Marinating meats with a dry rub in advance of a bussin’ barbecue is an awesome way to maximize flavor. However, there’s also a little groundwork to cover when it comes to readying your smoker and protecting your meats from drying out before the guests arrive. We spoke to Robbie Shoults, celebrity chef and third-generation owner of Bear Creek Smokehouse who filled us in on the right way to prepare meats ahead of a backyard grilling session.
“Remember, barbecue is always low and slow, so start early enough to give yourself plenty of time to create the best and most memorable product,” explains Shoults, who is also owner of Marshall Mercantile and High Horse 1898. “If using a wood-burning smoker or a pellet smoker, once you get the meat to the desired temperature, you can pull it off and wrap it in brown paper. “
Your meats will need to reach an internal temperature of 165-170 degrees Fahrenheit before wrapping it tightly. “Once your meat is wrapped, you can place it back on the smoker at the lowest setting,” says Shoults. “The paper will help insulate your meat and keep it nice and moist while you’re holding it over for your big party. Meats that work well for this include brisket, which is an all-round favorite and will also take the longest to prepare; pork butts, which work great and are the most forgiving during the cook cycle; and ribs, are also very popular and will require the least amount of time.”
Butcher paper allows the meat to breathe and protects the bark
In this recipe for smoked brisket, the meat is snugly wrapped in butcher’s paper for the final couple of hours before it’s removed from the grates and allowed to rest for a further hour (still inside the wrapping!). While you can use aluminum foil, paper is better because it lets the meat breathe, which maintains the texture of the bark. This dark, crusty, and aromatic surface provides textural contrast to the juicy meat underneath and looks visually appealing against the smoke ring lying just beneath it. If you do opt to use foil, bear in mind that the steam trapped inside will make the meat cook quicker and soften the bark, too.
Other essential grilling tips and tricks include allowing your meat to rest both before and after you put it on the grates and trimming off a little of the excess fat to prevent flare-ups. Wondering if it’s possible to turn your gas grill into a smoker? While it’s best to use a proper smoker that’s designed for the job, you can fill a foil pouch or smoker box with soaked wood chips and place them on the burner on low to infuse your meats with complex flavor, as expert Grill Master Silvio Correa detailed to Tasting Table.
