Indirect Cooking & Smoke - Which Meat Cuts to Use

Using indirect cooking can yield many interesting results. Usually, since it takes long to indirect cook a steak, people do this in large quantities. It is the only economical logical option. You can buy 5 to 10 lbs of steak and grill it at a low temperature with a lot of smoke. The quality of the meat is not highly important as it will all turn tender, regardless of the cut.

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However, direct cooking on the other hand does the opposite. Direct cooking is best for small pieces which are a good high quality cut. These are already soft and tender so they will not require as much cooking as others. In fact, they are best served a bit bloody inside. Overcooking good tenderloin over direct heat can make it stringy and disgusting. You want to avoid ruining a good cut by cooking it too much.

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So to do a proper indirect cooking roast, you should buy enough meat so it makes your time worthwhile. The duration it takes to cook will be at least an hour, typically much longer than that. The end result is a steak where the meat literally flakes apart when you put your fork in it.

Some good foods to cook with a lot of smoke and indirect heat will be pork shoulders, beef briskey or pork ribs. These actually have dense fibres which require a long cooking duration in order to break down and soften the tissue. Slow, controlled heat will actually release all the juices from the meat making it perfectly tender.

You want to avoid cooking premium level steaks on indirect heat such as the tenderloin or the rib eye. These are already tender in nature, cooking them for long durations will make them dry out too much.

Indirect Cooking & Smoke - Which Meat Cuts to Use

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