25+ Savory New Year’s Smoker Recipes for a Flavorful Celebration

As we bid farewell to the past year and welcome new beginnings, there’s no better way to celebrate than with delicious food that brings people together.

Smoked dishes have a unique ability to elevate any gathering, offering rich flavors and an irresistible aroma that fills the air with warmth and nostalgia.

Whether you’re hosting a festive party or enjoying a quiet New Year’s Eve at home, these 25+ New Year’s smoker recipes are designed to impress your guests and satisfy every palate.

From succulent meats to decadent sides and delightful desserts, each recipe will help you create unforgettable moments around the dinner table.

Let’s dive into these flavorful dishes that will make your New Year’s celebration truly special!

25+ Savory New Year’s Smoker Recipes for a Flavorful Celebration

With these 25+ New Year’s smoker recipes, you have a treasure trove of culinary delights at your fingertips.

Each recipe is crafted to bring out the best flavors while creating an inviting atmosphere for your celebrations.

Whether you choose to smoke a tender brisket, whip up a creamy mac and cheese, or treat your guests to a sweet dessert, the joy of cooking and sharing these meals will surely enhance your New Year’s festivities.

Embrace the art of smoking and let these dishes inspire you to make lasting memories as you welcome a fresh start and all the possibilities that lie ahead in the New Year!

Smoked Beef Brisket with Spicy BBQ Rub

Kick off the New Year with a mouthwatering smoked beef brisket seasoned with a zesty, spicy BBQ rub. This tender and flavorful dish is perfect for serving guests during your New Year’s celebration. The combination of spices and slow smoking creates a rich, smoky flavor that will impress everyone at your gathering.

Ingredients:

• 1 (10-12 lb) whole beef brisket, trimmed
• 2 tablespoons olive oil
• ¼ cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon cumin
• Wood chips for smoking (hickory or oak recommended)

Instructions:

1. Prepare the Brisket: Start by trimming excess fat from the brisket, leaving about a ¼-inch layer for moisture.
2. Make the Spice Rub: In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cayenne pepper, and cumin. Mix well.
3. Apply the Rub: Rub the olive oil over the brisket, then generously apply the spice rub on all sides. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
4. Preheat the Smoker: About an hour before smoking, preheat your smoker to 225°F (107°C). Add wood chips according to your smoker’s instructions.
5. Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for about 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
6. Rest and Serve: Once done, remove the brisket from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite BBQ sauce.

Smoked beef brisket is the ultimate centerpiece for any New Year’s celebration, combining tenderness and bold flavors that will leave your guests raving. Pair it with classic sides like coleslaw, cornbread, and baked beans for a complete meal. The experience of smoking this brisket not only fills your home with delicious aromas but also creates a communal atmosphere as everyone gathers around to enjoy this delectable dish. As the clock strikes midnight, raise a glass and celebrate the joy of good food and great company!

Smoked Garlic Herb Chicken Wings

These smoked garlic herb chicken wings are a delightful addition to your New Year’s feast, boasting a savory and aromatic flavor profile. The wings are marinated in a blend of herbs and spices, then smoked to crispy perfection. They are perfect as an appetizer or main dish for your New Year celebration.

Ingredients:

• 3 lbs chicken wings
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• Juice of 1 lemon
• Wood chips for smoking (apple or cherry recommended)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, pepper, and lemon juice.
2. Marinate the Wings: Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
3. Preheat the Smoker: Preheat your smoker to 250°F (121°C) and add your choice of wood chips.
4. Smoke the Wings: Place the marinated wings directly on the smoker grates. Smoke for about 2 hours or until they reach an internal temperature of 165°F (74°C) and are crispy on the outside.
5. Serve: Remove the wings from the smoker and serve immediately with your favorite dipping sauce.

These smoked garlic herb chicken wings are sure to be a hit at your New Year’s gathering, offering a tantalizing blend of flavors that will keep everyone coming back for more. Their crispy exterior and tender meat are perfect for nibbling while mingling with friends and family. Serve them with a variety of dipping sauces, such as ranch or blue cheese, to cater to different tastes. As you celebrate the start of a new year, these wings will not only satisfy cravings but also bring a touch of gourmet flair to your festivities!

