{"id":2142596,"date":"2025-06-04T16:30:07","date_gmt":"2025-06-04T21:30:07","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2142596"},"modified":"2025-06-04T16:30:07","modified_gmt":"2025-06-04T21:30:07","slug":"smoked-meat-tips","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/smoked-meat-tips\/","title":{"rendered":"8 Smoking Tips Every Professional Pitmaster Knows"},"content":{"rendered":"Smoked meat\u2014it\u2019s a delicacy that takes time, practice and patience. Unlike using a grill for a quick barbecue cookout<\/a>, smoking meat can take quite a few hours, but boy, are the results worth the wait!\r\n\r\nWe found ourselves surrounded by all things smoked at this year\u2019s Lone Star Smokeout<\/a>, where we got to fill our stomachs with delicious ribs, brisket and pork, while watching the professionals showcase their skills. Before we fell into a food coma from all that protein, we asked the pitmasters one important question: What\u2019s your secret to smoking success? Here\u2019s what they said.\r\n

Tip 1: Learn Your Equipment<\/h2>\r\n\"Smokeout\r\n\r\nAs with anything new, the best place to start is with the basics. Steven Rossler of Rosslers\u2019 Blue Cord Barbecue<\/a> stresses the importance of learning the ins and outs of your equipment before using it. \u201cEach grill or smoker<\/a> has its own personality\u2014airflow quirks, hot spots, heat retention and recovery time,\u201d says the Texas pitmaster. It's important to familiarize yourself with all these features.\r\n

Tip 2: Prepare, Prepare, Prepare<\/h2>\r\nPreparing your meat ahead of time can make smoking it a little less time-consuming. Rossler says bigger cuts of meat, like brisket and pork butt<\/a>, should be \u201ctrimmed and seasoned the night before. That way, when the fire is ready, so are they.\u201d Preparing your seasonings, supplies and utensils is a classic kitchen trick that you shouldn't pass up.\r\n

Tip 3: Burn Clean Fires<\/h2>\r\n\"Smokeout\r\n\r\nWhat's a clean fire, exactly? \u201cIt means having a solid bed of coals to start, burning wood that\u2019s not too green (fresh) and making sure your fire is getting proper airflow,\u201d says Andrew Samia from Curry Boys BBQ<\/a>, which has locations in Texas and Tennessee. This helps prevent heavy smoke from creating unwanted bitter flavors in your meat.\r\n

Tip 4: Control the Temperature<\/h2>\r\n\"Smokeout\r\n\r\nSmoking meat can seem a bit intimidating when you have to cook it for so long. What if it comes out dry? It's natural to want to peek every hour or so, but doing this will let in cool air, making the cook time even longer. John Matthews, pitmaster of Pappy\u2019s Smokehouse<\/a>, gives a simple trick to avoid that worry without setting yourself back.\r\n\r\nThe Missouri pro suggests starting at a lower temperature: \u201cYou can always add more, but you can\u2019t take it away. Invest in a good thermometer.\u201d The thermometer will give you that peace of mind of knowing just how much longer your meat needs to cook, and starting with those lower temperatures gives you a bit of grace in time.\r\n

Tip 5: Create Heat Zones<\/h2>\r\n\"Smokeout\r\n\r\nSmoke like a professional by creating two to three heat zones on your grill. Rossler uses this technique when he\u2019s cooking, saying it \u201cgives me full control over how proteins are cooked.\u201d Dedicate one area for searing by stacking coals until it reaches a whopping 600\u00b0 to 800\u00b0\u2014this is where you\u2019ll \u201cbuild crust, lock in juices and develop flavor.\u201d Then, rotate your protein to another zone used for cooling down, where you can finish cooking it without the risk of it burning.\r\n

Tip 6: Don't Go Overboard on the Woodchips<\/h2>\r\nMore woodchips equal more flavor, right? Not quite. If you\u2019re using a gas or electric smoker, you only need enough wood for smoking those initial two to three hours, Matthews says. He explains that when the \u201cexterior of the meat reaches 170\u00b0 to 180\u00b0, it constricts to the point that it doesn\u2019t absorb more smoke,\u201d ending that \u201csmoke ring period\" that creates that pink edge on meats that's visible when you cut into it.\r\n

