25+ Mouthwatering Sunday Smoker Recipes for Your Weekend Feast

There’s something inherently special about Sunday cooking. It’s the day when the world slows down, and the kitchen becomes a hub of flavor, laughter, and good company.

For barbecue lovers, nothing says “Sunday” quite like the rich aroma of smoked meat drifting through the air.

Whether you’re a seasoned pitmaster or just starting out, these 25+ Sunday smoker recipes are designed to help you make the most of your outdoor cooking sessions.

From tender, pulled pork sandwiches to flavorful smoked lamb chops and irresistible smoked jalapeño poppers, these recipes are sure to elevate your weekend meals and impress your family and friends.

In this article, you’ll find a variety of recipes that span the savory, the sweet, and everything in between, all cooked to perfection on the smoker.

Prepare to fire up your grill and dive into these mouthwatering dishes!

25+ Mouthwatering Sunday Smoker Recipes for Your Weekend Feast

The art of smoking food is more than just cooking; it’s a journey that adds rich flavors and tender textures that only come from low and slow smoking.

Whether you’re looking to create a simple meal like smoked chicken thighs or something more elaborate like smoked brisket sandwiches, these 25+ Sunday smoker recipes provide everything you need to make your next gathering a flavorful success.

Embrace the process, enjoy the time with loved ones, and savor the satisfaction of dishes that are as impressive as they are delicious.

Smoked Pulled Pork Sandwiches

These smoked pulled pork sandwiches are the epitome of a Sunday feast, perfect for a laid-back afternoon with friends or family. The slow-cooked pork shoulder, seasoned with a smoky and savory rub, becomes tender and full of flavor after hours in the smoker. Pair with a tangy coleslaw and your favorite barbecue sauce for a mouthwatering meal.

Ingredients:

• 1 pork shoulder (4-5 pounds), trimmed
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Wood chips (hickory or applewood)
• 2 cups barbecue sauce
• Sandwich buns
• Coleslaw (optional)

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips for smoking as per your smoker’s instructions.
2. In a bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Rub the mustard evenly over the pork shoulder, then coat it with the spice mix.
3. Place the pork shoulder in the smoker, fat side up. Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C) and the meat shreds easily.
4. Remove the pork shoulder from the smoker and let it rest for at least 30 minutes before pulling. Use two forks to shred the meat.
5. Toss the pulled pork with barbecue sauce to taste and serve on sandwich buns. Add coleslaw if desired.

The result is a rich and smoky flavor that only comes from a long, slow cook in a smoker. The combination of the dry rub and the deep, smoky profile from the wood creates a delightful harmony of flavors. With each bite, the tender meat paired with the tangy coleslaw and barbecue sauce is a true crowd-pleaser.

Smoked Brisket

A smoked brisket, with its tender, juicy texture and deep flavor, is a classic choice for Sunday gatherings. The key to a perfect brisket is the balance between the low-and-slow cooking method and the careful blend of spices that enhances its natural richness.

Ingredients:

• 1 whole beef brisket (10-12 pounds)
• 1/2 cup yellow mustard
• 1/2 cup coarse salt
• 1/2 cup black pepper
• 2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• Wood chips (oak or mesquite)
• Beef broth or apple cider (for spritzing)

Instructions:

1. Preheat the smoker to 225°F (107°C). Add wood chips to create a consistent smoke.
2. Trim the brisket of excess fat, leaving about 1/4 inch of fat cap.
3. Rub a thin layer of mustard over the entire brisket to help the seasoning adhere.
4. Mix salt, black pepper, garlic powder, and smoked paprika in a bowl. Rub the seasoning mixture evenly over the brisket.
5. Place the brisket in the smoker, fat side up, and smoke for 12-16 hours, maintaining the temperature at 225°F (107°C). Every 2-3 hours, spritz the meat with beef broth or apple cider to keep it moist.
6. When the internal temperature of the brisket reaches 203°F (95°C), remove it from the smoker and wrap it in foil. Let it rest for at least 1 hour before slicing.

