Smoking meat allows for a delicious alternative to traditional baking, frying or grilling methods. The meat tends to be more aromatic and flavorful when you smoke it. If the meat you want to smoke is frozen, first allow it to completely thaw in a safe manner. This will help ensure the meat will cook evenly during the smoking process. The U.S. Department of Agriculture recommends defrosting meat in a refrigerator overnight as the safest method of thawing before cooking.
Step 1
Allow the frozen meat to completely thaw. Place the meat in the refrigerator overnight. For larger meats, you may have to allow extra days for the meat to thaw completely.
Step 2
Preheat your smoker according to the user's manual to the temperature required for the type of meat you want to smoke. Normally, you would preheat the smoker between 225 and 250 degrees Fahrenheit for beef and poultry and between 250 and 275 degrees for pork.
Step 3
Add flavored wood chips to your heat source once the smoker has reached the temperature required for your meat.
Step 4
Rinse your meat and pat it dry with a paper towel. Season it with your favorite spices or rubs. Place the meat on the center rack of the smoker and close the lid.
Step 5
Allow the meat to cook until it has reached the safe minimum internal temperature. Place a meat thermometer in the thickest portion of the meat to determine that temperature. Beef, pork, lamb and roasts should reach a minimum internal temperature of 145 degrees Fahrenheit. Poultry should reach a minimum internal temperature of 165 degrees.
Things You'll Need
- Meat
- Smoker
- Flavored wood chips
- Spices to taste
- Meat thermometer
References
- U.S. Department of Agriculture: Freezing and Food Safety
- Backyard BBQ: The Art of Smokology; Richard W. McPeake; 2005
Member Comments