Most smokers never apply the heat directly to the meat. They're constructed so that the fire is normally inside an separate fire box. This is so heat and smoke will maneuver around and throughout the meat indirectly. Your meal can never come in direct contact with the flame and therefore isn't going to get burned. Also, given that the meat isn't right on the fire, any juices or oils which might drop will never cause a flame up.
I remember one of the Nuwave Oven reviews commenting on how tender the roast brisket turned out in the Nuwave oven and I was crossing my fingers that she would have the same experience!
When I got Drew's book there were three things that I noticed right away. First, it was complete. Second, it had a tremendous list of recipes. Finally, every recipe was easy to cook. Well all but one. That one is called, "New Orleans Style Chicken Noodle Soup". What it lacks in ease it makes up for in taste!
Aside from the effect on the food's taste, slow cooking briskets are also convenient to use. You can leave it unattended as you do your other chores. Most slow cooking brisket recipes take about 5 to 8 hours to cook; hence, you can just put the crockpot in low setting and let it handle the cooking.
This is an excellent cooking method for tenderizing tough cuts of meat, so you can use it to cook those cuts (such as shoulder [chuck]) that are tough but very flavoursome.
When choosing smoking wood, choose wood that is seasoned. That is, wood that is at least aged for 6 months to a year. The popularity of smoking wood has made things easier as far as finding it is concerned. Most home improvement centers and even many grocers now carry the more common smoking wood. For some of the more rare smoking wood, sources are readily available through online sources. I befriended the owner of a tree service. He lets beef brisket emeril know when he's going to trim or cut down a tree that I can use for smoking. One fruit tree can supply me with several years of smoking. He's happy that I'm hauling it away and I'm happy to find the wood. It's just one source I use to track down smoking wood.
My final meal involved slow cooking beef ribs accompanied by potatoes roasted in chicken fat. The wine displayed a good balance between acidity and tannins. It presented sweet dark cherries and some tobacco. The wine handled well the potato's grease and I tasted plums. With a Turkish salad composed of sweet pimentos, tomato paste, hot peppers (very little) and garlic the Madiran lost some of its fruit.
Keep watch over the temperature to be sure you stay within range during the cook. A good barbecue smoker thermometer can be attached to the top vent to help you do this.
As far as desert goes, if you possibly have room after such a stuff-fest, think pie a la mode, preferably apple with vanilla ice cream. But sweet potato or pecan pies are delicious, as is a good old peach cobbler. When you work with the restaurant to eat their best items, you will be most satisfied. This article should have helped, and if you have any more questions, draw on the waiter for some Southern Hospitality and advice on what to order.