Tender, juicy, and flavorful chicken is the ultimate compliment for any home cook who loves to grill. When you’re cooking, the last thing you want is tough, rubbery chicken. It’s just not pleasant to eat. So how do you tenderize chicken?            

Tenderizing meat is the practice of breaking down collagen in muscle fiber to make the meat more tender. Here are the best methods to tenderize chicken, along with some helpful tips and tricks.

Pound the Bird

This is one of the most effective methods of tenderizing chicken. It’s simple, and you probably already have everything you need in your kitchen.

• You can do this using a specific meat tenderizing tool like a mallet with a bumpy surface or a rolling pin. The mallet is a better choice because it is specifically made to pound meat. You can use other implements like a rolling pin, a hammer, a heavy skillet, or even a saucepan.

• Pounding works best for boneless chicken. Debone bone-in cuts first before pounding them. Crushed bones are a real nuisance you want to avoid.

• Cover the chicken in plastic wrap or a ziplock bag before pounding. This will prevent bits of chicken from flying all over your countertop during the process and seal in the chicken’s juices. Avoid using a material that can tear easily, like foil or waxed paper.

• Avoid beating the chicken too hard, or you will damage it. The goal here is to get an even thickness and consistency, which improves the texture of the chicken. Take your time to ensure you get even thickness before unwrapping and cooking it.

It is important to note that pounded chicken will cook faster than thicker cuts of chicken. Adjust your cooking time accordingly to avoid overcooking it, which would again leave you with a dry mess.

Marinate It

Marinating the chicken serves two purposes: adding flavor and tenderizing it. Soak the chicken in a marinade for at least one hour to get the best out of it. 

Keeping it in the marinade overnight will give you much better results. Place the container holding the chicken and the marinade in the fridge until you are ready to cook.

Milk-based marinades

Yogurt and buttermilk-based marinades are the best because they contain a variety of acids and enzymes that tenderize the meat. You can pair the marinade with your spices of choice to make the chicken more flavorful.

If you opt for a yogurt marinade, consider the seasoning carefully. You want to get complimentary flavors that will not overshadow each other.

• Some yogurt flavors, such as vanilla, may be unpalatable when cooked. Fruit-flavored yogurts such as lemon and coconut can give you wonderful results when paired with chicken.
• Plain, low-fat, or full-fat yogurt pairs well with most herbs used to prepare chicken dishes.

Buttermilk is milder than yogurt and doesn’t interfere with the chicken’s flavor. You can use milk and vinegar to prepare a substitute if you don’t have any buttermilk on hand. 

To prepare, add a tablespoon of white vinegar to a cup full of whole or low-fat milk. Wait for the mixture to curdle before using it on the chicken.

Other marinade ideas

Though a homemade marinade is healthier because it has no chemical preservatives, sometimes you don’t have time to prepare one. Luckily, you can choose from thousands of store-bought marinades. Here are a few things to remember:

• Acid-based marinades can dehydrate chicken and make it tougher if you keep it in for long. Use vinegar and lemon juice sparingly for best results.

• Use fruit marinades with pineapple, kiwi, or mango if you want very soft chicken. These ingredients will give you a very mushy chicken.

• Soft drinks serve as excellent marinades. Add a pinch of salt for even better results.

Rinse the chicken thoroughly before cooking.

Observe the Correct Cook Times and Temperatures

Bad timing will undo everything you did during the preparation stage. You’ll end up with dry and tough chicken if you overcook it and a health hazard if you undercook it. 

Smoking the chicken in a professional food smoker will help you avoid that. Just get your smoker to the temperature recommended in your recipe and let it do the rest of the work for the recommended time.

Keep a meat thermometer close to confirm the internal temperature. You can take the chicken out of the smoker once it reaches 165 °F (74 °C). 

Allow the meat to rest for a few minutes to allow the “carryover heat” to finish cooking it and the juices to be reabsorbed. This will give you sweet and succulent chicken when you are finally ready to serve.

Final Thoughts

An improperly cooked chicken will end up tough, chewy, and tasteless – something no one wants. You can even combine these tips and see how that goes. For instance, would a pounded and marinated chicken be more flavorful and succulent? Have fun experimenting the next time you crave chicken.

Interested in learning more about chicken? Check out the articles we’ve prepared for you below:
The Right Way To Tenderize Chicken
How to Butterfly and Spatchcock a Chicken
What’s Not Great About Smoked Whole Chicken?

Visit us at the Bradley Food Smoking blog for more tips and tricks.

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This article will explore all the possible areas regarding the use of pink butcher paper and why it can be a better option than trusted aluminum foil. So, let’s start by explaining what this paper is.

What is butcher paper?

It is a kind of craft paper used for wrapping meat or any type of food during the last stages of smoking to keep it moist and tender. Butcher paper is made from the pulp of southern pine and has been approved by the FDA. As the paper is treated with a special sizing agent that preserves the meat, it is more elastic and difficult to tear. This process also makes it more porous. It is available in pink, white, and brown, among which pink (more like a peachy shade) is used for food smoking. 