Smoked Maple Glazed Salmon

Celebrate the New Year with this exquisite smoked maple glazed salmon. The combination of sweet maple syrup and smoky flavors creates a rich and delicious dish that will elevate your holiday spread. This easy-to-prepare recipe is perfect for both seasoned smokers and those trying it for the first time.

Ingredients:

• 2 lbs salmon fillet, skin on
• ½ cup pure maple syrup
• ¼ cup soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• Wood chips for smoking (maple or alder recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, and black pepper.
2. Marinate the Salmon: Place the salmon fillet in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add the wood chips.
4. Smoke the Salmon: Remove the salmon from the marinade and place it on the smoker grates, skin side down. Smoke for about 1 hour, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
5. Glaze and Serve: During the last 10 minutes of smoking, brush additional maple glaze on the salmon. Serve warm with fresh lemon wedges.

This smoked maple glazed salmon is a perfect addition to your New Year’s table, combining elegance and flavor in every bite. The rich, smoky flavor pairs beautifully with the sweet maple glaze, creating a dish that is both sophisticated and approachable. Serve this salmon with a side of seasonal vegetables or a refreshing salad for a well-rounded meal. As you gather with loved ones to ring in the new year, this dish will not only tantalize the taste buds but also create lasting memories of shared moments around the table. Enjoy the new beginnings with delicious food and great company!

Smoked Honey Mustard Pork Tenderloin

This smoked honey mustard pork tenderloin is a delightful balance of sweet and savory flavors, making it an ideal centerpiece for your New Year’s celebration. The tenderloin is marinated in a zesty honey mustard glaze and then smoked to perfection, resulting in a juicy and flavorful dish that will impress your guests.

Ingredients:

• 2 lbs pork tenderloin
• ¼ cup Dijon mustard
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wood chips for smoking (pecan or cherry recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, onion powder, salt, and black pepper until well combined.
2. Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.
3. Preheat the Smoker: About 30 minutes before cooking, preheat your smoker to 225°F (107°C). Add your wood chips to create a fragrant smoke.
4. Smoke the Tenderloin: Remove the pork from the marinade and allow excess marinade to drip off. Place the tenderloin in the smoker and cook for about 2 hours, or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once done, remove the pork from the smoker and let it rest for 10-15 minutes before slicing. Serve with your favorite sides.

This smoked honey mustard pork tenderloin will undoubtedly elevate your New Year’s festivities with its deliciously complex flavors and tender texture. The sweet and tangy glaze creates a beautifully caramelized exterior while keeping the meat juicy inside. Pair it with sides like roasted vegetables or a warm potato salad for a hearty meal that appeals to everyone. As you share this delectable dish with family and friends, you’ll create lasting memories and celebrate new beginnings with every flavorful bite.

Smoked Stuffed Bell Peppers

These smoked stuffed bell peppers are a colorful and flavorful addition to your New Year’s celebration. Filled with a savory mixture of ground meat, rice, vegetables, and spices, they are smoked to perfection, making them a satisfying and nutritious option for your guests.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef (or turkey)
• 1 cup cooked rice (white or brown)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Wood chips for smoking (hickory or mesquite recommended)

Instructions:

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling: In a skillet over medium heat, sauté the onion and garlic until fragrant. Add the ground meat and cook until browned. Stir in the cooked rice, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well and remove from heat. Stir in half of the shredded cheese.
3. Stuff the Peppers: Preheat your smoker to 225°F (107°C). Fill each bell pepper with the meat and rice mixture, packing it in gently. Place the stuffed peppers upright on a baking dish or directly on the smoker grates.
4. Smoke the Peppers: Smoke for about 1.5 to 2 hours, or until the peppers are tender and the internal temperature reaches 165°F (74°C).
5. Add Cheese and Serve: In the last 10 minutes of cooking, sprinkle the remaining cheese on top of the stuffed peppers. Allow it to melt before removing from the smoker. Serve hot.

