Traditionally, the smoking technique was aimed at preserving the meat. Although today there are more efficient ways to keep meat fresh, the popularity of smoking has never waned. This is the best way to give a rich and penetrating aroma to cuts such as brisket, ribs and more. Smoking the meat to the point that it detaches itself from the bones makes it delicious. You can decide to use a marinade or a mix of spices to flavor the meat, you can use a charcoal barbecue or an electric smoker. The choice is also very wide in terms of woods that give different flavors to the food. Regardless of all these details, the basic concept is slow cooking, at a low temperature and for many hours, so the meat will be smoked to perfection. Read on to learn more.
Steps
Part 1 of 3: Prepare the Smoker
Step 1. Choose the smoker
Experts in this technique claim that the only thing needed to smoke meat is a hole in the ground. While this may be true, the specific equipment makes the job much easier and gives safe results. If you want to try smoking meat, but are not sure if you will repeat the experience often, you can use your usual charcoal barbecue. If not, consider buying a smoker among these:
- Wood burning. This is the model that allows for much tastier results. It is fed with wood blocks and shavings which give the meat its strong aroma. Wood-fired smokers are not very easy to use at the beginning because they must be carefully controlled and it is necessary to add wood regularly to keep the heat constant.
- Charcoal. It is an excellent solution for beginners but also for experts. It is powered by wood and charcoal. The latter burns more slowly and at a constant rate making operations a little easier. If you want, you can turn your barbecue into a smoker of this type.
- Gas. It is a very simple model to use and you don't have to continuously monitor the temperature. However, the meat does not acquire that intense smoked flavor as it does with other tools.
- Electric. With this type of smoker, the only thing you have to do is put the meat inside, turn it on and forget about it for hours. However, the flavor of the dish will not be the best and the purchase cost is quite high.
Step 2. Decide which type of wood to use
The meat can be smoked with many types of hardwood which give it their distinctive flavor. Some are more intense than others and there are woods whose aroma goes better with certain meats. You can also prepare a mix of woods to get a unique result. Depending on the type of smoker you have, you will need to get enough wood to keep it running all day or just enough to flavor the meat (in charcoal, gas or electric models). Here are some tips:
- Mesquite wood: gives the meat a delicious but very intense flavor. If you use only this wood, cook only small cuts of meat that do not need very long times. If you need to make very large chunks that need to cook all day, mix the mesquite with softer woods.
- American walnut: it has an intense flavor that goes well with red meats.
- Oak: excellent for preparing large cuts of red meat that need to cook all day, as it has a less intense aroma than mesquite and hickory.
- Cherry tree: excellent with beef and pork.
- Apple tree: has a sweet aroma, perfect for pork and poultry as well as fish.
- Maple tree: it is a sweet wood suitable for smoking pork and chicken.
- Alder: it is delicate and sweet, perfect for poultry and fish.
Step 3. Consider whether to use the “dry” or “wet” technique
The water is useful for controlling the internal temperature of the smoker during cooking. In fact, there are models called "water" which provide a tray / tank for water in addition to that for charcoal and wood. If you have to put a container of water in your smoker, make sure it is always full.
- The water allows you to control the temperature during cooking, especially when you smoke large pieces of meat for many hours. If you have to cook small pieces that do not require long times, then water is not necessary.
- When buying a smoker, read the instructions carefully before using the water.
Step 4. Soak the small pieces of wood but let the larger ones dry
If you work with a small charcoal barbecue or another model that isn't wood-fired, you can only use wood chips to smoke the meat. Since small pieces tend to burn quickly, it is best to soak them in water to make them last longer. Large logs can be left dry.
To prepare the shavings, soak them in water and then wrap them in aluminum foil. Make holes in the casing so the smoke can escape
Step 5. Prepare the smoker for cooking
Each model must be prepared following different specifications. If you use a wood or charcoal type, you will have to set these elements on fire and wait for the flames to go out leaving only the embers. The meat must not be exposed to direct heat, but you must accumulate the charcoal in one side of the smoker and cook over indirect heat. During cooking, you can add more charcoal or wood to keep the temperature constant. The goal is to stay between 93 ° C and 104 ° C all the time.
- If you own an electric or gas model, you just need to turn it on according to the manufacturer's instructions. Put some wood shavings in the slots and always check the manual to make sure you got it right.
- It is worth buying a thermometer to monitor the internal temperature of the smoker.
