Welcome to the ultimate guide for barbecue enthusiasts and home cooks alike! If you’re looking to elevate your grilling game, a drum smoker is a fantastic investment that can help you achieve that coveted smoky flavor while keeping your meats juicy and tender.
Drum smokers are renowned for their ability to maintain consistent temperatures and their unique design, which allows for efficient heat distribution and smoke circulation.
In this article, we’ll explore 30+ drum smoker recipes that cater to all tastes—from mouthwatering meats to deliciously smoked vegetables.
Whether you’re a seasoned pitmaster or a novice looking to impress your friends at your next backyard gathering, these recipes will inspire you to fire up your drum smoker and explore the rich flavors that can be achieved with wood and smoke.
Get ready to savor the taste of barbecue perfection with recipes that range from classic brisket to innovative veggie medleys.
Let’s dive in and discover the wonderful world of drum smoking!
30+ Delicious Drum Smoker Recipes You Need to Try
As we’ve explored throughout this collection of 30+ drum smoker recipes, the versatility and flavor that a drum smoker brings to your cooking can transform any meal into a mouthwatering feast.
Whether you’re smoking meats, seafood, or vegetables, each recipe provides unique flavor profiles that will delight your taste buds and impress your guests.
Experimenting with different wood types and marinades can enhance the smoky flavor, allowing you to tailor each dish to your preference. We hope these recipes inspire you to get creative with your drum smoker and bring new life to your culinary repertoire.
The art of smoking is not just about cooking; it’s about creating unforgettable memories around the grill with friends and family.
So fire up that drum smoker, try out these delicious recipes, and enjoy the amazing flavors of smoked food that are sure to make your next gathering a resounding success!
Smoked BBQ Brisket
Smoked BBQ brisket is a classic dish that captures the essence of Southern barbecue. Cooking it in a drum smoker allows for a perfect blend of smoky flavor and tender, juicy meat. The key is to choose the right cut of brisket and allow it to cook low and slow, resulting in a melt-in-your-mouth experience. This recipe will guide you through the process of preparing, seasoning, and smoking the brisket to perfection.
Ingredients
- Brisket:
- 10-12 lbs whole brisket (packer cut)
- Dry Rub:
- ¼ cup kosher salt
- ¼ cup black pepper
- ¼ cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons brown sugar
- 1 tablespoon cayenne pepper (optional for heat)
- Smoking Wood:
- Oak, hickory, or mesquite wood chunks
Instructions
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about a ¼ inch fat cap for moisture.
- Rinse the brisket under cold water and pat it dry with paper towels.
- Make the Dry Rub:
- In a bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
- Generously rub the spice mix all over the brisket, ensuring an even coating. Wrap it in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood chunks to the coals.
- Smoke the Brisket:
- Once the smoker reaches temperature, place the brisket fat side up on the cooking grate.
- Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C). This can take anywhere from 10-12 hours, depending on the size of the brisket.
- Spritz the brisket with apple juice or a mixture of apple cider vinegar and water every hour after the first three hours to keep it moist.
- Rest the Brisket:
- Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 1 hour before slicing.
- Serve:
- Slice the brisket against the grain and serve with your favorite BBQ sides, like coleslaw, baked beans, or cornbread.
Smoked BBQ brisket is not just a meal; it’s a culinary journey that brings family and friends together. The process may seem long, but the rewards are immeasurable. When you take that first bite of perfectly smoked brisket, you’ll experience a burst of flavors and tenderness that make the wait worthwhile. Pair it with your favorite sides, and you have a feast that will impress any barbecue enthusiast. The love and patience put into this dish will surely make it a star at your next gathering.
Drum Smoked Whole Chicken with Herb Butter
A whole smoked chicken seasoned with herb butter creates a succulent, flavorful dish that captures the essence of backyard barbecues. Using a drum smoker enhances the chicken’s natural flavors while ensuring crispy skin and tender meat. This recipe is perfect for a family meal or a gathering with friends, delivering impressive results with minimal effort.
Ingredients
- Whole Chicken:
- 4-5 lbs whole chicken, thawed
- Herb Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Seasoning:
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- Smoking Wood:
- Apple or cherry wood chunks
Instructions
- Prepare the Herb Butter:
- In a bowl, mix together softened butter, chopped rosemary, thyme, parsley, minced garlic, salt, and pepper until well combined.
- Prepare the Chicken:
- Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
- Gently loosen the skin over the breast and thighs using your fingers. Be careful not to tear it.