Don’t mistake butcher paper for steak paper. They are completely different. Pink butcher paper is used to wrap the meat while smoking, while steak paper is used in commercial stores to display the meat and prevent contamination.

Difference between butcher paper/wax paper/freezer paper

Unlike wax paper or freezer paper, butcher paper doesn’t catch fire when exposed to heat. So it is safe and specially made for food smoking. Wax paper can ruin the food and also emit toxic fumes when put inside a food smoker.

When to use pink butcher paper

When smoking cuts like brisket or ribs, they need to be wrapped after a specific time before reaching perfect doneness. This helps keep the meat succulent by preventing excess moisture loss. While some prefer using aluminum foil here, butcher paper can be a better option. 

Check when the meat reaches the stall. This means when the center part of the meat stops rising in temperature, it reaches the stall level. The food needs to be wrapped just when it reaches the stall to prevent further loss of moisture due to hot smoke. Generally, the stall happens when the internal temperature of the meat reaches 160 to 170 °F (71 to 77 °C). 

Stalls happen when the meat is cooked slowly at a consistently low temperature. Temperature control can be a struggle for people using improvised smokers or traditional smokehouses. Our suggestion would be to use an advanced food smoker that is self-sufficient and works without much intervention. For instance, the Bradley Smoker is a good option. The Bradley Smoker has a digital console for pre-set temperature, timer, auto-fuel feeder, and dual heat elements to give you a fun smoking experience. A Bradley Smoker works best with Bradley Bisquettes that burn for a precise time, keeping the temperature under control. Bradley Bisquettes produce clean flavored smoke because they automatically extinguish before turning to ash.

How to use pink butcher paper

Pink butcher paper comes in roll or sheet forms that can be used easily. Wrap it around the meat just like the aluminum foil. Make sure that that meat is covered completely by the paper before smoking it further. You can wrap it tightly around the meat if you want a seared crust on the outer layer. If the crust has already formed before reaching the stall, the butcher paper is also safe to use as it will not ruin the bark.

Benefits of using pink butcher paper

Butcher paper is inexpensive, so budget is never a worry here. Coming to other benefits, butcher paper can help the meat absorb maximum smoky flavor because it’s porous. Aluminum foil is air-tight and prevents the entry and exit of air from the meat. Butcher paper allows the smoke to enter while also holding the moisture inside the meat. 

Aluminum foil can heat up easily when exposed to hot smoke. This might increase the temperature of the meat, resulting in over-searing or overcooked food. Remember, over-smoking cuts of meat like brisket can make them chewy and difficult to eat. Butcher paper keeps the temperature under control because it’s breathable. 

Aluminum foil can ruin a seared crust that has already formed by suffocating the meat. With butcher paper, there is no chance of this happening. Also, butcher paper can be used for wrapping any type of meat for smoking. This paper has multiple uses. It helps keep the smoked food warm for longer and can be used to serve or store foods. 

Check out these articles about foil and butcher paper:
Is Foil Or Butcher Paper Better For Smoking?
Should You Foil Wrap Your Meat In Your Smoker?

We hope this information on the use of pink butcher paper has helped you step up your food smoking game for your next barbeque party. You can check out more interesting Bradley tips & tricks on food smoking over at the Bradley Smoker blog.

The post Pink Butcher Paper: How and Why to Use It appeared first on Bradley Smokers North America.

Nowadays, smokers are preferred and used by many to avoid mistakes and save time. These machines can be helpful and prepare delicious food while socializing and enjoying a dinner party.

So if you’re looking to buy a BBQ smoker, here are a few things you should consider. 

Safety

Indulging in a practice like meat smoking can be a hobby or an interest for many. But it can come with a major risk if correct measures are not taken. Especially if you live with young children and pets, safety should be your first priority. Knowing how the parts of the smoker will react in different weather is crucial.

In addition to that, the smoker should also be heat safe. While smoking your meat, you want to avoid mishaps or accidents. You should also make sure that the handles are made with stainless steel so they release heat easily and remain cool.

Quality

The durability and sustainability of any tool or machine are essential to know before investing your money in it. What material a smoker is made of and how well it’s made are fair questions to ask before buying one. Ensuring the sturdiness of each part and knowing the pressure the smoker can handle is also important to know.

Along with that, the paint used on the smoker should be waterproof and rustproof. This will increase the life of your smoker drastically. Plastic should be avoided as it doesn’t do well with heat and is known for its poor durability. 

Temperature Control

How well the temperature can be controlled is make or break. You shouldn’t compromise in this regard since smoking is directly related to this feature of the smoker. Having the ability to switch temperatures and regulate heat is a must, especially if you like to smoke various kinds of meats.

A smoker with a basic thermostat might be able to get the job done, but a digital display is always preferred. This is easier to control and check on the meat. The reliability of the thermostat is equally crucial and plays a vital role in temperature control.

