Comments on: Backyard BBQ: The Art of Smokology http://www.grillmaestro.com/backyard-bbq-the-art-of-smokology.htm my journey from grill meekdom to mastery Tue, 02 Dec 2008 13:23:19 +0000 http://wordpress.org/?v=2.6.5 By: Mike http://www.grillmaestro.com/backyard-bbq-the-art-of-smokology.htm#comment-16 Mike Tue, 07 Feb 2006 08:52:47 +0000 http://www.grillmaestro.com/backyard-bbq-the-art-of-smokology.htm#comment-16 Well, you know me, I've always gotta jump in. Here's my thoughts on smoking meat, as refined since meeting a pair of young ladies who were, um, "life partners", and big winners on the BBQ-Cookoff circuit: Rule one: don't oversmoke. Brisket: about 2-3 hours exposure to smoke. Ribs: about an hour. The meat can't hold more smoke than that, and will just become bitter if you oversmoke it. A perfect brisket, when sliced, has a visible 3/8" smoke ring in the meat. This is the standard of judging at BBQ cookoffs! After the smoking period, wrap the meat TIGHTLY in foil, add "wet" sauces if desired, and cook slowly, either in the smoker or an oven, at about 225 degrees, for one hour per three pounds of meat. Don't worry if you go over on time. If the temperature is low and the meat is tightly wrapped, you almost CAN'T overcook it. The end result will be savory meat with a great smoky flavor, and so tender you won't believe it. Brisket will be fork tender, and ribs will result in clean bones if you try to "pull" them apart instead of slicing. Well, you know me, I’ve always gotta jump in. Here’s my thoughts on smoking meat, as refined since meeting a pair of young ladies who were, um, “life partners”, and big winners on the BBQ-Cookoff circuit:

Rule one: don’t oversmoke. Brisket: about 2-3 hours exposure to smoke. Ribs: about an hour.

The meat can’t hold more smoke than that, and will just become bitter if you oversmoke it.

A perfect brisket, when sliced, has a visible 3/8″ smoke ring in the meat. This is the standard of judging at BBQ cookoffs!

After the smoking period, wrap the meat TIGHTLY in foil, add “wet” sauces if desired, and cook slowly, either in the smoker or an oven, at about 225 degrees, for one hour per three pounds of meat. Don’t worry if you go over on time. If the temperature is low and the meat is tightly wrapped, you almost CAN’T overcook it.

The end result will be savory meat with a great smoky flavor, and so tender you won’t believe it. Brisket will be fork tender, and ribs will result in clean bones if you try to “pull” them apart instead of slicing.

]]>