What type of meat?

You may be tempted to use the top cut of meat on your smoker, thinking it will taste best. But in fact, the cheaper less desirable cuts smoke up the best. Smoking is a low and slow process of cooking that uses smoke to add flavor and tenderize the meat in the process. It is an art and a technique that takes practice, but it desert mean that the average backyard enthusiast can’t obtain it.

Smoking meat is such a fun process but it can also get expensive and challenging. So, since you'll be saving money on the meat, by purchasing less expensive cuts, you can enjoy the freedom of experimentation. 

The classic meats of barbecue are generally brisket, pork shoulders, and ribs. These cuts are usually tough, chewy and generally poor in quality making them best for the smoking process.

Are you new to smoking meats? We suggest starting off with a small pork shoulder like a Boston Butt Roast. These cuts of meat are very forgiving and usually relatively inexpensive. Which makes them perfect for learning the technique of smoking. Boston Butt Roast are good for trying out different types of woods, to get different flavors.

As you learn more and become comfortable with the smoking process, you can move on to larger and more difficult cuts like brisket or ribs. You may also want to try a whole chicken or turkey, or leg of lamb and prime rib once you feel you've got the hang of it. Before you know it, you'll master the art of true barbecue.