If you’re looking to take your meat game to the next level then smoking meat is the way to go. Whether you’ve just purchased a state-of-the-art smoker or are working with an older grill, this guide will be useful for you.
The quality of the cut you use is incredibly important. Lean cuts of beef — those with little marbling and external fat, are better suited to slow cooking methods, such as smoking.
Cuts such as pork shoulder, beef briskets, beef cheeks and rib work excellently. The connective tissues and fats of these cuts break down during the cooking process. Moisture is released when they break down which will keep the meat delicious and tender.
We always recommend you visit your local butchers. Any quality butchers will be able to assist you with deciding which cuts are fit for smoking. Alternatively, you can check out our Home Delivery Service, where premium, butcher-grade cuts of meat are delivered to your door.
You don’t need to purchase any fancy smoking equipment to have a good time and be left with a delicious, tender piece of meat. A basic grill along with a pile of wood chips will work perfectly.
There are two essential rules to smoking meat. First, never have your meat directly over the heat source or flame. Second, patience is key! You need to let it cook for hours on end to end up with the best results. The taste is definitely worth the wait.
The technique you need to follow depends on if you’re working with a charcoal grill or a gas grill.
Charcoal grills are relatively simple to prep for smoking meat. Here’s how…
Preparing a gas grill for smoking requires a slightly different process than for charcoal. Here’s how…
The answer to this question depends entirely on what meat you’re cooking. Sweeter and lighter woods pair well with chicken and seafood, whereas stronger smelling woods like mesquite and hickory go best with pork and beef.
There’s also a decision that needs to be made about the size of the wood chip. A smaller wood chip or pellet burns much quicker than chips. They are designed to burn in a controlled way, perfect for adding that hint of smokiness rather than cooking for hours.
Chunks are the next step up. These are perfect for a day of smoking rather than a few hours. If you’re looking for a quick smoke (a few hours or so) then chips are the best bet. We recommend that you soak both chunks and chips in water for 30mins.
Speaking generally, if you’ve been cooking for two hours or more then it should be cooked through.
However, we highly recommend you purchase a meat thermometer to be on the safe side. Anything between 95 and 105°c is the sweet spot.
As we previously mentioned, any high-quality butcher will be knowledgeable in smoking meat. Feel free to get in touch to have any questions answered. Contact us here.
To get your hands on cuts of meat perfect for smoking then feel free to check out our Home Delivery Service.