Скачать или смотреть Professional Chef Shares the Best Meats to Smoke | F&W Experts | Food & Wine

Having a good barbeque starts with knowing how to smoke your meats. In this video, Matt Horn shows you how to smoke brisket, pork shoulder, and spare ribs. First, smoking briskets takes about 90 minutes per pound with the temperature being between 220 and 250 degrees. Next, pork shoulder takes around 2 hours per pound with the temperature being raised a bit. Also, make sure to wrap the shoulder in tin foil. Finally, with the bones facing the fire, the spare ribs will smoke 45 minutes per pound. To learn more about smoking meats, check out the video.

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Read the article: https://www.foodandwine.com/cooking-t...

0:00 Introduction
0:12 Smoking Brisket
0:36 Smoking Pork Shoulder
1:08 Smoking Spare Ribs

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Professional Chef Shares the Best Meats to Smoke | F&W Experts | Food & Wine