Capacity

If you’re investing in a smoker, buying a spacious one is your best bet since they are expected to last longer. If you’re someone who prefers hosting people now and then, deciding between a bigger or smaller smoker shouldn’t be a problem.

Having more storage space and width will allow you to smoke larger cuts of meat or ribs without any hesitation or worry. The usual drill of chopping up meat before smoking can be skipped. This will help you achieve the perfect flavor that you’re aiming for. Overcooking the edges can also be avoided since your smoker offers more space.

Design 

Picking a smoker with the right design and look is important as well. Falling for a more sleek and aesthetic-looking smoker is a mistake you should avoid. These smokers might look modern and suit your backyard very well, but they will be disappointed when it comes to handling pressure.

Most heavy-duty smokers might look ugly and have an intimidating design, but their performance will be impressive. However, if you’re someone who only likes smoking once in a while and for fewer people, a sleeker and smaller one might suit your needs better.

Cleaning

Owning a smoker that’s easier to clean is a blessing. Some might ignore this factor but keeping your smoker clean is a necessity. If your smoker is dirty for too long, it will produce stale smoke. This will not only turn your meat black but can also prove to be extremely harmful to your health.

To avoid bacteria, make sure you scrub it with soap and water. This can be done easily if the stainless steel is the dominant material used to make this smoker. Getting rid of the ash and its ability to handle some water pressure while cleaning should also be analyzed before bringing a new smoker home.

Conclusion

Whether you prefer smoking your meat occasionally or consider yourself a barbecue enthusiast, buying the right smoker is very important. Considering a few of these factors will help you make the right call and provide you with important and correct information.

Check out these other articles about food smokers:
Top Differences Between a Pellet Smoker vs. Electric Food Smoker: Most Important Things To Consider Before Buying Yours
Top 10 Reasons That Make an Electric Food Smoker Amazing and What To Look For
How to Use an Electric Smoker (And Make Sure You’re Using It Correctly!)

Owning a smoker can be a blessing, but dealing with a smoker that causes a nuisance can very often be a pain. For more tips and smoking recipes, visit Bradley Smokers. 

The post How to Buy a BBQ Smoker: All You Need to Consider appeared first on Bradley Smokers North America.

The most common cuts people know of are pork chops, pork belly, and pork ribs. But another cut is not very common: the pork cushion. This comes from the pork picnic shoulder. It’s lean and boneless. A pork cushion can be very tender if cooked correctly. If you are curious about how a pork cushion differs from other cuts and what exactly makes it different, the best way is to compare it with a common cut of pork.

Boston Butt Vs. Pork Cushion

The reason why these two are often compared is due to the similarities they share. It’s quite easy to confuse the two. A pork cushion usually comes from the picnic shoulder, while a pork butt is right above that area. Moreover, the meat in a pork cushion is much leaner than a pork butt. The reason lies in where this meat is found on the animal. The pork cushion is much closer to the pig’s foreleg, which is why it contains less fat and more lean muscle. 

The shape of these two cuts can also be considered when comparing them. A pork cushion has a triangular shape, while a pork butt has an oblong shape. Apart from that, both these cuts can be cooked and smoked in similar ways. Options of stewing, roasting, or smoking are all preferred and liked by many. They are both extremely delicious and flavourful. While many argue which cut is better, we believe in enjoying both to the fullest.

Now that we understand where the pork cushion cut comes from and what makes it different from a pork butt, let’s look into some famous ways to cook a pork cushion. There are many recipes to try since this cut of pork is very versatile.

Smoked Pork Cushion

If you’re a fan of enjoying smoked meat every now and then, smoking a pork cushion will have you coming back for more. The process of smoking a pork butt and a pork cushion is very similar. But the preparation and cooking time can vary. Being patient is important since these cuts take their own sweet time. But it will be worthwhile. The first step is preparing the rub for the pork cushion. The rub plays a vital role in enhancing the flavor of this mouth-watering cut.

To make the perfect rub, make sure you have these few essential ingredients: salt, pepper, chopped garlic, paprika, sage, oregano, dry mustard, and cayenne pepper. This mix will elevate the taste and help you achieve the ideal smoked pork cushion.

Adding chili powder or some chili flakes to give it a nice kick is an option as well. After the ingredients have been mixed, generously rub it around the meat and coat it well. Once the meat is prepared, cover it in plastic wrap and let it sit in the refrigerator for 8 to 24 hours.

Letting the meat marinate for as long as possible will help all the delicious flavors of the herbs and spices infuse. Once the wait is over, the meat is ready to go into the smoker. But first, make sure that the pork has rested at room temperature for at least an hour. Once this step has been taken care of, heat the smoker and place the meat on a consistent heat. A pro tip here would be to ensure to place it down on the thicker and more fatty side. The smoking time will depend on the quantity of the meat. The rule of thumb is to cook 1.5 hours per pound of meat.

