Low and slow BBQ smoking is all about patience, steady temperatures, and time. Here's the fundamental approach:
Temperature Control Keep your smoker between 225-250°F throughout the entire cook. This low temperature allows tough connective tissues to break down into tender, flavorful gelatin without drying out the meat. Use a reliable thermometer to monitor both smoker temperature and internal meat temperature.
Wood Selection Choose hardwoods like oak, hickory, apple, or cherry. Oak provides a mild, steady smoke, while hickory gives a stronger bacon-like flavor. Fruit woods add sweetness. Avoid softwoods like pine, which can make food bitter.
The Process Start by getting your fire established and smoker temperature stable before adding meat. Season your meat well in advance - even overnight for larger cuts. Place meat fat-side up so it bastes itself as it cooks. Add wood chunks or chips as needed to maintain a thin blue smoke, not thick white smoke which can taste acrid.
Time and Patience Plan for much longer cooking times than you'd expect - a brisket might take 12-16 hours, pork shoulder 8-12 hours. The meat is done when it reaches the proper internal temperature and feels tender, not when the clock says so. Many cuts will hit a "stall" where temperature plateaus for hours - this is normal.
Resting Always let your meat rest wrapped in foil or butcher paper for at least 30 minutes after cooking. This allows juices to redistribute throughout the meat.
The key is maintaining consistent temperature and being patient - you can't rush great BBQ.
Resting is the most…
Resting is the most important part that many don't want to do. It's a must.