- Spread half of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter over the outside of the chicken.
- Season the Chicken:
- In a separate bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Rub this seasoning all over the chicken, including the cavity.
- Preheat the Drum Smoker:
- Set your drum smoker to 250°F (121°C) and add your choice of smoking wood chunks.
- Smoke the Chicken:
- Place the chicken in the smoker, breast side up. Smoke for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
- If the skin starts to brown too quickly, you can tent it with aluminum foil to prevent burning.
- Rest the Chicken:
- Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving.
- Serve:
- Carve the chicken and serve it with sides like roasted vegetables, mashed potatoes, or a fresh salad.
Smoking a whole chicken with herb butter is a delightful way to elevate a classic dish. The tender, juicy meat combined with the aromatic herbs creates an unforgettable flavor profile that will have everyone coming back for seconds. Plus, the crispy skin adds that satisfying texture, making it a hit at any dinner table. This recipe showcases the versatility of your drum smoker, proving that it can do more than just brisket and ribs. Enjoy the process and the delicious results; your guests will be raving about this meal long after the last bite!
Smoked Sausage and Peppers Skewers
Smoked sausage and peppers skewers are a fun and flavorful dish that brings together the rich taste of smoked sausage with the sweetness of grilled peppers. This easy recipe is perfect for parties, tailgating, or a casual weeknight dinner, allowing for endless customization based on your favorite sausages and vegetables. Cooking them in a drum smoker infuses a delightful smoky flavor that elevates this simple dish to new heights.
Ingredients
- Skewers:
- 1 lb smoked sausage (kielbasa, bratwurst, or your choice), cut into 1-inch pieces
- 2 bell peppers (red, yellow, or green), cut into 1-inch pieces
- 1 large onion, cut into wedges
- 1 zucchini, sliced
- Olive oil, for drizzling
- Salt and pepper, to taste
- Marinade:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and pepper until well combined.
- Marinate the Ingredients:
- In a large mixing bowl, combine sausage pieces, bell peppers, onion, and zucchini. Pour the marinade over the mixture and toss to coat.
- Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood chunks.
- Assemble the Skewers:
- Thread the marinated sausage and vegetables onto skewers, alternating between sausage and veggies for a colorful presentation.
- Smoke the Skewers:
- Place the skewers in the smoker and cook for approximately 1-1.5 hours, or until the vegetables are tender and the sausage is heated through.
- Rotate the skewers halfway through to ensure even cooking.
- Serve:
- Remove the skewers from the smoker and let them cool slightly before serving.
Smoked sausage and peppers skewers are a crowd-pleasing dish that combines smoky flavors with vibrant vegetables, making them perfect for any gathering. This recipe offers flexibility, allowing you to swap in your favorite sausages or seasonal vegetables. The marinade adds an extra layer of flavor, ensuring that each bite is delicious and satisfying. Whether you’re enjoying these skewers at a backyard barbecue or a cozy family dinner, they’re sure to impress and leave your guests asking for the recipe. Embrace the versatility of your drum smoker and experiment with different combinations to create your own signature skewers!
Smoked Pulled Pork Shoulder
Smoked pulled pork shoulder is a classic barbecue dish known for its rich flavor and tender, shredded meat. Cooking it in a drum smoker allows for slow cooking at low temperatures, which is essential for breaking down the tough connective tissue in the pork. This recipe will guide you through selecting the right cut, preparing a flavorful rub, and achieving that perfect smoky flavor that will make your pulled pork the star of any gathering.
Ingredients
- Pork Shoulder:
- 8-10 lbs bone-in pork shoulder (also called pork butt)
- Dry Rub:
- ¼ cup brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Smoking Wood:
- Hickory or apple wood chunks
Instructions
- Prepare the Pork Shoulder:
- Trim excess fat from the pork shoulder, leaving about ¼ inch of fat for moisture.
- Rinse the pork under cold water and pat it dry with paper towels.
- Make the Dry Rub:
- In a bowl, combine brown sugar, paprika, kosher salt, black pepper, onion powder, garlic powder, cumin, and chili powder.
- Generously rub the spice mix all over the pork shoulder, ensuring an even coating. Wrap it in plastic wrap and refrigerate for at least 12 hours or overnight.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood chunks.
- Smoke the Pork Shoulder:
- Once the smoker reaches temperature, place the pork shoulder on the cooking grate, fat side up.
