logo for smoker-cooking.com

Smoked Meats not Moist and tender

by alma
(TN)

Hi, we are completely new to cooking with smokers. I purchased an electric smoker for my husband for Christmas of 2007. Last year we used it twice and got discouraged because the meats were not tender and moist. In fact they were really tough! We pulled the smoker out again last weekend for another try. I marinated pork chops using a mustard recipe I found online, pork ribs with a dry rub (we do not like tradional red BBQ sauces). We also put in some beef that I did a premixed dry rub on. Although better than the last time, the finsihed products were still not very tender. I see reviews about how the meats are very tender. Ours didn't even come close. What is our problem? What are we doing wrong? Too much heat? I don't think that we are cooking too long.
Thank you for any advice.
Alma

Comments for
Smoked Meats not Moist and tender

Average Rating starstarstarstarstar

Click here to add your own comments

Rating
starstarstarstarstar 		Tough Smoked Meats
by: SmokerBill

It's possible that your smoker is running too hot. Place an ovenproof thermometer next to the meat next time you smoke so you know for sure how hot it is. It should be close to 225 degrees. If it's running to hot, try starting out with cool or cold water in the water pan.

Leaner meats should only be smoked until they reach medium rare to medium. That may be why your pork chops weren't up to snuff. If they were lean pork loin chops, they may have easily become overdone, tough and dry. Next time you do pork chops, remove them when they reach 155 degrees.

Ribs usually have enough fat in them to keep them moist, unless you're smoking country style ribs. Some of them can be on the lean side, too.

Click here to add your own comments

Join in and write your own page! It's easy to do. How?
Simply click here to return to FAQ - Other Smoked Foods



footer for smoker cooking page