Are you wondering about the best meats to smoke? As a beginner are you quite puzzled about it? Then take a trip to our article without any delay. You shall get the points you just need to know all the things about choosing the best meat for smoked food.
When it comes to meat, all you can think of is a succulent dish.
In addition, the BBQ of meat has become something that is commonly sought-after in parties or any special occasion. Before digging into the process of smoking, you need to have some clear cut ideas about the availability, the number of best cuts of meats, and the cautions you need to watch out.
Best meats to smoke for beginners
For beginners, it can be frustrating not finding the right option. You have to jot down some requirements before buying or choosing the meat you want to work with. These are
- Fat level
- Meat for the right purpose
- Sex age breed and feed of the animal.
The Fat Level of the meat needs to be checked first. The telltale or marbling fat is best when it comes to taste. For juicy and smooth texture you should select meat with a revealing amount of fat. Press and feel the meat in the refrigerator. You’ll see if the meat is firm enough. The yellow meat of older animals tends to result in a deeper flavor.
Meat is tenderized for a better taste. It loses liquid. The meat of lamb, veal, pork, or poultry can be consumed directly.
How to buy
You should buy it according to your purposes. For longer and slower cooking you can select less exclusive cuts of meat. The part of the animal that was quite active in a lifetime is less tender but tastes good.
Check the firmness of the meat while chilled. Never buy meat with grayish edges. The darker the redness of the meat is, the better.
Look for pieces evenly cut. You should avoid processed, pre-marinated, or pre- spiced package.
Reading the label before buying is always a “must-do” thing. You will necessary info you need. Also, you can get details from a skilled butcher.
If you want to produce quality food you need to dig a little bit deeper. Do add the sex, age, and breed of the animal in your research before buying meat.
Female animals or the castrated bull, steer or bullock taste better. The meat of the milk animal (slaughtered before five years old) tastes good. The younger poultry meat might be tender but for taste not the best one. It is better to avoid animals older four or five years old. Lastly, smell, choose and follow your judgment.
Beef brisket for smoking
Beef brisket is a primary pick for smoking. While buying, try lifting it first. If it bends then it will be cooked better for tenderness. Prepare brisk with a rub first. You should keep an eye on the fact of whether it has ample fat layer or not. The fat will help to get it moist.
Pork shoulder for smoking
You don’t necessarily need to rub or sauce pork shoulder to prepare it. It contains a handsome amount of fat to hold the moisture.
You can try a lot of recipes with this wonderful smoked piece. Traditional pulled pork sandwich, for example. There are many easy recipes you can try at home like- Pulled pork tacos, mac and cheese, and casseroles.
Have a look at the succulent dish below!
Pulled pork Tacos
- Pork shoulder-1-4 pound
- prepared salsa-1 cup
- ground cumin-1 tablespoon
- smoked paprika-1 tablespoon
- minced garlic-3 tablespoon
- onion- 1
- tortillas-10-12 6- inch
- adobo sauce-2 tablespoon
Instruction: trim the excess fat from the pork and cut it into four pieces. Generously season all sides with salt. Put the adobo sauce in a slow cooker and stir to combine. Add onion and pork to the slow cooker and turn to coat with sauce. Cook 6-8 hours. Transfer the pork to a bowl and shred. Add some sauce to the pork to moisten it. Warm the tortillas to serve.
Prep time:10 Minutes
Cook Time: 4 Hours
Servings: 6 people
Pork and beef ribs
You will definitely want smoked pork ribs in summer days. It just requires rubbing and seasoning after removing the membrane, then you are good to go. Pork smoked ribs appear tender and tasty.
Pork butt is a great cut to smoke. It’s taken from the upper shoulder of the pig, the muscle that is active in the lifetime of the pig. The piece is packed with flavor. The dense tissue associated with it helps in long cooking. The result is amazing! After smoking, it appears tender and melting.
Keep in mind that a single piece of pork butt takes 1.5 hours to smoke.
