How to Make Homemade BBQ - Outdoor Cabinets

Barbecue, also known as BBQ, is a cooking method that involves cooking meat low and slow over indirect heat, usually from smoldering wood or charcoal. Homemade BBQ allows you to create mouthwatering smoked and grilled meats right in your own backyard. With the right techniques, ingredients, and equipment, you can make restaurant-quality smoked brisket, fall-off-the-bone ribs, juicy pulled pork, and more from the comfort of home.

Equipment Needed for Smoking BBQ at Home

To make authentic smoked barbecue at home, you will need some basic equipment:

Smoker

A smoker is essential for making genuine smoked meats. There are several types of smokers available:

Charcoal smoker – Uses charcoal as the heat source. Temperature is controlled by adjusting the air vents. A water pan can help regulate temperature.
Electric smoker – Uses electricity to power an element for producing smoke and heat. Very easy to use with precise temperature control.
Offset smoker – Has a main chamber for the food and a side firebox to burn wood/charcoal. Allows good smoke flavor.
Kamado grill – Ceramic egg-shaped cooker that retains heat well. Can function as both a grill and smoker.

I recommend starting with an electric smoker if you’re new to smoking. It’s the easiest to use.

Wood Chips/Chunks

Flavored wood chips or chunks are needed to produce smoke. Soak them in water before using to slow combustion. Try hickory, apple, cherry, mesquite, pecan, and oak woods.

Temperature Probe

A good digital meat probe helps monitor the internal temperature of meat accurately while smoking without having to open the smoker. This prevents losing heat and smoke.

Disposable Foil Pans

Foil pans are useful to hold wood chips/water pans in your smoker and for placing food in to catch drippings.

BBQ Tools

Tongs, large forks, silicone gloves, and long handled brushes come in handy for handling meat on the smoker.

Knives & Cutting Board

Quality knives and large cutting boards make prep work easier. You’ll be slicing and chopping lots of meat.

Meat Thermometer

A thermometer with a metal probe is vital for checking doneness when cooking meat. Instant-read and leave-in thermometers work great.

Spray Bottle

Use a spray bottle filled with apple juice, cider vinegar, broth, or water to spritz meat while smoking. This bastes the meat and increases moisture.

Selecting Meat for Smoking

The best meats for smoking low and slow over several hours are the inexpensive, tough cuts. Here are top choices:

Pork

Pork shoulder – Use for pulled pork.
Pork ribs – Choose spare ribs or baby back ribs.
Pork belly – Makes bacon once smoked.

Beef

Brisket – Very flavorful after hours of smoking.
Chuck roast – Becomes shredded or sliced beef when cooked slowly.

Chicken

Whole chicken – Stays juicy and becomes infused with smoke.
Chicken thighs – Great dark meat option.

Turkey

Turkey breast – Stays moist when smoked properly.
Turkey legs or thighs – Withstand extended smoking time.

Sausage

Pork, beef, or turkey sausages – Smoked links are amazing.

For best results, choose meats labeled “natural” without injections of broth or solution. Boneless cuts require less time but have less flavor compared to bone-in.

Seasoning the Meat

Adding seasoning is key to making flavorful smoked BBQ at home. Here are tips:

Dry brining – Coat meat with salt, sugar, and spices overnight before smoking. Helps season thoroughly.
Wet brining – Soak meat for hours in a saltwater solution. Keeps meat extra juicy.
BBQ rub – Sprinkle a homemade or store-bought rub all over the meat before smoking. Provides a flavorful crust.
BBQ sauce – Brush sauce on the meat during the last 15-30 minutes of smoking for sticky glaze. Also good for dipping after cooking.
Marinades – Soaking meat in an oil and vinegar marinade infuses it with flavor. Works great for non-fatty meats.
Injections – Injecting a broth marinade deep into large cuts like brisket provides extra moisture. Use a proper meat injector.

