In this article, we are going to share a simple recipe for preparing beef jerky using a Bradley Smoker. The recipe has been handpicked to make it convenient for people of all age groups to try. Check out the step-by-step process given below.

Preparing the meat

This is a tricky process as the beef should be completely free from all fat and silver skin. The fat can prevent the jerky from drying while the silver skin can harden and deform the meat during smoking. Get rid of the fat by trimming the meat with a knife. 3 lbs of beef in round steak will be enough for this recipe. To remove the silver skin, glide a blunt knife under the skin and press the top surface with a paper towel and try to pull it away. It will come away in one or two attempts. 

Now thinly slice the trimmed steak into strips a quarter-inch in width. Be careful to slice against the grain to prevent the jerky from becoming too hard or chewy. 

Preparing the marinade

To flavor the jerky, prepare a marinade. Here is a list of some common ingredients that are required to prepare the marinade.

• 1 tablespoon of red pepper flakes
• ¼ cup of honey
• ¼ cup of soy sauce
• ¼ cup of Worcestershire sauce
• ¼ cup of brown sugar
• 1 teaspoon of kosher salt
• 2 teaspoon of garlic powder
• 2 teaspoon of onion powder

Take a pan and heat it. Mix all the ingredients in it and keep stirring until fully combined. Once done, switch off the flame and let the mixture cool.

Marination of the meat

Now that the marinade is ready, throw the beef slices in the marinade and try to coat each slice evenly. Once that is done, transfer the beef to a Ziploc bag. Drain the remaining marinade also into the Ziploc bag. You can also use an air-tight container as a substitute for the Ziploc bag. Refrigerate the beef slices overnight or for at least 12 hours for the flavor to seep into the meat.

Smoking the beef to prepare jerky

Start the Bradley Smoker at 165 degrees F (73.8C). Prepare a tray by lining a baking sheet with a paper towel. Now take the refrigerated beef slices and place each strip gently on the tray to dry. One slice should not be overlapping the other to ensure uniform cooking. 

Add some Bradley Bisquettes to the feeder and transfer the meat to the smoking racks. Close the door of the smoker and let it smoke for 3 hours. Don’t forget to check the beef slices in between to ensure they are evenly cooked. Otherwise, re-arrange the slices for uniform cooking. After 3 hours remove the jerky and let it cool. 

The jerky will harden and dry as it cools. Perfect jerky will not break even when folded or bent. You can now store the jerky in an airtight container in the refrigerator for up to a couple of weeks.

Final thoughts

We hope this recipe will help you serve delectable beef jerky that will replace the store-bought ones forever. These simple Bradley tips & tricks on pro-food smokers were intended to help people to invest in the right product for a brilliant smoking experience. For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

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If you plan to smoke multiple types and sizes of meat, it is recommended to invest in a pellet grill. There are different options in the smokers for beginner’s category, and they are affordable. Like other cooking techniques, you need to prep well and follow specific steps to end up with perfectly smoked chunks of meat that your guests will enjoy eating.

Here are expert tips on how to smoke different types and sizes of meat like a professional.

Start by Cleaning the Pellet Grill

Hygiene is of paramount importance when smoking meat. Start by cleaning the pellet to get rid of debris from the previous barbecue party. Make sure that the grill racks and cooking surfaces are wholly pristine and primed. Otherwise, the waste will ruin the meat’s flavor and predispose you to food poisoning.

Place the Meat in Different Platters

Chunks of chicken wings should not be put in the same platter as the trout. Purchase several platters and place the different meat in its platter. Separating them will cushion you from countless safety and food hygiene issues associated with uncooked beef, such as contaminations. On the same point, you should not share utensils. Each type of meat should be smoked using its own utensils.

Plan How you Will Place the Meats on the grill

To become a professional meat smoker, you need to plan ahead of time to add/place the grill’s different meats. Experts recommend creating a chart to guide you through the process. When creating the chart, consider the amount of time that each meat requires to get smoked evenly. Make sure that you stick to the plan to avoid charring some of the pieces.

For example, a T-bone will take longer than other tender pieces of meat. So, make sure that you start early to ensure that it gets cooked properly. Otherwise, if you rush the process, you will end up serving uncooked meat to your guests.

