The key to successful smoking is to create complex flavours in the food that stand up to the rich smokiness created while cooking in the Keg. We accomplish this by layering on flavours. This can be achieved in a variety of ways, but layering often looks like this:
Rub meat with a layer of yellow mustard, then pat on dry rub and let sit for an hour to develop a crust.
This step allows the vinegar in the mustard to tenderize the meat and helps the rub stick to the meat so that a crust forms while in the smoker.
This helps develop the wonderful flavour of the spices and seals in moisture.
Mop or spray the meat while in the smoker every 1/2 hour.
This contributes to the flavour development and adds moisture to the food.
Apply sauce/glaze during the last 1/2 hour of cooking.
At this point, the vents are opened to increase the cooking temperature and the meat is basted with a sauce, to give it the final burst of flavour.
Add wood 5 – 10 minutes before putting your meat on the grill – raw meats take on smoky flavours much better than even slightly cooked meats. Having a smoky environment to start will enhance and deepen the flavours.
Always allow the food to rest, covered for at least 20 minutes, to allow the juices to reabsorb into the meat.
The same principles can be applied to cooking with vegetables, but more simply, using salt and pepper, simple spices and a fruit juice spray.
A fun alternative to starting off with a dry rub is to brine the food, such as turkeys, pork chops, to infuse the flavour and moisture directly into the meat.
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