Smoked Corn on the Cob ft Holy Smokes BBQ



Today's recipe is a feature from our friends over at Holy Smokes BBQ. They are a Kansas City Style BBQ team from South Dakota and our featured team! They just competed at the SD BBQ Championship and have a number of stops lined up. See their full schedule on their page:


Prepare corn by gently pulling back the husks on each ear. Remove the silk but not the husks.

Place the ears in a large pan and fill with water to cover corn. Let soak for several hours.

Remove corn from water. Brush each ear with olive oil and coat with Salt & pepper to taste. Pull husks back over corn.

Place corn with husks in 225 degree smoker for about 1 ½ hours. Suggested wood for smoking: Hickory or mesquite

Serve with or without husks. Remove husks to eat.