The Meats Shouldn’t Come in Contact

This is another hygiene step that will eliminate the risk of contamination and unnecessary mix of flavors. When placing the meats on the grill, make sure that the pieces don’t overlap. There should be a space of one or two inches between each meat type to ensure that the raw juices don’t mix. It’s also important to note that squishing the meat together limits air and smoke circulation, resulting in undercooked spots.

Utensils Should Always be Clean

The secret to smoking different types of meat properly is maintaining high hygiene standards. All the utensils you use should always be clean. The meat thermometer should be rinsed with warm water and soap after every use to prevent the transfer of the raw meat juices from one piece to another. The same case applies to all other tools used, such as the tongs and spatula.

Who wants to be served a shrimp that tastes like smoked ribs? You get the point. If you are unsure of which grill to use, here is a comprehensive and updated review of the best smokers for beginners to guide you through the shopping process.

Don’t Mix Up the Marinades

Basting meat as it cooks using marinade will add a unique flavor to it and make it more delicious. Be careful when basting to avoid ruining the whole cook. One marinade should not be used on two different types of meat. It is wise to have different marinades and always have a sanitized baster at hand throughout the process.

Monitor the Temperatures Inside the Smoker

As mentioned earlier, some types of meat, such as T-bone, take longer to cook. Therefore, the smoker’s temperature needs to be optimal to save on time, especially if you are running late. The more types of meat you grill together, the longer it will take for all of them to cook well. The cold meat saps will reduce the temperature inside the grill.

You may also notice that some parts of the grill will be hotter than others. Ensure that all sections of the grill are evenly heated by controlling the grill’s ventilation. You will also need to check the progress multiple times to ensure that the temperature inside is optimal.

Continuously Check the Internal Meat Temperature

Understand that the best barbecue is achieved by maintaining the right internal meat temperature than focusing solely on the cooking time for each type of meat. Focusing too much on the cooking time indicated in your recipe book will result in dry and overcooked or undercooked meat.

Purchase quality digital meat thermometers and use them to check the internal temperature of each chunk of meat independently. If you are smoking three types of meat, have three meat thermometers. Otherwise, you will have to clean it every time you are checking the next one.

Consider Purchasing a Two-Zone Grill

There are beginner two-zone grill varieties in the market that you can use to smoke different meats simultaneously. One of the highlights of having this kind of grill is that it will give you more control over the process. You won’t have to move the meats around the grill unnecessarily. Remember what we talked about mixing raw meat juices?

Final Thoughts

Smoking different types and sizes of meat together require special preparation and smoking skills. Rome wasn’t built in one day though, apply the above tips and practice to master this craft. Expert smokers can also guide you through the process and give you other secrets, so don’t shy away from reaching out and inviting them over.

As you progress, you can try smoking different types of meat such as pork/beef or chicken/fish to gain the required skills and expertise. More importantly, make sure that you invest in the right smoker and learn how to use all the features such as ventilation to control the circulation of oxygen in the grill.

This article is written by the pitmasters over at GrillGuru. Check their site out and don’t forget to check out the rest of what the Bradley Food Smoking Blog has to offer! Happy Smoking.

The post Grilling 101: How to Grill Multiple Types and Sizes of Meat appeared first on Bradley Smokers North America.

A variety of grills are available on the market, but the trick lies in choosing the one that suits your requirement.

Check out the directions below to choose the right grill:

Fuel type: This is an important factor when it comes to grills. It not only determines the affordability but also the taste of the food. Each type has its advantages and disadvantages that we will discuss next.

Gas grills are generally the cart type and use natural gas or propane for cooking. This type of grill allows complete control over the heat and does not require refueling that frequently. The downside is, it is attached to a cylinder and cannot be moved frequently.

Charcoal grills are available in a range of sizes and designs. The best thing about charcoal grills is that it gives some smoky flavor to the food. The disadvantage is it requires a lot of cleaning and it produces ash.

Pellet grills can be quite expensive and require a lot of cleaning too. However, it provides a good smoky flavor to the food. These grills are available in barrel or cart-type designs.

Accessories and features: Like temperature setting, timers, remote control, side burner, wheel-mounted design, lock, etc. give a better grilling experience. Choose wisely so the grill does most of the work while you enjoy your time with family.

