Low ‘n’ Slow

SMOKING, BARBECUE

If you would like to barbecue the most succulent cuts of meat the way they were meant to be eaten, then this low and slow cooking technique is for you. By definition, the word barbecue means to use charcoal or wood to cook meat over a low heat source for a long period of time. The food is cooked indirectly, with temperatures that generally range from 225 to 275°F (110 to 140°C). This method is great for larger, tougher cuts of meat. The long, slow cooking process helps render the fat and break down connective tissue, yielding a tender, smoky bite.

Meat, smoking wood and time are all essential ingredients, but the key to cooking low and slow on the Big Green Egg is to manage the airflow. One way to do this is to use quality lump charcoal, which produces less ash. Having less ash in your firebox means that there is less chance of your air vents getting blocked, cutting off crucial oxygen that is needed to fuel your fire. I recommend cleaning the excess ash out of your firebox regularly. The EGG’s thick ceramic walls provide insulation of the cooking chamber and assist in maintaining a steady temperature and moist cooking environment throughout the long cook.

In this chapter, you will learn the secrets to smoking traditional barbecue favorites, such as Pulled Pork with Carolina Mustard BBQ Sauce, St. Louis–Style Pork Ribs and Texas-Style Brisket and Burnt Ends, as well as some new flavor-packed dishes, such as Mexican Roadside Chicken, Cherry Chipotle Glazed Ham and a Smoked Queso Beer Dip that is tailgate ready. Let’s get the smoke rolling!