- Smoke for approximately 1.5 hours per pound or until the internal temperature reaches 195-205°F (90-96°C). This can take 10-12 hours.
- Consider using a meat thermometer to monitor the internal temperature accurately.
- Rest the Pork:
- Once the pork reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil or butcher paper. Let it rest for at least 30 minutes to 1 hour.
- Shred and Serve:
- After resting, shred the pork using two forks or your hands. Serve with your favorite barbecue sauce, on a bun, or as part of a platter with sides like coleslaw and cornbread.
Smoked pulled pork shoulder is the epitome of comfort food and a staple of any barbecue spread. The long smoking process allows for deep flavors to develop and the meat to become incredibly tender. This dish is versatile; you can enjoy it in sandwiches, tacos, or served over rice. The leftovers are just as good, making it perfect for meal prep or casual gatherings. Each bite is a testament to the love and time invested in the cooking process, bringing friends and family together around the table to savor the mouthwatering results.
Drum Smoked Salmon with Lemon-Dill Glaze
Drum smoked salmon is a delicacy that showcases the unique flavor of the fish enhanced by a zesty lemon-dill glaze. Smoking salmon in a drum smoker imparts a wonderful smoky flavor while keeping the fish moist and flaky. This recipe is perfect for special occasions or a healthy dinner option, offering a gourmet experience without requiring extensive culinary skills.
Ingredients
- Salmon:
- 2-3 lbs salmon fillet, skin on
- Brine:
- ½ cup brown sugar
- ½ cup kosher salt
- 4 cups water
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- Lemon-Dill Glaze:
- ¼ cup olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
- Smoking Wood:
- Alder or cherry wood chips
Instructions
- Prepare the Brine:
- In a large bowl, combine brown sugar, kosher salt, water, soy sauce, and lemon juice. Stir until dissolved.
- Place the salmon fillet in the brine, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- Make the Lemon-Dill Glaze:
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, chopped dill, salt, and pepper. Set aside.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood chips.
- Prepare the Salmon:
- Remove the salmon from the brine and rinse it under cold water. Pat it dry with paper towels.
- Place the salmon on a rack or a piece of foil. Brush the lemon-dill glaze generously over the top.
- Smoke the Salmon:
- Once the smoker reaches temperature, place the salmon on the cooking grate.
- Smoke for approximately 1-1.5 hours or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
- Serve:
- Remove the salmon from the smoker and let it rest for a few minutes before slicing. Serve with lemon wedges and additional dill for garnish.
Drum smoked salmon with lemon-dill glaze is a sophisticated dish that combines the natural flavors of the fish with the bright freshness of lemon and dill. The smoking process elevates the dish, creating a delightful balance of smoky and zesty flavors that is sure to impress your guests. This recipe is not only delicious but also a healthy option that pairs well with salads, grains, or crusty bread. Perfect for a summer gathering or a cozy dinner, the smoked salmon will leave a lasting impression and quickly become a favorite on your menu.
Smoked Vegetable Medley Skewers
Smoked vegetable medley skewers are a vibrant and healthy dish that showcases the natural flavors of seasonal vegetables, enhanced by the smoky goodness of the drum smoker. This recipe is ideal for those looking to incorporate more vegetables into their meals while enjoying the grilling experience. Perfect as a side dish or a main course, these skewers are a colorful addition to any barbecue spread.
Ingredients
- Vegetables:
- 1 zucchini, sliced into thick rounds
- 1 bell pepper (red or yellow), cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup mushrooms (button or cremini)
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- Marinade:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Skewers:
- Wooden or metal skewers
Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper until well combined.
- Marinate the Vegetables:
- In a large mixing bowl, combine zucchini, bell pepper, onion, cherry tomatoes, mushrooms, and asparagus. Pour the marinade over the vegetables and toss to coat evenly.
- Let the vegetables marinate for at least 30 minutes.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood chunks.
- Assemble the Skewers:
- Thread the marinated vegetables onto the skewers, alternating the types of vegetables for a colorful presentation.
- Smoke the Skewers:
- Place the vegetable skewers in the smoker and cook for approximately 45 minutes to 1 hour, or until the vegetables are tender and slightly charred, turning the skewers halfway through for even cooking.
- Serve:
- Remove the skewers from the smoker and let them cool slightly before serving.
