Best Meat To Smoke For Easter

What memories do you have of Easter time? An egg hunt followed by a giant feast with family and friends?

Did you have deliciously glazed ham as the centrepiece of table or your grandpa cooking up a juicy lamb roast? You might be in charge of cooking these days but not to sure what to should be on the menu.

Below are my favorites types of meat to smoke for Easter along with the recipes.

Happy Easter!

Slow Smoked Lamb Shoulder 

The natural flavor and fat content of lamb are perfect for absorbing smoky flavor. Choose complementary flavors for boneless meat like oregano and plenty of garlic! I like to layer cherry wood chips over on the glowing coals in the charcoal grill.

Find The Recipe Here

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Smoked Spiral Ham with Brown Sugar Glaze

What could be be better than this juicy, succulent ham that is covered in a sticky delicious brown sugar glaze. The spiral cut gives a delicious textures as well.

Smoked Spiral Ham with Brown Sugar Glaze

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Pork Crown Roast

Not only does that pork crown roast look incredible on the table, it tender, juicy and exploding with flavor.

Pork Crown Roast

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Pit Boss Bacon Wrapped Pork Loin

What could be better than a pork loin wrapped in crispy bacon and smoked to perfection?

Find The Recipe Here

Smoked Pork Belly

The juicy tender meat from smoked pork belly is one of our favorites for Easter! I like to use applewood chips for pork belly. I find the sweet and light flavor infuses during the slow smoking.

Find The Recipe Here

Salmon Burnt Ends 

What is a better combo than salmon and burnt ends? Everyone loves the juicy salmon encrusted in caramel like outer! Just make sure you serve these with a fresh side like shredded cabbage

 Tip: I like to use a mild wood like pecan with salmon.

Find The Recipe Here

Smoked Ham

Smoking ham should be on any holiday recipe post and ham is a classic recipe worthy of your smoker this Easter. I like to buy a precured ham and smoked it with oak or cherrywood. I find ham works best with those two types of wood.

Find The Recipe Here

Smoked Turkey Drumsticks 

These turkey drumsticks are perfect for Easter! They smoke quickly compared to larger cuts but still are super tasty. In 2-3 hours the tender meat will be juicy with perfectly crispy skin.

You can have them as a delicious appetizer or as part of a bigger spread.

A few hot tips for cooking them include; rubbing them with cayenne pepper for a kick of heat and sugar for caramelization.  Spritzing them apple juice while smoking. This will help them keep moist and help form crispy skin.

Tip: The dark turkey leg meat works will with stronger wood like mesquite and oak

Find The Recipe Here

How-to-Tell-if-Turkey-Breast-Is-Done

Smoked Tuna Steaks 

Proper tuna steaks are meaty in texture and delicious without being ‘fishy’. This is another recipe that doesn’t take long and can carry whatever flavors you are feeling. 

Why not try an Asian twist with soy sauce and spring onion this Easter? Or a brown sugar-citrus glaze to enhance the smoky flavor.

Tuna is perfect for replicating the meaty texture you would expect from red meat steaks.

Find The Recipe Here

Smoked Beef Short Ribs 

Who doesn’t love smoked short ribs?With juicy tender meat falling off the bone….drooooool

All you need to do is give your ribs a good rub then place in your smoker and enjoy the delcious smell wafting into your kitchen!I like to serve them with a sweet plum sauce or spicy honey.

Find The Recipe Here

Smoked Beef Brisket 

Do you have multiple mouths to feed this Easter? Then brisket is perfect! A packer brisket (which is the flat and the point) is a huge cut and will feed a big crowd.

Plus you’ll hopefully have some leftovers (which is perfect as brisket is even better the next day)

Find The Recipe Here

Why Smoke Meat This Easter?

I hope you enjoyed my recommendations for the best meat to smoke this holiday.

Smoking meat for a holiday meal is great because:

– It easy to load up the smoker and go, giving you more time to spend Easter with family & friends.

– A delicious way to infuse flavor and tenderize meat.

– A variety of different methods leave options open for desired recipes.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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