Smoking is a cooking method whereby foods are kept at low temperatures for long periods of time. Smoking not only adds unique flavor through the use of select hardwoods, but it also helps turn tough cuts of meat into tender meals. A brine is a salt and sugar mixture that the beef is marinated in to help keep it moist throughout the long cooking process.
Brining
Step 1
Combine sugar, salt and water in a large container and stir until both are dissolved.
Step 2
Submerge your beef in the brine, cover the container and refrigerate for at least four hours and up to 24 hours.
Step 3
Remove the beef from the brine, pat dry and set aside to allow to come to room temperature. Smoking a cold roast will result in inconsistent results.
Smoking
Step 1
Set your smoker temperature between 225 and 250 degrees Fahrenheit.
Step 2
Add hardwood chunks to the smoker's wood tray or directly to your heat source. If you do add hardwood chunks directly to the heat source, soak them in water for 30 minutes first.
Step 3
Place your beef on in the smoker and close the lid. Monitor the temperature with a meat thermometer, adding more wood chunks as needed to continue producing smoke.
Step 4
Remove the beef when it reaches 145 degrees Fahrenheit, the temperature advised for safe consumption by the USDA.
Tips and Warnings
- Try different woods to create different flavors in the meat. Paul Kirk recommends oak, hickory and apple wood for beef.
- Wash any cookware that touches the raw beef with hot soap and water to prevent the spread of bacteria.
Things You'll Need
- 1/2 cup of sugar
- 1/2 cup of salt
- 1 quart of water
- Large container
- Beef
- Smoker
- Hardwood chunks
- Meat thermometer
