What meats work best on your grill or in your smoker?

Best Meats for Grilling

Ribeye steak - This classic cut is well-marbled and flavorful, making it a favorite among grillers everywhere. Bone-in Ribeyes are often my go-to because the bone locks in all of that flavor.

Take the steak out of the fridge about 30 min before you plan to cook it and season with salt and pepper on both sides. Preheat the grill to high heat. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. Let the steak rest for a few minutes before slicing and serving.

Pork chops - Thick-cut pork chops are another great choice for grilling, as they're juicy and full of flavor. We tend to cut ours on the thicker side, so let us know if you need them thinner.

Season the chops with salt, pepper, and any other desired seasonings. Preheat the grill to medium-high heat. Place the chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F. Let the chops rest for a few minutes before serving.

Chicken thighs - While chicken breasts can dry out easily on the grill, chicken thighs are much more forgiving. They're also full of flavor and when using an internal probe thermometer, easy to get right every single time.

Season the thighs with a dry rub or wet marinade. Preheat the grill to medium-high heat. Place the thighs on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. You want to let these rest too, as they will stay juicier.

Lamb chops - If you're looking for something a little different, lamb chops are a great option to class up any bbq. They're tender and flavorful, and they cook quickly on the grill.

Season the chops with salt, pepper, garlic, thyme, and rosemary. Preheat the grill to high heat. Place the chops on the grill and cook for 3-4 minutes per side for medium-rare. Let the chops rest for a few minutes before serving.

Best Meats for Smoking

Brisket - The king of smoked meats. This large cut of beef takes a long time to smoke, but the end result is way worth it. It's tender, juicy, and packed with flavor. Set your alarm, you’re getting up early for this one.

Season the brisket with a dry rub or marinade of your choice. Preheat your smoker to 225°F. Place the brisket in the smoker and smoke for 1 hour per pound, or until the internal temperature reaches 200-205°F. You can do this with a first cut brisket (which is smaller and thus will cook quicker) or a whole brisket (generally around 10-12 lbs). Let the brisket rest for at least 30 minutes before slicing and serving.

Pork shoulder - Another tough cut of meat that benefits from low and slow cooking, pork shoulder is perfect for pulled pork sandwiches and other barbecue classics. We got ‘em with the bone in or boneless. If you stop in the shop and don’t see any of these out in the case, just ask. We almost always have these in the back.

Season the pork shoulder with a dry rub or marinade of your choice (this cut is ideal for pulled pork). Preheat your smoker to 225°F. Place the pork shoulder in the smoker and smoke for 1.5 hours per pound, or until the internal temperature reaches 195-200°F. Let the pork shoulder rest for at least 30 minutes before pulling or slicing and serving.

Ribs - Whether you prefer baby back ribs or spare ribs (of which we have both), smoking them low and slow will give you meat that's tender and packed with flavor.

Season the ribs with a dry rub or marinade of your choice. Preheat your smoker to 225°F. Place the ribs in the smoker and smoke for 3-4 hours, or until the meat is tender and pulls away from the bone easily. Brush the ribs with barbecue sauce during the last 30 minutes of cooking, if desired.

Turkey - If you're looking for something a little different to smoke, a whole turkey is a great choice. It's juicy and flavorful, and the smoke adds a wonderful depth of flavor.

Season the turkey with a dry rub or marinade of your choice. Preheat your smoker to 225°F. Place the turkey in the smoker and smoke for approximately 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the meat. Let the turkey rest for at least 30 minutes before slicing and serving.