The Ins and Outs of Smoking Meat

Martin SmazenkoUncategorizedLeave a Comment

smoking meat

When most people think about using the backyard grill, they envision putting burgers, links, or chicken pieces on direct heat to cook them relatively quickly, turning once before taking the meat off and serving it. But meat, especially large cuts such as beef brisket, pork shoulder, or a leg of lamb, can be smoked on indirect heat. Smoking meat works best if it’s done on a charcoal grill, but it can be done on a gas grill after a fashion.

A number of grills such as a pit smoker and a Japanese-style Kamado exist that can be configured to smoke any kind of meat low and slow. However, you can use a standard backyard grill to smoke on indirect heat, as well.

The trick is to pile your charcoal on one side of the grill, and place the meat on the other side. In that way, the meat is not over direct heat, but is still bathed with the smoke coming from the glowing charcoal.

Low and slow cooking means cooking on low heat for about 10 to 12 hours. You will have to attend to the grill periodically, to baste the meat in whatever wet rub you’ve come up with and to add to the charcoal to keep the fire going, The Food Network suggests keeping a supply of charcoal available to add to the grill to keep the heat and smoke going, You should also add wood chips that have been soaked in water to the grill to add flavor to the smoke, You can wrap the chips in foil that has been punctured to keep the wood going longer.

The Smoking Meat site has a number of recipes for smoked meat that you should try.

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