How Smoke and Resting Change the Cook

TECHNIQUES SMOKE

How Smoke and Resting Change the Cook

Smoke flavour is built early, while the meat surface is still cool and damp. After that, heat and time do the work. Cutting too soon lets the juices run out, which is why a rest is part of the method, not an optional extra.

Read Time
6m
Skill
Intermediate
Applies To
Roasts and ribs
Fuel
Wood, charcoal or gas

What you need

  • A handful of smoking wood chips, soaked only if your barbecue manual says so
  • A covered barbecue with a cooler indirect zone
  • Butcher's paper or foil for the rest
  • A probe thermometer
  • A clean board for slicing

Steps

  1. Step 01

    Add wood at the start of the cook, over a low burner or beside the coals. Thin blue smoke is what you want. Thick white smoke makes food bitter, so open the vents or lid briefly and let it clear.

  2. Step 02

    Stop adding wood once the surface is mahogany. Extra wood after the first 90 minutes rarely improves the flavour.

  3. Step 03

    Cook to the temperature in the recipe, not to the clock. Large cuts often pause around 70°C; that stall is normal.

  4. Step 04

    Rest wrapped meat for at least 30 minutes, and for an hour or more after brisket or pork shoulder. Slice just before serving.

Gear that suits this setup