Smoking

Smoking is cooking meat low and slow in a smoker at temperatures typically between 225°F and 275°F, using wood to generate both heat and flavor-imparting smoke. It's the foundation of American barbecue and the best possible method for certain cuts.

The Science: Smoke contains hundreds of compounds, but the key players are phenols (flavor), carbonyls (color — the mahogany bark), and organic acids (preservation). These compounds adhere to the moist meat surface during cooking, penetrating roughly 1/4 inch into the meat. This is the "smoke ring" — the pink layer beneath the bark.

Temperature and Time: - Brisket: 225–275°F for 12–18 hours (195–205°F internal) - Pork shoulder: 225–250°F for 12–16 hours (200–205°F internal) - Beef ribs: 250–275°F for 6–8 hours (200–205°F internal) - Beef cheeks: 250°F for 6–8 hours

Wood Selection: - Oak: Medium smoke, versatile — the standard for Texas BBQ - Hickory: Strong, bold smoke — classic for pork - Mesquite: Very strong, burns hot — use sparingly - Cherry/Apple: Mild, slightly sweet — good for blending - Pecan: Medium, slightly nutty — excellent all-rounder

Best Cuts for Smoking: Brisket, beef ribs (plate and chuck), chuck roast ("poor man's brisket"), pork shoulder, beef cheeks. All of these are tough, collagen-rich cuts that need the extended time at low temperature to become tender.

The Bark: That dark, almost black crust on a properly smoked brisket isn't char — it's bark. It forms from the Maillard reaction between the rub and the meat surface over many hours of smoke exposure. Good bark has a concentrated, intensely savory flavor.