It should be smoked at a temperature between 185 °F to 195 °F (85 °C to 91 °C) at a consistent temperature. Keeping a strict check on the meat is required to help avoid any mishaps. The kind of smoker you use plays an important role here. A good quality electric smoker can reduce your hassle significantly. Moving on, once the meat has been smoked well, it should rest for more than 30 minutes before you dig into it and enjoy your meaty affair. At this point, the meat will smell like heaven, and you’ll be tempted to devour it right away.

Check out a few more articles about smoked pork:
How to Smoke the Juiciest Pork Belly
Can You Freeze Smoked Ribs?
Baby Back vs. Spare Ribs: What You Need To Know About Pork Ribs

Getting to enjoy one of the best cuts of pork is an experience in itself. If you’re interested in more recipes, visit the Bradley Smokers blog today.

The post What Is a Pork Cushion? appeared first on Bradley Smokers North America.

Essentially, there are many different beef cuts. Knowing them and how to use them can help you decide what to purchase. Having the right cut of meat can also enhance your cooking options while avoiding costly mistakes. Some cuts require low and slow cooking, while others can easily and quickly be tossed into the smoker.

Though there are many cuts of beef, it’s important to note that it’s divided into only eight primal parts. The rest are subdivisions from these eight parts. Butchers have mastered the art of cutting up the eight pieces and coming up with these many subdivisions. Each cut’s price, flavor, fat content, and tenderness are all controlled by the attributes of the primal cut from which it was derived.

What Is a Primal Cut?

A primal cut is the separation of the meat pieces during the slaughtering of an animal. They are mostly cut down into smaller pieces, referred to as sub-primal cuts. These are the smaller pieces often found in supermarkets, groceries, or outlets.

The eight primal cuts of beef are:

1. Chuck 
2. Rib 
3. Loin 
4. Round 
5. Flank 
6. Short Plate 
7. Shank
8. Brisket 

Chunk

This is the cut obtained from the shoulder and neck of a cow. It is a preferred primal cut, with many pitmasters going for it. Many love it for its rich natural flavor, which enhances the smoking output. It’s also a reasonably priced cut that won’t harm your pocket. In addition, it’s an easy to prepare cut that requires low and slow cooking. 

Rib 

From its name, it’s a primal cut from the cow’s ribs. Rib cuts are known for their softness, fatty marbling, and distinctive flavor. Ribs are more expensive than other cuts and are best slow-cooked rather than broiled. Only six pairs of ribs on a cow are listed in this area, with the remaining are classified with chuck and short plate. Ribeye steak, beef short ribs, ribeye roast, cowboy steak, ribeye filet, and back ribs are examples of rib component cuts.

Loin 

The loin is found near the top of the cow, slightly below the ribs, farthest from the horns and hooves. The loin, commonly separated into two portions, the sirloin and the short-loin, is the most tender and expensive cut of beef. The flesh tends to be soft since the muscles in this region aren’t overworked. While the sirloin is slightly tougher than the short-loin, it is thought to have a better flavor.

Round 

The round primordial region is a lean, low-cost cut. It’s a rough cut of beef that’s found around the cow’s hind legs. Because of the leanness of this cut, it’s vital to understand how to prepare and thoroughly cook the different piece cuts of this primal region; some require high heat cooking (such as the top, bottom, and eye round portion cuts), while others require gradual cooking (like rump and eye roast).

Round steaks, the eye of the round, tip roast, tip steak, top round, and bottom round roasts are the most common round cuts available in supermarkets.

Flank 

The flank is a primal beef cut obtained from the part immediately after the loin. It’s a muscle-dominated region with no bones, but it’s tough. However, the secret lies in the cut’s intense natural flavor. This makes it a highly sought-after cut of meat, leading to an increased price. 

Brisket

A primal brisket is every pitmaster’s favorite cut of meat. It’s popularly known for its high fat concentration and tough texture, making it the ideal cut for a barbecue session. Brisket requires low and slow smoking with the fat helping to enhance its tenderness and juiciness. It’s also highly recommended you marinate a brisket to tenderize it before tossing it into the smoker. 

The brisket is divided into either a point or flat brisket. The difference comes in that the flat has a leaner quality. 

Shank 

The shank is the toughest and cheapest piece of meat. You can find this cut in front of the brisket near the cow’s forearm and it is known for its sinewy dryness. Shank is not commonly found in retail outlets due to its lack of appeal. If you can locate it, it’s an excellent low-cost alternative for beef stock or lean ground beef. It’s best smoked for a lengthy time with moist heat because of its dry character.

Short Plate 

A short plate comes from the cow’s belly, just below the rib primal. Plate cuts have a tighter grain structure and are fatter than rib cuts, so they have a better quality-price ratio. Skirt steak, short plate ribs, and hanger steak are short-plate cuts.

Final Thoughts

In summary, having background knowledge of the eight primal cuts will make it easier for you the next time you visit the grocery store for some beef.

Interested in checking out a few more articles about beef? We’ve got you covered:
Directions To Smoke A Beef Crown Rib Roast
3 Lesser-Known Cuts of Beef that are Perfect for Smoking
How to Cook the Perfect New York Strip Steak

You can check out more Bradley tips and tricks for food smoking on the Bradley Smoker blog.

