8 Lesser-Known Types of Meat That Are Perfect for Smoking

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Smoking is one of the most intriguing and fascinating alternatives to usual grilling and barbecue recipes. If you are already tired of preparing pork chops and beef steaks with the best grill mat you could find, it is time to experiment and reach for less well-known cuts to diversify your cookout dishes. 

One of the main advantages of trying something new is that these types of meat are not necessarily more expensive – some are much cheaper than your usual to-go choices. Here are a few lesser-known types of meat that will diversify your smoking experience!

Pigs Feet

The most overlooked part of the pig, pigs feet are known for their incredible taste when smoked. The tough skin and cartilage are removed before the cooking process begins. 

Then, the meat can be marinated in your favourite seasonings and put on the smoker for three hours at a temperature of 170 degrees. The result is extremely tender meat that you can slice with ease.

Beef Tongue

A trendy cut among chefs and BBQ aficionados, the beef tongue has a very soft texture and a rich flavour. Due to the flavour intensity, the beef tongue is often mixed with other types of meat such as beef, pork, or even chicken.

The biggest challenge is getting rid of the excess fat. However, if you manage to do just that, you will be rewarded with a delicious and mouthwatering piece of meat.


Tripe is one of the tastiest cuts out there. However, it has a very specific smell that not everyone is a fan of. This is why it is not as popular as other cuts. The best way to prepare this cut is to simply smoke it in a smoker at 175 degrees for about three hours.

Whole Chicken

You have probably heard about smoking a whole chicken but did not want to try it because it might be too difficult. However, this recipe is easier than it seems, so you should not hesitate to try it out during your next smoking session. You just need to rub the chicken with spices and smoke it at 160 degrees for about 5 hours.

Beef Brisket

Beef brisket is a cut that requires some time in the smoker but this time – not only for the meat to reach the appropriate temperature but also for it to get the right texture and flavour. To achieve that, you need to cook it at 225 degrees for about five hours. 

After that, you can wrap it up in foil and leave it on the smoker for four hours at 200 degrees. You may have to repeat the process twice since the brisket has to be cooked for at least twelve hours until it is ready.

Suckling Pig

If you want to impress your friends and family with a delicious BBQ recipe, then go for suckling pig! While it sounds complicated, all you have to do is rub it with spices, wrap it in foil, and put it in the smoker for about six hours at 165 degrees. Then, you should let it rest for two hours before serving it to your guests. The end result will be a truly unique and tasty dish that your guests will remember for a long time.


Rabbit meat is tender, juicy and very tasty, but it is rarely used in everyday cooking due to its high price tag. However, if you decide to use rabbit meat for smoking, you will get to enjoy an exquisite meal with a unique texture that is impossible to describe with words! 

First, marinate the rabbit meat with spices and smoke it at 200 degrees for about three hours until its internal temperature reaches 170 degrees. If you do not like gamey meats, then try to mix rabbit meat with other types of meat, which will dilute its gamey flavour.

Guinea Fowl

Guinea fowls are becoming more and more popular due to their unique taste and texture compared to other poultry meats. 

Guinea fowl are usually smoked marinated with garlic, lemon juice and paprika, then smoked over hickory wood at 180 degrees until they reach an internal temperature of 170 degrees. Serve it with BBQ sauce or mustard if you want to add a sweet flavour to the dish!

In Conclusion

As you can see, there are many types of meat out there that most people do not think about if they are into smoked meat. While you might not be familiar with their taste, you might want to give it a try. Who knows, they might turn out to be your new favourite types of meat!