The long smoking time results in an incredibly tender piece of meat, with a flavorful bark on the outside and juicy, well-seasoned meat inside. Served with a side of pickles and onions or a simple potato salad, smoked brisket makes for an impressive and satisfying Sunday meal.

Smoked Ribs

Nothing beats the savory, smoky, and tender ribs that fall off the bone. Smoked ribs are perfect for a relaxed Sunday, offering rich flavors with a balance of sweet and tangy from the rub and barbecue sauce.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1 cup barbecue sauce

Instructions:

1. Preheat your smoker to 225°F (107°C). Prepare the wood chips as needed.
2. Remove the membrane from the back of the ribs and pat them dry. Rub the olive oil evenly over the ribs.
3. In a bowl, mix the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Apply the rub generously to the ribs.
4. Place the ribs in the smoker, bone side down, and smoke for 5-6 hours, adding wood chips as needed for a consistent smoke.
5. After 3 hours, wrap the ribs in foil with a little bit of water or apple juice and smoke for another 1.5-2 hours.
6. Remove the foil and brush the ribs with barbecue sauce. Smoke for an additional 1 hour, allowing the sauce to set and caramelize.
7. Slice and serve with additional barbecue sauce on the side.

The slow smoking process gives these ribs a deeply developed flavor and a tender texture that is hard to resist. The combination of the dry rub and barbecue sauce creates a sweet, tangy, and smoky taste profile, perfect for any Sunday gathering. These ribs are best served with a side of baked beans and corn on the cob for a complete feast.

Smoked Chicken Thighs

Smoked chicken thighs are a perfect combination of juicy meat, crispy skin, and smoky flavor. Ideal for a relaxed Sunday, these chicken thighs are seasoned with a homemade rub and smoked to create a dish that’s sure to be a crowd-pleaser.

Ingredients:

• 6 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1/4 cup paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wood chips (hickory or applewood)

Instructions:

1. Preheat the smoker to 250°F (121°C). Add wood chips for consistent smoke.
2. Pat the chicken thighs dry and rub them with olive oil.
3. In a bowl, combine paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub this mixture evenly over the chicken thighs.
4. Place the chicken thighs skin side up on the smoker grate. Smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Remove from the smoker and let rest for 5-10 minutes before serving.

These smoked chicken thighs deliver a perfect blend of smoky flavor with a satisfying texture. The spice rub adds depth, and the slow smoking process ensures the meat remains tender and juicy. Serve with a side of grilled vegetables or a fresh salad for a light yet hearty Sunday meal.

Smoked Sausages with Peppers and Onions

Smoked sausages with peppers and onions are a great way to elevate your Sunday cookout. The sausages are infused with smoky flavors and paired with caramelized peppers and onions that add sweetness and depth.

Ingredients:

• 4 sausages (your choice: bratwurst, Italian, or kielbasa)
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Wood chips (mesquite or cherrywood)

Instructions:

1. Preheat the smoker to 225°F (107°C). Add wood chips to create smoke.
2. Slice the peppers and onions and toss them with olive oil, garlic powder, smoked paprika, salt, and black pepper.
3. Place the sausages on the smoker grate and smoke for 1.5-2 hours or until the sausages are fully cooked and have an internal temperature of 160°F (71°C).
4. In a separate foil pan, add the prepared peppers and onions and place them in the smoker for the last hour of cooking, stirring occasionally.
5. Serve the smoked sausages topped with the caramelized peppers and onions.

Smoked sausages with peppers and onions are a simple yet flavorful dish that embodies the spirit of a weekend cookout. The smoky sausages paired with sweet and tender veggies make a satisfying and easy-to-make meal perfect for a Sunday gathering.

Smoked Pork Ribs with Pineapple Glaze

These smoked pork ribs with a pineapple glaze are a tropical twist on the classic barbecue. The sweet and tangy glaze balances the richness of the pork, making each bite irresistible.

