Normally, when we think of slow-cooked barbecue food we associate it with summer. But why not enjoy mouth-watering baby back ribs, pull-apart hickory smoked pork and tender brisket all year long? Get outside and fire up the grill or smoker this weekend – your taste buds will thank you!
Low and slow is the name of the game when it comes to smoking meats like ribs, pork and brisket. If you’ve got little in the way of patience, you may want to leave the barbecuing to somebody who does. But if you’re up for the juiciness and unparalleled flavor you’ll receive, here’s what you need to know:
1. Setting up the grill/smoker: there are multiple ways to set up your grill or smoker for a cook. We recommend using hardwood lump charcoal and setting it up for the progressive burn approach. This is where you fill the bottom of the grill or charcoal box with unlit coals and pour on a top layer of lit coals using a charcoal chimney.
2. The approximate time for the entire process depends on the type of meat you’re cooking. For example, spare ribs can take anywhere from 3-8 hours whereas a beef brisket can take from 10-24 hours depending on the size, temperature and desired outcome. Do a bit of research before you fire up the grill.
3. The water pan/bowl is the key to success. If you want your meat to remain moist and tender throughout the entire process, you’ll want to include a water bowl or pan in the smoker or grill. Place it just above the hot coals so that the water boils and evaporates into the air surrounding the meat. This will help lock in moisture and keep it from drying out. Pro Tip: fill a small spray bottle with apple juice and spray meat generously every hour.
For more information on preparing top-notch barbecue, feel free to give David’s Soundview Catering a call at 203-324-5724 or leave us a message on Facebook!
