Best Meat to Smoke for Beginners

Smoking meat has been gaining popularity in recent years due to its distinct flavor and ease of preparation. It can be an extremely rewarding experience, especially when you’re making your creations or simply enjoying the food with friends and family.

But where do you begin? Well, depending on what flavor profile you would like to achieve.

If you’re new to smoking meat, you’re probably wondering what the best meats are. Well, don’t worry because we’re here to help.

Best Meat to Smoke for Beginners

In this blog post, we’ll be sharing our top 18 picks for the best meats to smoke for beginners in our opinion, including some facts about each one as well!

So we’ve got you covered whether you’re looking to smoke beef, pork, chicken, or something else. So without further ado, let’s get started!

The Best Meats To Smoke For Beginners (With Chef Tips)

We’ve compiled a list of 18 best things to smoke for beginners at home or on your smoker. We’ll go over the type of meat and share my opinion on its flavor and what to expect when it’s smoking in your meal prep.

Meat to Smoke for a Beginners

1. Beef Cheeks (best cut of meat to smoke for beginners)

Beef cheeks are a great, inexpensive cut of meat that’s perfect for low and slow smoking. They’re large and meaty, too you don’t have to worry about them overcooking or drying out.

The best part? Beef cheeks come in different textures some are more tender than others. If you want to ensure your beef cheeks are tender and melt-in-your-mouth delicious, try smoking them at lower temperatures for extended periods.

To do this, use a Z Grill for at least 30 minutes (the smoker’s temperature should be up to 148oC (300oF). You’ll need 2-3 hours to complete this process, so plan accordingly!

2. Beef brisket (smoke meat for beginners)

Beef brisket is a cut of meat that’s generally very lean and tender, so it’s perfect for slow smoking. It has a great flavor that’s hard to replicate with other cuts of meat, and it pairs well with most sauces and seasonings.

A lot of work goes into it and not just the cooking part. You’ve got to trim the extra skin around the cavity, wet brine it, dry rub it, and then cook it for 10 to 12 hours at 225°F before considering pulling the meat off the bone. You can trim brisket with knives available on the market. That’s a sample of what happens when you take on one of these beasts.

3. Pork shoulder (easy meat to smoke for beginners)

Pork shoulder is another good choice for beginners. It comes from the shoulder area of the pig and can be smoked like beef brisket. There are also many pork spare ribs and smoker recipes for beginners, which is where you’ll find this cut.

Start by seasoning your pork with dry rub (we like Sweet Baby Ray’s) and injecting some flavor into the meat. Then place the meat on a disposable pan in your gravity or portable smoker at 225°F for 8 hours or until it reaches an internal temperature of 195°F.

With this recipe, you’ll get tender smoked pork with a tender texture and sweet flavor that will surely please even more experienced smokers!

4. Lamb Shank (easiest meat to smoke for the first time)

Lamb shanks are the most expensive cut of meat, but they’re worth it. The meat is so tender that it practically melts in your mouth. You’ll have to trim the fat before cooking, but the flavor will be worth it. You can use a good quality bone-in or boneless lamb shank to smoke, though you may want to trim off some of the fat with a knife before cooking.

To make your shank, start by cutting the meat into 2-inch cubes. The easiest way to do this is by using a sharp knife or cleaver and slicing across the meat’s grain. You’ll want to make sure you cut through both sides to have even pieces. It would be best if you cooked it at 190oC (374oF), and the time will be required around 3-4 hours for proper preparation.

5. Pork ribs (easiest meat to smoke for a beginner)

Pork ribs are one of the best meats to start smoking with. They’re easy to cook and relatively forgiving, and you can get a lot of flavors out without worrying about burning or over-cooking them.

For the best-smoked pork ribs, use the 3-2-1 method:

3 hours unwrapped on top of the smoker
2 hours wrapped airtight (with three layers of foil)
1 hour unwrapped
This method will ensure that your ribs are cooked to perfection!

6. Tri-Tip (best meat to smoke for first-timers)

Tri-tip is a triangular-shaped cut of meat often overlooked because people don’t know how flavorful, juicy, and tender it is. It’s also one of the most overlooked cuts of meat to smoke.

Tri-tip has a rich flavor and juicy texture that can’t be beaten when it comes to smoked meats, but it doesn’t take long to prepare – only about two hours. The best part? It’s about a temperature of 135°F.

You can use this meat as a substitute for beef steak or pork chops when you don’t have time to cook them from scratch!

7. Boston Butt (best meat to smoke in 4 hours)

If you’re a beginner in barbecuing, you might be wondering what kind of meat will give you the best results. Well, we’ve got news for you: Boston Butt is the way to go!

Not only is it very well-marbled which means that it will give you a rich, flavorful smoke but it’s also the most forgiving cut of meat to smoke. It’s a great “gateway” meat for beginners because it’s cheaper than experimenting on brisket. Smoking it for 4-5 hours at 121oC (250oF) produces the best texture and flavor.

8. Brisket Stall (best meats to smoke for beginners)

The brisket stall is the most popular cut of meat to smoke, and it’s easy to see why. It’s a tough cut of meat that comes from the breast area of the animal, which means you don’t have to worry about over-cooking it.

