I like to smoke alot of juicy meat.

[05fronty 5,000+ posts]

anyone here like to use a smoker? you have any special ways you can share of making meat more tender? i know low and slow,but is there anything else. tell me secrets of the pros

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[bass-aholic 10+ year member]

i find beating my meat offen leads to tenderness.

 

[crunktimes.com 5,000+ posts]

i bet you do

 

[Hintzyboy 5,000+ posts]

anyone here like to use a smoker? you have any special ways you can share of making meat more tender? i know low and slow,but is there anything else. tell me secrets of the pros

Marinades FTW. Especially for pork, I like to use a citrus-based marinade. Acid helps break down the tissue.

 

[Atimm693 10+ year member]

I make my own jerky in the smoker, other than that not much else.

Very nommy it is though, much better than the prepackaged shit.

 

[lil_italy773 10+ year member]

i find beating my meat offen leads to tenderness.

LMFAO

as for the thread when smoking it use a lower heat setting if u have one. my uncle does that with deer jerky so its not as tough

 

[mcsoul 10+ year member]

Fatty meats are the juciest.

 

[pickup1 5,000+ posts]

"I like to smoke alot of juicy meat"

thats what she said!

 

[DidUHearThat? 10+ year member]

Marinades or dry rubs and lots of experimentation to pefect your favorite recipes, then stick to them like holy scripture. With dry rubs, the salt acts as the acid tenderizer and works the same as a liquid marinade.

You have to learn how long to marinate the meat with type of marinade/dry rub your using, depending on the thickness of the meat and the acid stregnth of the marinade (or salt content of the rub), and when is too long. For a really tough peice of meat, this could take weeks (corned beef brisket)

Once you figure out how long to soak and how long to smoke, then you stick to that recipe.

Learn to make your own marinades and/or dry rubs. Brines (water, salt, sugar and spices) work really well for dry/lean meats like poultry or deer.

You want the lowest/slowest cooking method that will just barely cook the meat before it begins to spoil. If it's too low, the meat will spoil from sitting at low temps too long.