The average time it takes to smoke meat on a smoker varies significantly, ranging from a few hours to over 20 hours, depending on the type and size of the meat, as well as the smoking temperature. Factors like the cut of meat, its thickness, and the smoker’s temperature all play a role in determining the total smoking time.
General Guidelines:
Smaller cuts
like pork tenderloin or chicken wings might take a few hours, while larger cuts like brisket can take 10-18 hours or even longer.
Brisket
is known for its long smoking time, often requiring 10-18 hours, and sometimes even more, to achieve tenderness and a good bark.
Pork butt
(shoulder) also requires a significant smoking time, typically 10-14 hours, to break down the tough connective tissues.
Temperature matters:
Lower temperatures (around 225-240°F) are generally used for smoking, but higher temperatures can reduce the overall smoking time.
Monitoring internal temperature is crucial:
Using a meat thermometer to check the internal temperature is essential to ensure the meat is cooked to a safe and desired level of doneness.
Examples:
Brisket: 10-18+ hours at 225-240°F.
Pork Butt: 10-14 hours at 225-240°F.
Pork ribs: 4-5 hours at 225-240°F.
Turkey breast: 4-6 hours at 250°F.
Pork tenderloin: 2.5 hours at 250°F
Tips:
Don’t rush the process:
Smoking is a low and slow method, and patience is key to achieving tender and flavorful results
I don’t normally or even occasionally bbq per se. I patronise local food (bbq) vendors when I feel like it. I am not a chef or food buff, but I pick up a thing or two from observing others.
The length of time used to bbq may attest to the skill and knowledge of the person. It may also be knowledge traditionally passed down to the chef in which case the results should be worth waiting for. Yes, smoking meat is a favourite among many. This has been my experience.
Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties.
It seems that basically, yes, GMO products are legal in Belgium.
The Biosafety Advisory Council advises the competent authorities about the safety for human health and the environment (including genetic and ecological aspects related to biodiversity) of any activities using LMOs (GMOs), in particular the deliberate release of LMOs in the environment and the placing on the market of LMOs, LMO-based or LMO-derived products.
