Smoke, Low and Slow

Great smoke is a patience game measured in hours, not minutes. A steady 225 degrees and a thin blue smoke will turn a tough shoulder into something you can pull apart with a fork.

Manage the fire, not the meat. Once it is on, resist the urge to peek -- every time you lift the lid you add a half hour. Trust the temperature and let it ride.

Wrap it when the bark is set, rest it long, and you are rewarded with a smoke ring and a depth of flavor no shortcut can fake.

Written by Marek Olszewski for Hunters & Anglers Kitchen.