When buying fresh meat from the market, there are a few key things to look for to ensure you get the best quality. Start by visiting local butchers or farmers’ markets, where you can often find meat sourced from nearby farms. For poultry, choose cuts with a pinkish hue and avoid any that look pale or have excess liquid in the packaging, which could indicate that it’s not as fresh. When buying pork, look for a slightly rosy color with a firm texture, and for beef, a rich red color with some marbling (white streaks of fat) usually signifies tenderness and flavor. Talk to the butcher if you can; they can recommend the freshest cuts available and give insight into how the meat was raised and handled.

Once you have your fresh meat, it’s time to prepare and cure it. For best results, start by trimming any excess fat, which can prevent the meat from becoming overly greasy when smoked. Next, you’ll want to apply a dry rub or a brine, depending on the meat and your taste preferences. A simple dry rub of salt, sugar, and spices can work wonders for flavor and help preserve the meat. For larger cuts like pork or brisket, a wet brine with salt, sugar, and aromatics can keep it juicy and flavorful. If you’re curing pork belly for bacon, a combination of salt, brown sugar, and curing salts rubbed generously over the meat should be allowed to penetrate for several days in the refrigerator to develop deeper flavors.

When it’s time to smoke, preheat your smoker to a low temperature, usually between 225°F and 250°F, and add your choice of wood chips – applewood and hickory are popular options for poultry and pork. Place the cured meat on the smoker’s grates and keep it covered. Smoking times vary depending on the cut, but a general rule of thumb is to smoke until the internal temperature of the meat reaches a safe level: 165°F for poultry and 190°F for tougher cuts like pork shoulder. During the smoking process, avoid opening the smoker too often to maintain a consistent temperature. The result will be succulent, tender, and flavorful smoked meat that captures the essence of traditional barbecue.