Legendary BBQ Recipes

Fire up the smoker and get your apron ready. From towering burgers to 14-hour smoked briskets, these are the recipes that will make you the hero of your next backyard cookout. Every recipe here has been vigorously tested to ensure you get competition-quality results at home.

Texas-Style Smoked Brisket

Prep time: 30 mins | Cook time: 12-16 hours | Wood: Post Oak

The undisputed king of barbecue. We keep it strictly traditional: a simple rub of 50/50 coarse kosher salt and 16-mesh black pepper. Smoked low and slow at 250°F until it reaches an internal temperature of 165°F, then wrapped in unwaxed butcher paper to push through the stall. The secret is resting the brisket in an insulated cooler for at least two hours before slicing against the grain. Tender, juicy, with a bark that packs an incredible peppery punch.

Memphis Dry-Rubbed Pork Ribs

Prep time: 20 mins | Cook time: 5-6 hours | Wood: Hickory & Apple

Forget the sticky, sugary sauces that burn on the grill. These St. Louis cut spare ribs rely entirely on a complex, savory dry rub featuring paprika, brown sugar, mustard powder, garlic, and a hint of cayenne. Smoked at 225°F using the classic 3-2-1 method (3 hours unwrapped, 2 hours wrapped in foil with a little apple juice, 1 hour unwrapped to firm up the bark). They have the perfect bite—pulling cleanly from the bone without falling apart.

Smoked Jalapeño Cheddar Sausage

Prep time: 2 hours | Cook time: 2 hours | Wood: Pecan

Making your own sausage is a game changer. We use an 80/20 blend of pork shoulder and beef chuck, ground coarsely and mixed with sharp cheddar cheese cubes, fresh diced jalapeños, and curing salt. Stuffed into natural hog casings and cold-smoked at 180°F until the internal temperature hits 160°F. The result is a snappy, spicy, cheesy sausage that bursts with flavor on every single bite.