Grill size: This is another determining factor after you have settled with the type of fuel for the grill. Generally, a two-burner gas grill or charcoal grill is perfect for a family of 4 people. A grill of size 400 to 500 square inches can easily serve a small crowd at a party. 

The different types of grills to choose from

Grilling is the most common way of cooking fish, meat, and poultry. Even grilled vegetables can have a new taste profile, different than fried and roasted ones. Grilling adds a certain kind of smoky essence to the food which augments its taste. Different types of barbeque grills are used to make gourmet foods. Each type has its features, benefits, and downsides that suit certain food types and cooking preferences. Let’s check the ups and downs here.

Gas grills

Gas grills are a great option for beginners to cook gourmet foods with minimal effort. They reach a high temperature in less time and also facilitate easy cleaning. Gas grills are generally fuelled by natural gas or propane gas.

However, there are other fuel options too like infrared gas grills that use infrared technology to evenly distribute the heat generated from gas. Gas grills are suitable for cooking meat and poultry, but the food often lacks smoky essence.

Charcoal grills

Charcoal grills use a bed of heated charcoal to cook the food. The temperature entirely depends on the use of charcoal. This grill gives a good smoky flavor to the food. These grills are available in two versions, traditional charcoal grills, and kettle charcoal grills.

The only drawback here is that it requires constant attention as the heat is created by the bed of charcoal. Also, it is time-consuming especially during the cold season, and less safe for beginners. Charcoal grills are difficult to clean as it produces lots of ashes.

Pellet grills

Pellet grills use wood pellets as fuels to impart a smoky flavor to the food. Often these wood pellets come in a range of flavors like maple, hickory, cherry, apple, pecan, etc. to lend added flavor to the barbecued food. It is a great choice for outdoor camping. However, pellet grills require frequent refilling.

Working as an oven, the wood pellets are fed to a container where an auger powered by electricity will burn the fuel to provide the heat needed for cooking.

Kamado grill

Kamado grills use lump wood charcoal as fuel. It’s a kind of charcoal grill that gives enhanced smoky flavor to the food. It is good for long grilling sessions and one of its main features is that it can reach high temperatures quickly.

As it is extremely heavy, moving from one place to another can be a problem, specially if you want to go camping or outdoor that is not your backyard.

Because of its clay or ceramic construction the price point is higher than other grills.

Electric grills

As the name suggests, the electric grill operates on power. The heating coils that most times will glow a vibrant red will transfer heat to your preparations, with full temperature control.

It can grill foods really fast and are hassle-free. The electric grill is available in portable and countertop models. They don’t offer the classic smoky flavor and are often limited to indoor use only due to the lack of power supply at camping sites.

Don’t forget to check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

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You can pick up a bottled sauce from any store and get the cooking done in the usual way. However, this article is for those who love to experiment with their taste buds. We will be discussing barbeque sauce preparation at home.

Preparing barbeque sauce

Most traditional barbeque sauces use tomato paste as the base flavor. Of course, there is room for experiments like mustard, vinegar, or honey. Once the base is decided, it’s time to add the spices to flavor it up. This blend of spices generally depends on the type of food that it will be used on. Paprika, cumin, chili powder rosemary, thyme, garlic, and basil can be good options here. To get even more creative you can also use a store-bought sauce as a base for some extra flavor.

To know if your sauce has been prepared perfectly, make sure it ticks off these factors:

Taste is not overpowering

All the spices and base ingredients must be used in moderation so that none of them overpowers the flavor of the other. For instance, if you are using vinegar as an ingredient, try to balance the acidic flavor with some honey rather than lemon juice.

Consistency is right

The consistency of the sauce must not be too thick to penetrate or too runny to slide off the surface of the meat. In other words, the homemade barbeque sauce should have a similar consistency as that of the store-bought one.

No Add-ons are required

The barbeque sauce should be self-sufficient to flavor up the food just as you desire. Once you marinate the meat in the barbeque sauce you should not need other means of flavoring it like salt curing or applying a rub. Your sauce will have all the flavors in the right proportion for the barbeque.

Basic ingredients

This might sound strange but is actually important. Always try to use basic ingredients to make the sauce. This way you do not have to rush to stores often to get unique ingredients whenever you are planning a barbeque session. Moreover, you will have a clear idea about the flavor and taste of the common ingredients in your kitchen so you can balance the taste and flavors well.

