You might be looking to add some flavor to your meat, whether it be a hamburger or your steak, you might be considering to smoke it twice. The big question is, can you? Is there the possibility it will burn?
The simple answer is, yes! It’s definitely a process that shouldn’t be rushed, so as not to burn it. One of the tricks to making the meat stay moist and enhance the smoky flavor is by having some extra fat on the meat, whether it be pork or a steak, to keep it soft and tender.
There’s always more to short and simple answers, so that is why we have this article just for you! So, let’s learn some more together about these smoked meats.
What Does Double-Smoked Mean
Some of you may already know this, but it may be more helpful for others to know, just in case. The meaning of double-smoked is that something stays in the smoker twice as long as normal. For example, what you’re going to do with bacon is you’ll leave it in the smoker for twelve to twenty-four hours, compared to the normal six hours that regular bacon is cooked at. It all depends on the level of smokiness you are looking for, and the temperature of your smoker, will determine how long you should double-smoke your meats.
Another good example of this is when a store has a precooked ham available, and then you cook it in the oven again; this doesn’t only reheat it but also brings out the flavor again. And there it is; you can smoke it for a regular amount of time in the smoker for the designated time, and then continue to cook it in your oven. It’s simply all part of the process of enhancing the flavor, with the smoke, and any of the herbs and spices if that is part of your smoking process for whichever meat you’ve purchased or picked. Just remember, ovens don’t smoke, they just continue to enhance the flavor and finish the flavoring and taste.
There’s no reason to worry that your meat will stop absorbing the flavor of the smoke. As long as the fire is still going and you have meant in the smoker, it will continue to absorb the smokey flavor of the wood. That’s usually why it depends on how long someone plans on leaving their meat in a smoker, because it depends on the level of smokiness that is desired.
Can You Smoke Different Kinds of Meat?
The best part about smoking? Not only so can you practice smoking different meats, but you can also smoke any meat you want, relatively speaking. Whether it’s bacon, a ham, or you’re enhancing the flavor of your brisket, there are a myriad of meats you can double smoke. However, you don’t normally cook hamburgers twice. A hamburger is a compact meat that makes for a quick meal. Smoking meat adds a different flavor, and hamburgers generally get their flavors from the different rubs and spices used in making them.
There are different kinds of wood that can be used to enhance certain flavors for your meat. It can either be oak, maple, apple, or even cherry wood. These different woods are what make the flavor, give it a more woody taste depending on the type of wood you pick. The flavor you end up with is entirely dependent on the meat you pick and the wood you smoke it with.
How Many Different Meats Can You Smoke at Once
Smoking your meat will enhance the flavor in one way or another. Sometimes, when you put two different meats in a smoker together, those flavors will intermingle. Again, though, it depends on what meats you put together and how you wrap them. A good example of this would be smoking a rack of ribs alongside brisket. The best part about these two meats is they can be smoked together, as they can sometimes come from the same animal, depending on whether you like beef or pork ribs more.
A few things to pay attention to are the temperatures the different meats need to be cooked at, as well as how long each meat needs to cook for. The thickness of a meat and the type are important factors as to how a meat should be cooked, so as not to poison yourself or anyone else. For example, if you plan on smoking a chicken alongside a rack of ribs, you should cover it in tinfoil with herbs and oils so as to not intermingle flavors with different meats. It’s ideal to smoke meats that will have a similar flavor and likeness to cook together, rather than meats from different animals.
What are the Best Meats to Smoke
There’s nothing like biting into a delicious, double-smoked brisket sandwich from your local bar and grill. That home-grown taste of local meat is just, absolutely impeccable. Honestly, probably nothing as good as that meal will be. The oaky flavor of the extra smoked meat, mixed with a tangy barbecue sauce; it just hits different. So, here is a great list of meats that taste absolutely delicious when double-smoked.
- Pork Butt
- Beef Brisket
- Chuck Roast
- Chicken Breast
- Ribs (of course)
- Pork Chops
These meats are excellent options for beginners (meaning it would be really difficult to burn them if you’re already used to cooking these meats in general). They’re also great options for getting that enhanced, smoky flavor that you’re looking for in your meat.
Whether you’re just learning, or looking to spice up the kind of meats you’re smoking on your new Traeger, all of these meats are great options for smoking.