21 Barbecue Dishes That’ll Have You Cooking Like A Pitmaster

Ready to boost your barbecue confidence and cook like a true pitmaster? These dishes deliver big smoke flavor, reliable techniques, and crowd-pleasing results without overcomplicating your weekend.

You will find forgiving cuts, smart shortcuts, and a few showstoppers that make your smoker feel like a secret weapon. Fire it up, grab your tongs, and let the magic happen.

1. Texas-Style Beef Brisket

Season with a bold salt and pepper mix, then settle in for a low and slow smoke that rewards patience. Keep the temperature steady, spritz as needed, and trust the process while the bark builds.

When it probes like butter, you are close.

Wrap in butcher paper to push through the stall, then rest longer than feels comfortable. Slice against the grain, showing off that rosy smoke ring and juicy slices.

Serve simply with pickles, onions, and white bread for classic Texas vibes.

2. Smoked Pork Shoulder (Pulled Pork)

Rub a pork butt generously, then let the smoke do the heavy lifting. This cut is forgiving, so you can relax while it climbs to shreddable tenderness.

Spritz lightly for color and moisture, and wrap when the bark is deep and proud.

Cook until it pulls easily, then rest, pull, and fold in your favorite sauce or a tangy vinegar splash. Pile onto soft buns with slaw for texture.

It feeds a crowd beautifully and reheats like a dream for leftovers.

3. St. Louis-Style Pork Ribs

Trimmed and squared, these ribs bring meaty satisfaction and a clean bite. Season boldly, smoke steady, and watch for pullback on the bones.

If you like them glossy, finish with a sticky glaze that sets in the last stretch.

Probe for tenderness between bones rather than chasing time alone. Rest briefly, then slice into neat ribs that show off bark and sheen.

Serve with pickles and a sharp slaw to cut richness. They are a crowd pleaser with consistent results.

4. Baby Back Ribs

Leaner and curved, baby backs cook a bit faster and make beginners feel like pros. Apply a balanced rub, smoke gently, and manage moisture with spritzing or a wrap if needed.

Aim for tender with a gentle tug off the bone.

Rest briefly so juices settle. Slice between bones for neat presentation and snackable portions.

Sauce lightly or serve dry with sauce on the side for control. These ribs deliver approachable barbecue flavor without the stress of longer cooks.

5. Smoked Chicken Thighs

Chicken thighs are forgiving, flavorful, and built for smoke. Dry the skin well, season generously, and cook hot enough to render fat for crispiness.

The meat stays juicy while the skin turns irresistible.

Finish with a quick sear or a high heat blast to lock in texture. Brush lightly with sauce or serve with a bright chimichurri.

These thighs make weeknight barbecue feel special and never fussy. You will reach for this cook again and again.

6. Whole Smoked Chicken

Dry brine the bird overnight for seasoned meat and crackly skin. Tuck the wings, oil lightly, and smoke until the breast and thigh temps hit perfect doneness.

The aroma makes the backyard feel like a rotisserie shop.

Rest before carving to keep juices in. Serve with simple sides like potatoes, salad, or grilled vegetables.

Leftovers transform into sandwiches or tacos with smoky flair. This is a classic backyard flex that looks impressive with minimal fuss.

7. Smoked Turkey Breast

Turkey breast gives you lean, elegant slices with plenty of smoke character. Brine or dry brine for juiciness, then smoke gently to avoid drying out.

Use a probe and pull at the sweet spot for tenderness.

Rest, then carve thin slices that shine on sandwiches or platters. Pair with a light sauce or herby butter to keep things moist.

It feels festive without demanding a whole bird. A great option when you want lighter barbecue that still wows.

8. Smoked Sausage Links

Sausage links are the easiest barbecue win. They take on smoke fast, finish quickly, and deliver big flavor without babysitting.

Choose quality links, smoke until snappy, and keep the temperature steady to avoid splitting.

Serve with mustard, pickles, and onions for a no fuss feast. Slice for platters or tuck into buns with saucy flair.

Perfect for appetizers or as a supporting player beside ribs and brisket. They disappear fast at any cookout.

9. Burnt Ends (Brisket Point)

Cut the brisket point into cubes, season, and return to the smoker with sauce and a touch of sugar. The fat renders into a luscious bite while the glaze turns sticky and caramelized.

It is barbecue candy in every square.

Stir occasionally to coat and reduce. Serve as a decadent appetizer or pile onto white bread with pickles.

Expect silence at the table followed by requests for seconds. They are indulgent, unforgettable, and worth the extra step.

10. Smoked Meatloaf

Yes, meatloaf belongs on the smoker. Mix ground meat with aromatics, binder, and a flavorful rub, then shape into a loaf for maximum smoke exposure.

Glaze in stages so it sets into a sweet-savory shell.

