A Smokin’ Hot Holiday Season
As an experienced barbecue pitmaster, I can say with confidence that the holiday season is the perfect time to fire up the smoker and showcase your culinary prowess. Whether you’re hosting a festive gathering or looking to impart some mouthwatering flavors to your holiday meal, these 10 festive BBQ recipes are sure to wow your guests and elevate your holiday spread.
From a bourbon-infused smoked ham to a raspberry-chipotle glazed marvel, these recipes are not only visually stunning but also bursting with the rich, smoky notes that make barbecue a true delight. As someone who has spent countless hours honing my craft, I’m excited to share these techniques and flavor combinations that will have your friends and family raving.
So, let’s dive in and explore how you can transform your holiday menu with the magic of the smoker!
Bourbon-Infused Smoked Ham
When it comes to holiday centerpieces, it’s hard to beat a beautifully smoked ham. But why settle for the traditional when you can take your ham to the next level with a bourbon-infused twist? This recipe is a personal favorite of mine, and I can assure you that the combination of sweet, savory, and smoky flavors will leave your guests in awe.
To start, you’ll want to source a high-quality, bone-in ham. I prefer a 10-12 lb range, as it strikes the perfect balance between serving size and manageable cook time. Once you have your ham, it’s time to get the seasoning party started. Begin by liberally coating the ham in a blend of brown sugar, Dijon mustard, and a generous splash of your favorite bourbon. The bourbon not only imparts a delectable depth of flavor but also helps to tenderize the meat, ensuring a melt-in-your-mouth texture.
Now, it’s time to fire up your smoker and let the magic happen. I recommend using a mild fruit wood, such as apple or cherry, to complement the sweetness of the glaze. Aim for a consistent temperature of 225-250°F and plan for about 2-3 hours of smoking time per pound. As the ham takes on that beautiful mahogany hue, be sure to baste it every 30 minutes or so with the bourbon-infused glaze, allowing the flavors to meld and caramelize.
Once the internal temperature reaches a juicy 145°F, it’s time to remove the ham from the smoker and let it rest for at least 30 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful result. When you’re ready to serve, simply slice and watch your guests’ faces light up with delight. Pair this showstopping ham with your favorite holiday sides for a truly unforgettable feast.
Raspberry Chipotle Glazed Smoked Ham
If you’re looking to add a bit of spice and sweetness to your holiday table, this raspberry chipotle glazed smoked ham is the perfect choice. The combination of the smoky, peppery chipotle with the tart, fruity notes of raspberry creates a truly unique and irresistible flavor profile.
To begin, you’ll want to start with a 10-12 lb bone-in ham, just like the bourbon-infused version. This time, however, the seasoning blend is a bit different. Start by rubbing the ham all over with a blend of brown sugar, paprika, garlic powder, and a generous pinch of chipotle chili powder. This dry rub will create a beautiful crust on the exterior of the ham as it smokes.
When it comes to the glaze, this is where the raspberry really shines. In a saucepan, combine raspberry preserves, apple cider vinegar, honey, and more chipotle chili powder to taste. The sweetness of the preserves is the perfect foil for the smoky, spicy chipotle, and the vinegar adds a lovely balance of acidity.
As the ham smokes, be sure to baste it liberally with the raspberry chipotle glaze every 30 minutes or so. This will not only add a stunning lacquered appearance but also infuse the meat with those incredible flavors. Aim for a consistent smoker temperature of 225-250°F, and plan for around 2-3 hours of cook time per pound.
Once the ham reaches an internal temperature of 145°F, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result. When you’re ready to serve, simply slice and drizzle any remaining glaze over the top. The combination of sweet, spicy, and smoky will have your guests coming back for seconds (or thirds!).
Maple-Bourbon Glazed Smoked Turkey
While ham may be the traditional holiday centerpiece, don’t discount the power of a beautifully smoked turkey to elevate your feast. This maple-bourbon glazed smoked turkey is a showstopper that’s sure to impress. The sweetness of the maple and the subtle heat of the bourbon create a flavor symphony that’ll have your guests singing your praises.
To start, you’ll want to source a 12-15 lb whole turkey, preferably one with a nice, even shape for even cooking. Begin by patting the turkey dry and seasoning the cavity with a blend of salt, pepper, and your preferred poultry seasoning. Don’t be afraid to be generous with the seasoning – this is the foundation for that delectable, smoky-sweet crust.
