The answer is a definite yes! You can smoke your favorite cut of meat twice, but you must be extra careful not to burn or overcook it. We recommend adding some extra fat to the already smoked meat to help it stay moist and tender throughout the smoking process. Adding the extra fat also enhances the smoky flavor of the meat.
What Is to Smoke Twice?
This refers to double smoking a piece of meat. You have already smoked the meat once, but you’re not content with the smokiness levels achieved. You then smoke it again, adding some oil or fat to it. Smoking twice depends on the level of smokiness you want and the temperature.
For instance, you might have smoked your meat to readiness but decide to toss it back into the food smoker for a few more minutes. Smoking twice can be termed as the process of enhancing the meat flavors to bring out the desired taste.
We recommend using spices, herbs, or wood that enhances your desired taste. This will solely depend on your likings, but be sure to use spices or woods that perfectly blend with the natural taste of the meat you are smoking.
We also recommend using our Bradley Smoker, which will offer you better temperature control and monitoring features. This is essential to ensure that you don’t over-smoke or burn the meat. It also works perfectly with our high-quality Bradley Bisquettes that come in a wide variety of tastes and flavors, offering you a vast pool to select from.
This top-rated food smoker will work best, and you will not have to worry about your meat drying out or overcooking as you only need to regulate the temperature.
What Are the Different Types of Meat You Can Smoke Twice?
The good news about smoking is that you can smoke any type of meat. Similarly, you can smoke any type of meat that you want twice. You don’t have to eat meat that you feel hasn’t achieved your preferred level of smokiness; you can still have it done to your liking.
Beef, lamb, chicken, and fish can all be smoked twice using whichever type of wood you like. We insist on carefully examining the woods used to ensure a perfect blend of flavor and taste. This is because the wrong choice of wood can end up messing up your meat.
We recommend using the types of woods that have been identified to go well with the type of meat you are smoking twice, especially if you are new to the smoking world. Maple, oak, apple, and cherry woods are some of the woods you can use. Remember, the type of wood you pick is dependent on the type of meat you want to smoke.
Can You Double Smoke Different Types of Meat?
Putting different pieces of meat in your food smoker at the same time is not advisable. Chances are incredibly high that the flavors will intermix, which you don’t want.
In addition, different types of meat go well with different types of woods, making it nearly impossible to double smoke two different types of meat at the same time.
The temperature requirement is also different across different types of meat. Smoking two different types of meat simultaneously can make it extremely difficult to maintain a favorable temperature for the different cuts of meat. You also don’t want to end up with overcooked or undercooked meat, which can affect the quality of your dish or be harmful to your health.
We recommend smoking different types of meat that require the same temperature setting and flavors. In most cases, this would be meat from the same animal as that’s the only way you can have meat that shares the same cooking attributes.
If you really have to double smoke meat from different animals, for instance, pork ribs and chicken. We recommend wrapping or casing the chicken with butcher paper or aluminum foil to keep its flavor inside. You will also need to pay close attention to the temperature to ensure your meat doesn’t overcook. This is the only way to ensure well double-smoked different types of meat with the desired smokiness.
Remember, smoking twice also applies to everyday scenarios, where you can purchase pre-cooked meat and then toss it in the food smoker to cook again. Some people will argue double cooking in the oven is smoking twice, which is not the truth. Yes, it enhances the flavor, but it is not smoking.