Smoked vegetable medley skewers are not only visually appealing but also packed with flavor and nutrition. The gentle smokiness from the drum smoker enhances the natural sweetness of the vegetables, making them a delightful addition to any meal. Whether served alongside grilled meats or as a stand-alone vegetarian option, these skewers are sure to please. Plus, they offer a wonderful opportunity to showcase seasonal produce and experiment with your favorite vegetable combinations. Embrace the versatility of your drum smoker and enjoy these colorful, delicious skewers at your next barbecue or family dinner!
Smoked Brisket with Texas Rub
Smoked brisket is a Texas barbecue classic that boasts a tender, juicy texture and rich flavor, achieved through a long smoking process. Utilizing a drum smoker allows for even cooking and a perfect bark on the outside while keeping the meat moist and flavorful. This recipe will walk you through the steps to create a mouthwatering brisket that’s ideal for family gatherings or special occasions.
Ingredients
- Brisket:
- 10-12 lbs whole packer brisket
- Texas Rub:
- ½ cup kosher salt
- ½ cup black pepper
- ¼ cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper (optional)
- Mop Sauce:
- 1 cup beef broth
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about ¼ inch of fat cap to help keep the meat moist during cooking.
- Rinse the brisket under cold water and pat it dry with paper towels.
- Make the Texas Rub:
- In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
- Generously rub the spice mix all over the brisket, ensuring an even coating. Wrap it in plastic wrap and refrigerate for at least 12 hours or overnight.
- Prepare the Mop Sauce:
- In a bowl, combine beef broth, apple cider vinegar, and Worcestershire sauce. Set aside for basting.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood chunks (oak or hickory work well).
- Smoke the Brisket:
- Once the smoker reaches temperature, place the brisket on the cooking grate, fat side up.
- Smoke for about 1.5 hours per pound, or until the internal temperature reaches 190-205°F (88-96°C). This process can take anywhere from 12 to 18 hours, depending on the size of the brisket.
- Begin basting the brisket with the mop sauce every hour after the first 3 hours of smoking.
- Rest and Slice:
- Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in foil. Let it rest for at least 1 hour before slicing against the grain.
Smoked brisket with Texas rub is a centerpiece dish that elevates any barbecue. The combination of a well-seasoned rub and the smoky flavor from the drum smoker creates a tender and flavorful meat that melts in your mouth. Serving brisket is not just about the meal; it’s about sharing a piece of culinary tradition and creating memorable moments with friends and family. Whether served on a platter with sides or in sandwiches, this brisket will impress even the most discerning barbecue enthusiasts. Make sure to savor the leftovers as well, as they can be used in various dishes like tacos, burritos, or even a hearty chili.
Smoked Chicken Thighs with BBQ Glaze
Smoked chicken thighs with BBQ glaze are a delicious and easy-to-make dish that brings out the best flavors of juicy chicken paired with a smoky finish. Chicken thighs are perfect for smoking due to their higher fat content, which keeps the meat moist and flavorful throughout the cooking process. This recipe will show you how to prepare perfectly smoked chicken thighs that are sure to be a hit at your next barbecue.
Ingredients
- Chicken Thighs:
- 8 bone-in, skin-on chicken thighs
- Dry Rub:
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- BBQ Glaze:
- 1 cup barbecue sauce (your favorite brand)
- 2 tablespoons apple cider vinegar
Instructions
- Prepare the Chicken Thighs:
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Make the Dry Rub:
- In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Rub the spice mix generously over the chicken thighs, making sure to coat both sides. Let them sit for at least 30 minutes or refrigerate for a few hours for more flavor.
- Prepare the BBQ Glaze:
- In a small saucepan, combine the barbecue sauce and apple cider vinegar. Heat over low heat, stirring occasionally, until warmed through. Set aside.
- Preheat the Drum Smoker:
- Set your drum smoker to 250°F (121°C) and add your choice of smoking wood (cherry or hickory works great).
- Smoke the Chicken Thighs:
- Once the smoker is ready, place the chicken thighs on the cooking grate, skin side up.
- Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 175°F (80°C). Use a meat thermometer for accuracy.
- Apply the BBQ Glaze:
- In the last 15 minutes of cooking, brush the BBQ glaze generously over the chicken thighs. Allow it to caramelize slightly as the chicken finishes cooking.
- Serve:
- Remove the chicken thighs from the smoker and let them rest for about 5-10 minutes before serving.
