Smoking was traditionally a technique used to preserve meat. Although we now have better ways to keep meat fresh, the popularity of smoking it has never died. It's the best way to bring out the deep, rich flavor of brisket, ribs, and other cuts of meat that simply taste best when they're smoked until the meat melts off the bone. You can brine your meat first or dress it in a rub, use a charcoal grill or a high-tech electric smoker, and choose from a variety of woods that each impart different flavors to the meat. Regardless of the particulars, the meat is cooked on low, even heat for many hours until it's smoked to delicious perfection.

Part One of Three:
Setting Up a SmokerEdit

Part Two of Three:
Getting Your Meat ReadyEdit

Part Three of Three:
Smoking the MeatEdit

Community Q&A

Quick Summary

To smoke meat, start by soaking mesquite, hickory, or other wood chips in some water. Once they are saturated, place them an aluminum foil packet and and preheat your smoker to around 200–220 °F. Then, calculate your cooking time by checking your recipe. In general, you should expect smoking to take at least 6-8 hours. Then, place your meat in the smoker, making sure it's not over direct heat and add your wood chips. Let your meat cook until it is done, basting or rotating it occasionally, if you like.

Things You'll NeedEdit

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