Smoked stuffed bell peppers are a fantastic option for your New Year’s celebration, combining vibrant colors and wholesome ingredients in a delicious package. The smoky flavor enhances the savory filling, making each bite a delightful experience. These peppers can be served as a main dish or a side, and they cater to various dietary preferences based on the meat or fillings used. As you gather with loved ones to celebrate the new year, these stuffed peppers will be a hit, sparking conversation and joy at the table.

Smoked Maple Bacon Wrapped Asparagus

Elevate your New Year’s appetizers with smoked maple bacon-wrapped asparagus. This dish combines the crispness of fresh asparagus with the savory richness of bacon, all enhanced by a touch of sweet maple glaze. It’s an easy and impressive finger food that your guests will love.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 8 slices of bacon
• ¼ cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Wood chips for smoking (apple or pecan recommended)

Instructions:

1. Prepare the Asparagus: Preheat your smoker to 225°F (107°C). Trim the tough ends of the asparagus.
2. Wrap the Asparagus: Take one slice of bacon and wrap it around each asparagus spear, starting from the bottom and spiraling to the top. Secure the ends of the bacon if needed with toothpicks.
3. Make the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, black pepper, and garlic powder until well combined.
4. Smoke the Asparagus: Place the bacon-wrapped asparagus on the smoker grates. Brush with the maple glaze and smoke for about 30-40 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve: Remove from the smoker and serve warm, drizzling with any remaining maple glaze.

Smoked maple bacon-wrapped asparagus is a delightful treat that brings a touch of elegance to your New Year’s celebration. The combination of sweet and savory flavors creates an irresistible appetizer that will have everyone coming back for seconds. These bite-sized bundles are not only easy to prepare but also visually appealing, making them a perfect addition to any appetizer spread. As you toast to new beginnings, these smoky, sweet treats will be the highlight of your gathering, celebrating the joy of good food and togetherness.

Smoked Garlic and Herb Chicken Wings

These smoked garlic and herb chicken wings are a game-changer for your New Year’s gathering. Marinated in a savory blend of garlic, herbs, and spices, then smoked to crispy perfection, these wings are packed with flavor and sure to be a hit at any party. They offer a delightful alternative to traditional fried wings, making them a healthier choice without compromising on taste.

Ingredients:

• 2 lbs chicken wings
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wood chips for smoking (hickory or applewood recommended)

Instructions:

1. Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Mix well.
2. Marinate the Wings: Add the chicken wings to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for optimal flavor.
3. Preheat the Smoker: Preheat your smoker to 250°F (121°C). Add your wood chips to produce aromatic smoke.
4. Smoke the Wings: Remove the wings from the marinade and place them directly on the smoker grates. Smoke for about 1.5 hours, or until the wings reach an internal temperature of 165°F (74°C) and the skin is crispy.
5. Serve: Toss the smoked wings in additional fresh herbs if desired, and serve hot with your favorite dipping sauce.

Smoked garlic and herb chicken wings are a must-have for your New Year’s festivities. The marinated wings take on a delicious smoky flavor while remaining juicy on the inside, creating a perfect bite. Pair them with a range of dipping sauces like ranch or blue cheese, and watch as they quickly disappear from the platter. As you celebrate the new year, these wings will bring people together, creating an atmosphere of joy and camaraderie. They are not just food but an experience to enjoy with friends and family.

Smoked BBQ Brisket

This smoked BBQ brisket is a centerpiece worthy of any New Year’s celebration. Slow-smoked to tender perfection, this dish is infused with a flavorful rub and a smoky depth that will impress your guests. It’s perfect for slicing and serving alongside various sides, making it a staple for festive gatherings.

