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SMOKING TIPS
LET IT REST
When you're smoking larger cuts of meat, it is always suggested to let it rest after pulling it
off the smoker. This will allow moisture to reabsorb back into the meat, and provide some
time for the product to come down a few degrees to aid in slicing. We recommend giving
yourself about an hour for pork and brisket to rest before slicing. You can always hold meat
in a dry cooler to help maintain a good internal temperature.
WRAP FOR ADDED MOISTURE
During the smoking process, meat will begin to lose moisture. The longer the meat is on the
smoker, the more moisture will be lost. To prevent meat from drying out, wrap it in foil or
butcher paper during the final few hours of smoking. This will keep moisture from escaping,
protect the meat from absorbing too much smoke, and protect that great bark you've
created from burning.
TAKE NOTES
As if there isn't enough to do when smoking, it does help to take a few notes so that you
can refer back when repeating the process in the future. When smoking low and slow, it can
sometimes take 12+ hours. Remembering the good steps, as well as the bad ones, will help
to improve your chances of recreating that great meal, making your BBQ the most coveted
of the neighborhood.
DON'T GIVE UP
Smoking is both an art, and a science. It's not something that you will master the first time.
It takes a lot of practice, especially to achieve consistency. Whatever you do, don't give up. If
something doesn't turn out as desired, practice will make perfect. Stick with it, make small
changes for your next cook, and enjoy the process of smoking.
BARK SHOULD BE DARK
The bark of your barbecue can be rich and sweet, chewy and crusty. In fact, it's one of
the things that makes meat great. The chemical reactions that take place between the
compounds found in the smoke, fat, and rub, create that nice dark bark on the outside. To
get great smoke for the cook, wait until the smoke turns from a thick white smoke to a pale
smoke before adding your food.
GB
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