Pete’s meat

While I’ve opted for my favourite meaty ribs, I should point out that the basic principals of both brining and smoking work for pretty much any meat, poultry, fish or even shellfish. In fact, I think chicken and fish probably return the most noticeable flavour enrichment of all, hence I’d certainly recommend a little experimentation as and when you can find the time.

Speaking of time, you really need to plan ahead to achieve what I promise will be a true taste sensation. Good things come to those who wait, and all that jazz.

“maintaining a steady temperature when smoking can be tricky”

The key to brining is the salt and sugar in the solution, which denatures