best bbq smoker and grillSmoking is one of the most ancient methods of cooking meat. Smoked meat can be one of the most delicious delicacies you have ever tasted. The guy who can make the best smoked meat is always the hero at the party. Making smoked meat is not rocket science too. A little bit of practice will have you making the best smoked meat ever. Smoked meat can be prepared using either a charcoal smoker, an electric smoker or a gas smoker. A charcoal smoker is always the best.

We seek to educate you in matters grills, barbeques and meat smokers. We want to ensure you are renowned for your prowess in preparing smoked meat. This is a comprehensive guide on how to prepare smoked meat. Regardless of the types of smokers, you are using, the process of preparing smoked meat is the same. The only difference might be in operating the smoker.

Steps of Preparing Smoked Meat

You are going to need the following ingredients while preparing your Smoked meat.

  • Beef brisket
  • Ground allspice
  • Pickling salt
  • Sugar
  • Garlic powder
  • Sodium nitrate
  • Ground cinnamon
  • Olive Oil

Before you start smoking your beef brisket, you need to prepare your smoker first. Follow the following steps to get the smoker ready.

  • Start by ensuring your smoker is clean and free of any dust or rust.
  • Put some water in the water bowl in the smoker, and add some wood chips to the wood chip bowl as well. Wood chips can be bought from the grocery store. They come in different flavors. Just go for the flavor that works best for you.
  • Light up the smoker and allow it to pre-heat. You should let the oven preheat to a temperature of 275 degrees F.
  • As the smoker preheats, prepare your meat for smoking.
  • Mix all the ingredients except the brisket and olive oil in a bowl and stir thoroughly
  • Season the brisket by applying some olive oil on it, then the mixture carefully. Rub the mixture all over the beef until it is fully covered.
  • Place the meat into the smoker once it has heated up. Ensure you have a grilling thermometer to check the internal temperature of the meat regularly.
  • Ensure there is ample smoke in the oven when you place the meat
  • Ensure the water bowl does not run out of the water. The water in the water bowl helps prevent the loss of the meat’s natural juices through evaporation
  • Make sure the temperature remains steady too. The meat is ready when the internal part of the meat tunes golden brown and attains a temperature of at least 170 degrees F.
  • Do not let the meat cook until it dries up. It will lose its beef floor. The juices on the meat are the ones that contain the flavor.
  • Once you are satisfied that the meat is cooked. Removed it from the smoker wrap it loosely with a piece of foil.

Allow it to sit for 5 minutes before slicing.


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