96 smoked beef recipes

Smoked beef rubs a lean roast with garlic, onion, paprika, cumin, and cayenne, then smokes it low and slow over hickory with indirect heat. Backyard barbecue technique for tender, smoky beef.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Smoky barbecue meatballs simmered in a sauce of ketchup, brown sugar, tomato paste, and liquid smoke. A crowd-pleasing party meatball that holds well in the slow cooker.

Delicious chili made with succulent beef, sausage, tomatoes and kidney beans. Great served by itself or with a bread bowl!

Loaded chili built on three meats, ground beef, hot Italian sausage, and smoked sausage, with kidney beans, a layered hit of serrano and habanero heat, and a splash of red wine. Thickened with cornmeal and tastes even better the next day.

Homemade ground beef salami cured with tender quick salt, liquid smoke, mustard seed, and garlic. Shaped into logs, refrigerated 24 hours, then slow-baked in foil.

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!

An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

Cuban sandwich meets burger: ground chuck patties stacked with Swiss cheese, smoked ham, dill pickles, roasted garlic mayo, and Dijon, then pressed on the grill until flat and crispy.

Dress up your ribs in a new way with this succulent recipe that is 100% stress free!

Oven-baked BBQ brisket rubbed with seasoning and liquid smoke, sealed in foil, and slow-roasted until fork-tender. Overnight marinade for maximum flavor.

Give your meat loaf that succulent barbecue taste with this simple recipe that's easy to follow.

Kale soup simmers smoky linguiça sausage with chopped kale, kidney beans, potatoes, and a splash of vinegar. Portuguese-style caldo verde with serious comfort and zero fuss.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.