Next, it’s time to prepare the maple-bourbon glaze. In a saucepan, combine pure maple syrup, bourbon, apple cider vinegar, and a touch of Dijon mustard. Bring this mixture to a simmer, stirring occasionally, until it’s slightly thickened. This glaze will not only impart incredible flavor but also help to create a beautiful, lacquered finish on the turkey.
Once your smoker is preheated to 225-250°F, it’s time to place the turkey on the grates. I recommend using a mild wood, like apple or cherry, to complement the sweetness of the glaze. As the turkey smokes, be sure to baste it with the maple-bourbon glaze every 30 minutes or so, ensuring even coverage and that irresistible caramelization.
Depending on the size of your turkey, you can expect the cooking time to be around 2-3 hours per pound. Keep a close eye on the internal temperature, pulling the bird from the smoker once it reaches 165°F in the thickest part of the breast. Allow the turkey to rest for at least 30 minutes before carving, as this will help the juices redistribute and keep the meat moist and tender.
When it’s time to serve, simply slice and drizzle any remaining glaze over the top. The combination of the smoky, savory turkey and the sweet, bourbon-infused glaze will have your guests raving and reaching for seconds. Pair this showstopper with your favorite holiday sides for a meal that’ll have them asking for the recipe long after the plates are cleared.
Smoked Cranberry-Orange Brisket
While ham and turkey may be the stars of the holiday table, don’t overlook the humble brisket as a worthy contender. This smoked cranberry-orange brisket is a unique and flavorful twist on a classic barbecue staple, and it’s sure to delight your guests.
To begin, you’ll want to source a high-quality, well-marbled brisket, aiming for a 8-10 lb cut. Trim the excess fat, leaving about 1/4 inch on the surface, and then generously season the meat with a blend of salt, pepper, garlic powder, and a touch of brown sugar. This seasoning will create a delectable crust as the brisket smokes.
Next, it’s time to prepare the cranberry-orange glaze. In a saucepan, combine fresh or frozen cranberries, freshly squeezed orange juice, honey, and a pinch of cinnamon. Bring this mixture to a simmer, stirring occasionally, until the cranberries have burst and the glaze has thickened slightly. This sweet-tart glaze will not only add a beautiful color to the brisket but also impart a unique flavor that will have your guests hooked.
Preheat your smoker to 225-250°F, using a blend of oak and apple wood for a nice, balanced smoke flavor. Place the seasoned brisket on the grates and let the magic begin. As the brisket smokes, be sure to baste it with the cranberry-orange glaze every 30 minutes or so, creating that gorgeous lacquered appearance.
Depending on the size of your brisket, you can expect the cook time to be around 1-1.5 hours per pound. Keep a close eye on the internal temperature, pulling the brisket from the smoker once it reaches 203°F in the thickest part. This is the ideal temperature for achieving that melt-in-your-mouth texture that brisket aficionados crave.
Once the brisket is cooked to perfection, let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring a flavorful and tender result. When you’re ready to serve, simply slice the brisket against the grain and drizzle any remaining glaze over the top.
The combination of the smoky, peppery brisket and the sweet-tart cranberry-orange glaze is a true flavor explosion that will have your guests coming back for more. Pair this showstopping dish with your favorite holiday sides for a meal that will have them reminiscing long after the plates are cleared.
Herb-Crusted Smoked Prime Rib
No holiday feast is complete without a showstopping prime rib, and this herb-crusted smoked version is sure to impress even the most discerning of palates. The combination of the smoky, savory prime rib and the fragrant herb crust creates a flavor profile that’s truly out of this world.
To begin, you’ll want to source a high-quality, well-marbled prime rib roast, aiming for a 8-10 lb cut. Generously season the roast with a blend of salt, pepper, garlic powder, and a touch of cayenne pepper. This seasoning will not only enhance the natural flavor of the beef but also help to create a delectable crust as the prime rib smokes.
Next, it’s time to prepare the herb crust. In a food processor, combine fresh rosemary, thyme, parsley, and a touch of olive oil to create a fragrant and flavorful paste. Spread this herb paste evenly over the exterior of the prime rib, ensuring complete coverage.
Preheat your smoker to 225-250°F, using a blend of oak and hickory wood for a robust, smoky flavor. Place the herb-crusted prime rib on the grates and let the magic begin. As the roast smokes, be sure to baste it with any rendered fat or juices that accumulate in the pan, ensuring a consistently moist and flavorful result.