Smoked chicken thighs with BBQ glaze are a flavorful and satisfying dish that showcases the delicious combination of smoky meat and tangy sauce. The thighs remain tender and juicy, making them an excellent choice for any barbecue or family gathering. This recipe is easy to follow and allows you to customize the flavors to your liking, whether you prefer a sweeter glaze or a spicier kick. Serve the smoked chicken thighs alongside classic sides like coleslaw, baked beans, or cornbread for a complete meal that will leave your guests asking for seconds.
Smoked Corn on the Cob with Herb Butter
Smoked corn on the cob is a delightful side dish that elevates the classic summer favorite to new heights. The smoky flavor infused into the sweet corn pairs beautifully with a homemade herb butter, creating a dish that’s perfect for barbecues or family dinners. This recipe is simple yet delicious, showcasing how the drum smoker can transform ordinary ingredients into extraordinary flavors.
Ingredients
- Corn:
- 6 ears of fresh corn, husked and cleaned
- Herb Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Herb Butter:
- In a bowl, mix softened butter with chopped parsley, chives, dill, garlic powder, salt, and pepper until well combined.
- Transfer the herb butter to a piece of plastic wrap, shape it into a log, and refrigerate until firm.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood (hickory or mesquite works well).
- Smoke the Corn:
- Once the smoker reaches temperature, place the husked corn directly on the cooking grate.
- Smoke the corn for approximately 30-45 minutes, turning occasionally to ensure even cooking. The corn is done when tender and slightly charred.
- Serve:
- Remove the corn from the smoker and let it cool slightly. Cut the herb butter into slices and serve alongside the warm corn.
Smoked corn on the cob with herb butter is a perfect side dish that enhances the natural sweetness of the corn with a smoky richness. This recipe is a testament to the versatility of the drum smoker, allowing you to infuse bold flavors into simple ingredients effortlessly. The herb butter adds a delightful twist, complementing the corn’s flavor and making it an unforgettable addition to any barbecue spread. Enjoy this dish at your next summer gathering, and watch as it becomes a favorite among family and friends. With its vibrant colors and delicious flavors, smoked corn on the cob is not just a side dish; it’s a celebration of summer’s bounty.
Smoked Pulled Pork Shoulder with Carolina Mustard Sauce
Smoked pulled pork shoulder is a barbecue classic that delivers rich flavors and a tender texture, making it ideal for gatherings. The low-and-slow cooking method used in a drum smoker ensures that the pork becomes incredibly juicy and easy to shred. This recipe is complemented by a tangy Carolina mustard sauce that adds a delightful kick, making it a perfect addition to sandwiches or served with sides.
Ingredients
- Pulled Pork:
- 8-10 lbs pork shoulder (also known as pork butt)
- Dry Rub:
- ¼ cup brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional)
- Carolina Mustard Sauce:
- 1 cup yellow mustard
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Pork Shoulder:
- Trim excess fat from the pork shoulder, leaving about ¼ inch to help keep it moist during cooking.
- Rinse the pork under cold water and pat it dry with paper towels.
- Make the Dry Rub:
- In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper (if using). Mix well.
- Generously rub the spice mix all over the pork shoulder. Wrap it in plastic wrap and refrigerate for at least 12 hours or overnight.
- Make the Carolina Mustard Sauce:
- In a saucepan, combine yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, black pepper, salt, and cayenne pepper. Heat over low heat, stirring until well combined. Set aside.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood (hickory or pecan works well).
- Smoke the Pork Shoulder:
- Once the smoker reaches temperature, place the pork shoulder on the cooking grate, fat side up.
- Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C). This can take anywhere from 12 to 16 hours.
- Shred and Serve:
- Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 1 hour, covered in foil.
- Shred the pork using two forks or meat claws and serve with the Carolina mustard sauce on the side.
Smoked pulled pork shoulder with Carolina mustard sauce is a dish that embodies the essence of Southern barbecue. The tender, smoky pork, paired with the tangy mustard sauce, creates a perfect harmony of flavors that will keep your guests coming back for more. Whether you serve it in sandwiches, tacos, or simply on a plate with coleslaw, this dish promises to impress. It’s not just a meal; it’s an experience that brings people together, celebrating the joy of cooking and the pleasure of sharing great food.
Smoked Sausages with Peppers and Onions
Smoked sausages with peppers and onions is a simple yet flavorful dish that highlights the versatility of the drum smoker. Smoking sausages adds depth to their flavor while cooking the peppers and onions to sweet, caramelized perfection. This recipe is perfect for a casual meal or a fun barbecue party, bringing together robust flavors in a colorful and satisfying dish.