Baby Back Ribs
It is sourced from the backbone of the pig. This particular piece is quite popular ribs cut, appears meatier making is suitable for the smoke.
Always bear in mind that baby back ribs are a little bit leaner, it cooks fast. Keep an eye on it the whole time you cook to avoid the chewy result.
Comparing to the baby back ribs, spare ribs are larger and flavorsome and quite meaty. It comes from a closer section of the pig’s belly area.
To make it easier to handle, beginners may try to trim them up and remove the cartilage.
Types of ribs, beef
Although beef ribs are quite tasty, it can get a little bit complicated while choosing. There are the types of beef ribs cut you can select for smoking-
- Back Ribs
- Chuck Ribs
- Plate ribs
The best pick would be plate ribs. It’s the biggest of all. If your ribs have caps attached, remove it with knives. Make sure of a liberal application of salt.
It usually takes around five of six hours to cook. After perfects smoking, it appears tender and toothsome.
Lamb’s shoulder is sourced from the hard-working muscle with dense tissue like pork butt. It is an excellent choice for smoking as it is rich in flavor. While smoking the tissue breaks slowly which makes the result juicy and tender. You will see a beautiful smoky overtone that cannot be attained by roasting it.
Try another cut of lamb that is a good choice for smoking. You will find two types of lamb cuts in the market, one is a narrower shank end and the other is fattier. Pick the fatter one for smoking as the fat will melt slowly resulting in extra tender meat. It takes three or four hours to smoke a lamb leg.
Spatchcock Whole turkey
It’s a great pick for smoking with the fattened surface. Although it cooks fast, it absorbs well the smoky flavor. It takes just a few hours to cook. With a proper barbeque thermometer setup, you are good to go with it.
Check out this recipe of a juicy and succulent turkey.
Saged-Rubbed Spatchcocked Smoked Turkey
- the Turkey – 1
- Flaky coarse seas salt- ½ cup
- Rubbed sage- 2 tablespoon
- dried thyme- 2 tablespoon
- dried marjoram- 2 tablespoon
- dried rosemary- 2 tablespoon
- ground pepper- 2 tablespoon
- granulated garlic- 2 tablespoon
- onion powder-2 tablespoon
- baking soda- 2 tablespoon
Instruction: First remove the wishbone. Spatchcock the bird by removing the backbone and splitting the breastbone. Dry for a minimum of six hours. Mix the spices. Cover any dry areas with olive oil and coat the surface with dry powder rub. Place the bird on your smoker with the adjusting temperature of 325-350 F. Once it reaches the temperature remove the carcass from the grates and allow resting it for around 20 minutes before serving.
Prep time: 25 minutes
Cook Time: 90 minutes
Servings: 25 people
Things to keep in Mind for Smoking Meat
If you want to deliver the best-smoked meat you need to tug your head into some ideas.
- Choose meats with fattier meats and a lot of connective tissue
- Start with a small pork shoulder roast the gradually move to brisket and ribs. It is quite inexpensive.
- Lean meats tend to be dry so they should not be smoked.
- Get to know about the woods you are going to use. It is best to stick to Adler, maple, Mesquite, Pecan, Apple, Cherry, or Oak.
- Don’t flip your meat.
- While smoking ribs, remove the membrane.
- Use a thermometer, not a clock.
- Not all the meats require the same treatment, some require to rub some require sprinkle of salt. Note down which suits best.
- Watch out discounted meat. Usually, these are of low quality.
Also, think about quality woods for your best-smoked meat.
Conclusion: A perfect smoked dish largely depends on the cuts of meat you are choosing. Succulent smoked meat is worth your toil. Why not making your weekend delicious with it? Moreover your leftovers seem to be tasted as well as the right now if you keep those storage well or reheating them properly.
The best meat to smoke is just available around you, aim for the cut according to your requirements. Choose wise and follow instructions and feed your arid stomach.