Ingredients:

• 2 racks of pork ribs
• 1/2 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup pineapple juice
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Wood chips (apple or cherry wood)

Instructions:

1. Preheat the smoker to 225°F (107°C). Prepare the wood chips as needed.
2. Remove the membrane from the back of the ribs and pat them dry. Mix the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this mixture evenly over the ribs.
3. Place the ribs on the smoker, bone side down, and smoke for 3 hours.
4. While the ribs are smoking, combine pineapple juice, honey, soy sauce, and rice vinegar in a saucepan. Simmer for 10-15 minutes until the glaze thickens slightly.
5. After 3 hours, brush the ribs with the pineapple glaze and continue to smoke for an additional hour, basting every 15-20 minutes.
6. Remove the ribs from the smoker, let rest for 10 minutes, and slice before serving.

The pineapple glaze on these smoked pork ribs provides a subtle sweetness that enhances the smoky, juicy meat. The low and slow smoking process ensures the ribs are tender, and the glaze creates a beautiful caramelized finish. Pair these ribs with a refreshing salad or rice for a unique and delicious Sunday feast.

Smoked Beef Short Ribs

Smoked beef short ribs are a show-stopping dish, perfect for a leisurely Sunday. These tender, juicy ribs are infused with a rich, smoky flavor and are complemented by a peppery and sweet rub that caramelizes beautifully as they cook.

Ingredients:

• 3-4 beef short ribs, bone-in
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• Wood chips (oak or hickory)

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips to create a consistent smoke.
2. Rub the short ribs with olive oil, ensuring each piece is coated evenly.
3. In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and chili powder. Apply the seasoning mixture generously to the short ribs.
4. Place the ribs in the smoker, bone side down, and smoke for 6-8 hours or until the meat reaches an internal temperature of 203°F (95°C) and becomes tender.
5. Wrap the ribs in foil halfway through cooking if you want to ensure extra tenderness.
6. Remove the ribs from the smoker and let them rest for at least 15 minutes before serving.

These smoked beef short ribs offer a deep, satisfying flavor with every bite. The slow smoking process allows the meat to tenderize while absorbing the rich, smoky essence. Paired with a side of mashed potatoes or a simple green salad, these ribs are perfect for a Sunday feast that’s both hearty and delicious.

Smoked Salmon with Dill and Lemon

This smoked salmon is an elegant and flavorful dish that pairs well with a light salad or served as part of a Sunday brunch. The smoky aroma combined with the subtle lemon and dill enhances the natural taste of the fish, making it an unforgettable addition to any meal.

Ingredients:

• 2 pounds fresh salmon fillet, skin on
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh dill
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Wood chips (apple or cherry wood)

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips as needed for a steady smoke.
2. Mix olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and black pepper in a bowl.
3. Place the salmon fillet on a large piece of foil or a smoker-safe tray and brush the mixture evenly over the fish.
4. Place the salmon on the smoker skin side down and smoke for 1.5-2 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
5. Remove from the smoker and let rest for a few minutes before serving.

The result is perfectly cooked salmon that is tender and infused with a delicate smoky flavor. The lemon and dill add brightness and a touch of herbal freshness, making this dish ideal for a refined Sunday brunch or dinner. Serve with a light cucumber salad or roasted asparagus for a balanced, elegant meal.

Smoked BBQ Chicken Wings

Smoked BBQ chicken wings are a must-try for a casual Sunday gathering. These wings are tender and juicy with a perfect balance of smoky flavor, sweet barbecue glaze, and a hint of spice. They’re great for serving as an appetizer or as part of a full spread.

Ingredients:

• 2 pounds chicken wings, separated into flats and drumettes
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup barbecue sauce

Instructions:

1. Preheat the smoker to 250°F (121°C) and add wood chips for consistent smoke.
2. In a large bowl, mix the olive oil, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss the chicken wings in this mixture until evenly coated.
3. Place the wings on the smoker rack and smoke for 2-2.5 hours, turning halfway through.
4. Brush the wings with barbecue sauce and continue to smoke for an additional 30 minutes, allowing the sauce to caramelize.
5. Remove the wings from the smoker and let them rest for a few minutes before serving.

