The process involves using indirect heat and smoke to cook a lean cut of beef, typically from the flank or top round, to a desired level of doneness. This method infuses the meat with smoky flavors, tenderizing it beyond what conventional grilling can achieve. The technique requires precise temperature control and monitoring to prevent the meat from becoming dry or tough.
Employing this method offers enhanced flavor profiles and textural improvements compared to oven roasting or pan-searing. The low and slow cooking process breaks down the tough fibers, resulting in a more tender and palatable product. Historically, smoking was a method of preservation, but it has evolved into a culinary art form for flavoring and enhancing various foods, including beef.
