Barbecue Grills > Backyard BBQ Smoker

Backyard BBQ Smoker

Even with a backyard BBQ smoker you can turn out finger lickin' good barbecue.

You just need to be patient. Since typical barbeque wood smokers only turn out their tasty treasures following long hours of cooking at low temperatures.

Now a favorite cut to BBQ is beef brisket. Since such cuts of beef come from the front lower part of beef cattle there's a lot of connective tissue for the heat to break down. So it's cheap. And lots of fat to keep it moist in the process.

How to Use Barbeque Wood Smokers

Here's what you need to get the job done.

Your backyard BBQ smoker. Obviously.

Beef brisket - with a "fat cap" on it if possible.

Plenty of soaked fruit, nut or hard wood. This provides the smoke.

For your heat source you could use lump charcoal. Which is actual wood converted into charcoal. Even though it costs more you'll probably use less. You want to keep the temperature inside your wood smokers bbq steady. Between 175 and 225 degrees.

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Some use a metal bowl of water inside the backyard BBQ smoker to help keep the meet moist.

Don't worry about overcooking at those low temperatures. Barbecue until the brisket's tender. It's done when you stick a fork in it and the fork slides out easily. (Or about 195 degrees internal temp.)

How long? It's a good idea to figure 1.5 to 2 hours per pound. That's what it takes for your backyard BBQ smoker to convert what would otherwise be a tough, hard to chew cut into a savory, tender, melts in your mouth delicacy. That your guests will be fighting over.

Backyard BBQ Smoker