14 Smoked Meats To Try On The Pellet Grill
Firing up your pellet grill opens a world of smoky possibilities that’ll make your taste buds dance.
I’ve spent countless weekends experimenting with different cuts and techniques, turning ordinary meats into extraordinary meals.
Whether you’re a seasoned pitmaster or just got your first pellet grill, these 14 meats will take your backyard cooking game to new heights.
1. Brisket: The King Of Smoked Meats
The first time I smoked a brisket, I stayed up all night tending the fire like a nervous parent. Now my pellet grill does the babysitting! This glorious beef cut transforms from tough to tender through low-and-slow cooking.
The magic happens around 203°F internal temperature when the collagen breaks down and that beautiful bark forms on the outside. I recommend starting with a simple salt and pepper rub—let the meat and smoke do the talking.
For beginners, plan about 1.5 hours per pound at 225°F, and always let it rest at least an hour after cooking. Trust me, your patience will be rewarded with the most mouthwatering slices of beefy heaven you’ve ever tasted!
2. Pulled Pork: Crowd-Pleasing Perfection
My family reunion last summer was saved by eight pounds of pork butt smoking away while everyone played horseshoes. Pulled pork is wonderfully forgiving for beginners—it’s nearly impossible to mess up!
The pork shoulder (also called Boston butt) has enough fat to stay moist during the long cook. Season generously with your favorite rub, then smoke at 225-250°F until it reaches that magical 203°F internal temperature.
When done right, you’ll barely need to pull it—the meat will practically fall apart with a gentle tug of your forks. I love serving mine on brioche buns with tangy coleslaw and a vinegar-based sauce that cuts through the richness. One shoulder feeds a small army!
3. Ribs: Finger-Licking Favorites
“These bones make grown men giggle!” That’s what my neighbor shouted after trying my smoked ribs last Fourth of July. Whether you prefer baby backs (smaller, more tender) or spare ribs (meatier, more flavorful), the pellet grill delivers consistent results.
My foolproof method skips the 3-2-1 technique for a simpler approach: smoke at 250°F for about 4-5 hours until they pass the bend test. When you pick them up in the middle with tongs, they should bend significantly without falling apart.
Spritz occasionally with apple juice to keep them moist. The meat should pull cleanly from the bone with a slight tug—not fall off completely! That perfect bite resistance is what separates good ribs from great ones. Don’t forget to remove that papery membrane from the back first!
4. Beef Short Ribs: Beefy Indulgence
Smoking beef short ribs was a game-changer in my backyard cooking adventures. These prehistoric-looking bones transform into something magical after a few hours on the pellet grill.
Look for thick-cut, meaty ribs with good marbling—I prefer the 3-bone plate cuts. A simple salt and pepper rub lets their robust flavor shine. Smoke them at 250°F until they hit an internal temperature of 203°F, usually 6-8 hours depending on thickness.
The reward? Meat so tender you can cut it with a spoon, with a flavor profile reminiscent of brisket but uniquely its own. That beautiful mahogany bark contrasting with the juicy, pink interior makes these my go-to when I want to impress guests without the commitment of a whole brisket. They’re beefy, buttery, and absolutely worth the wait!
5. Sausages: Smoky Links Of Joy
Last tailgate, I brought a platter of smoked sausages and watched them disappear faster than my team’s championship hopes! The beauty of smoking sausages is their versatility—bratwurst, kielbasa, Italian, or even hot dogs all take on wonderful flavor.
Unlike most smoked meats, these links don’t require hours of your time. About 1-2 hours at 225°F is all it takes to transform them into juicy, smoky delights. The fat content in sausages makes them perfect for smoking, as they stay moist while absorbing that delicious wood flavor.
Try different wood pellets to complement various sausages—apple with chicken sausage, hickory with bratwurst, or mesquite with spicy varieties. I like to score the casings lightly to prevent bursting and create more surface area for smoke. Serve with grilled peppers and onions for an easy weekend lunch!
6. Chicken Wings: Crispy Smoked Delights
Wings were my pellet grill gateway drug! I accidentally discovered that smoking them first, then finishing at high heat creates wings that blow away anything from a sports bar.
Start by tossing your wings in baking powder and your favorite rub—this helps dry the skin for maximum crispiness. Smoke at 180°F for about an hour to infuse flavor, then crank the heat to 350-400°F to crisp up the skin.
The result is magical: smoky flavor penetrates the meat while the outside gets wonderfully crisp. My secret weapon is a light brushing of buffalo sauce mixed with honey during the last few minutes of cooking. They develop an irresistible sticky glaze that has friends begging for invites to my backyard cookouts. Make more than you think you need—they vanish in minutes!
7. Whole Chicken: Smoky Bird Perfection
My mother-in-law finally stopped criticizing my cooking after I served her my smoked whole chicken! A humble bird becomes extraordinary when bathed in wood smoke on a pellet grill.
The spatchcock method—removing the backbone and flattening the chicken—is my secret weapon for even cooking. A simple brine of salt, sugar, and water for a few hours before smoking ensures juicy meat. Season under the skin for maximum flavor penetration.
Smoke at 275-300°F until the breast hits 165°F, usually 1.5-2 hours. The moderate temperature delivers crispy skin without drying out the meat. I love using fruitwood pellets like apple or cherry that complement poultry perfectly. The beautiful mahogany color and juicy meat make this a weeknight favorite that feels special enough for company. Leftovers make the best chicken salad ever!
8. Turkey: Holiday Hero
Thanksgiving changed forever when I started smoking our turkey instead of roasting it. My extended family now draws straws to see who hosts the holiday meal—as long as I bring my pellet grill!
