oklahoma joes BACKYARD, Manual

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14
TIPS FROM THE PIT
Let it Rest
When you’re smoking larger cuts of meat it’s always a good idea to let your
product rest after pulling it off the smoker. This will help reabsorb the moisture
back into the meat, and allows some time for the product to come down a few
degrees to aid in slicing. A good rule of thumb is to wait about an hour on pork
and brisket before slicing, and you can always hold the meat in a dry cooler to
help maintain a good internal temperature.
Wrap for Added Moisture
During the smoking process meat will start to lose moisture the longer the
product is on the smoker. One way to help keep the moisture in the meat is to
wrap your product in foil or butcher paper for the final few hours of smoking.
This helps keep the moisture from escaping, will protect the meat from getting
too much smoke, and keeps that great bark you’ve created from burning.
Take Notes
As if there isn’t enough to do when smoking your favorite cut of meat, it pays to
take a few notes of your process so you can go back and remember what you did. It
can take 12+ hours sometimes when smoking low and slow, and you don’t want to
forget your steps so you can repeat your process in the future. Remembering the
good steps, and the bad ones, can help you improve your chances for recreating
that great product and making your BBQ the most coveted of the neighborhood.
17.125448 Reverse Flow Smoker GG ENG.indd 14 9/6/16 8:10 AM