(Family Features) If the surge in barbecue and smoking competitions across the country is any indication, grilling has become an art form. This summer, gather around the grill to try a technique that’s rising in popularity – smoking – to create a masterpiece meal.
From secret marinades to tricked out grills and smokers, competitive smokers know there is a near ritualistic approach to teasing the perfect flavor out of a premium cut of meat. Smoke like a pro with these tips from Omaha Steaks Executive Chef Karl Marsh.
Start with style
Start by deciding how you’d like to prepare your meat. Smoking infuses flavor throughout the meat, while extended cook times at low temperatures make it extra tender. Smoking also lets you create unique flavors using wet and dry rubs, seasoned wood chips and planks.
Choose your cut
The most popular cuts of meat to smoke are brisket, ribs, pork shoulder or turkey, all of which are typically large. Guarantee a great experience with Omaha Steaks Brisket for smoking, which was created with the competitive barbecue and smoking circuit in mind.
Ready your rub
For best results, brush meat with cooking oil or another liquid ingredient (such as yellow mustard) before adding rub. Spread rub on a clean plate and place the meat on it. Coat both sides with rub by gently pressing the meat on the plate.
Set up the smoker
Preparation varies from one recipe to the next, but one constant is the importance of maintaining a steady temperature. As you prepare your charcoal, be conscious of where you’ll place wood chips or other flavor enhancers.
Slow and steady
Sensational flavor takes time to build, so plan to dedicate hours to your task. Check in at regular intervals to restock wood chips, flip or rotate meat and apply a fresh coat of seasoning or spices.
Find more tips and recipes perfect for a smoking summer at omahasteaks.com.
Ancho Chile Smoking Spritzer
Prep Time: 1 hr | Cook Time: 11-13 hr
Inactive Cook Time Time: 1-2 hr | Total Time: 13-16 hr
Yield: 4 cups Ancho Chile Smoking Spritzer
Source: Omaha Steaks