Cook until juicy but sliceable, then rest before plating thick slices. The smoke adds depth that oven versions cannot match.

It turns a humble classic into a showstopper Sunday dinner. Great for sandwiches the next day, too.

11. Smoked Mac and Cheese

Creamy, cheesy pasta meets gentle smoke for a side dish that steals spotlight energy. Par cook the pasta, fold into a rich cheese sauce, and top with crumbs for crunch.

Smoke until the top is bronzed and bubbling.

Use a mix of cheeses for stretch and sharpness. Add jalapenos or bacon for extra punch if you like.

It pairs with everything from brisket to chicken and vanishes from the table first. Save a scoop for yourself.

12. Smoked Baked Beans

Beans love slow heat and smoky perfume. Combine beans, bacon, onion, and a lightly sweet sauce in a Dutch oven.

Let them simmer under smoke until thick, glossy, and deeply flavored.

Stir occasionally so they do not catch on the bottom. Adjust sweetness and tang near the end to balance richness.

These beans soak up drippings if placed under meats, gaining extra magic. They are the quiet hero beside any barbecue spread.

13. Collard Greens With Smoked Meat

Collards turn silky when simmered low and slow with smoked meat. Start with onions and garlic, add greens and broth, then tuck in a ham hock or smoked turkey.

Simmer until tender and savory.

Finish with a vinegar splash and chili flakes for brightness. The pot liquor is liquid gold that balances rich barbecue plates.

Serve alongside ribs or pulled pork to cut through fat and refresh your palate. Simple, soulful, and satisfying.

14. BBQ Chicken Drumsticks

Drumsticks are party friendly and forgiving. Smoke them to render and flavor, then finish hot to crisp the skin.

Brush with your favorite sauce and let it set into a sticky shine.

They are easy to eat, budget friendly, and always a hit with kids and adults. Serve with ranch or blue cheese, plus crunchy veggies.

You will crank out trays without breaking a sweat. Perfect for game day or backyard gatherings.

15. Smoked Pork Belly (Sticky BBQ Style)

Pork belly turns decadent when smoked and glazed. Cube it, season, and smoke until rendered and tender.

Toss with a sticky sauce and return to the heat until lacquered and irresistible.

Expect rich bites with a balance of sweet, salty, and smoky. Serve as an appetizer or tuck into tacos with pickled onions.

It is dangerously snackable and disappears quickly. Make extra because everyone will circle back for more.

16. Smoked Tri-Tip

Tri-tip brings West Coast flair with a faster cook than brisket. Season boldly, smoke until medium, then sear for crust if you like.

Rest well and slice against both grains for tender slices.

It shines with simple sides and a bright herb sauce. Great for weeknights when you want steakhouse vibes without hours of babysitting.

Leftovers make elite sandwiches the next day. It is efficient, flavorful, and impressive.

17. Smoked Salmon (Simple Brine)

Brine the salmon simply with salt, sugar, and aromatics, then dry until tacky for a good pellicle. Smoke gently to preserve moisture and achieve a silky texture.

The result feels luxurious but approachable.

Serve warm or chilled with lemon, dill, and crackers. It is a lighter barbecue option that still shows skill.

Perfect for brunch platters or elegant appetizers. You will feel like a pro with minimal effort.

18. Smoked Shrimp Skewers

S hrimp take smoke fast and stay juicy with quick cooking. Skewer for easy handling, season simply, and brush with garlic butter or a spicy glaze.

Watch closely because they finish in minutes.

Serve with rice, salad, or tucked into tacos with slaw. They deliver huge flavor with minimal time at the grill.

Perfect when you want a seafood change of pace. Fresh, bright, and weeknight friendly.

19. BBQ Chicken Wings

Smoke wings first for deep flavor, then crank the heat to crisp. Toss in your favorite sauce or keep them dry-rubbed with a dusting of finishing seasoning.

The texture is the best of both worlds.

Serve with dipping sauces and crunchy vegetables. Wings are perfect for sharing and scale well for big groups.

You will make them on repeat once you dial in your timing. They never last long on the table.

20. Smoked Corn on the Cob

Corn loves the kiss of smoke. Leave husks on for steaming or shuck for more char, then butter generously.

Sprinkle with chili lime seasoning or queso fresco for flair.

The kernels turn sweet, smoky, and slightly chewy in the best way. It pairs with any barbecue meat and feels like a celebration of summer.

Serve hot with extra butter and a squeeze of lime. Simple, fast, and memorable.

21. Smoked Peach Dessert

Halve peaches and brush with a touch of butter and sugar, then smoke until jammy. The fruit concentrates, picking up gentle smoke that plays beautifully with vanilla ice cream.

A drizzle of honey seals the deal.

You can swap in pineapple rings when peaches are not in season. Either way, it is a smart, low effort finisher that surprises guests.

Sweet, smoky, and downright elegant for a backyard dessert.