The world of cooking is a wonderful one, and it hides many secrets that are waiting to be discovered by every young upcoming chef. In order to truly master this art, you should have an open mind and be very willing to try everything out. The ultimate equation is to accomplish a great combination of different tastes.
One of the most often overlooked additions to the combination of tastes is the addition of smoking. Adding a smoking machine or a barbeque to your kitchen arsenal, you are getting a unique addition and a factor that makes every bit juicier and tastier.
A smoky aroma can be excellent all by itself, but when it’s combined with other sauces and dressings, it truly achieves its potential.
Different Temperature of Different Types of Meat
When it comes to the details, there is always one perplexing problem that baffles every chef and that’s – the precise amount of time it takes to correctly smoke a piece of meat. Well, say no more, because we’ve taken the time to remove any trace of the dilemma from the smoking time and give you all the data you need, for every type of meat.
Half of the success when it comes to cooking comes to being informed beforehand and that’s precisely what you will be. Let’s have a look on the list of different types of meat with their different temperature needs.
When it comes to this type of meat, even experienced cooks may have difficulties during the smoking process. One of the main reasons for this is the varying muscle-fat ratio, it can be unpredictable at times, so chefs may not know the exact time it takes to smoke every piece of beef.
Therefore, every piece is to be assessed separately, so you can know how long you should smoke each piece. More often than not, the most popular beef product is briskets.
They are fairly easy and evened most the time; you won’t have much trouble with them.
Depending on the weight, you should smoke them 1.5 hours per pound, at a cool 225 degrees Fahrenheit. This is both for sliced and pulled briskets, with the only difference being that the pulled ones come out a little hotter.
When it comes to pork, things are much simple than beef, because of the composition of the meat and the fairly standard fat-to-muscle ratio. When smoking beef, you only have to worry about turning it often as this will improve the taste and create an even taste throughout the texture of the pork piece.
They should be cut into small pieces for an even smoking of all parts. Most experts will say two hours at 230 F should be just about enough to achieve an ideal basis for most of the seasoning plans.
It all depends on the age of the meat, so don’t be hesitant to lower the temperature even down to 200 F!
These can be prepared either sliced or pulled. The advised method is always to have them sliced, as this, again, creates an even taste. The aim here is to hover around 1.5 hours per pound, at an approximate temperature of 225.
Spices are especially good with pork a butt, so experimenting is the way to go here!
Smoking chicken can indeed be perplexing sometimes, but following advice and the usual directions will do just fine most of the time. It’s on of the most fun varieties of meat to prepare, too.
This comes with a myriad of parts that are available for preparation. Most of them are pretty much equal in structure, but there are some small details that you may have to pay attention to. Let’s start off with the whole chicken.
There is no definite timetable for the smoking of an entire chicken, as it mostly depends on the size of the piece. The average time period should be about four hours, just to make sure all the insides and the smaller sections are thoroughly covered.
Thighs are also important, as they require a little bit more time than the usual meat piece of that size. Therefore, you should expose them to smoking for about 1.5 hours, at a temperature of 250 F.
They have a nice texture, so they will come out excellent and be ready for a combination with other dishes. Next up, we have the chicken quarters. They are made out of more resilient flesh, with almost no fat tissue at all.
That’s precisely the reason why they should be extra focused on, with 3 hours of smoking! This should be done with regular movement of the pieces, and a temperature of 250.
Chicken wings, however, are the easiest part to smoke. They are the smallest and the thinnest and require only a semi-thorough smoking process to be deemed well done. Only one hour is required, and the temperature should be at about 230 F.
With turkey, the smoking part gets a little bit tricky. When searching for the main culprit for this, you find the size of the bird as the biggest reason for the difficulties chefs may face.
Given the fact that the whole bird is at about 12 pounds, it requires a long smoking period to be considered well done, throughout all the parts. It should be treated steadily, at a temperature of only 240 degrees.
Turkey legs are also made out of the same resilient flesh and thus require a same thorough approach and a fairly long smoking time. It should take 4 hours to focus on them, with a slightly increased temperature in comparison to the whole bird. 250 degrees should be just about enough to maintain an excellent taste with little to no difficulties.
There you have it, a fairly thorough smoking guide. It’s suited for beginners mostly, but every type of experimentation is encouraged.
Besides, that’s how every great dish was made – by trying out different and unorthodox methods until equilibrium was achieved throughout every bite. Everyone has a different taste in smokiness, so you are free to up the temperature or increase the time if you wish.
Good luck With Your Meat Types!