Hi, I’m Kayla. I smoke meat a lot. Weeknights, game days, even in light snow. I run a Traeger Pro 575 and a little Weber Smokey Mountain. I trust a ThermoWorks Thermapen for temps and keep a roll of pink butcher paper near the grill. If that sounds fussy, well, it is—but it tastes like joy.
You can see the full photo journal in “My Top 10 Meats to Smoke (From My Backyard, With Sauce on My Shoes)” over on Popdex if you’d like a step-by-step look.
You know what? Smoking meat feels big at first. Fire, wood, time, and nerves. But it gets easy when you keep notes and taste as you go. Here’s what I actually cook, what worked, and what didn’t, straight from my patio. If you’re hunting for more pit-inspired ideas from cooks across the web, take a spin through Popdex and see what’s trending.
New to the pit? The step-by-step lessons in Smoking Meat 101: Basics & Tips for Beginners helped me sort out wood flavors, grill temps, and rest times before I ever lit my first chimney.
Still deciding what to throw on next? Charbroil’s Best Meats to Smoke cheat-sheet is a quick confidence boost when you’re eyeing cuts at the butcher counter. Beyond the smoker, I like bookmarking catch-all tutorial libraries that teach everything from wiring porch lights to trimming a brisket; one of the more surprisingly helpful collections lives at Fuckpal’s How-To hub—dive in and you’ll uncover clear, step-by-step guides that demystify new skills and save you time on backyard projects and beyond.
1) Brisket — The All-Day Beast
My first Costco packer brisket had me up at 3 a.m., in a hoodie, talking to the stall like it could hear me. I ran post oak at 250°F, simple salt and pepper, and wrapped in butcher paper at 165°F. It took about 12 hours and then rested in a cooler for two more. The bark looked like coffee crust, and the slices bent like warm butter. Was it worth the wait? Yep.
Watch-outs: it’s pricey, and it can go dry if you rush it. I now trim a bit, keep the pit steady, and don’t slice until it rests.
2) Pork Butt — The Forgiving Hero
Pulled pork is my chill cook. I season a Boston butt with salt, pepper, smoked paprika, and brown sugar. Hickory and apple wood at 250°F. I cook to about 203°F, then let it rest. It shreds like a dream, even when my attention wanders during a yard soccer game.
It’s great for tacos, sliders, and breakfast hash. Only downside? It makes a lot. But I freeze flat packs—future me is always happy.
While the pork rolls along for hours, I usually wander off to baby the lawn—switching to the best fertilizer for Bermuda grass last spring turned our yard into prime picnic turf.
3) Baby Back Ribs — The Crowd Pleaser
My kids ask for ribs like clockwork. I run 225°F, spritz with apple cider, and do a loose 2-2-1 style: smoke, wrap with a little butter and honey, then set the glaze. I mix Sweet Baby Ray’s with a touch of hot sauce so it has some zip. Bend test over a glove—if it cracks clean, we eat.
Don’t over-sauce early, or the bark turns mushy. And yeah, ribs fight the clock, but they’re kinder than they look.
4) Beef Short Ribs — Dino Bones, Big Flavor
These look like meat on a cartoon bone. I go salt, pepper, garlic, post oak, and 250°F. Seven to eight hours, until the probe slides like it’s in warm butter. They’re rich, beefy, and a bit over-the-top with pickles and white bread. I serve them Texas style on butcher paper, and it always feels like a feast.
They’re not cheap. I save them for birthdays or when my neighbor Ben shows up with a cooler and football on his phone.
The nerves I felt the first time mirrored sorority rush week—“I Rushed, I Cried, I Learned: My Top 10 Hardest Sororities to Get Into” kind of panic—but it all paid off once the bones hit the board.
5) Chicken Thighs — Weeknight Winner
Chicken thighs don’t care if you’re busy. I season with lemon pepper and a pinch of baking powder on the skin. I smoke at 300°F so the skin gets bite-through. About an hour and a half, sometimes less. Juicy every time, even on my pellet grill.
If the skin looks soft, I blast it on my Weber for a minute or two. Done. Simple dinner, happy table.
6) Whole Turkey — Holiday Hero (And Not Just In November)
I brine a 12–14 lb bird the night before—salt, sugar, citrus slices, bay leaves. Day of, I rub it with mayo (Duke’s, thin layer), herbs, and black pepper. I smoke at 275°F until the breast hits 160–165°F. The skin turns golden, and the meat stays moist. My mom said it tasted like “butter and campfire.” I’ll take that.
Go too low and the skin can turn rubbery. Keep the heat steady, and don’t peek too much.
7) Salmon — The Easy One That Feels Fancy
Costco side of salmon, pin bones out. I keep it simple: salt, pepper, lemon. Apple or alder wood at 225°F. I pull at about 125°F. It flakes soft and glossy. We eat it with bagels, cream cheese, and capers, or toss it on salad with dill.
It cooks fast, so don’t wander off. And yeah, the skin sticks sometimes—I line the rack with a light coat of oil and call it good.
8) Pork Belly Burnt Ends — Meat Candy
I cube pork belly into 1-inch chunks, season sweet and smoky, and run 250°F for two hours. Then I pan them with a little butter, brown sugar, and BBQ sauce, covered, for another hour or so. They turn sticky, glossy, and wild good. People hover near the tray like it’s a secret.
They’re rich. A little goes a long way. I serve with sharp pickles to cut the sweetness.
9) Sausage Links — Low Effort, High Payoff
Jalapeño cheddar from our local butcher is my go-to. I smoke at 250°F till the temp hits 160°F inside. The snap when you bite in? That’s the test. It’s a great “add-on” cook when I already have the pit running for something else.
Don’t prick the casing, or you’ll lose the juices. Ask me how I learned that. Once was enough.
10) Tri-Tip — Fast, Beefy, West Coast Vibes
This one feels like a cheat code. I season with salt, pepper, garlic, and a little chili powder. I smoke at 225°F till it hits about 115°F inside, then sear hot on my kettle with oak to finish around 130°F. Rest, then slice against the grain (it changes direction, so watch that). Tender, beefy, and done in an evening.
Great for sandwiches with chimichurri. Honestly, it’s my weeknight flex.
Little Things That Help (From My Messy Notebook)
- Wood that works: post oak for beef, hickory for pork, apple or cherry for poultry and fish. I keep bags from B&B and Lumber Jack in the garage.
- Tools I trust: Thermapen for temps, pink butcher paper for brisket, and a simple spray bottle for ribs.
- Rest the meat. I tuck big cuts in a cooler with towels. It evens out the juices.
- Keep a tiny log: date, meat, wood, temp, and one thing you’d change. Future you will smile.
- Weather note: on cold days, I let the pit warm a bit longer. Gloves help, and so does hot cocoa.
For pitmasters who find themselves in Indiana after a long day of tailgate smoking outside Memorial Stadium, you might want to trade the apron for something a little more glamorous—take a look at a reputable TS escort in Bloomington where you can browse verified companions and book discreet, professional company to unwind after the last brisket slice.
If you try any of these, start with ribs or pork butt. They forgive. Brisket can wait till you feel brave—or until a Saturday with no plans. Either way, you’ll step back, take that first bite, and think, “Okay, I get it.” And you will.