If you’re reading this, we probably don’t need to convince you why smoked meat is superior.
Even scientists agree that smoked meat simply tastes better and stimulates the taste buds more than any other form of meat.
Once you have fired up the meat smoker and the sweet smell of smoky, caramelized meat starts to permeate the summer air, you know you have a party on your hands.
However, smoking meat is easier said than done. If you want to know how to get it just right, read this handy meat smoking guide.
1. Choose Your Meat Wisely
The first and most important step when learning how to smoke meat is to choose your meat carefully. Not all meat will smoke well.
The very best meats for smoking are brisket, ribs, and large cuts of pork such as pork shoulders.
It is also important that you invest in high-quality, good cuts of meat for the best results.
2. Ensure a Large Surface Area for Smoking
It is crucial that every square inch of meat is evenly and perfectly smoked. To do this, you need as wide a surface area as possible when smoking meat.
One of the easiest ways to achieve this is with a quality reverse smoker that comes in a size that is big enough to handle even the most formidable hunks of meat.
3. Use the Right Wood
When looking for tips for cooking meat over a smoker, few people consider the importance of choosing the right wood.
You will want to use food-safe hardwoods that are non-toxic and also give off the kind of pleasant aromas and infusions that you want.
Maple, oak, hickory, cherry, apple, and pecan are all solid choices.
4. Never, Ever Flip the Meat
When asking why is meat smoked, the best answer is that doing so allows the flavor so slowly come out and be infused with the smokiness.
That means leaving the meat alone and letting it be smoked. If you lift the lid of the smoker to flip the meat, you are letting the smoke out, which should always be avoided.
5. Be Smart With Seasoning
When smoking meat, it is important to remember not to go overboard with seasoning. Salt is a must and should be rubbed on generously prior to smoking.
Herbs are fine, but should not be used excessively and should only be applied right before throwing the meat on the smoker. Brining is best avoided as it can cause the meat to break down in the smoker. However, dry-brining is a good way to go.
6. Check the Meat With a Thermometer
There is no set amount of time to smoke a joint of meat. It’s all about how the burning of the wood goes and how long it takes for the smoke to work its magic.
To check whether your meat is done, stick a digital thermometer in the joint to check its internal temperature.
The last thing you want is dangerous, undercooked meat, so always check whether it is cooked all the way through before serving.
7. Low and Slow Wins the Race
The best way to smoke meat is in a patient manner. Keep your temperatures between 212 and 230 Fahrenheit if possible.
Take your time and allow every inch of the meat to be smoked to perfection before taking it out. This way, you can guarantee the tastiest results.
Your Full Meat Smoking Guide
If you found this meat smoking guide helpful, we’re here to help you learn more.
Our guides offer expert advice on everything from throwing the perfect BBQ to decorating your backyard for any occasion. Check them out today!