Smoking then cooking

Discussion in 'Roll Call' started by southtexascoast, Mar 22, 2012.

  1. I have smoked cooked for about 20 years. I have always used a wood fired,  masonary, hand built  smoker. I have built two of them, one in Las Vegas and one here in in Texas. Both had a vertical smoking chamber with a water tray that catches the grease. 

    I used to invite people over for food, that I fussed with all day  and sweated the process of putting a tasty product on the table at the  annouced time. When I got it on the table, cold, hot, or  overcooked,  every was kind and said it was good, I had no clue,  as I had inhaled wood smoke all day and was not a good judge of quality.

    In recent years, I have learned that smoke is for flavor, cooking it for tenderness and the two  processes  need not go together.

    Now I take meat with a dry rub and put it in the smoker at 150 or so to add flavor. After a few hours I pull it , let it cool, wrap it in foil and freeze it.

    The day the guests are to arrive, I remove the frozen packages from the freezer and put them in the oven at noon or before  at a oven setting of 200 or so.  When the quests arrive I can chat with them, have a drink or two, and when the time is right put hot, tender meat on the tabe that I can taste.  Seems pretty good to me.     
     
  2. Sounds like a good plan. 
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello and [​IMG]to SMF - glad to have you  here
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
     
  5. Sounds like it would work! Welcome to SMF!
     
  6. Think i will have to try that, thanks and welcome to the site!!
     
  7. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge.
     

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