Smoking cooks tough, collagen-rich cuts low and slow over wood smoke, breaking them down into tender, deeply flavored barbecue.
What Is Smoking?
Smoking holds meat at a low temperature (usually 225–275°F) for hours while wood smoke flavors the surface and connective tissue melts.
Best Cuts & Proteins for Smoking
- Beef brisket
- Pork Boston butt and spare ribs
- Baby back ribs
- See our smoked hanger steak
How to Smoke
- Season generously and let the rub set
- Hold a steady 225–250°F with wood chunks
- Cook to internal temp, not time (195–203°F for pulled pork)
- Rest wrapped before slicing or pulling
Browse all recipes & guides, or find a farm selling meat direct.
Frequently Asked Questions
What temperature do you smoke meat at?
Most barbecue is smoked at 225–275°F. Low, steady heat lets connective tissue break down while smoke flavors the surface over several hours.
What meats are best for smoking?
Tough, collagen-rich cuts — brisket, pork shoulder, and ribs — are best for smoking, because long low heat turns them tender.
How long does it take to smoke a brisket?
A whole brisket typically takes 1–1.5 hours per pound at 225–250°F, cooked to an internal 195–203°F, plus a rest. Cook to temperature, not time.