June is when the smoker stops being a weekend thing. And there's no better excuse to lean into that than Father's Day, the one Sunday a year where nobody questions why you've been out there since sunrise.
We've got your June recipe inspiration covered with a trophy steak for the main event, a couple of low and slow flagships, an easy midweek dinner, and some snacks that have no business being as good as they are.
Designed for BBQ, get our 12-inch slicing knife for brisket and roasts plus a curved boning knife for trimming ribs and pork, both in VG-10 steel that holds a razor edge. Arrives in a magnetic storage box, so it's ready to wrap.
Cubed point, bathed in sauce, smoked until they land somewhere closer to candy than dinner. Plenty of people have copied this one over the years. Nobody's beaten it.
2. BBQ Pulled Pork with Carolina Vinegar Mop Sauce
There are a hundred ways to do pulled pork, and this is the one I keep coming back to. The vinegar mop cuts the richness, the red pepper builds heat on the back end, and the bark turns out exactly how you want it. Feeds a crowd without costing much, which never hurts.
Sometimes you just want to feed the whole table without thinking too hard about it. A whole bird on the pellet grill does that, and the skin crisps up beautifully if you finish it hot.
Reverse seared so the inside comes out edge to edge pink, then hit hard at the end for the crust. It looks like a ton of work and isn't, so Dad gets to take all the credit.
When you don't have all day, these are the move. Simple mix, a sticky sweet glaze, an hour or so on the smoker, done. Great as a party snack, even better as a midweek dinner you can pull together without much fuss.
Once you make jerky at home, you stop buying it. We walk you through picking the right cut, slicing it so it isn't a jaw workout, and a marinade that nails that classic flavor.
Stay with me here. Oreos, wrapped in bacon, smoked over charcoal. It sounds wrong, but it tastes incredible with that sweet and salty and smoky hit all at once.