These smoked BBQ chicken wings are a perfect blend of smoky, sweet, and tangy flavors. The slow cooking process ensures that the wings stay juicy while developing a flavorful outer crust. Serve them with a side of celery sticks and blue cheese dressing or a light coleslaw for a complete and satisfying Sunday spread.

Smoked Brisket Sandwiches

Smoked brisket sandwiches are a Sunday classic that brings comfort and flavor in every bite. The smoky, tender brisket is sliced and served on a soft bun with your favorite toppings for an indulgent and satisfying meal.

Ingredients:

• 1 whole brisket (about 5-6 pounds)
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon chili powder
• Your favorite barbecue sauce
• Sandwich buns
• Coleslaw (optional)

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips (hickory or oak) for a consistent smoke.
2. Trim the brisket of excess fat and rub it with olive oil to create a binder. Mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and chili powder in a bowl and rub it evenly over the brisket.
3. Place the brisket on the smoker, fat side up, and smoke for 8-10 hours or until the internal temperature reaches 203°F (95°C) and the meat is tender.
4. Wrap the brisket in butcher paper or foil and let it rest for at least 30 minutes before slicing.
5. Slice the brisket against the grain and serve on sandwich buns with barbecue sauce and optional coleslaw.

These smoked brisket sandwiches are a hearty, flavor-packed meal perfect for a Sunday. The long smoking process brings out the deep, rich flavors of the meat and creates a tender texture that melts in your mouth. Paired with a bit of barbecue sauce and crunchy coleslaw, these sandwiches are sure to be a crowd-pleaser.

Smoked Jalapeño Poppers

Smoked jalapeño poppers are a spicy and smoky appetizer that’s perfect for sharing on a Sunday. These poppers are filled with a creamy cheese blend, wrapped in bacon, and smoked to perfection.

Ingredients:

• 12 jalapeño peppers, halved and seeds removed
• 1 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 slices of bacon, halved
• Toothpicks

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips (applewood or cherrywood) for a subtle, sweet smoke.
2. In a mixing bowl, combine cream cheese, shredded cheddar, shredded mozzarella, garlic powder, and onion powder. Mix until well blended.
3. Fill each jalapeño half with the cheese mixture and wrap it with a half-slice of bacon. Secure with a toothpick.
4. Place the poppers on the smoker rack and smoke for 1.5-2 hours, or until the bacon is crispy and the cheese is melted and bubbly.
5. Serve warm with a side of ranch or blue cheese dipping sauce.

Smoked jalapeño poppers are an irresistible snack that pairs the smokiness of the grill with a rich, creamy filling and a spicy kick. The bacon adds a crispy, savory layer, making these poppers perfect for sharing on a laid-back Sunday. They’re a must-have at any gathering or just as a special treat for yourself.

Smoked Pork Tenderloin with Apple Glaze

Smoked pork tenderloin with an apple glaze is a tender, sweet-and-savory dish that makes for a sophisticated Sunday meal. The glaze, made from apple cider and spices, enhances the smoky flavor of the meat while keeping it juicy.

Ingredients:

• 2 pork tenderloins (about 1.5 pounds each)
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Wood chips (applewood or cherrywood)

Instructions:

1. Preheat the smoker to 225°F (107°C). Add applewood chips for a mild, fruity smoke.
2. Mix apple cider vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, cinnamon, paprika, salt, and black pepper in a bowl to create the apple glaze.
3. Rub the pork tenderloins with olive oil and coat evenly with the apple glaze mixture.
4. Place the tenderloins on the smoker and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C). Baste the tenderloins with the glaze every 30 minutes for extra flavor.
5. Remove from the smoker and let rest for 5-10 minutes before slicing.

Smoked pork tenderloin with apple glaze combines the best of savory and sweet flavors, making it a perfect Sunday dinner option. The apple glaze caramelizes as the tenderloin smokes, giving the meat a beautiful finish with a tender, juicy bite. Serve with mashed sweet potatoes or roasted vegetables for a balanced and elegant meal.