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post What Makes a Great Sauce for Barbeque? appeared first on Bradley Smokers North America.

Mincing or grinding:

In this process, you have to decide the type of sausage you want to prepare. For emulsion type, you have to go for fine grinding. For the coarse type, you don’t have to mince the meat for long. Preferably use a meat mincer for this process. Grind the meat and fat separately.

Chopping and emulsifying:

This process is for emulsion-type sausage where it is further chopped in a bowl chopper. Then the fat is added along with spices and condiments and the meat is emulsified. Low temperature is maintained throughout.

Stuffing:

Grounded or emulsified sausage is then stuffed into sausage casings.

Tips on sausage seasoning

Seasoning is an important part of making sausages because it is what brings more flavor to the meat.

It is important to know that all types of spices or condiments are not suitable for all types of meat. So, here is a list of different sausage meats along with their paired seasonings.

Lamb: This meat can be flavored using garlic, basil, mint, onion, Marjoram, salt, and pepper.

Beef: Sausage made from beef can be seasoned with rosemary, thyme, oregano, onion, garlic, black pepper, and salt.

Pork: For pork sausage use paprika, sage, ginger, cilantro, fennel, black pepper, and salt as seasoning.

Poultry: Sausages made from poultry meat are usually seasoned with black pepper, garlic, parsley, paprika, basil, mace, and salt.

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post Sausage Preparation and the Pro-Tips on Seasoning appeared first on Bradley Smokers North America.

Barbeque Rib Dry Rub

Dry Rub Recipe:

Mix 3 tablespoons each of onion powder, garlic powder, mustard powder, and ground basil with one tablespoon of black pepper, red pepper, and salt.

To this mix, add 1/3 cup of paprika as a base flavor and blend everything well. Your dry rub is ready to be applied to any rib cut.

Ribs Recipe:

Take 2 baby back ribs and remove the membrane. Now smear the ribs generously with the dry rub.

Prepare two aluminum foils large enough to wrap the ribs. Now brush some mustard sauce on the base of the foil. Keep the rubbed rib inside it and apply some sauce on top of the rib.

Now wrap and foil and transfer it to the refrigerator. After a couple of hours, remove the foil and grill it or smoke the ribs to the desired doneness. Our suggestion of wood for this recipe is hickory! Ribs need to reach a minimum internal temperature of 180 degrees Fahrenheit or 82 degrees Celsius.

Savory Sweet Chicken Dry Rub

Dry Rub Recipe:

Mix one tablespoon each of black pepper, chili powder, onion powder, garlic powder, and salt.

Now gently blend two tablespoons of paprika in it. Finish it up by mixing half a cup of dark brown sugar. Your dry rub is ready and can be used for any cut of meat.

Chicken Recipe:

Take chicken breast pieces and pat them dry. Now add a generous amount of savory sweet rub and let it marinate for a few hours inside your fridge using a Zip Bag.

Prepare/pre-heat your grill or smoker and allow the chicken to cook in low heat for about an hour. Then flip it and brush some butter. Let it cook again till it reaches desired doneness. Our suggestion of wood for this recipe is the maple!

Chicken needs to reach a internal temperature of 170 degrees Fahrenheit or 76 degrees Celsius.

Spicy Poultry Wet Rub

Wet Rub Recipe:

Mix one tablespoon of dried crushed rosemary with two teaspoons of paprika. Now add one and a half teaspoons each of ginger powder and Old Bay Seasoning with celery salt. Add two tablespoons of olive oil to create a perfect base.

Spicy Chicken Breast Recipe:

Take chicken breasts and massage the wet rub well on all sides and let it rest in the refrigerator for a couple of hours.

Remove the seasoned chicken breasts and wait until it reaches the room temperature. Now smoke the chicken to the desired doneness. Chicken needs to reach an internal temperature of 170 degrees Fahrenheit or 76 degrees Celsius.

Our suggestion of wood for this recipe is maple!

Cocoa and Coffee Dry Rub For Pork

Dry Rub Recipe:

Mix 1/3 cup each of dark brown sugar and ground coffee.

Now add in 1 tablespoon each of paprika, cinnamon, cayenne pepper, and salt. Finally, add ¼ cup of cocoa powder and blend everything well. Your dry rub will have the essence of cafe and mocha.

