The Standard for Portfolio Management by Project Management Institute
Smoking Meat Week: Smoking 101
The Best Cuts of Meat for Smoking
Smoking has now become the favorite technique of cooking for meat enthusiasts all around the world. And from the first of them until the present days smoking has continued to water the mouth of almost every household where a meat smoker exists. Smoking meat is all about stepping up from the usual way of cooking your meat by bringing new flavors and concepts in the meat cooking process. As always it is about balancing all of the factors involved. Meat smoking is the process of using smoke to tenderize the fibers of the meat using a controlled temperature.
Before even buying a wood pellet grill, the Brisket, Pork Shoulder, Baby Back Ribs were probably on your short list of meats you couldn’t wait to throw on the smoker and spend your Sunday watching your Pit Boss do its thing. So, we’ve assembled our list of the best meats to.
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In the beginning...
When it comes to smoking meat you have a lot of options to put on your pit. While I believe most cuts of meat will benefit from time spent on a smoker it is important to realize what the act of smoking brings to the party. Some cuts are large, tough and loaded with connective tissue. Smoking these cuts for hours while the meat breaks down and surrenders to tenderness is an art. Other cuts are small and tender and just need an hour on the pit to get kissed by the smoke and develop a great flavor profile. As long as you understand which type of meat you are working with big and tough or small and tender then you can work the magic of a smoker on just about anything. Here is a list of my favorites along with notes to get you started enjoying these classics.