Parzival
03-15-2007, 04:27 PM
Add one to the pile.
<shrug> Just because I got tired of lugging my smoker along on various moves (and because the damned thing wouldn't work right if the ambient temperature was below a certain point, or there was a breeze, or if it just didn't feel like cooperating).
Smoking meat is basically just cooking it at a low moist heat in the presence of smoke.
You can do this without a purpose-built smoker.
Set your oven for 225 (farenheit, obviously). You can go a bit lower, down to 215, but it takes longer to cook.
Take out your roasting pan, slap a large slab of meat (brisket, boston butt, etc) on the roasting rack, add some water and liquid smoke to the bottom of the pan (steam containing liquid smoke works about as well for flavoring the meat as actual smoke).
(You can use rub on the chunk of meat if you want, but it's optional.)
Take two sheets of aluminum foil and crip them together to make a larger sheet. Tent loosely over the meat, but crimp to the pan so moisture doesn't escape.
Throw it in the oven, and come back in about eight hours.
When you take it out, wrap the meat in the aluminum foil you used as tenting, and let it cool for at least half an hour (to reabsorb the collagen).
Pull the meat (AKA shred it with forks), add the BBQ sauce of your choice, and enjoy.
It freezes and reheats well. If you make too much, you just have sandwiches for later.
<shrug> Just because I got tired of lugging my smoker along on various moves (and because the damned thing wouldn't work right if the ambient temperature was below a certain point, or there was a breeze, or if it just didn't feel like cooperating).
Smoking meat is basically just cooking it at a low moist heat in the presence of smoke.
You can do this without a purpose-built smoker.
Set your oven for 225 (farenheit, obviously). You can go a bit lower, down to 215, but it takes longer to cook.
Take out your roasting pan, slap a large slab of meat (brisket, boston butt, etc) on the roasting rack, add some water and liquid smoke to the bottom of the pan (steam containing liquid smoke works about as well for flavoring the meat as actual smoke).
(You can use rub on the chunk of meat if you want, but it's optional.)
Take two sheets of aluminum foil and crip them together to make a larger sheet. Tent loosely over the meat, but crimp to the pan so moisture doesn't escape.
Throw it in the oven, and come back in about eight hours.
When you take it out, wrap the meat in the aluminum foil you used as tenting, and let it cool for at least half an hour (to reabsorb the collagen).
Pull the meat (AKA shred it with forks), add the BBQ sauce of your choice, and enjoy.
It freezes and reheats well. If you make too much, you just have sandwiches for later.