The post What are the 8 Primal Cuts of Beef? appeared first on Bradley Smokers North America.

Aside from the type of meat you are smoking, having the right smoker can go a long way in influencing the outcome of your cooking. Having a reliable and efficient food smoker makes the entire smoking experience easier and more fulfilling. However, it can be difficult to understand the ideal type of smoker, especially if you don’t have any background knowledge on them. 

But this should not bother you as we will share various key factors to consider and why you should buy a dedicated food smoker. 

Why Buy a Dedicated Food Smoker 

Having a dedicated food smoker at your disposal is very important if you want to hone your smoking skills. It gives you the flexibility and convenience to smoke your favorite cuts of meat at any time. A significant number of pitmasters have a dedicated food smoker, with the majority of them recently preferring modern electric food smokers. 

But if it’s your first time purchasing a food smoker, then there are numerous factors you must consider. 

Ideal for newbie pitmasters

Like electric ovens, electric food smokers are digitally enabled to help you set the desired or recommended temperature fit for the particular food you are smoking. You also get to enjoy a timer, which allows you to set the smoking timelines. This makes it easy for anyone to easily get around the entire smoking process, making your task easier. 

Offers both cold and hot smoking

The beauty of owning a food smoker can be determined by its ability to serve your needs. A dedicated smoker can also allow you to cold smoke different types of meat and hot smoke them. You can also smoke foods such as cheese, desserts, bread, and sausage, among many others. 

Adaptable and flexible

One of the key benefits of having a dedicated food smoker is the convenience of its adaptability. It’s a special feature that allows you to smoke in different desired locations. Electric smokers are practically plug-and-play if you have access to an outlet. They’re easy to turn on, and then all you have to do is set the temperature and walk away. If you choose an electric smoker, ensure it has a digital thermometer and a thermostat to maintain your desired temperature. Models with remote controls are also available.

Value for money

An electric food smoker will increase your efficiency, helping you smoke your favorite meat. They are also known for their durability, as they can serve you for years if well-maintained. 

But if you are seeking quick smoking results, you must also be ready to let go of some of the smoky flavors. A hybrid food smoker will serve you perfectly, but first, you have to decide whether you’re a gas-grill outdoor food smoker. 

Final Thoughts

Though some hybrid food smokers also allow you to use your favorite wood flavors, it can also be difficult to get the desired flavor in your food, which might take away the entire BBQ flavor. Both electric and gas models come in a variety of meal capacity options. 

However, if you want something very big, gas is the way to go; there are bigger capacity gas smokers than electric smokers, and you may have to pick between vertical and horizontal offsets.

Electric smokers, like stoves, use electricity to heat a coil or element beneath the wood chips. Food on the racks higher up in the unit is cooked and flavored by the heat and smoldering wood.

To sum it up, a pro food smoker is all you need to change your overall experience with food smoking. It will automatically perform the most crucial tasks without human intervention to give you the desired result. Luckily, the Bradley Smoker has the latest features like a wood auto feeder, dual heat elements, and a digital console to automatically take care of feeding, cooking time, and temperature regulation. Due to the dual heat elements, Bradley Smokers can perform both hot and cold smoking. The magnetic door and insulted body ensure faster cooking and user safety. 

Also, the Bradley Smoker is best used with our Bradley Bisquettes, compressed wooden sawdust discs of uniform thickness that burn for a precise time. They produce consistent, pure smoke and are extinguished before converting to ash. A Bradley Smoker and Bradley Bisquettes are the perfect combination to enhance your skills and become a pro smoker.

Check out other articles about food smokers below:
Electric Smokers vs. Gas Grills
Top 10 Reasons That Make an Electric Food Smoker Amazing and What To Look For
How to Use Your Food Smoker As an Oven
Best Ways of Cleaning Your Grill And Food Smoker
How To Get Better Smoke From Your Food Smoker

If you’re interested in learning more tips and tricks regarding smoking, check our Bradley Smoker blog. 

The post Why You Should Buy a Dedicated Food Smoker, and Why Is It Better Than a Hybrid Grill? appeared first on Bradley Smokers North America.

As a result, smoking enthusiasts constantly look for new techniques to make their meat more juicy and delicious. While brines and marinades are fantastic, the taste doesn’t always penetrate the flesh. This is where meat injections come into play. 

A meat injector is essentially a big syringe commonly found in most food, smoking, and other cooking material-related retailers. They’re available in various needle and fluid diameters, which isn’t a significant factor to consider in most cases. Simply select one that fits comfortably in your palm and is large enough to carry the amount of marinade you intend to use for your meat. Regardless of which model you choose to inject thicker components, in many cases, you need a wide-mouth injector with a spike to poke holes in the meat chunks. Before using it for the first time, wash it well with soap and water. 

Types of Meat to Smoke 

Meat flavor injecting is quicker than marinating as it adds a lot of flavor to smoked meats. Dryer meats like pork butt, pork tenderloins, pork loin, pork chops, a leg of lamb, or big pieces like turkey, beef brisket, whole birds, hams, or hog shoulder, are excellent options for injecting.

