You always want to add smoke when the meat is cold not at the end. That is when the meat will absorb the most smoke flavor. Also rest the meat for at least 15 mins so the moisture is reabsorbed back into the meat. This will make it nice and juicy.
Hi Brian, so I tend to use some finishing smoke just to get a touch of smoke and not make it the over powering, depending on who I am cooking for. The job of smoke is to attach to moisture so the finishing smoke adheres to the fat and moisture and carries a touch of smoke. Solid for sure. Happy Cooking, Chef Jason
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I hadn’t heard about this smoker box thing that Weber makes, I’ll have to get one of those at my Ace. Thanks for the video!
You always want to add smoke when the meat is cold not at the end. That is when the meat will absorb the most smoke flavor. Also rest the meat for at least 15 mins so the moisture is reabsorbed back into the meat. This will make it nice and juicy.
Hi Brian, so I tend to use some finishing smoke just to get a touch of smoke and not make it the over powering, depending on who I am cooking for. The job of smoke is to attach to moisture so the finishing smoke adheres to the fat and moisture and carries a touch of smoke. Solid for sure. Happy Cooking, Chef Jason
Looks delicious. I'll have to try it.
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