Ingredients:

• 5-7 lbs whole brisket (flat or point cut)
• ¼ cup kosher salt
• ¼ cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper (optional for heat)
• Wood chips for smoking (oak or mesquite recommended)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about a ¼-inch layer for flavor and moisture.
2. Make the Rub: In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until combined.
3. Season the Brisket: Generously rub the spice mixture all over the brisket, ensuring even coverage. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours or overnight for best flavor.
4. Preheat the Smoker: About 30 minutes before cooking, preheat your smoker to 225°F (107°C). Add the wood chips for smoking.
5. Smoke the Brisket: Place the brisket in the smoker fat side up. Smoke for about 12-14 hours, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C) for ideal tenderness.
6. Rest and Serve: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Serve with your favorite BBQ sauce and sides.

Smoked BBQ brisket is not only a feast for the senses but also a perfect way to ring in the New Year. The deep smoky flavor combined with the tender, juicy meat will have your guests raving about your culinary skills. Sliced thin and served with classic sides like coleslaw and baked beans, this brisket creates a memorable dining experience. As you toast to new beginnings, let this dish be a reminder of the warmth and joy of gathering with loved ones around the table, savoring every delicious bite.

Smoked Jalapeño Poppers

Smoked jalapeño poppers are the ultimate crowd-pleaser for any New Year’s celebration. These bite-sized appetizers are stuffed with a creamy cheese mixture, wrapped in bacon, and smoked until perfectly crispy. They offer a delightful combination of smoky, spicy, and savory flavors, making them an irresistible addition to your party menu.

Ingredients:

• 12 fresh jalapeños, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 12 slices of bacon, cut in half
• Wood chips for smoking (apple or cherrywood recommended)

Instructions:

1. Prepare the Jalapeños: Preheat your smoker to 225°F (107°C). Halve the jalapeños lengthwise and remove the seeds to reduce heat.
2. Make the Cheese Filling: In a bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika until well combined.
3. Stuff the Jalapeños: Fill each jalapeño half with the cheese mixture, packing it in generously.
4. Wrap with Bacon: Take a half slice of bacon and wrap it around each stuffed jalapeño, securing it with a toothpick if necessary.
5. Smoke the Poppers: Place the bacon-wrapped jalapeño poppers directly on the smoker grates. Smoke for about 1 hour or until the bacon is crispy and the cheese is bubbly.
6. Serve: Remove the poppers from the smoker and let them cool slightly before serving.

Smoked jalapeño poppers are a fantastic way to kick off your New Year’s celebration with a bang. The combination of creamy cheese and crispy bacon, coupled with the smoky flavor, creates an explosion of taste that will leave your guests wanting more. These poppers are perfect for snacking and sharing, making them an ideal addition to any appetizer spread. As you celebrate the new year, let these spicy treats be a symbol of good times and laughter, sparking joy and warmth around your gathering.

Smoked Beef Ribs

Smoked beef ribs are a show-stopping dish perfect for any New Year’s gathering. With their rich, beefy flavor and tender, smoky meat, these ribs will impress your guests and leave them craving more. Slow-smoked to perfection and coated in a flavorful rub, they make for a hearty main course that pairs beautifully with various sides.

Ingredients:

• 3-4 lbs beef ribs (short or back)
• ¼ cup kosher salt
• ¼ cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips for smoking (hickory or oak recommended)

Instructions:

1. Prepare the Ribs: Trim any excess fat from the beef ribs to allow for better smoke penetration.
2. Make the Rub: In a bowl, combine the kosher salt, black pepper, garlic powder, onion powder, brown sugar, smoked paprika, and cayenne pepper.
3. Season the Ribs: Generously rub the spice mixture all over the beef ribs, ensuring even coverage. Wrap the ribs in plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
4. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips for smoking.
5. Smoke the Ribs: Place the beef ribs in the smoker bone side down. Smoke for about 5-6 hours, or until the internal temperature reaches 205°F (96°C) and the meat is tender.
6. Serve: Let the ribs rest for 30 minutes before slicing between the bones. Serve with BBQ sauce on the side if desired.