Ingredients
- Sausages:
- 2 lbs assorted sausages (Italian, bratwurst, or smoked sausage)
- Peppers and Onions:
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional Toppings:
- Fresh parsley, chopped
- Mustard or hot sauce
Instructions
- Prepare the Peppers and Onions:
- In a large bowl, toss the sliced peppers and onion with olive oil, salt, and pepper until evenly coated.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood (apple or cherry wood enhances the flavor).
- Smoke the Sausages:
- Once the smoker reaches temperature, place the sausages on the cooking grate.
- Smoke the sausages for about 1.5 hours or until they reach an internal temperature of 160°F (71°C).
- Smoke the Peppers and Onions:
- In the last 30 minutes of smoking the sausages, add the bowl of peppers and onions to the smoker, either in a cast-iron skillet or in a grilling basket.
- Stir occasionally to ensure even cooking.
- Serve:
- Once the sausages are cooked, remove them from the smoker and let them rest for a few minutes before slicing.
- Serve the sliced sausages topped with the smoked peppers and onions, garnished with fresh parsley and your favorite condiments.
Smoked sausages with peppers and onions is a delightful and straightforward dish that showcases the wonderful flavors created by the drum smoker. The smoky sausages paired with sweet, caramelized vegetables create a satisfying meal that’s perfect for feeding a crowd. This recipe is versatile; you can mix and match different sausages and vegetables to suit your taste. Whether served on a bun or on a plate, this dish is sure to be a hit at your next gathering. The combination of textures and flavors will leave everyone raving, making it a go-to recipe for any occasion.
Smoked Ribs with Bourbon BBQ Sauce
Smoked ribs with bourbon BBQ sauce are a crowd-pleaser that brings together the tenderness of perfectly smoked ribs and the sweet, tangy flavor of bourbon-infused barbecue sauce. Using a drum smoker allows for even cooking and a delightful smoky flavor that enhances the meat. This recipe will guide you through making succulent ribs that will impress your family and friends at any gathering.
Ingredients
- Ribs:
- 2 racks of baby back ribs
- Dry Rub:
- ¼ cup brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional)
- Bourbon BBQ Sauce:
- 1 cup ketchup
- ½ cup bourbon
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Prepare the Ribs:
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Trim any excess fat as necessary.
- Make the Dry Rub:
- In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper (if using). Mix well.
- Rub the spice mixture generously all over the ribs. Wrap them in plastic wrap and refrigerate for at least 4 hours or overnight.
- Make the Bourbon BBQ Sauce:
- In a saucepan over medium heat, combine ketchup, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Stir well and bring to a simmer. Cook for about 10 minutes until slightly thickened. Set aside.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood (hickory or cherry).
- Smoke the Ribs:
- Once the smoker reaches temperature, place the ribs on the cooking grate, bone side down.
- Smoke the ribs for about 5-6 hours, or until the meat is tender and pulls away from the bones easily.
- Glaze and Finish:
- In the last 30 minutes of smoking, brush the bourbon BBQ sauce generously over the ribs, allowing it to caramelize slightly.
- Remove the ribs from the smoker and let them rest for about 10 minutes before slicing.
Smoked ribs with bourbon BBQ sauce are a quintessential barbecue dish that delivers an explosion of flavor with every bite. The combination of smoky, tender meat and a rich, tangy sauce creates a memorable meal that is perfect for any occasion. This recipe showcases the beauty of low-and-slow cooking, allowing the flavors to meld together beautifully. Whether served at a backyard barbecue or a festive gathering, these ribs are sure to impress and leave everyone asking for your secret. The joy of smoking ribs lies not only in the delicious results but also in the shared experience of cooking and enjoying great food with loved ones.
Smoked Chicken Thighs with Herb Marinade
Smoked chicken thighs are a juicy, flavorful option that’s perfect for gatherings or weeknight dinners. This recipe features a simple herb marinade that infuses the chicken with aromatic flavors while the smoking process ensures a crispy skin and tender meat. Drum smoking chicken thighs is a great way to achieve that delicious barbecue flavor without sacrificing moisture, making it a favorite among barbecue enthusiasts.
Ingredients
- Chicken:
- 4 lbs bone-in, skin-on chicken thighs
- Herb Marinade:
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, Dijon mustard, salt, and black pepper until well combined.
