alongside a crisp salad or with a dollop of sour cream for extra creaminess.
Conclusion
Outstanding! These 26 Weber Smokey Mountain recipes offer endless inspiration for your next BBQ. We hope you’ll fire up your smoker, try a few, and share your favorites in the comments. Don’t forget to pin this roundup to your Pinterest boards for easy reference. Happy smoking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