Smoked Pulled Pork Sandwiches

Smoked pulled pork sandwiches are a perfect Sunday comfort food, providing tender, smoky, and flavorful meat that pairs wonderfully with a tangy coleslaw and your favorite barbecue sauce.

Ingredients:

• 1 pork shoulder (about 5-7 pounds)
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup apple cider vinegar
• Barbecue sauce
• Sandwich buns
• Coleslaw (optional)

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips (hickory or mesquite) for a robust smoke flavor.
2. Rub the pork shoulder with olive oil, then cover with the brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper mixture.
3. Place the pork shoulder in the smoker, fat side up, and smoke for 8-12 hours or until the meat reaches an internal temperature of 195°F (90°C) and is easy to shred.
4. Remove from the smoker and let rest for 30 minutes before shredding with two forks.
5. Mix the pulled pork with apple cider vinegar for a touch of tanginess.
6. Serve the pulled pork on sandwich buns with a drizzle of barbecue sauce and a scoop of coleslaw if desired.

Smoked pulled pork sandwiches are the ultimate Sunday indulgence, full of flavor and perfect for sharing. The slow smoking process ensures that the pork is tender and juicy with a smoky profile that’s hard to beat. With the added crunch of coleslaw and the tangy barbecue sauce, these sandwiches are a feast that your family and friends will love.

Smoked Chicken Thighs with Honey Garlic Glaze

Smoked chicken thighs with a honey garlic glaze offer a delicious combination of smoky flavors and a sweet, garlicky finish. This dish is perfect for those who love a touch of sweetness in their main courses.

Ingredients:

• 4-6 chicken thighs, bone-in and skin-on
• 1/4 cup olive oil
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons minced garlic
• 1 teaspoon ground paprika
• 1/2 teaspoon black pepper
• Salt to taste
• Wood chips (applewood or cherrywood)

Instructions:

1. Preheat your smoker to 250°F (121°C). Add wood chips for a subtle, sweet smoke flavor.
2. Mix honey, soy sauce, minced garlic, paprika, black pepper, and salt in a bowl to create the glaze.
3. Rub the chicken thighs with olive oil and coat evenly with the glaze mixture.
4. Place the chicken thighs on the smoker skin side up and smoke for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Baste the thighs with the glaze every 30 minutes for added flavor and to keep them moist.
6. Let the chicken rest for 5 minutes before serving.

The combination of the smoky aroma and the sweet and savory honey garlic glaze makes these smoked chicken thighs a standout dish for any Sunday gathering. They’re tender, juicy, and have just the right amount of caramelized sweetness, making them an easy favorite. Serve with a side of rice pilaf or a fresh salad to complete the meal.

Smoked Lamb Chops with Rosemary and Garlic

Smoked lamb chops with rosemary and garlic are an elegant and flavorful dish that makes for a perfect Sunday dinner. The smoky taste pairs beautifully with the herbs and garlic, creating a rich and aromatic experience.

Ingredients:

• 8 lamb chops, bone-in
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Wood chips (oak or hickory)

Instructions:

1. Preheat your smoker to 225°F (107°C). Add wood chips for a strong, woodsy smoke flavor.
2. In a bowl, mix olive oil, rosemary, minced garlic, salt, black pepper, and paprika to create a marinade.
3. Rub the lamb chops with the marinade, ensuring each chop is evenly coated. Let sit for 30 minutes to absorb the flavors.
4. Place the lamb chops on the smoker and smoke for 1-1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or adjust for your desired doneness.
5. Remove the lamb chops from the smoker and let rest for 5-10 minutes before serving.

These smoked lamb chops are tender and infused with rich, earthy flavors from the rosemary and garlic. The gentle smoking process enhances the natural richness of the lamb while the seasoning adds just the right balance of flavors. Perfect for a Sunday dinner, serve with a side of roasted vegetables or a garlic mashed potato for a complete, satisfying meal.

Note: More recipes​ are coming soon!