Real barbecue recipes from the creators we love – each one paired with a prebuilt cook calculator that schedules the smoke, wrap, and rest to your dinner time. We rewrite the method in our own words, credit and link the original creator, and leave their own links intact. Filter by meat below.

All Beef Pork

▶ How to Smoke Pork Butt / How to Make Pulled Pork Recipe (Inspired by Mad Scientist BBQ)Pork Butt / Shoulder · 250°F Pecan Smoked Pulled Pork ▶ Smoked Brisket with a Long Hot Hold (Inspired by Steve Gow, Smoke Trails BBQ)Brisket · 195°F Pull + 18-Hour Hold at 150°F ▶ Pork Belly Burnt Ends – The ORIGINAL Recipe! (Inspired by HowToBBQRight)Pork Belly · 250F Cubed & Glazed ▶ Tri-Tip Smoked Like a Brisket (Inspired by Meat Church BBQ)Tri-Tip · 250F Wrapped Like Brisket ▶ Santa Maria Smoked Tri-Tip (Inspired by Chef Tips)Tri-Tip · 225°F Reverse Sear ▶ General Tso Smoked Spare Ribs (Inspired by Phoenix Kitchen)Spare Ribs · 250°F No-Wrap

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