{"id":672,"date":"2020-07-11T12:53:05","date_gmt":"2020-07-11T04:53:05","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=672"},"modified":"2022-12-30T00:05:26","modified_gmt":"2022-12-29T16:05:26","slug":"the-9-best-meats-for-beginners-to-smoke-with-step-by-step-instructions","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/the-9-best-meats-for-beginners-to-smoke-with-step-by-step-instructions\/","title":{"rendered":"Top 10 Smoking Meats for Beginners: The Best Cuts to Start With"},"content":{"rendered":"\n
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If you’re new to smoking meat, it’s natural to make some mistakes on your first few attempts. To avoid wasting expensive cuts, start by smoking small and inexpensive cuts of meat that are easier to handle and will help you practice the basics of temperature control, which is crucial for any successful smoking session. As you gain confidence and control over your smoker, you can gradually progress to smoking larger, more challenging cuts like ribs, turkey and brisket.In this article, I’ll list of easy cuts of meat for you to try.<\/p>\n\n\n\n

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When smoking meat, it’s essential to start with small, inexpensive cuts like chicken wings, pork belly burnt ends, burgers, sausages, whole chickens, turkey breast, chicken drumsticks and thighs. By smoking inexpensive meat, you can practice the basics of smoking without the pressure of wasting expensive cuts. Once you’ve gained mastery over your smoker and have a better understanding of the techniques involved, you can then move on to the “big meats” like brisket, turkey, and ribs. <\/strong>Remember, it will take a few cooks to learn the fundamentals of smoking meat, so don’t be afraid to make mistakes as you gain experience.<\/p>\n\n\n\n

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1. Turkey Breast<\/h2>\n\n\n\n

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Cooking time: <\/strong>2.5 hours<\/p>\n\n\n\n

Boneless turkey breasts can be difficult to find at some grocery stores, but they are a great option for smoking because they are easy to handle and have a mild, versatile flavor. When smoking boneless turkey breasts, it’s important to keep the temperature of your smoker low to avoid drying out the meat. The low and slow cooking method allows the turkey breast to absorb the smoke flavor and retain moisture, resulting in a tender and juicy finished product.<\/p>\n\n\n\n

One thing to keep in mind when smoking boneless turkey breasts is that they can cook faster than other cuts of meat, so it’s important to keep an eye on the internal temperature to avoid overcooking. A meat thermometer is a handy tool for monitoring the temperature of the turkey breast as it cooks. Once the internal temperature reaches 160-165\u00b0F (71-73\u00b0C), it’s time to remove the turkey breast from the smoker and let it rest for at least half an hour before carving. This allows the juices to redistribute and makes the meat easier to slice.<\/p>\n\n\n\n

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https:\/\/www.youtube.com\/watch?v=aq5Pk7RgMEA<\/a>