As with any meat, you’ll want to keep an eye on its internal temperature when cooking it in this case, it will be at 65-75oC for many hours.

9. Salmon (easiest meat to smoke)

Salmon is a great meat to start smoking with. It’s easy to prep and cook, so you can get started on your own as soon as you’ve mastered the basics of smoking.

Salmon is available in two main types: cold-smoked Scottish salmon and hot-smoked salmon.

Cold-smoked salmon is made by drying the fish after it has been caught, then smoking it over peat fires. This gives it a distinct flavor and texture compared to hot smoked salmon.

You can serve hot smoked salmon on its own or with salads, make sandwiches with it, or use it to top any dish that needs some extra zing!

10. Tomahawk Steak (meat smoking for beginners)

If you’re starting and want to learn how to smoke your meats, we recommend that you get some of these meats. They are suitable for beginners because they are easy to prepare and don’t require too much time.

Tomahawk steak is excellent for smoking because it is a lean steak with a lot of flavors. Depending on your taste preferences, it can be finished on the grill or smoked in the oven.

The best way to cook this steak is by using a smoker. If you choose this method, it’s important to smoke the steak for a few hours at 135oC (275oF). By cooking your steak at this temperature, you can control how well-done the inside of the meat will be.

11. Texas Crutch (good meat to smoke for beginners)

The Texas Crutch Method is a method of preparing a brisket that helps it to reach the internal temperature plateau necessary for proper cooking.

Briskets must go through an internal temperature plateau to be cooked properly, and the Texas Crutch method involves wrapping the brisket with butcher’s paper or foil to help it overcome this.

12. Smoked Hamburgers (easy-smoking meats)

What is the best meat to smoke for beginners if you are still looking? Hamburgers are the best meats to smoke as a beginner because they’re mild, easy to prepare and cook, and can be prepared in various ways. They have a long history of use as food and have been around for centuries. Hamburgers are made from ground beef or veal, mixed with an assortment of spices before being formed into patties and grilled. However, in recent years there has been a resurgence in the popularity of smoked hamburgers.

Cooked at a temperature of 225°F with electric or other smoker. These burgers are best suited for those who want something milder than traditional beef. Mesquite wood chips are a perfect choice if you want something milder. If you want something milder, try using applewood chips instead.

13. Chuck Roast

The chuck roast is excellent for beginners because it’s easy to prepare and can be smoked in a few hours. The chuck roast comes from the shoulder area of a steer and weighs up to 20 pounds. It’s best cooked with indirect heat at 225°F for 4 to 6 hours, but it can be done in only 4 hours if you set your smoker temperature lower than 225°F.

If you’ve never smoked before, this cut of beef will take you by surprise! It’s so tender and flavorful that it’s almost like having brisket without the hassle of doing all the work yourself.

14. Whole chicken

One of the best meats to start with is a whole chicken. They’re relatively inexpensive, versatile, and easy to prepare.

Chicken can be smoked on its own or used as a rub for other meats like pork loin or beef steak. Chicken is also great for grilling because it’s mess-free and doesn’t need much prep work.

You can smoke them at 162oC (324oF) for 2-3 hours and their 73oC (164oF) internal temperature. This ensures that the chicken is cooked through and juicy.

15. Sausages

Sausages are a delicious and easy way to get started smoking meat. They’re also one of the most popular meats to smoke as a beginner, and for a good reason!

Sausages can be made from various ingredients, including pork or beef. Still, they all have one thing in common: they’re all delicious! And because sausages come in so many different shapes and sizes, you’ll find that there’s something for everyone in your family.

Sausages can be made in as little as 2-3 hours and smoked for up to 12 hours at 225°F. They will be cooked at 165°F, so make sure you don’t overcook them.

16. Beef short ribs (boneless)

Beef short ribs (boneless) are an excellent choice for a smoker, especially if you’re new to smoking meat. They’re a bit more expensive than other cuts of beef, but their flavor and tenderness make them well worth it. These ribs are best cooked for 8 hours in a 225°F smoker and should be done at 195°F, which is right near the bone.

You’ll need to trim the fat and silver skin from the meat side of the rack before cooking, as well as dry rub it with salt and pepper. Then cook them in your smoker until they’re tender—as close to 195°F as possible which will take about 8 hours.

17. Chicken Thighs

Chicken thighs are an excellent option for beginners because they’re easy to prepare, and you can make them with or without the skin. The thinner the chicken thighs are, they’ll likely be dry when cooked. Chicken thighs cooked without the skin are best when smoked at around 225 degrees Fahrenheit for about two hours. The longer they’re cooked, the more tender they’ll become—which means more time before they’re done!

If you want to smoke with the skin on, it’s still pretty easy to do. Ensure you don’t cook any part of it for too long, or it will get tough and dry. You can also wrap each thigh in foil after putting them on a smoker, which will help keep them moist while smoking.

18. Spare Ribs

Spare ribs are one of the most popular meats to smoke as a beginner. They’re cut from the rib section of beef, so they’re very lean, which makes them easier to cook and keeps them from drying out too much during the process.

