13 best book on smoking meats

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Sample Recipe: Low and Slow Smoked Brisket

1. Following the manufacturer’s specific start-up procedure, preheat the smoker to 225°F, and add oak wood. Post oak is the traditional choice in Texas (so-called because it’s a popular wood for fence posts).

2. In a small bowl, mix together the salt and pepper. Set aside.

3. Trim off most of the fat from the brisket, leaving about a half-inch fat cap on the meat for moisture. Yes, some of the fat will melt away during cooking, but you still want to trim your brisket because excessive fat on the surface will only add to the already long cooking time.

4. If the brisket is too large for the smoker, trim off the smaller point on the other side of the fat line to make a second roast. The point is also called the “deckle”; you’ll recognize it by its round and random intersection of muscle and fat. If you’d like, you can also separate these cuts after the meat is cooked, prior to slicing. Many pit masters cut the point into cubes, then glaze them with sauce to make Burnt Ends (page 107).

5. Generously spread the mustard over the raw brisket, covering all sides. The mustard will act primarily as an adherent for seasoning and to seal in juices.

6. Apply the salt-and-pepper mixture to the brisket, pressing it firmly onto the surface. Though it may seem like a lot of salt and pepper, don’t worry; the large volume of meat will merit the seasoning.

...recipe continued inside!

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Pineapple-Glazed Smoked Ham

This is the perfect holiday ham. It uses a fully cooked ham, so all that’s left to do is add a little more flavor and smoke it. Basted in melted butter with sweet pineapple juice, this ham is incredibly juicy and packs a lot of flavor.

Garlic Rosemary Smoked Lamb Chops

If you like pork chops, you’ll love these lamb chops! Lamb is naturally tender, but when smoked, it becomes even more tender. And the marinade makes this recipe memorable. Pureed fresh ingredients like lime and cilantro with classic Mediterranean spices like rosemary and garlic bring out the savory taste. Lamb chops are quick to smoke and make for an amazing dinner any night of the week.

Smoked Mahi-Mahi Soft Tacos with Corn Salsa

Using mahi-mahi in fish tacos is not only easy but also super tasty! Serve these smoked mahi-mahi tacos on soft corn tortillas topped with a simple corn salsa made with sweet peppers, avocado, and fresh corn.

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Skinny Steaks from Meathead

Reverse sear works best on thicker cuts. For thin steaks and ultrathin steaks like skirt steak, you need a very different technique. As with thick steaks, the goal is the same: a dark brown exterior and a tender, juicy, medium-rare interior. For steaks 1 inch thick or less, the secret is to use very high heat and keep them moving.

Directions

1. Prep. Trim the surface fat and silverskin from the steaks, if necessary sprinkle with salt and dry bring in the refrigerator for 1 to 2 hours before cooking.

2. Just before you cook it, pat the meat dry with paper towels (moisture creates steam and prevents browning). Sprinkle with pepper and press it in with your hands.

3. Fire up. Get your grill screaming hot. If you are using charcoal, pile the coals just beneath the cooking surface. On a gas grill, drop the grate as close to the burners as possible. Leave the lid off. You won’t really be using the indirect zone, but it is nice to have in case you need a safe zone away from the flames.

4. Cook. Put the meat over the hottest part of the grill. You need to stand by the grill and flip every minute so the hot surface cools, inhibiting heat buildup and preventing the interior from overcooking. Aim for a uniform dark brown without grill marks and 125 to 130° F in the middle.

Things move fast, so be on your toes. You are a human rotisserie. Be the rotisserie.

Smoked Potato Salad from Meathead

Yes, there are a bazillion ways to make potato salad, but this recipe ups the ante by smoking the potatoes. You can also use your favorite potato salad recipe and replace those plain-ol’ boring boiled potatoes with these smoked potatoes.

Directions

1. Prep. Place the potatoes in a saucepan and add cold water to cover them by at least 1/2 inch. Add 2 pinches of salt. Fill a large bowl with ice and water and set it nearby. Bring the water in the saucepan to a boil and cook the potatoes until they hit about 150°F in the center. You do not want to cook them all the way through. Test more than one chunk. Drain and cool them immediately in the ice water. Drain them again after they’ve cooled for about 15 minutes, then transfer to a bowl and coat them lightly with the oil.

2. Fire up. Get your smoker up to 225°F or set up the grill for two-zone cooking and shoot for about 225°F on the indirect side. Place a grill topper in the indirect zone and lightly oil it.

3. Cook. Gently slide the potatoes onto the topper and space them out so they do not overlap. Close the lid and smoke the potatoes for about 45 minutes, then transfer them to a platter and let cool to room temperature.

4. In a serving bowl, whisk together the Dressing ingredients. Fold in the potatoes, trying not to smush them. Taste and adjust the seasonings. Stash the salad in your fridge for a couple of hours before serving to let the flavors meld; overnight is even better.

5. Serve. Remove the salad from the fridge 30 minutes before serving to let it warm slightly.