The process refers to a culinary method of preparing a specific cut of beef, previously cured in a brine solution, using a smoker. This technique imparts a distinctive smoky flavor and tenderizes the meat. The expected output involves a step-by-step procedural guideline incorporating precise timing, temperature control, and wood selection to achieve optimal results.
Effective employment of this approach yields several advantages, including enhanced flavor profiles unattainable through conventional cooking methods. The low and slow cooking environment characteristic of smoking ensures moisture retention, preventing the dryness often associated with lean cuts. Historically, the practice of curing and smoking meats served as a preservation technique, allowing for extended storage periods before modern refrigeration became widespread.