Tip 7: Wait for the Perfect Bend in Your Ribs<\/h2>\r\n\"Smokeout\r\n\r\nWhen you're cooking a rack of ribs, you want meat to reach that sweet spot where it's not too stiff but doesn't quite fall off the bone. Arkansas pitmaster Jordan Wright, from Wright's Barbecue<\/a>, has the perfect tell, advising that it's all about the bend in the ribs. \"Every good rib cook knows what it feels like when you lift the rack of ribs from the middle and it bends around your hand,\" Wright says. If the ribs feel tight when you lift them, keep cooking.\r\n

Tip 8: Know When to Take the Meat off the Heat<\/h2>\r\nTowards that last half hour of cooking, you might look at your meat and think: \u201cJust a few more minutes and I\u2019ll take it off.\u201d Waiting could thwart your dream of perfectly cooked brisket. Brand Hurtado of Hurtado BBQ<\/a> in Texas says you should actually \u201ctake your meat off the grill sooner, as it will cook 5\u00b0 to 8\u00b0 more when you pull it off.\u201d And to help finish the off-grill cooking, he tips to \u201crest your meat with tin foil and it will continue to cook inside.\u201d\r\n\r\nIf you're ready to give these tips a try, but you're sans smoker, don't fret. It's easy to convert a grill into a smoker<\/a> in just a few steps.","protected":false},"excerpt":{"rendered":"

These tricks from professional pitmasters take the intimidation out of smoking meat. Are you ready to become a master yourself?<\/p>\n","protected":false},"author":7917,"featured_media":2151447,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305511,305487,304185,303853,303797,303845,304150],"categories-v2":[310825,308988,310796,309467,308460,308432,308456,309434],"coauthors":[341831],"acf":{"long_pin_file":{"ID":2151476,"id":2151476,"title":"Smoking Tips Every Professional Pitmaster Knows Getty 2155823727 Long Pin","filename":"Smoking-Tips-Every-Professional-Pitmaster-Knows_Getty-2155823727_Long-Pin.jpg","filesize":341326,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Smoking-Tips-Every-Professional-Pitmaster-Knows_Getty-2155823727_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/article\/smoked-meat-tips\/smoking-tips-every-professional-pitmaster-knows_getty-2155823727_long-pin\/","alt":"Smoking Tips Every Professional Pitmaster 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Tips for Perfect Smoked Meat, According to Pitmasters<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/smoked-meat-tips\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"8 Tips for Perfect Smoked Meat, According to Pitmasters","description":"We spoke to professional pitmasters at this year's Lone Star Smokeout and learned their secrets to smoked-meat success.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/smoked-meat-tips\/","og_locale":"en_US","og_type":"article","og_title":"8 Smoking Tips Every Professional Pitmaster Knows","og_description":"We spoke to professional pitmasters at this year's Lone Star Smokeout and learned their secrets to smoked-meat 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She also works on behind-the-scenes projects that help keep the Taste Recipes team ticking along. Still learning how to cook elaborate meals, she's an expert when it comes to finding and trying beginner recipes. 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Still learning how to cook elaborate meals, she's an expert when it comes to finding and trying beginner recipes.\r\n\r\nAfter hours, you can find Ivis out looking for the best restaurants in Madison (especially those that serve authentic Mexican food) or taking her dog for scenic walks.","type":"wpuser"}},"images":{"2151442":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/TOHD25_SmokeoutTips_Allan-Thompson_01_KSedit.jpg","post_data":{"ID":2151442,"post_author":"7948","post_date":"2025-06-03 12:00:48","post_date_gmt":"2025-06-03 17:00:48","post_content":"","post_title":"Tohd25 Smokeouttips Allan Thompson 01 Ksedit","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"tohd25_smokeouttips_allan-thompson_01_ksedit","to_ping":"","pinged":"","post_modified":"2025-06-03 12:01:52","post_modified_gmt":"2025-06-03 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