Pork Loin Or Tenderloin Recipe:

Pat dry your pork loin or tenderloin and apply a generous amount of the dry rub, make sure to roll it over until it is completely coated from all sides.

Wrap it in foil or plastic wrap and refrigerate it for at least 2 hours, which will allow the flavor to penetrate the meat. Then take it out of the foil and smoke the pork for a total of 2.5 to 3 hours or until the internal temperature of the meat reaches 160 degrees Fahrenheit or 71 Celsius. The recommended temperature for the smoker oven should be between 225 to 240 degrees Fahrenheit or 107 to 110 degrees Celsius.

Our suggestion of wood for this recipe is hickory!

Sweet & smoky Barbeque Rub For Pork

Wet Rub Recipe:

Mix two teaspoons each of paprika, garlic powder, lime juice, and olive oil. You can also use avocado oil. To this add one teaspoon of chili powder and coconut sugar. Now blend in half a teaspoon each of cumin, chipotle powder, salt, and pepper. When the rub reaches a paste-like consistency, it is ready to be used.

Smoked Pork Chops Recipe:

Grab your pork chops and smear the rub on it until it is completely coated. Now let it rest for an hour.

Brush some Worcestershire sauce on both sides and smoke the chops till the desired doneness. The ideal setup for your smoker temperature is 225 Fahrenheit or 107 Celsius.

Pork Chops need to reach an internal temperature of 160 Fahrenheit or 71 Celsius to be ready to eat.

Our suggestion of wood for this recipe is apple!

Sweet and Spicy Wet Rub

Wet Rub Recipe:

Mix one tablespoon each of paprika, black pepper, cayenne, lemon pepper, thyme, salt, honey, bourbon, and lime juice.

Now blend in a half tablespoon of onion powder with ¼ cup of dark beer. Mix until it reaches and creamy consistency and then your rub is ready to be applied.

Spicy Chicken Breast Recipe:

Take chicken breasts and massage the wet rub well on all sides and let it rest in the refrigerator for a couple of hours.

Remove the seasoned chicken breasts and wait until it reaches the room temperature. Now smoke the chicken to the desired doneness. Chicken needs to reach an internal temperature of 170 degrees Fahrenheit or 76 degrees Celsius.

Our suggestion of wood for this recipe is maple!

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post Famous Rub Types Paired with Delicious Recipes appeared first on Bradley Smokers North America.

Here we are going to discuss the benefits of curing food and different methods to do it.

Benefits of curing

Many of you might think that if you can flavor the food with marinades and sauce then why to try curing. Of course, it has its benefits too that make the food more flavorful and safer for consumption. Here is what curing does to the food.

Prevents bacterial growth: Curing reduces the water storage potential of the food by changing its chemical composition. This creates an unfavorable surface for microbes to breed. 

Reduce food poisoning: As it prevents bacterial growth in the food, it also makes it safer for consumption reducing the risk of food poisoning.

Enhanced shelf life: As it protects the food from bacterial contamination, it also increases the shelf life of the food. This helps to naturally preserve the food for longer.

Adds flavor: Curing involves the use of salt, sugar, and nitrite or nitrate. Salt adds flavor to the food, sugar balances the harshness of salt, and nitrite or nitrate slows rancidity further balancing the flavor.

Methods of curing

Curing is mainly done for smoking meat. There are 4 popular methods of curing meat that we are going to discuss here.

Dry Curing: In this process, the dry cure mix is applied directly to the surface of the meat. It is then transferred to a zip lock bag and refrigerated for a few hours. Generally, ham or smaller cuts of meat are cured this way.

Wet Curing: The dry cure mix is combined with water to create a highly concentrated solution called brine. The meat is soaked completely in this solution or injected inside it with the help of a meat pump. Then the meat is transferred to the refrigerator for a few hours.

Combination Curing: This process involves both dry and wet brining. Here, the outer surface of the meat is cured with a dry mix and the inside is flavored by injecting the brine. The rest of the process takes place in the refrigerator like wet or dry curing.

Sausage Curing: This process is completely different from the above ones. In this method, the cure mix is combined with ground meat which is then refrigerated for a while. The sausage is taken out just before cooking.

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post What is Curing, Why, and How to Do It? appeared first on Bradley Smokers North America.