- Marinate the Chicken:
- Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight for maximum flavor.
- Preheat the Drum Smoker:
- Set your drum smoker to 250°F (121°C) and add your choice of smoking wood (apple or hickory adds great flavor).
- Smoke the Chicken Thighs:
- Once the smoker reaches temperature, place the marinated chicken thighs on the cooking grate, skin side up.
- Smoke for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- Serve:
- Remove the chicken from the smoker and let it rest for about 10 minutes before serving.
Smoked chicken thighs with herb marinade are not just easy to prepare but also bursting with flavor. The combination of the aromatic herbs and the smoking process ensures that each bite is succulent and satisfying. Whether served as a main dish or sliced for sandwiches, these thighs will be a hit with everyone at the table. The marinade enhances the natural flavors of the chicken while the smoky goodness elevates it to new heights. This dish showcases how simple ingredients can come together to create a memorable meal that is perfect for any occasion, bringing people together around the grill.
Smoked Beef Brisket with Coffee Rub
Smoked beef brisket is the crown jewel of barbecue and a must-try for any grilling enthusiast. This recipe features a rich coffee rub that enhances the natural flavors of the beef, creating a tender and juicy brisket that’s packed with flavor. The drum smoker allows for a consistent cooking temperature, ensuring that the brisket cooks evenly and develops a beautiful bark on the outside.
Ingredients
- Brisket:
- 10 lbs whole beef brisket
- Coffee Rub:
- ¼ cup ground coffee
- ¼ cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Brisket:
- Trim excess fat from the brisket, leaving about ¼ inch for moisture.
- Make the Coffee Rub:
- In a bowl, combine ground coffee, brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
- Generously rub the mixture all over the brisket. Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood (oak or mesquite is excellent for brisket).
- Smoke the Brisket:
- Once the smoker is ready, place the brisket on the cooking grate, fat side up.
- Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C) for optimal tenderness.
- Rest and Serve:
- Once the brisket is done, remove it from the smoker and let it rest for at least 1 hour before slicing against the grain.
Smoked beef brisket with coffee rub is a barbecue masterpiece that is sure to impress any crowd. The rich flavors from the coffee rub combined with the slow smoking process create a melt-in-your-mouth experience that captures the essence of traditional barbecue. This dish is perfect for celebrations, family gatherings, or any occasion where you want to showcase your grilling skills. The process may take time, but the rewards are well worth the wait, leaving you with a flavorful, tender brisket that will have everyone asking for seconds. Serve it with your favorite sides and watch as it becomes the highlight of your meal.
Smoked Vegetable Medley with Balsamic Glaze
Smoked vegetable medley with balsamic glaze is a delightful and healthy option for any barbecue. The drum smoker brings out the natural sweetness of the vegetables, creating a vibrant dish that can accompany any main course or stand alone as a vegetarian delight. The balsamic glaze adds a tangy sweetness that perfectly complements the smoky flavors, making this dish a favorite for both vegetarians and meat lovers alike.
Ingredients
- Vegetable Medley:
- 2 zucchinis, sliced
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
Instructions
- Prepare the Vegetables:
- In a large bowl, combine sliced zucchinis, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, salt, and pepper, and toss to coat.
- Make the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Heat over medium heat, stirring occasionally until the mixture thickens, about 5-7 minutes. Set aside.
- Preheat the Drum Smoker:
- Set your drum smoker to 225°F (107°C) and add your choice of smoking wood (mesquite or fruitwood adds a nice flavor).
- Smoke the Vegetables:
- Once the smoker is at temperature, place the seasoned vegetables on the cooking grate or in a grill basket.
- Smoke for about 1 hour, or until the vegetables are tender and slightly caramelized.
- Drizzle and Serve:
- Remove the vegetables from the smoker and drizzle with the balsamic glaze before serving.
Smoked vegetable medley with balsamic glaze is a delicious and colorful addition to any meal. The combination of the smoky vegetables and the sweet-tart glaze creates a dish that is both flavorful and visually appealing. This recipe is a fantastic way to enjoy seasonal produce, making it a great option for summer barbecues or as a side for holiday dinners. The smoky flavor enhances the natural taste of the vegetables, while the balsamic glaze brings everything together in perfect harmony. Serve this dish alongside your favorite proteins or enjoy it on its own as a healthy, satisfying option that everyone will love.
Note: More recipes are coming soon!
