Ostrich isn’t your typical BBQ meat—but that’s exactly why it’s worth smoking. With its beef-like flavor, low fat content, and high nutrient density, ostrich offers a clean and crave-worthy alternative to traditional red meats. But its leanness also means it needs a slightly different approach in the smoker to stay juicy and tender. Whether you're a backyard pit master or new to low-and-slow cooking, this guide will walk you through every step of the process.
WHY OSTRICH?
Before we light the fire, let’s talk about why ostrich deserves a place in your smoker:
Naturally lean (97% fat free)
High in iron, B vitamins, and protein
Low in cholesterol and saturated fat
Bold & flavorful like beef; light like poultry
In short, it delivers bold flavor with clean nutrition—and it’s ideal for athletes, health-conscious foodies, and curious carnivores alike.
MUST-SMOKE OSTRICH CUTS
Here are the most smoker-friendly ostrich cuts and what to expect from each:
Best for: Slicing against the grain after smoking
Texture: Dense and meaty, similar to flank steak
Cooking style: Smoke to medium-rare, then rest and slice thin
Best for: Quick smoking or reverse-searing
Texture: Very tender, like filet mignon with more flavor
Cooking style: Hot smoke, then sear, or finish with high heat after low-and-slow
3. Dino Leg (Whole Ostrich Leg)
Best for: Slow smoking for pulled meat
Texture: Varies by muscle group; some shreds, some slices
Cooking style: Low and slow, like brisket or pork shoulder
SUCCESS IS IN THE PERPARATION
Because ostrich is so lean, moisture retention is crucial. Here’s how to prep properly:
Step 1: Dry Brine (Highly Recommended)
What it does: Enhances flavor, helps with moisture retention
How to: Salt the meat generously (⅓–½ tsp per pound) and refrigerate uncovered for 1–2 hours or up to overnight
Optional: Add a small amount of brown sugar or herbs to the brine
Step 2: Apply a Light Rub
Stick with low-sugar rubs to avoid burning. A great all-purpose mix includes:
2 tbsp kosher salt
1 tbsp coarse black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp mustard powder
Optional: cayenne for heat, coriander for brightness
Step 3: Optional Binder
Use a thin layer of yellow mustard or avocado oil to help the rub adhere.
SMOKING PROCESS: TIME, TEMP & TECHNIQUE
Smoker Temp:
Keep your smoker steady at 225–250°F for even cooking.
Wood Type:
Best choices: Fruit woods like cherry, apple, or peach; mild hardwoods like pecan or post oak
Avoid: Mesquite or hickory—they’ll overpower ostrich’s clean, mild flavor
Internal Temperature Targets:
Medium-rare: 125–130°F
Use a meat thermometer: Ostrich goes from perfect to dry quickly. Pull early and rest.
Cooking Time Estimates:
Fan / top loin: ~45–60 min
Dino leg (8–10 lbs): 5–7 hours (smoke until the internal temperature reaches 125°F, rest for 30 minutes, then smoke at 450°F until the internal temperature hits 130°F)
THE RESTING PHASE
Don’t skip this step. Let your smoked ostrich rest before slicing:
Small cuts (steaks, chops): 5–10 minutes
Large roasts or whole leg: 20–30 minutes, tented in foil
This lets the juices redistribute and helps the meat stay tender.
SLICE AND SERVE
Always slice against the grain, especially with fan or leg muscles
For roasts, carve like brisket or tri-tip
For pulled meat, shred and toss with light BBQ sauce, chimichurri, or au jus
SERVING SUGGESTIONS
Pulled Dino Leg Sliders with pickled onions and mustard slaw
Smoked Fan Grain Bowl with wild rice and grilled veggies
Sliced Top Loin with chimichurri or horseradish yogurt sauce
PRO TIPS
Use a water pan to maintain moisture in the smoker
Spritz larger cuts with apple cider vinegar or broth every hour
Wrap with butcher paper or foil once you hit 125°F on a dino leg to help it finish tender
Avoid opening the lid too much—ostrich is quick to dry out
Keep it simple—ostrich’s flavor shines when you don’t overdo it with smoke or sauce
Smoking ostrich isn’t just possible—it’s exceptional when done right. With its rich flavor, clean finish, and lean profile, it’s the kind of meat that surprises and satisfies. All it takes is a little attention to detail and a willingness to try something new.
Ready to smoke something better? Explore our full range of premium ostrich cuts and take your next BBQ session to the next level.
