LarryWolfe
Chef Extraordinaire
Cruising said:It sounds like there are only certain meats that do well when you smoke
and BBQ them. Brisket, Ribs (pork and beef), Butts, Whole Pig ...
What happens if you try and smoke something like a tenderloin (pork or beef) etc... Do you just spoil the natural tenderness?
What other meats do you recommend on the Q?
You will then be making jerky. The basic purpose behind BBQ'ing something low and slow is to create a tender, moist finished product out of a tough, fatty piece of meat. This is done by cooking it for a long period of time over low heat to render the fat and break down the tough connective tissues throughout the meat. Not an already lean tender piece of meat.