Of course, you can grab Jerky in several flavors from the store but preparing it with creative flavors at home has a different kind of satisfaction, while saving you some money. Here we will be sharing some popular blends for preparing beef Jerky that you can easily try at home.

Remember to always mix the ingredients thoroughly. Mix everything together in a large covered bowl (Plastic), making sure all the meat is submerged. Put in fridge overnight. The next day, remove the meat and put it in a dehydrator or smoker.

Smoke the meat for 2 hours having a setup of about 120 (48.9C) to 140 (60C) F is fine. Hickory seems to work best. If you are not using Instacure #1 (sodium Nitrite) then you MUST smoke/dry at temperatures above 140F (60C). 

Here is a video for a hamburger jerky recipe and another video for a beef jerky recipe.

#1. Spicy Beef Jerky

Mix 2 teaspoons each of Worcestershire sauce and black pepper, onion powder, and salt. Add a half teaspoon of garlic powder and half a cup of low-sodium soy sauce. Use 2 pounds of beef flank steak in this recipe.

#2. Lime and Chilli Beef Jerky

Take 2 tablespoons each of Worcestershire sauce, soy sauce, and chili garlic sauce, and half a teaspoon of salt. Now give it a good mix and add a zest of 1 lime, 1 tablespoon of brown sugar, and 1 and a half tablespoon of lime juice. Use 1 lb lean beef with this recipe.

#3. Sweet and Spicy Beef Jerky

Mix 1 teaspoon of salt with half a teaspoon each of onion powder and garlic powder. Add 1 teaspoon black pepper, 2 teaspoon sugar, and 2 whole Habaneros. Finally, blend in 2 tablespoons of Worcestershire sauce and a little cold water. Use 1lb lean beef with this recipe.

#4. Garlic and Pepper Beef Jerky

Take ¼ cup of soy sauce with an equal amount of water. Now blend in 2 tablespoons each of brown sugar and black pepper with half a teaspoon of salt and garlic powder. Finally, add a quarter teaspoon of onion powder. For this recipe use 1lb of beef (or venison).

#5. Smoked Beef Jerky

Mix ¼ cup each of Worcestershire sauce and soy sauce with 1 tablespoon of black pepper. Add 4 tablespoons of your favorite hot sauce and some cold water. Use 1 lb beef for this recipe.

#6 Smoked Honeyed Salmon Jerky Recipe

Cure #1 consists of 1 cup kosher salt, 1 cup brown sugar, and 1/2 cup maple syrup or birch syrup. You can make this Smoked Honey Salmon Jerky in a dehydrator. If you plan on putting smoke to it, remember your cure #1. For one pound, you will need just a tad under 1/4 tsp. Just add 1/2 tsp cure #1 mixed with 1/4 cup water to the marinade for a few hours. Cold smoke with Alder bisquettes. This recipe is for 1 lb of smoked salmon.

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post Jerky Preparation and Creating Your Own Blend appeared first on Bradley Smokers North America.

Now that you have an idea about the use of brine in barbeques, let’s find out more about its benefits and process.

Reasons to Brine

Brining is considered best for lean cuts of meat, fish, or poultry as they tend to lose moisture faster during the cooking process. Sometimes even larger cuts of meats are brined as it adds to the taste. Here are the reasons why brining is increasingly becoming popular among barbeque lovers.

Adds moisture: Brining helps the meat to absorb optimum moisture before cooking so it doesn’t dry up turning hard and bland. The process also saves from spraying water frequently on the meat during smoking or grilling.

Relaxes muscle protein: Heat unwinds the protein fibers in the meat ripping off moisture while cooking. Salt along with other spices and water in the brine relaxes the muscle fibers to absorb more moisture that is not completely lost even after cooking.  

Enhances flavor: Brine contains water, salt, and seasonings that not only add to the tenderness but also work as a marinade to flavor the meat from the inside.

Process of Brining

Brining seems to be a simple method of soaking the meat in a solution of salt and water and honestly it is. However, certain points need to be taken care of to get the most out of brining.

Preparing the brine: Brine should always be a solution where water is the dominant ingredient. You can use kosher salt or table salt or both in the right proportion. For added flavor soy sauce, spices, herbs, or seasonings can be used.