The major factor that informs the meat injecting process is how the meat is prepared, including barbecued or smoked. This implies that there are a few things you need to consider before attempting to inject your meat. But if you are not new to the food smoking chamber, you could be able to step it up a notch and add a lot more flavor. While it may appear complicated at first, it becomes much easier after gaining a better understanding of it. We are going to share with you a simple do-it-yourself guide on how to inject your meat. 

When to Inject the Meat

In most cases, we recommend injecting your meat at least five minutes before tossing it into the food smoker. Also, the level of flavor you intend to achieve should inform the timeline to inject your meat before starting smoking. The objective should always be to give the injected juices time to diffuse through the entire chunk of meat. Basically, the longer you let the meat settle after injecting, the greater the flavor. 

Best Juice to Inject Your Meat 

Meat injecting starts with the creation of the desired juices. First, you should decide on the ideal flavor to go with the meat to ensure you get the desired results. The substance you infuse into your meat doesn’t have to be complicated to produce great results. Also, don’t go too wild with the amount of salt, sweetness, or unique flavors; remember, the goal is to complement and enhance the taste and not overshadow the meat’s natural flavor.

How to Inject BBQ Meat

The first thing to learn is how to use the syringe. Suck enough juice into the syringe by ensuring the tip of the needle is fully emerged in the liquid. Steak is one of the most commonly injected cuts of meat, with its thickness making it ideal for injecting juices. All you need is to ensure you concentrate on the meatier sections of the cut to allow the juice to spread as widely as possible. It’s worth noting that the liquid should be injected into a few regions around the cut to achieve even dissemination.

If the cut contains any bone, you will need to inject juice into a few locations around the bone to ensure that no dry regions remain. When implanting the needle, make sure it is about midway through the cut. This guarantees that no parts of the cut are neglected or leaks occur while injecting your BBQ meat. It’s also a good idea to turn the meat over to inject both sides.

You’ll also need to dedicate additional time to ensure that the juice is absorbed as much as possible. This is essential, especially when you are injecting a brisket. It’s essential to ensure that brisket absorbs the juice, as it is generally one of the driest meats available. Simply inject additional juice into the brisket in more places to accomplish this.

Summary 

Lastly, you can add extra flavor to your slices of meat by injecting them with a marinade rather than rubbing them. This will improve the taste of your food. It’s a simple procedure that doesn’t require much knowledge or experience. Simply ensure that you purchase the correct injector for the amount of marinade you intend to use. Also, after you’ve finished, make sure to clean the injector thoroughly and remove any extra liquids. Above all, have fun with your meals.

Check out these other articles on meat injections:
Should I Pierce Raw Meat With Probes and Injectors?
Can You Inject Brine into Smoked Meat?
Tips & Tricks On Injected Brisket

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

The post How to Inject BBQ Meat to Increase Flavor and Tenderness appeared first on Bradley Smokers North America.

Here’s everything you need to know about one of the pig butt or shoulder’s greatest components.

Selecting the Best Pork Butt 

Getting the right type of pork butt is the first step in everything. Always pay close attention to the money muscle size as the bigger, the better. A quick way to examine a pork butt is to grab the muscle, and if it feels thick, then that’s the best. 

While making a choice, you should also consider the size of your smoker. The size you go for should at least fit into the smoking chamber while also leaving enough space for sufficient airflow. It’s an essential factor to consider, but most people often omit it. 

Locating the Money Muscle 

Finding the bone and moving to the opposite side is the simplest approach to identify the money muscle. Though most people seek the perfect butt, it can be difficult to see which is the perfect one through the Cryovac packaging. All you need is to use your hands to feel the money muscle. It’s a firm muscle running across the face of the butt and one that provides the perfect cut. 

Carve along the fat line in the pork shoulder with a sharp meat knife to remove the muscle and avoid cutting through the lines of fat. This fat will aid in the smoking process while also providing flavor and aroma to the final product.

Should I Trim the Money Muscle?

Though most other barbecue meats such as the brisket, chicken, and other beef cuts may need trimming, the money muscle doesn’t need any modifications. A significant number of pitmasters have successfully smoked their pork without trimming it. 

But also, you can choose to trim, remove the tubes, muscles, and even the bone. Trimming might also be necessary for anyone seeking to get rid of the excess fat. This will leave you with the desired chunk of meat. It will also increase the surface area, ensuring even heat exposure for a well-done crust. 

Regardless of choice, it’s also good to ensure you let your pork butt rest. Essentially, you want to give the internal juices time to reabsorb back into the meat. 

How to Marinate Your Money Muscle 

Injecting is one of the best ways to marinate the money muscle. It’s an easy and reliable means of enhancing the pork’s juiciness and flavor. The additional juices provide the extra moisture needed for a tender, juicy, and flavourful result for the smoking session.

Some of the best pitmasters commonly inject their money muscle with juices like peach nectar, apple, or white grape. The solution can sometimes be made up of juices and rubs containing phosphates. 

