“Slow Smoked & Sauced” typically refers to a style of cooking where meats, such as brisket, ribs, or pulled pork, are slowly smoked over low heat for an extended period. This slow smoking process infuses the meat with rich, smoky flavors. Once smoked to perfection, the meat is often slathered in a flavorful barbecue sauce that complements the smoky taste.

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Here’s a basic guide to creating a Slow Smoked & Sauced dish:

Ingredients:

For the Meat:

  • 4-5 lbs of meat (e.g., brisket, ribs, pork shoulder)
  • 1/4 cup yellow mustard (as a binder)
  • 2-3 tablespoons of your favorite dry rub (or a mix of paprika, brown sugar, salt, pepper, garlic powder, onion powder, and chili powder)

For the Sauce:

  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: a dash of hot sauce for heat

Instructions:

  1. Prepare the Meat:
  • Preheat your smoker to 225°F (107°C).
  • Coat the meat with a thin layer of yellow mustard, which helps the rub adhere to the meat.
  • Generously apply the dry rub to all sides of the meat, pressing it in to ensure it sticks.
  1. Smoke the Meat:
  • Place the meat in the smoker, fat side up, if applicable.
  • Smoke the meat for several hours, depending on the cut. For example, brisket may take 10-14 hours, ribs about 5-6 hours, and pork shoulder 8-10 hours.
  • Maintain a consistent smoker temperature and avoid opening the smoker too often to retain heat and smoke.
  • Optional: Spritz the meat with a mixture of apple juice and apple cider vinegar every hour to keep it moist.
  1. Prepare the Sauce:
  • While the meat is smoking, combine all the sauce ingredients in a saucepan.
  • Simmer over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
  • Taste and adjust seasoning as needed.
  1. Finish and Sauce the Meat:
  • When the meat reaches its target internal temperature (usually around 195°F to 205°F for brisket or pork shoulder), remove it from the smoker.
  • Let the meat rest for at least 30 minutes to allow the juices to redistribute.
  • Brush the meat with the prepared barbecue sauce, either before serving or return it to the smoker for an additional 30 minutes to set the sauce.
  1. Serve:
  • Slice or shred the meat as appropriate.
  • Serve with extra sauce on the side, and enjoy with your favorite barbecue sides like coleslaw, baked beans, or cornbread.

Tips:

  • Experiment with different wood chips for smoking (e.g., hickory, applewood, or mesquite) to achieve varying flavors.
  • Consider marinating the meat overnight with the rub for even deeper flavor penetration.

This method ensures that the meat is tender, juicy, and bursting with smoky, saucy goodness—perfect for a backyard barbecue or a special weekend treat!

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