I’ve long had an appreciation for smoked meats — sausage, brisket, ribs, etc. — but only recently did I decide to step up to the smoker and try my hand at this cooking method.
Call it the hubris of a man who’s worked in the meat industry for more than ten years, but I thought combining a nice piece of meat with a few burning mesquite logs would yield a delicious, tender and juicy meal. But I soon had first-hand knowledge of smoking’s reputation as a temperamental cooking method, and quickly realized that smoking meat is a nuanced process that requires patience and attentiveness that’s honed through lots of experience. After a few failures (or successes, if you ask my dogs who get a taste of my less-impressive spoils), I improved my technique... Read More