Choosing the right vessel: It should be made of a non-reactive material like glass or stainless steel. Brining bag also serves this purpose. It should also be big enough to store the pieces of meat loosely in it. In order words, the meat should not be stuffed tightly inside the vessel.

Soaking the meat: The meat should be completely dipped in the brine so that all the sides can absorb it evenly. If the meat tends to float in the brine, weigh it down with a plate or a bowl. Leaner cuts of the meat should be soaked from 30 minutes to 2 hours and larger cuts for 4 to 12 hours.

Rinsing before cooking: Excess brine on the surface will only spoil the flavor. Before smoking the meat rinse the brine with water to avoid extremely salty meat.

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post What is Brining, Why, and How to Do It appeared first on Bradley Smokers North America.

Food Smoking

A perfect sizzling steak coming out of the food smoker can give you the feel of a champion pitmaster. The first step for perfection is choosing the cut of meat to add all the smoke flavor for your family and friends to devour.

Beef brisket

It is the lower part of the chest that is meaty and great for slow barbecue. The best thing about beef brisket is that it retains its shape after smoking unlike other cuts of beef. Preparing it at low temperature and smoke for 10 to 12 hours will result in a tender, moist and flavorful recipe! Here is a recipe for this cut.

Pork butt

This heavy meaty part is just perfect for slow food smoking. The pork butt is the upper part of the shoulder that forms a working muscle and is full of flavors. It has connective tissues that help to keep the meat tender and succulent after long hours of smoking. Here is a recipe for this cut.

Lamb leg

Another meaty part of the lamb that is preferred for slow smoking. Lamb leg is available in two different cuts. One is a fatty upper sirloin end and the other is a narrow shank end. The fatty upper sirloin cut is better for smoking and might take 3 to 4 hours to be completely cooked. Here is a recipe for this cut.

Chuck roast

Chuck roast is the part that forms the shoulder area of the beef. This heavy working muscle is full of flavors. It has a higher concentration of connective tissues that gradually melts with heat to secrete juice that keeps the meat tender and succulent after cooking. Here is a recipe for this cut.

Lamb shoulder

Lamb meat has a rich flavor that is enhanced by smoky overtones. The shoulder is the hardworking muscle of the animal that is densely packed with connective tissues. This helps the meat to stay tender and juicy even after slow smoking for a long time. Here is a recipe for this cut.

Beef prime rib

Beef Prime Rib is often mistaken with the popular ribeye. Formed by the forequarter of the beef that is the section between the 6th and 12th rib, from the chuck to the loin area. It takes around 6 hours to reach perfect doneness. Here is a recipe for this cut.

Food Grilling

When you think of a tender juicy steak on a burning charcoal grill, you definitely think of a rib-eye or a T-bone. However, there are other meat cuts too that pro-chefs prefer during festive meals or gourmet grilling.

We are going to share those lesser-known meat cuts for perfect grilling along with some grilling/ smoking tips and benefits.

Here are 6 perfect steak cuts apart from rib-eye and T-bone that are equally delicious when grilled.

Flat iron

The flat iron is the blade steak from the shoulder clod top. It is boneless with an average of 8 ounces each. It tastes great when seared over a high flame and then finished on a cooler grill.

Rib-eye cap

The rib-eye cap is also called Spinalis Dorsi. It is the beefy part above the rib-eye steak. This coveted cut should be grilled on high heat and then finish on medium doneness. Here’s a recipe for this cut.

Skirt steak

Skirt Steak is the most flavorful part of beef trimmed from the diaphragm. You can marinate it before grilling on high heat for faster cooking. You can serve it rolled or stuffed with vegetables or rice.

Porterhouse

Porterhouse is a neighbor to the universal favorite T-bone. It is a larger tenderloin attached to the center bone that should be chopped in short loin sections for flavorful tender grilling.

Pork shoulder

Pork shoulder is a cut that has all the flavors of a working muscle. It is better not to overcook it to get that admirable tenderness. Marinate the meat with garlic, pepper, cumin, and paprika before quickly grilling over high. Here is a recipe for this cut.

Pork ribs

Pork ribs with the rib bones with flesh give a natural sweetness and tenderness to the steak. You can remove the bones after grilling the meat to ensure nothing comes in the way while taking a succulent bite. It tastes great with blue cheese and hot sauce. Here is a recipe for this cut.

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