I wanted to pass along this great article by Tony McHale on Smoking Meat. You will find more great information at www.ilovegrillingmeat.com.
I remember buying my first grill when I wanted to begin smoking meat. It was a Weber charcoal kettle style grill and I had no idea what I was getting myself into, however, I somehow figured out how to stack the charcoal and get it lit.
Although it was pretty intimidating process, the first bite of the burgers and the hot dogs I made that day was just the beginning of a beautiful relationship and I am now happy to share these 5 basic tips for smoking any meat.
Now fast forward to the present day… a few years ago I began smoking cuts of meat, brisket is my favorite, and now I smoke and grill meat every chance I get.
5 Basic Tips For Smoking Meat
Tip #1: The most important tip I can give you is to have patience and never hurry your cook because low and slow with a smoker is key to creating your masterpiece.
Tip #2: Always smoke to temperature and not for a time limit. Every cut of meat is different as far as fat content, muscle fibers, starting temperature of your meat when you place it in your smoker, etc… On top of that, every smoker holds temperature differently and may or may not have hot/cool spots within the smoke chamber. The solution to
this issue… get a digital meat thermometer that will read your meat’s internal temperature throughout your entire cook. Here are a few digital meat thermometers that are affordable and will get the job done.
digital BBQ meat probe thermometer
Tip #3: Be sure to experiment with your cooks. You never know what you will come up with, try different rubs, and marinades. Never tell yourself that “I can’t do that” because you can, just do it.I can still remember the very first time I smoked anything, it was a brisket. I made my own basic homemade rub for it using chili powder, cumin, pepper, salt, and garlic powder. The brisket took approximately 15 hours in the smoker and it was worth every minute of waiting.
When smoking meat I always place a drip pan with water in it over the fire to keep moisture circulating. You want to have moisture in your smoker to keep your meat moist.
tips for smoking meat brisket
Tip #4: When the cook is finished and I remove my masterpiece from the smoker, I almost always wrap it in alum foil, and then wrap it in a towel and let it sit for about 45 mins to an hour. This will help the juices redistribute throughout your meat making it juicy as can be. Trust me, you won’t be disappointed!
Related: When Smoking Ribs… To Wrap? or Not To Wrap?
Tip #5: One very important thing to know is that I have learned what I know today from experimenting, learning from others, reading, and of course failing and learning from my mistakes.
Never be afraid to fail because you will always learn from your mistakes and the next time you will improve upon them.
Lastly, I have to admit that my favorite thing about grilling and smoking meat is watching others try what I have created. The compliments I get alone are reward enough, not to mention the awesome food I get to eat.
I hope you received value from these 5 basic tips for smoking meat. If you did, please share this article with your friends through the social media buttons around this post.
Keep those coals burning, and the smoke rollin,