The cut of pork shoulder is often called, “Boston butt” or “pork butt.” It may be the cut best suited for smoking. Here's our recipe for Kansas City-style smoked pork shoulder.
This smoked pork loin was delicious paired it with roasted Brussels sprouts and garlic cheese bread. We had extra, which we nibbled on throughout the week.
We’ve got secrets to making delicious chicken at home, including smoking it in our Bradley Digital Smoker. Cooking low and slow locks in moisture. The smoke delivers bold, distinct flavor.
Everyone everywhere loves cooking meat outdoors. Trust us: we’ve traveled a bit. Outdoor cooking isn’t regional. It doesn’t belong to any particular ethnic cuisine. No, it’s a shared treasure, coded deeply in our DNA. Outdoor cooking connects us to mutual ancestors—those cavemen grilling bison steak over open flame—you know, our great-great-great50 grandparents. Outdoor cooking is done differently in different places. Here, in North America, we prefer doing it low and slow with smoke. This magic method coverts collagen protein into gelatin, making otherwise tough, undesirable cuts of meat tender, moist and delicious. It’s science. And, using our Bradley Digital Smoker, we’re amateur chemists. People may argue about the most “authentic” way to smoke. Ignore them. Almost no one cures mutton in their smoke shack to survive the long, cruel winter. Times change. Technology evolves. We find better ways. The Bradley...