Depending on the size of your prime rib, you can expect the cook time to be around 2-3 hours. Keep a close eye on the internal temperature, pulling the roast from the smoker once it reaches 125°F for a perfect medium-rare. Remember, the temperature will continue to rise as the meat rests, so aim for the lower end of your desired doneness.
Once the prime rib is cooked to perfection, let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring a tender and juicy result. When you’re ready to serve, simply slice the prime rib into thick, hearty portions and watch your guests’ faces light up with delight.
The combination of the smoky, savory prime rib and the fragrant herb crust creates a truly exceptional holiday centerpiece that will have your guests raving. Pair this show-stopping dish with your favorite holiday sides for a meal that will be remembered long after the plates are cleared.
Spicy Honey Glazed Smoked Pork Tenderloin
While the traditional holiday proteins like turkey and ham often steal the spotlight, don’t overlook the humble pork tenderloin as a delicious and versatile option. This spicy honey glazed smoked pork tenderloin is a real showstopper that’s sure to impress your guests.
To begin, you’ll want to source a couple of high-quality pork tenderloins, each weighing in around 1-1.5 lbs. Start by patting the meat dry and seasoning it generously with a blend of salt, pepper, garlic powder, and a pinch of cayenne pepper. This seasoning will not only enhance the natural flavor of the pork but also help to create a beautiful, caramelized crust as it smokes.
Next, it’s time to prepare the spicy honey glaze. In a saucepan, combine honey, Dijon mustard, apple cider vinegar, and a generous amount of sriracha or your favorite hot sauce. Bring this mixture to a simmer, stirring occasionally, until it’s slightly thickened. This glaze will not only add a beautiful lacquered finish to the pork but also impart a delightful balance of sweetness and heat.
Preheat your smoker to 225-250°F, using a blend of apple and oak wood for a nice, balanced smoke flavor. Place the seasoned pork tenderloins on the grates and let the magic begin. As the pork smokes, be sure to baste it with the spicy honey glaze every 30 minutes or so, creating that irresistible caramelization.
Depending on the size of your tenderloins, you can expect the cook time to be around 1-1.5 hours. Keep a close eye on the internal temperature, pulling the pork from the smoker once it reaches 145°F. Remember, the temperature will continue to rise as the meat rests, so aim for the lower end of your desired doneness.
Once the pork is cooked to perfection, let it rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a juicy and flavorful result. When you’re ready to serve, simply slice the tenderloins into thick medallions and drizzle any remaining glaze over the top.
The combination of the smoky, savory pork and the sweet, spicy honey glaze creates a flavor profile that’s sure to delight your guests. Pair this showstopping dish with your favorite holiday sides for a meal that will have them coming back for seconds (or thirds!).
Cranberry-Pecan Smoked Pork Chops
As a pitmaster, I’m always on the lookout for new and exciting ways to showcase the versatility of pork. These cranberry-pecan smoked pork chops are a true testament to the incredible flavor profiles that can be achieved when you fire up the smoker.
To begin, you’ll want to source a set of thick-cut, bone-in pork chops, each weighing in around 1-1.5 lbs. Start by seasoning the chops generously with a blend of salt, pepper, garlic powder, and a touch of brown sugar. This seasoning will not only enhance the natural flavor of the pork but also help to create a beautiful, caramelized crust as it smokes.
Next, it’s time to prepare the cranberry-pecan topping. In a small bowl, combine fresh or frozen cranberries, chopped pecans, a touch of maple syrup, and a pinch of cinnamon. This sweet-tart-and-nutty topping will not only add a stunning visual appeal to the pork chops but also impart a flavor profile that’s truly out of this world.
Preheat your smoker to 225-250°F, using a blend of oak and apple wood for a nice, balanced smoke flavor. Place the seasoned pork chops on the grates and let the magic begin. As the chops smoke, be sure to baste them with any rendered fat or juices that accumulate in the pan, ensuring a consistently moist and flavorful result.
Depending on the thickness of your pork chops, you can expect the cook time to be around 45 minutes to 1 hour. Keep a close eye on the internal temperature, pulling the chops from the smoker once they reach 145°F. Remember, the temperature will continue to rise as the meat rests, so aim for the lower end of your desired doneness.
Once the pork chops are cooked to perfection, top them with the cranberry-pecan topping and let the mixture melt and caramelize for the final 10 minutes of the cook time. This will create a stunning presentation and a flavor explosion that will have your guests begging for more.
When you’re ready to serve, simply plate the smoked pork chops and enjoy the look of pure delight on your guests’ faces. The combination of the smoky, savory pork and the sweet-tart-and-nutty cran