Smoked beef ribs are not just a meal; they’re an experience that brings people together. The tender meat falling off the bone, enhanced by the rich flavors from the smoke and the spice rub, makes these ribs a perfect centerpiece for your New Year’s feast. Pair them with classic sides like coleslaw or cornbread, and your guests will leave satisfied and impressed. As you celebrate the arrival of a new year, these ribs symbolize indulgence and joy, creating memories that last far beyond the dinner table.

Smoked Sausage and Peppers Skewers

These smoked sausage and peppers skewers are a vibrant and flavorful addition to your New Year’s celebration. Featuring juicy smoked sausage paired with colorful bell peppers and onions, they are easy to prepare and cook, making them an excellent choice for entertaining. These skewers are perfect for a party platter or as a casual, hands-on appetizer.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into 1-inch pieces
• 2 bell peppers (red and yellow), cut into bite-sized chunks
• 1 onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat the Smoker: Preheat your smoker to 225°F (107°C).
2. Prepare the Skewers: In a large bowl, combine the sausage slices, bell peppers, and onion wedges. Drizzle with olive oil, and season with garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
3. Assemble the Skewers: Thread the sausage and vegetables onto the soaked wooden skewers, alternating between the sausage and vegetables.
4. Smoke the Skewers: Place the skewers directly on the smoker grates. Smoke for about 1.5 hours, or until the sausage is heated through and the vegetables are tender and slightly charred.
5. Serve: Remove the skewers from the smoker and let them cool slightly before serving.

Smoked sausage and peppers skewers are not only delicious but also visually appealing, adding a pop of color to your New Year’s spread. The smoky flavor from the sausage combined with the sweetness of the bell peppers and onions creates a harmonious bite that your guests will love. These skewers are easy to eat, making them ideal for mingling guests, and they pair well with various dipping sauces or marinades. As you celebrate the turn of the year, these skewers represent the joy of sharing good food and great company, fostering a lively atmosphere that everyone will remember.

Smoked Honey-Glazed Carrots

Smoked honey-glazed carrots are a delightful side dish that perfectly balances sweetness and smokiness, making them an ideal accompaniment for your New Year’s meal. The process of smoking caramelizes the honey and enhances the natural flavors of the carrots, creating a dish that is both delicious and visually appealing.

Ingredients:

• 2 lbs baby carrots (or regular carrots cut into sticks)
• ¼ cup honey
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wood chips for smoking (maple or cherrywood recommended)

Instructions:

1. Preheat the Smoker: Preheat your smoker to 225°F (107°C).
2. Prepare the Carrots: In a large bowl, combine the honey, olive oil, balsamic vinegar, salt, and black pepper. Add the carrots and toss to coat well.
3. Smoke the Carrots: Place the carrots in a smoker-safe pan or on skewers. Smoke for about 1 hour, or until the carrots are tender and lightly caramelized.
4. Serve: Remove the carrots from the smoker and serve warm as a side dish.

Smoked honey-glazed carrots are an exceptional addition to your New Year’s table, providing a perfect blend of sweetness and smoky flavor. The vibrant orange color and caramelized glaze make them visually enticing, and their tender texture complements any main dish beautifully. This dish not only enhances your meal but also adds a healthy option to your celebration. As you toast to new beginnings, these carrots symbolize growth and sweetness in the coming year, making them a fitting tribute to the hopes and dreams you and your loved ones share.

Smoked Pulled Pork

Smoked pulled pork is a quintessential dish that elevates any gathering, especially for New Year’s celebrations. The low and slow cooking process transforms a tough cut of pork into tender, flavorful meat that can be served in various ways, from sandwiches to tacos. The combination of smoky flavors and a tangy barbecue sauce makes this dish a guaranteed crowd-pleaser.

Ingredients:

• 5-7 lbs pork shoulder (butt)
• ¼ cup yellow mustard
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• Wood chips for smoking (hickory or applewood recommended)

Instructions:

1. Prepare the Pork: Trim excess fat from the pork shoulder and score the fat cap to help the rub penetrate.
2. Make the Rub: In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, salt, and chili powder.
3. Apply the Rub: Rub the yellow mustard over the pork shoulder, then apply the spice rub evenly over the meat. Wrap in plastic wrap and refrigerate for at least 12 hours or overnight.
4. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips for smoking.
5. Smoke the Pork: Place the pork shoulder in the smoker and cook for approximately 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat shreds easily.
6. Rest and Shred: Remove the pork from the smoker and let it rest for at least 30 minutes before shredding it with two forks. Mix in some apple cider vinegar for added moisture and flavor.
7. Serve: Serve the pulled pork on buns with coleslaw, or use it as a filling for tacos or nachos.

