Barbecue Made Easy: How To Cook In An Electric Smoker

Do you love juicy, smoked ribs or some delicious pulled pork? The secret for preparing delicious, smoked barbecues, whether dry or wet, is doing it at the ideal temperature. If you are using an electric smoker, all you need to do is to set the right temperature, and your smoker will do the rest. The best part of your barbecue experience is that you do not have to check the meat after every few minutes. Here is how to make delicious barbecues in an electric smoker.

Keep the meat moist

Moist meat adheres better to the smoke particles thereby resulting in a stronger smoky flavor. Smoky meat is also tender. Mix vinegar, apple juice, and Worcestershire sauce and apply it on the meat to keep it moist. Otherwise, you may use the mop sauce. You can use the spray bottle to cover the meat with the sauce or brush off the mixture on the surface of your meat.

If you rather not spray your meat every hour or two, you may consider brining it overnight. Brine adds moisture to your cut helping your meat to retain its natural juices.

Consider smoking at a low temperature

If you want to hasten your ribs, use high temperature. However, the meat is likely to be dry with less flavor. For tender meat, consider putting the meat at a low cooking temperature and smoking it for at least six hours. Low temperatures prevent the water vapor from escaping from your meat thereby enabling it to have a juicy, delicious flavor.

Choose your cut

If you are preparing pulled pork, avoid the lean cuts such as tenderloin. Instead, consider juicer parts such as pork belly, shoulder, and Boston butt. These options easily pull apart after they are smoked. As for the ribs, pick a rack that is pink and not frozen. It should also be trimmed off the excess fat.

Freeze your cut after marinating

You may use a variety of seasoning ingredients that include paprika, mustard powder, cumin, chili powder and the cut side of lemon among others. Once you have rubbed your meat with the seasoning, put them in your refrigerator overnight for some proper marinate. If you did not have the time to prepare the cuts overnight, let your marinated meat stay in the freezer at least two hours before you start smoking.

Remove the meat at least an hour before you start smoking it. For the best results, let the meat warm up to the room temperature. You can also apply seasoning at room temperature.

Preheat your smoker

Preheat your electric cooker up to 255 degrees Fahrenheit. Many smokers will come with a thermometer built in, but if not you may use the oven thermometer to determine if the environment inside the smoker has a uniform temperature. Place the thermometer on the grates where the meat will cook. Once the smoker reaches this temperature, brush the grates with vegetable oil and place your meat for smoking.

Midway through your smoking ( after about three hours), remove your meat from the smoker. Pour a little of the apple juice on it and wrap it with aluminum foil. The juice helps the meat get more flavor-filled and tender. Let your meat stay out for a few minutes before putting it back into the smoker.

Once your meat is ready, let it rest for about five to ten minutes before slicing it. During the time, the decreasing temperatures allow the natural juices to settle. You can then slice your meat and serve it with the rest of the dish. The meat should have a dark brown surface and should be very tender.

Storing barbecued meat

Store the leftover meat in an airtight bag and put it in the fridge. You should consume it in three days. Do not put it back into the smoker when reheating it. Instead, use a pan and cover the meat with a moist paper to keep the meat moist.

You can prepare delicious barbecued cuts on an electric smoker in no time. The smoker is easy to use and requires little attention when cooking. You also get perfect dark brown smoked meat. Try the electric smoker for your next barbecue. Bon appetit!

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