Smoking then cooking

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southtexascoast

Newbie
Original poster
Feb 2, 2012
9
10
Aransas Pass, Texas
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.     
 
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