Who doesn’t love a good smoked rib? What about salmon?
Everyone loves some smoked BBQ. Why wouldn’t they? It is one of the most
comforting and delicious meals of all time. But how do you get perfectly smoked
ribs or pork or even brisket. Here are a few tips how!
1. Practice good temperature control! The best
range for smoking meat is 200-220 degrees F. To be safe, meats need to be
cooked to an internal temperature of 145 degrees F, while poultry needs to be
at 165 degrees F. However, to get the most tender and juicy meat you can have,
the internal temperature needs to be around 180 degrees F.
2. Have two thermometers: one telling you the
temperature of the smoker and one telling you the internal temperature of the
meat.
3. Keep it low and slow! When the temperature is
low, the meat cooks at a slower rate. That’s ok! That is what is going to get
you the most tender meat around. The lower temperature allows the slow
breakdown of the meat fibers.
4. Keep a good ring of smoke around the meat at all
times! This allows the meat to really take in that good smoking flavor!
The last thing to remember is that smoking is far more an
art than it is a science. Practice and patience are the secret. If you are
still a little confused about everything, make sure to come to our Pellet Grill 101 class this Saturday from 10:00AM-12:00PM! You don’t want to miss this! Click here to register!
See you soon!
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