How to slow smoke meat
You must have often heard the top chefs saying slow cooked meats taste the best and you often find yourself wondering how to slow smoke meat? Slow cooking lends a distinct flavor of its own and so, when meat is cooked with time, the taste turns out nothing less than heavenly. Once you learn how to slow smoke meat, you will see the meat results in a more tender and juicy version. That’s the simplest reason why, many barbecue chefs start cooking their meat with smokers. Slow smoked meats are ideally suited for barbecues and brisket sandwiches. But to make sure that you are on the right track with your slow smoking meat, keep handy, a meat thermometer.
Procedure on how to slow smoke meat
Clean the meat
Your first task with the meat would be to rinse it clean with water. Once you have washed the meat, drain the water from the raw meat. Then, dry off the meat by patting it with paper towels. Now that the meat is dry, run the knife across the brisket to cut scores across it.
Marinate the meat
The next task is to marinate the meat and prepare it for the smoker. For that, use any of your favorite mix of spices and marinate the meat with that seasoning. Rub the seasoning very well, flipping the meat from time to time and make sure you have coated the brisket entirely. Done that, it’s time to wrap the meat. Wrap the brisket with a plastic sheet and leave it to marinate overnight.
Smoke the brisket
For smoking the meat, you can use any of your favorite woods ranging from oak and mesquite to hickory. Now, here is a strategy you should follow to keep your meat from drying up. Fill a pan with water and place it at the bottom of your smoker. Cook the meat in this way. Alternately, you can wrap the meat in a foil and cook it like that in the final stages of smoking.
Know the time
For slow smoking meat, the approximate time required for a pound is an hour. Slow cooking is all about patience and observation. So, wait and let your meat smoke to the ultimate tenderness and juicy characteristic that makes this kind of cooking so special. Insert the thermometer inside the meat to take the reading. If it reads 200 degrees Fahrenheit, it means you can remove the meat from the smoker and enjoy it with your favorite dips.
Picture Source: upload.wikimedia.org
Procedure on how to slow smoke meat
Clean the meat
Your first task with the meat would be to rinse it clean with water. Once you have washed the meat, drain the water from the raw meat. Then, dry off the meat by patting it with paper towels. Now that the meat is dry, run the knife across the brisket to cut scores across it.
Marinate the meat
The next task is to marinate the meat and prepare it for the smoker. For that, use any of your favorite mix of spices and marinate the meat with that seasoning. Rub the seasoning very well, flipping the meat from time to time and make sure you have coated the brisket entirely. Done that, it’s time to wrap the meat. Wrap the brisket with a plastic sheet and leave it to marinate overnight.
Smoke the brisket
For smoking the meat, you can use any of your favorite woods ranging from oak and mesquite to hickory. Now, here is a strategy you should follow to keep your meat from drying up. Fill a pan with water and place it at the bottom of your smoker. Cook the meat in this way. Alternately, you can wrap the meat in a foil and cook it like that in the final stages of smoking.
Know the time
For slow smoking meat, the approximate time required for a pound is an hour. Slow cooking is all about patience and observation. So, wait and let your meat smoke to the ultimate tenderness and juicy characteristic that makes this kind of cooking so special. Insert the thermometer inside the meat to take the reading. If it reads 200 degrees Fahrenheit, it means you can remove the meat from the smoker and enjoy it with your favorite dips.
Picture Source: upload.wikimedia.org
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