How to Operate a Smoker Properly

Learning how to smoke meat requires mastering temperature control on your smoker. Here are some tips:

Bring the smoker up to 225-275°F before putting food on. This can take 30-60 minutes.
Maintain even temperature throughout the smoke by adjusting air vents or electricity. Don’t let it vary more than 25 degrees.
Use a water pan and fill it with water, juice, broth or beer to help regulate heat. Top it off if it evaporates.
Keep wood chips/chunks smoking by replenishing them every 45-60 minutes. Just 2-3 chunks at a time prevents dirty smoke.
Check meat internal temp periodically with a probe thermometer without opening the smoker if possible. Opening causes heat loss.
Consider wrapping meat in foil if it stalls before reaching desired internal temperature. This powers through the stall.
Allow at least 1 hour per pound of meat when estimating smoking time. Multiply by 1.5 for bone-in cuts.

How to Make Juicy Smoked Brisket

Smoked brisket is the king of barbecue! It takes time and patience, but the result is incredibly flavorful and tender:

Prep

Choose a 10-15 lb packer brisket with nice marbling. Trim off any large excess fat.
Create a savory rub using spices like smoked paprika, garlic powder, salt, pepper and brown sugar. Generously coat the brisket.
Allow the brisket rest overnight in the fridge so the rub penetrates the meat.

Smoke

Set up smoker for indirect cooking at 250°F using oak wood for flavor.
Place brisket fat side up on a foil pan and insert a probe thermometer into the thickest part.
Smoke until the brisket reaches 160°F internal temperature. This should take 5-6 hours. Spritz with apple juice hourly.
Remove brisket, wrap tightly in foil and return to smoker. Smoke until 205°F, about 2-4 more hours.

Finish

Take brisket out and let rest wrapped for 1 hour. This allows juices to reabsorb.
Unwrap and slice brisket across the grain into 1⁄4 inch thick slices. Serve juicy slices on white bread.

How to Smoke Beef Ribs for Finger-Licking Flavor

For amazingly tender, fall-off-the-bone smoked beef ribs, follow these tips:

Prep

Choose 3-4 lbs of beef back ribs or short ribs with nice marbling. Remove membrane from bone side.
Make a spice rub using brown sugar, chili powder, cumin, garlic and onion powder, salt, and black pepper. Coat ribs thoroughly.
Let ribs sit overnight in the fridge so the rub flavors penetrate the meat.

Smoke

Set up smoker at 275°F using hickory wood. Place ribs meat side up on racks.
Smoke for 2-3 hours until ribs reach 150°F internally. Spray with apple juice every 45 minutes.
Wrap ribs tightly in foil and return to smoker for 2-3 hours until 205°F for tender results.

Finish

Remove ribs and let rest, wrapped, for 30 minutes. The juices redistribute.
Carefully unwrap ribs, being careful not to lose any juices. Slice between bones.
Serve juicy, smoked ribs with your favorite barbecue sauce or dry rub on the side for dipping. Enjoy!

How to Make Tasty Smoked Chicken

Smoking a whole chicken or chicken parts results in flavorful meat both inside and out:

Prep

Remove giblets from a 4-6 lb whole chicken. Rinse and pat dry.
Inject chicken with low-sodium chicken broth using a meat injector in several places.
Create a rub using brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub it all over chicken.

Smoke

Set up smoker at 250°F with apple wood for mild sweet smoke.
Truss chicken and place breast side up on the racks. Insert a probe thermometer into thickest part of breast without touching bone.
Smoke chicken until it reaches 165°F internally, about 2-3 hours.

Finish

Remove whole smoked chicken from smoker once it reaches proper temperature.
Let rest 15 minutes then carve. The breast and thighs will be juicy!

For boneless chicken thighs, smoke 1-2 hours until 165°F. Brushing with sauce the last 30 minutes gives a tasty glazed finish.

How to Smoke Fresh Sausage and Get Perfect Results

Smoking fresh sausages like brats, Italian sausage, chorizo, and kielbasa infuses them incredible flavor:

Prep

Choose fresh, pre-made sausages from a butcher shop or make your own.
Remove sausages from casings if desired. This allows smoke and seasoning to penetrate better.
Optionally marinate sausages for 1-2 hours in an oil, vinegar, and herb marinade.

Smoke

Set up smoker at 225-250°F using a fruit wood like apple or cherry.
Place sausages directly on the racks. Cook linked sausages on one side the first half of cook time.
Insert a probe thermometer into the thickest sausage to monitor temperature.
Smoke sausages until they reach 160°F internally. This typically takes 1-3 hours depending on size.

