How to Smoke Meat
The art of smoking meat or fish is in a class by itself. As outdoor grilling can be a fast way to cook, the smoke process gives meat moisture from its fat content. If you have ever seen someone over an open grill constantly spraying their meat with a water bottle, this is to keep meat from turning into jerky.
Smoking also means planning ahead. While many meats and seafood are delicious, not all are compatible with smoking. With the exception of a skirt or bone-in rib eye, most steaks are too lean to benefit from smoking and are better grilled. The reason is in the temperature so the best meats to smoke evenly during cooking. Also, lean meat dries faster so the steak would have to have nice marbling or noticeable fat to not dry up or curl.
Every pound of meat placed in a smoker should cook for no less than 30 minutes at 170 degrees. However, depending on the meat weight and style of smoker, this can range between 165 and 185 degrees. Some experienced smoke masters may go beyond 200 degrees but take preventative measures to keep meat from drying, like wrapping in aluminum foil beforehand. When you’re starting out you want to keep things as simple as possible.
For the Novice Meat Smoker
Beef brisket is one of the easiest meats to smoke due to its fat content. The slow and low heating allows the fat to melt so that it gradually makes the tough or chewy parts tender. It is also full of flavor as well as economical.
Known in some regions as the Boston Butt, pork shoulder is full of natural flavor and is also inexpensive. Like the brisket, the leg and shoulder is tough when broiling or cooking under high temperatures. By allowing the fat side to remain upward and so that can tenderize the meat underneath. This is where most pulled pork recipes come from. Also, like the brisket, it has its own rich flavor.
Precooked meats like hot dogs can go into smoker but must be watched, as it cannot sit as long as a pound or two of meat. One deli treat that is easy to smoke and relatively inexpensive is bologna loaf, note that turkey and chicken can become dry during smoking. It contains enough fat to prevent drying and the smoke flavor enhances taste. By cutting loaf into 1 or 2-inch circles, these can spend a few minutes in the smoker or until browned. Afterward, they make a nice appetizer or as a sandwich with barbecue sauce.
For White Meat Lover
While smoked legs (chicken, goat, turkey) are popular, whole poultry, as well as chops, can be smoked as well. Smoked whole chickens are better cooked under low heat and should remain intact since the breast has the least amount of fat. Turkey, depending on weight, can take up to 24 hours to cook. Experts recommend leaving the bones in along with enough fat to make the loins tender.
To smoke a holiday ham so that it tastes like it came from a famous restaurant, try using a store-bought sugar-cured ham. Wrap tightly in foil to retain moisture and apply brown sugar spice rub after first hour in smoker. Re-seal with foil and let it smoke for an additional 2-3 hours.
Seafood in My Smoker?
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Salmon, tuna and butterfish are the main sea creatures that have enough natural fat for heat smoking. Shellfish and others are too delicate or have a taste not compatible with smoke flavor. Dense flesh seafood like octopus and swordfish would require some experience in terms of getting the texture right without drying or overcooking.
Smoking Larger Meats
Although ribs are inexpensive, with a generous amount of fat, and easy to cook, most experts say two things about smoking ribs. There’s not much difference between baby back (pork) and short (beef) ribs in terms of cooking.
Ribs should be cooked vertically or fat side up, in order to remain tender.
Speaking of meats with juicy strips of fat that make meat irresistible, the skirt steak is another meat that is great for beginners on a budget or want to try something different. Normally soaked in liquid marinade when broiled or cooked on open grill, this meat can come out with a smoky, juicy flavor in no time. Just slice smoked meat opposite muscle pattern and serve.
Ground beef patties can be heat-smoked as long as the fat content is about 20% (or 80/20 in the meat section). For those who like their meat extra juicy, 30% fat is acceptable. Remember, this meat can be added to ground turkey or chicken to keep burger patties moist.
Someone who is very comfortable at this point can smoke steaks that are thick with the bone. One tip to keep in mind is to let a porterhouse or rib eye sit out long enough to reach room temperature before placing inside smoker. This ensures that it will smoke evenly. While the bone brings extra flavor, it can also be a challenge since it’s mostly large, dense and often in the center of meat.
While many types of meat lend itself well to heat smoking, the best choices of meat to smoke rely mostly on expertise and knowing the smoker itself.
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