Smoking Meat 101: The Ultimate Beginner’s Guide

Smokin’ hot tips for new pitmasters!

The right tools, the best wood, the ideal temperature―there’s a lot to know about smoking meat. That’s why Smoking Meat 101 offers a crash course that’ll have you serving up sumptuous smoked masterpieces in no time.

Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to smoke a turkey? Get the answers to all of these questions, plus suggestions for wood selection, pantry stocking, and more. Top things off with 75 simple and delicious recipes, and you’ve got the ultimate beginner’s guide to smoking. Fire it up!

Smoking Meat 101 includes:

75+ recipes for smoking meat―Smoked Turkey Legs, Foolproof Baby Back Ribs, Maple-Smoked Wild Alaskan Salmon―get recipes for all your favorite proteins, plus savory sauces and rubs.

The perfect start―Get smoking today with five “First Smoke” recipes that introduce you to the essential techniques every pitmaster needs to know.

Troubleshooting tricks―Smoking Meat 101 has your back with tons of solutions to the most common problems and concerns you’ll encounter during cookouts.

Make sure your next backyard barbeque is the best you’ve ever cooked up with Smoking Meat 101.

From the Publisher

Sample Recipe: Low and Slow Smoked Brisket

Serves: 8-12 / Prep: 30 mins / Smoke Time: 8-10 hours / Temp: 225F / Wood: Oak

1. Following the manufacturer’s specific start-up procedure, preheat the smoker to 225°F, and add oak wood. Post oak is the traditional choice in Texas (so-called because it’s a popular wood for fence posts).

2. In a small bowl, mix together the salt and pepper. Set aside.

3. Trim off most of the fat from the brisket, leaving about a half-inch fat cap on the meat for moisture. Yes, some of the fat will melt away during cooking, but you still want to trim your brisket because excessive fat on the surface will only add to the already long cooking time.

4. If the brisket is too large for the smoker, trim off the smaller point on the other side of the fat line to make a second roast. The point is also called the “deckle”; you’ll recognize it by its round and random intersection of muscle and fat. If you’d like, you can also separate these cuts after the meat is cooked, prior to slicing. Many pit masters cut the point into cubes, then glaze them with sauce to make Burnt Ends (page 107).

5. Generously spread the mustard over the raw brisket, covering all sides. The mustard will act primarily as an adherent for seasoning and to seal in juices.

6. Apply the salt-and-pepper mixture to the brisket, pressing it firmly onto the surface. Though it may seem like a lot of salt and pepper, don’t worry; the large volume of meat will merit the seasoning.

…recipe continued inside!

Ingredients: 1 cup kosher salt 1 cup freshly ground black pepper 1 (8- to 12-pound) brisket 1 cup mustard 2 cups Perfection Spray and Mop Sauce (page 177)

Publisher ‏ : ‎ Callisto (July 9, 2019)
Language ‏ : ‎ English
Paperback ‏ : ‎ 206 pages
ISBN-10 ‏ : ‎ 1641525053
ISBN-13 ‏ : ‎ 978-1641525053
Item Weight ‏ : ‎ 1.14 pounds
Dimensions ‏ : ‎ 7.5 x 0.5 x 9.25 inches