Part 2 of 3: Prepare the Meat
Step 1. Choose the type of meat you want to smoke
The technique is applied to every animal even if you prefer hard cuts that need a very slow and prolonged cooking. The process breaks down the fibers of the adipose and connective tissue making the meat very tender. Also choose a cut that goes well with the smoky flavor. Here are some tips:
- The ribs of beef, the brisket and the corned beef.
- Ham, ribs and pork loin.
- The chicken and turkey legs.
- Salmon, trout, lobster and tilapia.
Step 2. Consider adding a marinade or spice mix to the meat
A brine, marinade, or spices is usually prepared to add moisture and flavor to the meat before smoking it. Obviously, most of the work is done by smoking, so none of these techniques are essential. However, you can consider them if you want a richer flavor and a juicier dish.
- Brine is often used for ham and poultry. If you plan to use it, you need to prepare the solution and soak the meat for eight hours or overnight. Remember to store it in the refrigerator. Before smoking the meat, remove it from the fridge and wait for it to reach room temperature.
- The marinade is more suitable for brisket and beef in general. Use the same brine technique to marinate the meat (only the composition of the liquid changes) and remember to make incisions to allow the aromas to penetrate the muscle fibers. Remove the liquid and bring the meat back to room temperature before cooking.
- The mix of salt and dry spices goes well with the ribs, is applied directly to the meat and left to rest for a few minutes before cooking.
Step 3. Bring the meat to room temperature
This is a fundamental step before smoking any type of meat. In this way you are sure that the cooking will be uniform and that the inner portion will also reach the right temperature. Depending on the size of the cut, you will have to leave it on the kitchen counter for half an hour or up to two hours.
Part 3 of 3: Smoke the Meat
Step 1. Calculate cooking times
These are determined by the temperature of the smoker, the type and size of the cut of meat but generally take around 6-8 hours (in some cases even more). Check the recipe you are following to know exactly how long the smoking process takes.
Pork and beef chops usually take 8 hours, but a large cut (such as brisket) can go up to 22. So it becomes essential to check the directions in the recipe to know how long it will take and plan ahead
Step 2. Put the meat in the smoker
You can put it directly on the gray or in a shallow pan. Do not wrap it in aluminum foil as this will prevent the smoke from coming into contact with the food. You need to be sure that the smoke surrounds the whole piece of meat.
- The location of the meat varies based on what you are cooking. The brisket, for example, must be placed with the fat side facing up.
- Make sure the meat isn't directly over the heat. As mentioned earlier, if you are using the barbecue as a smoker, you need to gather the embers on one side of the grill to prevent the meat from cooking too quickly.
Step 3. Wet the meat if necessary
Depending on the recipe you are following, it may be helpful to keep the meat moist. This is a popular technique when smoking ribs or brisket. However, if you cook the meat for a long time and at low temperatures, it will be tender and juicy even if you don't wet it.
The meat can be moistened with a mixture of water, vinegar and spices that should be applied with a pastry brush
Step 4. Cover the meat if needed
Some recipes involve a three-step process called "3-2-1": the meat is smoked for the first 3 hours, then covered with aluminum foil for 2 hours and finally left uncovered in the last hour. In the first phase the smoked flavor penetrates the muscle fibers, in the second the meat increases its temperature and in the final one a delicious crust is formed. Always refer to the recipe you have decided to follow.
Step 5. When the internal temperature is correct, remove the meat from the smoker
You need to monitor the core temperature with a meat thermometer to understand when it is cooked just right. Poultry must reach 74 ° C while pork and minced meat (hamburgers and meatballs) must reach 70 ° C. For steaks, roasts and cutlets, the ideal temperature is 63 ° C.
Step 6. Check the "smoking ring"
During cooking, a pink ring forms right under the delicious outer crust. This is the result of the chemical reaction that occurs when the smoke penetrates the muscle fibers. The pink color is due to the formation of nitric acid. When you cut the piece of meat and see this ring, you are certain that you have done everything right.
Warnings
- Prevent bacterial infections. Keep the cooking zone and your hands clean. Avoid cross-contamination by touching cooked and raw items or using utensils that have been in contact with raw meat without first cleaning them. Cook the meat at the right temperature. Store all foods properly.
- Avoid using treated wood. This type of wood contains dangerous toxins that can enter the meat. You can purchase specific wood blocks, shavings or sawdust for smoking meat.