Applying a rub is also a significant way to add flavor to your meat. You have the option to use a special rub made of your favorite herbs of choice. However, these herbs and ingredients must be compatible with the money muscle’s natural flavors. Sweet Heart is a commonly applied rub, a mixture of multiple other rubs. 

If you choose to go the rub way, we recommend applying the rub on both sides to bring out that brownish or reddish coat. You will also need to let your pork butt rest in the refrigerator overnight to allow absorption of the new flavors. 

How to Smoke Your Pork Butt 

Smoking low and slow is one of the greatest ways to prepare your money muscle. Place your money muscle into the food smoker set at the optimum temperatures around 250 °F (121 °C) This is the ideal temperature recommended for smoking a money muscle with a cooking time of about three hours. You can also spray any juices of your choice during the smoking process. 

Even though it’s better when smoked low and slow, it takes less time to prepare than the remainder of the butt. As a result, it’s best to cut the money muscle out and cook it separately from the rest of the meat. You run the danger of overcooking it if you don’t do this.

Summary 

The money muscle’s high-fat content keeps it soft. The fat marbling penetrates deep through the meat of this muscle, making it unique in its flavor and tastiness. This is unusual for pork cuts, as the fat is generally outside and does not run through the meat, which is more common with cuts of beef. 

Check out more articles about smoked pork butt:
6 Marvelous Steps to Smoke the Best Boston Pulled Pork Butt
What is the Best Way to Keep Pulled Pork Moist?

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 the Money Muscle? (The Best, Finest Part of the Pork Butt!) appeared first on Bradley Smokers North America.

We need to first understand what the grain is and why it matters when you’re cutting meat to answer that question.

What Is a Muscle Grain?

To be clear, we are talking about muscle fibers, not cereal. In simple terms, a muscle is a bundle of fibers or muscle cells. Meat fibers are thread-like structures made up of protein and actin, which provide the fibers with strength and rigidity. Muscle fibers are surrounded by a thin layer of connective tissue.

They exhibit directionality, and when these fibers run in a different direction than the muscle itself, they’re known as a grain. The grain in a piece of meat is the direction in which the muscle is positioned on the animal, usually in the same direction as the muscle fibers.

How Do You Identify the Grain?                                              

Muscle fibers work together to contract the muscle and make it move. They come together to form a line that can be seen easily. This line follows the muscle from end to end, and there’s usually a line through the center of a muscle that helps you identify the grain.

If you examine any cut of meat closely, you will see visible lines running across the surface in a given direction. The fibers are more discernible in tougher cuts like brisket and skirt steak than leaner ones like tenderloin. The reason for that is that the more a muscle is used, the more fibers it needs. The active muscles will also have more connective tissue, making them tougher.

Grass-fed animals normally have more pronounced and tougher muscle fibers than their grain-fed counterparts. Again, this is because grass-fed animals are more active and leaner than grain-fed ones. Naturally, their muscles will be tougher, and that’s why you need to slice them properly.

Does How You Cut Meat Matter?

Yes. 1000% yes, especially for tougher cuts of meat. You will not notice much difference when carving tender cuts like tenderloin or filet mignon, but you need all the assistance you can find for tougher cuts such as flank steak.

There are two ways of cutting meat: with or against the grain.

Cutting with the grain refers to cutting parallel to the muscle fibers (lines of tendons) while cutting against the grain refers to cutting perpendicularly to the direction of the fibers.

The idea of cutting with the grain of a muscle may seem like a reasonable approach, but when it comes to tenderness, it’s a big mistake. Muscle fibers have an inherent tension because of the functions they perform in a muscle.

Cutting a steak with the grain of a muscle, as some people do, makes for a tougher cut of meat. That’s because it allows the tough muscle fibers to remain intact. While that doesn’t mean the meat will be unchewable, it sure will be tiresome for your jaw.

The better option is to cut the meat against the grain. When you cut against the grain, you’re cutting through the muscle fibers, making for an easier chew.

To make it even easier, think of the muscle fibers as a rubber band. If you cut the meat parallel to them, you will end up with long, tough strings. On the other hand, cutting against the grain of muscle fibers will shorten them. That will ensure that the meat cuts evenly and won’t be full of stringy fibers.

How Do You Cut Against the Grain?

The first step is to identify the grain. As earlier stated, that should not be a problem for tougher cuts. However, examine your meat carefully to confirm the direction of the fibers because it’s different for different cuts.

Next, place the meat on a flat surface, such as a butcher block, and use a sharp knife to cut the meat perpendicular to the direction of the fibers. If the fibers run horizontally, cut vertically and vice versa.

Size also matters here. To get the best texture, ensure you cut the meat into thin strips. Muscle fibers run parallel to each other, so cutting into thick slices will leave quite a number intact.

Poultry and Other Meats

Though the grain is not as apparent in chicken, there is a foolproof way of ensuring you always get it right. Instead of using the traditional along-the-sides method of carving poultry, go in the opposite direction.