Smoked pulled pork is the epitome of comfort food, making it an ideal dish to serve as you celebrate the New Year. Its smoky, savory flavor combined with the sweetness of the rub creates a deliciously complex taste that is sure to impress your guests. The versatility of pulled pork allows for a variety of serving options, accommodating different tastes and preferences. As you indulge in this hearty meal, you’ll be creating memories that mark the start of a promising year filled with flavor, laughter, and joy.

Smoked Turkey Breast

A smoked turkey breast is a delightful and healthy alternative to traditional New Year’s dishes. This recipe showcases the turkey’s natural flavors enhanced by a smoky aroma and a savory herb rub. Perfect for slicing and serving as a main dish, it’s also an excellent option for leftovers, making sandwiches or salads for the days following the celebration.

Ingredients:

• 5-6 lbs turkey breast (bone-in, skin-on)
• ¼ cup olive oil
• 3 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• Wood chips for smoking (pecan or cherrywood recommended)

Instructions:

1. Prepare the Turkey: Rinse the turkey breast under cold water and pat dry with paper towels.
2. Make the Rub: In a bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, salt, black pepper, and paprika to create a paste.
3. Season the Turkey: Rub the herb mixture all over the turkey breast, making sure to get it under the skin for maximum flavor. Let it sit at room temperature for 30 minutes.
4. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your chosen wood chips.
5. Smoke the Turkey: Place the turkey breast skin-side up in the smoker. Smoke for approximately 4-5 hours, or until the internal temperature reaches 165°F (74°C).
6. Rest and Slice: Once cooked, remove the turkey from the smoker and let it rest for 15-20 minutes before slicing.

A smoked turkey breast is an elegant addition to your New Year’s spread, offering a healthier alternative without sacrificing flavor. The juicy meat, infused with smoke and herbs, will surely impress your guests and provide a beautiful centerpiece for your table. Plus, the leftovers are a delightful treat, making it easy to continue the celebration with delicious sandwiches or salads. This dish not only symbolizes abundance and gratitude for the year past but also sets a positive tone for the year ahead, filled with health and happiness.

Smoked Mac and Cheese

Smoked mac and cheese is a comforting and indulgent dish that will bring warmth to your New Year’s gathering. This creamy, cheesy pasta dish takes on a delightful smoky flavor, making it an unforgettable side or main course. With its crispy topping and gooey interior, it’s a favorite for both kids and adults alike.

Ingredients:

• 1 lb elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (for topping)
• Wood chips for smoking (apple or hickory recommended)

Instructions:

1. Cook the Pasta: Cook the macaroni according to package directions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, cooking until thickened. Add the cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the cheese is melted and smooth.
3. Combine: Add the cooked macaroni to the cheese sauce, mixing well to combine.
4. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and prepare wood chips.
5. Transfer and Smoke: Pour the mac and cheese into a greased baking dish. Sprinkle breadcrumbs on top and drizzle with a little olive oil. Place the dish in the smoker and cook for about 1-1.5 hours, or until bubbly and golden brown on top.
6. Serve: Let it cool slightly before serving.

Smoked mac and cheese is the ultimate comfort food, combining rich flavors and creamy textures that make it irresistible. This dish not only serves as a satisfying side but can also stand alone as a main course, making it versatile for any New Year’s celebration. The smoky flavor adds a new twist to a classic recipe, ensuring your guests will savor every bite. As you gather around the table, sharing this delicious dish symbolizes warmth and togetherness, creating an inviting atmosphere for a joyful start to the New Year.

Note: More recipes are coming soon!