Introduction
Bottini knows that you are
constantly trying to perfect your grilling game. When you do this, you venture into new
territory. Once you have perfected grilling temperatures for meats, you
naturally move on to other projects. After grilling meat, most grill masters
move on to smoking meat. This is a different technique altogether. You will not
be cooking with direct heat, so the time that it takes changes drastically. In
this article, we are going to share with you the basics of smoking as well as
the target temperatures for the most commonly smoked beef. Get ready for a load
of information.
The Basics
When you decide you are going to start smoking
meat, you need to make sure that you have certain things in order. You are
going to need a different grill altogether. This one should definitely have a
lid. There are two options when it comes to this. You can use a charcoal-based
grill or a gas-based grill. Naturally, we are partial to the gas-based
varieties. However, we will not shame you if you decide you want to opt for the
charcoal-based grills. They can be just as good. Additionally, they can add a
different flavor profile. This is entirely the point of smoking rather than
outright grilling.
Next, you are going to want to focus on the
type of smoking agent you would like to use. There are many to choose from. The
great part is, they all add a different taste to the meat. That being said,
some of the most common are wood chips, hay or straw, and sawdust. Since you
will only be getting them to the smoke point, it doesn’t matter much other than
your preference of flavor.
Finally, you are going to want to pick the best
day for the smoke. Make sure that it is not too hot outside, or you will risk
overcooking your meat. No one wants that!
Target Temperatures
When you are smoking your meat, it is just as
important to focus on the temperature as it is to focus on the type of smoking
agent you are using. When you are smoking your meat, the temperature of the
heat should be between 160°F and 250°F depending on your beef. That is the easy
part. The hard part comes when you are trying to get the internal temperature
just right. Strip steak, tri-tips, top round, and tenderloin need to have an
internal temperature of 120 - 135°F. Where brisket, pastrami, and beef plate
ribs need to be closer to 200°F. On a side note, know that this process can
take up to 18 hours depending on the size and selection of beef.
Conclusion
Bottini hopes we have not provided you with too
much information. Our goal was to give you enough information to make you want
to start smoking your own beef at home. If you have any questions, you can feel
free to contact us. We will answer any questions you may have. Good luck and
have fun this summer!
