A Smokin' Celebration

From secret marinades to tricked out grills and smokers, competitive smokers know there is a near ritualistic approach to teasing the perfect flavor out of a premium cut of meat. Follow in the footsteps of those pit masters and smoke like a pro with these tips from Omaha Steaks Executive Chef Karl Marsh.

Start with style
The first step is deciding how you'd like to prepare your meat. Consider stepping up your game by smoking your meat. Smoking is a popular choice because it infuses flavor throughout the meat, while extended cook times at low temperatures make it extra tender. Another advantage is the chance to create a wide range of unique flavors using wet and dry rubs, as well as seasoned wood chips and planks.

Choose your cut
Virtually any meat can be smoked, but the most popular cuts of meat to smoke are brisket, ribs, pork shoulder or turkey, all of which are typically large in size. Guarantee a great experience with Omaha Steaks Brisket for smoking or Whole Pork Butt, which were created with the competitive barbecue and smoking circuit in mind.

Ready your rub
Rubs are often used to add flavors and surface texture to a cut of meat. For best results, brush meat with cooking oil or another liquid ingredient (such as yellow mustard) before adding the rub. Spread the rub on a clean plate and place the meat on it. Coat both sides with the rub by gently pressing the meat on the plate.

Set up the smoker
Some pit masters consider their equipment as vital an ingredient as the meat or flavorings they choose. Preparation varies from one recipe to the next, but one constant is the importance of maintaining a steady temperature. As you prepare your charcoal, be conscious of where you'll place any wood chips or other flavor enhancers for maximum impact.

Slow and steady
Sensational flavor takes time to build, so plan to dedicate several hours to your task. Often, smoked foods require foil wrapping for at least a portion of the cook to retain moisture. Plan to check in at regular intervals to restock wood chips, flip or rotate meat and apply a fresh coat of seasoning or spices.

Find more tips and recipes perfect for a smoking Father's Day celebration at omahasteaks.com.

Remove brisket from bag and rinse with white vinegar then rinse with water.

Dry completely using paper towels.

Slather brisket generously with yellow mustard.

Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer.

Prepare smoker using 1 chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit. Make sure water pan is full and adjust vents until smoker maintains a temperature between 225 and 250 F.

Place brisket on smoker fat side up and brush smoking spritzer over top.

Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips.

After 3 hours, flip brisket fat side down and squirt with spritzer.

After 6 hours, flip brisket fat side up. Wrap heavy duty foil around the last 3-4 inches of brisket tip to prevent it from drying out. Restock water pan and add lump charcoal as needed. Adjust vents until temperature is between 225 and 250 F.

Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed.

Between 11-13 hours, when internal temperature is between 195 and 200 F, if fork slides easily into brisket, it is done.

Let brisket rest for 1-2 hours before slicing and serving.

Score top fat so it will melt into pork while smoking and allow more rub to get into meat. Rub pork with white vinegar then rinse with water. Pat dry with clean paper towels.

Rub pork butt with yellow mustard. Rub pork butt with ancho chile rub. Inject pork with 10-12 ounces of Ancho Chile Smoking Spritzer.

Set up smoker with 1 chimney using unlit lump charcoal and 2 chimneys using lit lump charcoal.

Adjust vents in smoker until temperature settles between 225 and 250 F.

Place pork butt fat side up and add a lot of wood chips.

Every half hour, add more wood chips and spritz pork with smoking spritzer.

After 2 hours, insert remote thermometer probes. Be careful not to let thermometer touch bone to prevent false readings.

After 5 hours, place pork in foil pan and liberally coat with spritzer. Wrap pan tightly with foil.

Continue cooking without adding wood chips or opening smoker until thermometer hits 190 F (for sliced meat) or 200 F (for pulled meat), about 8-10 hours total.

Let rest 1 hour before serving.

Combine all ingredients and mix well.

Michael French
[email protected]
1-888-824-3337
http://editors.familyfeatures.com

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