Finish

Remove sausages from the smoker once they reach 160°F.
Serve smoked sausages on buns with desired toppings like sauteed peppers and onions.

Smoked sausages make amazing appetizers. They can also be chopped up and used in pastas, soups, and other dishes!

Troubleshooting Common Smoker Problems

Smoking meat at home comes with some challenges. Here are solutions to common smoker problems:

Problem: Smoker temperature is difficult to control. It keeps fluctuating up and down.

Solution: Check that vents are not blocked by ashes or debris. Open/close vents to regulate airflow. Add a water pan if smoker doesn’t have one. Try a smoker thermometer near the meat.

Problem: Meat is taking much longer to cook than expected.

Solution: Wind, cold weather, and opening the smoker can significantly increase cooking time. Be patient. Check meat temp, not smoker temp. Wrap in foil to power through.

Problem: Meat has darkened, dry sections on the outside.

Solution: This is known as the “stall”. Moisture evaporating from the meat’s surface cools it. Wrap meat in foil to push through. Don’t crank up the heat.

Problem: Smoker produces thick, white smoke instead of thin blue smoke.

Solution: Thick smoke makes bitter meat. Open vents for more airflow. Check water pan isn’t blocking heat. Add smaller amounts of dry wood.

Food Safety Tips for Smoking Meat

When smoking meat low and slow, food safety is crucial. Follow these guidelines:

Only use fresh, just thawed meat. Do not refreeze thawed meat before smoking.
Keep raw meat refrigerated until ready to smoke. Never leave sitting out.
Use an accurate digital food thermometer to check internal temperatures frequently.
Always cook meat to the proper safe internal temperature. Pork, beef, and lamb need to reach 145°F. Chicken and turkey require 165°F.
Never let smoked meat sit out for more than 2 hours or 1 hour above 90°F before refrigerating.
Refrigerate smoked leftover meats within 2 hours of cooking. Discard any leftovers after 4 days.
When reheating leftover smoked meats, use a food thermometer. Reheat to 165°F.

By properly handling meat and monitoring temperatures, you can feel confident serving safe, delicious smoked barbecue!

Frequently Asked Questions About Smoking Meat at Home

What is the best type of wood to use for smoking?

Most barbecue enthusiasts recommend oak, hickory, apple, cherry, pecan, and mesquite woods. Each imparts subtle flavor differences. Oak and hickory are terrific for beef and pork. Fruit woods like apple and cherry work well for poultry and fish.

Should I soak wood chips before smoking?

Soaking wood chips for 30-60 minutes before using helps slow down combustion and produces more consistent smoke. If you don’t soak the chips, they can burn up very fast.

How much wood should I use when smoking?

Use a small amount of wood chunks or 1-2 cups of wood chips at a time. You want thin blue smoke, not thick white billowing smoke which makes the meat bitter. Replenish chips/chunks every 45-60 minutes.

Is it safe to eat smoked meat that sat out overnight?

No, you should not eat smoked meat that has sat out at room temperature overnight. Refrigerate leftovers within 2 hours of cooking. Discard smoked meats left out beyond this timeframe to avoid the risk of harmful bacteria growth.

Can you smoke meat that has already been frozen?

Yes, it is safe to smoke meat directly from the frozen state as long as it was properly frozen when fresh. Do not thaw and then refreeze meat before smoking. It must defrost fully before going on the smoker.

What are the best BBQ rubs to use?

Basic BBQ rubs use paprika, garlic and onion powder, salt, pepper, brown sugar, chili powder, cumin, and other dried herbs. You can buy great pre-made rubs but homemade blends let you adjust flavors. Apply rubs generously onto meat at least 1 hour before smoking.

Conclusion

Smoking meat at home to make mouthwatering barbecue requires the right equipment, patience, and monitoring. With practice using the proper techniques, you can gain pitmaster skills. A quality smoker, flavorful rubs, and low-and-slow cooking produces delicious pulled pork, fall-off-the-bone ribs, succulent brisket, and other smoked meats your family and friends will love. Use this guide to start making your own authentic barbecue masterpieces in your backyard. The smell of wood smoke signals a tasty meal on the horizon!