Since spring is just around the corner, many people are gearing up for barbeques and spending more time outdoors. From pulled pork to barbecue ribs, smoked meats are juicy and packed with flavor. The process involves roasting beef, poultry, pork, or fish at lower temperatures for longer amounts of time, which breaks down tough tissues and makes the meat more tender. Read on to learn more about the meats that taste best when smoked.

What Are the Best Meats for Smoking?

1. Pork

Pork belly and shoulder roasts are hard to overcook, which allows you to experiment with different cooking times and temperatures. Score the fat and skin first, then coat them with oil, salt, and the dry rub of your choice. Use applewood chips to add sweetness to the meat. 

2. Chicken

Whole chickens absorb the aromas and flavors of the wood quite nicely, and the process of smoking them makes the meat juicy and succulent. Try smoking chicken with maple chips that won’t overwhelm its natural flavor and will give it a hint of sweetness. 

3. Sausage 

Sausage and bratwurst develop a crunchy casing and melt-in-your-mouth texture during the smoking process. Cherrywood chips will complement the flavors of the pork or beef. For caramelization and extra sweetness, broil them for the last 15 to 20 minutes after smoking. 

4. Salmon

Whole, skin-on salmon smokes quickly and deepens the flavors of the fish. Season large filets with salt, pepper, and dill before topping them with slices of lemon. Use pecan chips, which burn cooler and won’t overcook the fish. 

The next time you have a craving for smoked meats, make Dickey’s Barbecue Pit your lunch or dinner destination. This barbecue restaurant offers a full menu of ribs, wings, brisket, pulled pork, and kielbasa to hungry patrons throughout Amelia, OH. Call (513) 802-2700 today to schedule catering for your next event, and visit their website to learn more about their Texas-style barbecue offerings.