Brining is non-negotiable for a juicy bird. I use a simple solution of salt, brown sugar, and aromatics for 24 hours before cooking. Smoking at 275-300°F yields crispy skin while keeping the meat moist. A 12-pound turkey usually takes about 4 hours to reach 165°F in the breast.
The subtle smoke flavor complements rather than overwhelms the turkey’s natural taste. Bonus: your oven stays free for all those sides! I recommend apple or pecan pellets for a mild, sweet smoke that pairs beautifully with poultry. Even turkey skeptics become converts after tasting that juicy, flavorful meat with its beautiful pink smoke ring.
9. Lamb Chops: Smoky Sophistication
Stumbling upon lamb chops at the butcher’s counter led to one of my favorite pellet grill discoveries! These petite packages of flavor take smoke beautifully while remaining elegantly tender.
I prefer thick-cut rib chops with the fat cap intact. A simple marinade of garlic, rosemary, olive oil, and lemon juice complements lamb’s natural flavor without overwhelming it. Smoke at 225°F for about 30 minutes, then increase the temperature to 400°F to finish with a perfect sear.
The goal is medium-rare (130-135°F) for maximum tenderness. The smoke adds a subtle dimension that elevates these chops beyond what you’d get from just grilling. My dinner guests always raise eyebrows in pleasant surprise at the first bite—that perfect combination of smoke, herbs, and lamb’s natural sweetness. They’re unexpected but absolutely delicious on a pellet grill!
10. Pork Belly: Smoky Flavor Bites
Pork belly on the pellet grill changed my definition of indulgence! This fatty, rich cut transforms into melt-in-your-mouth magic after a few hours of gentle smoking.
Score the fat cap in a diamond pattern to help render the fat and allow smoke penetration. A dry rub with brown sugar creates an amazing crust. I smoke at 225-250°F until it reaches 195-203°F internal temperature, usually 3-4 hours for a smaller piece.
The result is tender meat with perfectly rendered fat that practically dissolves on your tongue. Cube it for burnt ends, slice it for sandwiches, or serve it over rice with a drizzle of sauce. My friends now request “those pork candy cubes” at every gathering! The versatility of smoked pork belly makes it a staple in my pellet grill rotation—just be prepared for everyone to fight over the crispy edges!
11. Tri-Tip: The Underrated Champion
My brother-in-law from California wouldn’t stop talking about tri-tip, so I finally tried smoking one. Now I’m the insufferable evangelist spreading the tri-tip gospel everywhere I go!
This triangular cut from the bottom sirloin cooks relatively quickly while delivering big, beefy flavor. Season simply with salt, pepper, and garlic powder to let the meat shine. Smoke at 225°F until it reaches 125-130°F internal temperature (about 60-90 minutes), then sear it hot and fast to finish.
The dual cooking method creates a beautiful crust while maintaining a perfect medium-rare interior. Slice against the grain—and be aware the grain changes direction in this cut! The flavor is similar to brisket but cooks in a fraction of the time. For weeknight smoking with weekend-worthy results, tri-tip has become my secret weapon when I crave beef but don’t have all day to tend a brisket.
12. Pork Shoulder: The Versatility King
A humble pork shoulder was the first thing I ever smoked, and it remains my desert island meat choice! Beyond pulled pork, this versatile cut opens up a world of possibilities on your pellet grill.
Smoke it whole at 250°F until it reaches 203°F (usually 1.5 hours per pound) for classic pulled pork. Or try something different: smoke to 165°F, then slice it for amazing pork steaks with a beautiful smoke ring. The collagen-rich meat becomes fork-tender when cooked low and slow.
My family goes crazy for smoked pork shoulder tacos with pickled onions and cilantro. The leftovers are even more versatile—add them to breakfast hash, mac and cheese, or stuffed peppers. That’s why I always smoke the biggest one I can find! With its forgiving nature and incredible flavor, pork shoulder builds smoking confidence while delivering consistent, delicious results.
13. Duck: Smoky Richness
Smoking duck was an accidental discovery when I found one on sale—now it’s my special occasion go-to! This rich, fatty bird was practically made for the pellet grill.
Score the skin in a crosshatch pattern without cutting into the meat to help render that glorious fat. A dry brine overnight creates crispy skin. I smoke at 250°F until the breast reaches 135-140°F for medium-rare perfection, then crank up the heat to crisp the skin.
The result is a revelation: smoky, tender meat with perfectly rendered fat and crispy skin. Cherry or apple wood pellets complement duck’s richness beautifully. I serve mine with a simple orange-honey glaze that caramelizes during the final cooking stage. Even friends who claim they don’t like duck become converts after trying it smoked—it’s a whole different experience from oven-roasted duck!
14. Salmon: Smoky Seafood Sensation
Catching my first salmon was thrilling, but smoking it on my pellet grill was life-changing! Fish might seem intimidating, but salmon is surprisingly forgiving and absorbs smoke beautifully.
Start with a simple cure of salt, brown sugar, and dill for a few hours before smoking. This draws out moisture and creates that distinctive pellicle—a tacky surface that helps smoke adhere. I smoke at a low 180-200°F until it reaches 145°F internal temperature, usually just 1-2 hours depending on thickness.
The gentle heat preserves salmon’s delicate texture while infusing amazing flavor. Alder or maple pellets are traditional choices that complement without overwhelming. The result is nothing like store-bought smoked salmon—it’s buttery, flaky, and subtly smoky. I serve it warm with a squeeze of lemon or cold on bagels with cream cheese. Either way, it disappears in minutes!