They can be smoked with either natural or liquid smoke. Still, we recommend using liquid smoke for its ability to add more flavor than just plain old salt and pepper. Make sure to use your favorite rub on these ribs when preparing them for the best results this will help accentuate their flavor even further!

To cook, first, peel the silverskin off the ribs. Then, dry rub them with your favorite rub. Smear it on thick and let it sit overnight. Then set your smoker to 225°F and smoke them for 6 hours. The internal temperature should be around 195°F, but that doesn’t matter as much as ensuring the meat is tender and flavorful. After 6 hours, take them out of the smoker and let them rest for 5 minutes before serving.

Video Credit By Panlasang Pinoy Youtube Channel

What Should You Know Before Start Smoking Meat As Beginner?

Top Chef Tips

Our Top Chef Tips:

These tips can help you to have better experience smoking meat as an amateur.

Set up your smoker correctly

When you’re starting smoking meat, you’ll want to ensure that your smoker is appropriately set up. The most important thing is that the temperature inside the smoker is consistent throughout the entire cooking process. If it isn’t, your food will taste burnt or undercooked. 

Use A Water Tray

If you’re a beginner and want to try smoking meat for the first time, we recommend using a water tray to keep your meat moist as it cooks.

A water tray is made up of a metal pan with holes. You can use it for any food you’d like just put the food in the tray, fill the hole with water, and set your smoker on high heat. This will help to keep your meat moist as it cooks, so you don’t have to worry about drying out your meat or burning it while smoking.

Pick the Right Cut

The cut will determine how much smoke flavor your meat will have. For example, if you are using brisket or ribs, they will only require one hour per pound at 225°F (107°C). Due to their high moisture content, steaks and chicken breasts need closer monitoring at lower temperatures.

Choose the Right Smoking Method for Your Cut

Before you decide on a smoking method, consider what kind of cut of meat you’ll cook. Some cuts are better suited for low and slow methods, while others tend to be more tender when cooked quickly over direct heat. 

Keep it Low and Slow

Once you have chosen your method, keep in mind that low and slow work best with thicker cuts of meat like pork shoulder or beef brisket. The slower the cooking process is allowed to go, the more moisture will evaporate from the meat’s surface which means there will be less chance of drying out during cooking time itself!

Remove Meat from Fridge an Hour before Smoking

Smoked meat can quickly go wrong if sitting in your fridge for too long. You don’t want to pull out that smoked beef brisket after only a few days—you want it fresh! So remove the meat from the fridge an hour before you plan on smoking it so it can sit at room temperature for at least six hours.

Never use lighter fluid to start your fire

For this process to work correctly, you’ll need a fire, so don’t start your fire with lighter fluid! Lighter fluid contains chemicals that can cause flames and smoke damage, so don’t use it!

Keep the lid closed

Keep the lid closed while smoking so that no smoke can escape into other areas of your home (this is especially important if you live in an apartment building).

Monitor Your Temperature

Keep your smoker at a temperature between 200 and 225 degrees Fahrenheit. If it gets too hot, the meat will dry out too quickly, but if it gets too cold, it will be too chewy and tough. You can also use a meat thermometer to do it properly. 

Don’t Overcook Your Smoked Meat

Some beginners may try smoking their food for hours on end without knowing when it’s done cooking. This can lead to overcooked meats with dry surfaces and an unpleasant flavor.

Make Sure You Have Enough Wood Chips

Getting started as a new smoker can be overwhelming, but ensuring you have enough wood chips to last through the process is an excellent way to start. If you don’t have enough chips, it may take longer for your meat to get done. This means you’ll need to add more chips or cook them longer before removing them from the smoker.

Know How Long to Smoke Meat (And When to Pull It)

If you leave your meat too long after it’s pulled, it will be overcooked and dry. So keep an eye on how long your meat is in there remember that pulling usually happens early so as not to let smoke flavor creep into other parts of your food!

Let it rest

You’ll want to let your meat rest for about 15 minutes before you put it in the smoker. If you put the meat in right away, you’ll pee at it like a kid with a new toy and that’s not good! The smoke will pour out into the air, and it won’t have time to penetrate the meat. So wait!

Don’t peek – it does let the smoke out

The last tip is essential: don’t peek! Seriously, don’t peek until after two hours of cooking time have passed you’ll regret it if you do!


Whether you’re looking to impress your friends or want to enjoy a delicious meal with friends and family, there’s no need to worry about what meat goes with what. With this list of recommended meats, all you have to do is choose one (or two) and get cooking!

We hope you enjoyed our article about the best meat to smoke for a beginner! With this knowledge, we know that you can make the most of your barbecue time. So what are you waiting for? Stop by your local grocery store or butcher and pick up some of these meats for a delicious meal!


  • Troy Miller

    Hi! My name is Troy, and I'm the founder of Grill Taster. I have a lot of experience in grilling because I've been testing out products for over a decade. With almost ten years as a professional griller and help to thousands of aspiring BBQ masters, you can trust me to help you find the best grills and accessories on the market so that you don't have to waste time or money on junk. With my family enjoying some summertime fun just outside Carolina, we're all looking forward to your comments and questions!