Disassemble the bird to make the work easier and work on one piece at a time. For instance, take the thigh and remove its bone. Instead of cutting from top to bottom, cut the meat sideways.

Final Thoughts

If you want a tender cut that is less chewy, you should cut your meat against the grain. Yes, it might not look as pretty as meat sliced with the grain, but it will shorten the muscle fibers, which will give you less stringy, less chewy, more tender meat.

Check out a few more steak articles here:
5 Steak Doneness Internal Temperatures & Times
The Way You Should Be Tenderizing Steak
How to Cook the Perfect New York Strip Steak
Here’s the Best Way to Tenderize Your Smoked Steaks

Follow us at the Bradley Food Smoking blog for more hacks and tips. Happy smoking!

The post Should You Cut Against the Grain When Carving Meat? appeared first on Bradley Smokers North America.

Smoking meat can help create a tender, moist, and juicy piece of meat that is full of flavor. The same is true for a variety of foods. There’s a reason some recipes call for smoking, and that’s because the gentle process and low heat of smoking allow the food to absorb the smoky flavor without causing it to dry out.

Let’s take a closer look at why it’s better to use low temperatures and slow cooking times to prepare your food.

It’s healthier

When you smoke food, it’s essential to cook it at a low temperature to preserve its nutritional value. Often, cooking meat at high heat breaks down the proteins and vitamins. Additionally, it might result in charred food that is difficult to eat.

By contrast, meat cooked at low temperatures retains much of its natural nutrients, making it a healthier choice for you and your family. It also allows natural moisture and oils to stay intact. That’s important for keeping the meat’s nutritional value intact and preventing the meat from burning.

Some smoke woods have antiseptic properties too, which help prolong the life of the smoked meat.

More Flavor

The main reason to cook meat at low temperatures is that it allows the smoke to penetrate the meat. Smoking can transform the blandest cut of meat into a succulent, delicious, and memorable meal. The trick is to pair the meat with wood that complements the cut’s natural flavor.

Using the lowest possible temperature allows the smoke to penetrate the meat, allowing it to soak into it. Again, lengthier smoking times ensure that the meat absorbs maximum smoke for the best flavor. Select the best wood to get the best out of your food smoking experience.

Most food smokers come with a variety of smoke woods you can experiment with for maximum flavor. Bradley Bisquettes are available in 17 different flavors like hickory, pecan, apple, alder, oak, cherry, and maple.

Different Bisquettes will infuse your food with unique flavors, so you should start slow if it’s your first foray into the smoking world. You can use this guide to learn the best meat or food and wood pairing for the best results.

Better Texture

While you can cook meat at high temperatures, you should always keep the temperature low. A higher temperature will damage the meat’s texture, but cooking it at low temperatures will ensure that your food is more tender. 

This slow-cooking method naturally tenderizes the meat and breaks down the tough connective tissue in it. The process converts collagen into different types of gelatin, which is a more tender product. You may need to wait longer for tough cuts of meat, such as brisket, but the result will be worth it.

Low and slow cooking also allows the fat in the meat to render more slowly, which ensures the meat does not dry out.

Even Cooking

One of the major benefits of using a smoker is that the meat cooks much more evenly than it does at high temperatures. The low and slow cooking method ensures you end up with perfectly cooked meat that’s neither over nor undercooked.

Smoking is slow and steady, which ensures the inside of the meat will cook before the outside gets charred. A good smoker enables uniform distribution of temperatures to the meat’s entire surface, giving you an even color. Get a high-quality, electric food smoker to enjoy this benefit.

Unlike grilling, which requires you to flip the meat multiple times, a good smoker allows you to go about your business and still get perfectly cooked food. Moreover, low and slow cooking prevents the meat from burning and makes it perfect for long-term storage.

Endless Choices

Smoking is an effective method for a wide range of foods. In other words, you can use this method to prepare a wider range of ingredients besides meat. For instance, you can infuse the flavors of smoke into ingredients like salt, sugar, and paprika using a smoker. It would be extremely difficult to do the same using a high heat cooking method.

You can explore endless recipes for preparing delicate meats or foods like chicken, fish, or sausages. There’s practically no limit on how far you can go with your food smoker!

In Conclusion

Smoking involves cooking food at a lower temperature for longer. Although this method is not the fastest, the results are the best. To get the best out of your smoker, the temperature should be between 225 and 250 °F (107 and 121 °C). 

Ensure you confirm the internal temperature of the food until you are sure it’s done. Don’t consume meat that’s below 145 °F (63 °C) for safety reasons. Use a meat probe to confirm doneness.

Interested in checking out more articles about cooking low and slow? We’ve got you covered!
Your Guide to Low and Slow BBQ Smoking
Top Tips to Take Smoked Brisket From Average to Amazing
You can check out more Bradley tips and tricks for food smoking on the Bradley Smoker blog.

The post Why Is Food Smoking Better at Low Temperatures and Slow Cooking Time? appeared first on Bradley Smokers North America.