Smoked Meat/Part 2...by Mickey

If you read yesterday’s post, you read how to cook a good Boston butt on a smoker. A secret trick to having delicious tasting meat, comes from the wood portion of the smoking process. Two years ago, when we traveled to NC for job interviews, we stayed at this adorable bed and breakfast in Edenton North Carolina. We couldn’t help but notice the walls were covered with trophies and plaques. Turns out the owner of the bed and breakfast had won several contests and awards for his smoked meat. According to him, people come from all over to take his meat smoking classes in the summer. Since we were here in the off season, we didn’t get to take a class, but that didn’t stop Kyle from picking this mans brain about his tips and tricks. The key to smoking great meat is to soak the wood chips prior to putting them in the smoke box. Once they’re soaked, wrap them in foil with holes poked in it. This prevents steam from getting on your meat, but still allows that great flavor from the wood to come through. 

This all seems like way too much work to me, but I definitely don’t complain when I get to eat the delicious meat!