The first thing to remember is that cooking is really a bunch of chemical reactions. You've picked out your favorite cut of meat - let's stick with brisket - and you're ready to get smoking. I'm Sydney Lupkin, and you're listening to SHORT WAVE from NPR. The chemistry behind transforming a tough cut of meat into juicy deliciousness. LUPKIN: Today on the show - a meat metamorphosis. LOVING: I've seen some briskets cook in eight to 10 hours. And it's not something I've ever pulled off myself because achieving that magic requires, for one, equipment I don't have in my apartment, but it also takes a long time cooking at low temperatures. And it has that smoky flavor with a bit of char.
You always want to stay around at 225 to 250. You put it in the smoker, and you just let it cook. LOVING: It's the epitome of smoking 'cause it takes the longest. George says brisket - the lower chest of the cow - is one of his favorite cuts. LUPKIN: And that's how SmokeDatt Barbecue Catering was born in Washington, D.C. And somebody said, George, why don't you, you know, do it as a business? I said, you know, I'm going to get one of those big smokers made and pull it behind my truck and just tailgate in the parking lot. George Loving got into smoking meat while tailgating at his son's football games. And it turns out smoking isn't just an art. Smoking means cooking at low temperatures for a long time. LUPKIN: That's right, smoking - meat, that is. GEORGE LOVING: We got two cases, so about 160 pounds of pork butts that we're getting ready to throw in the smoker. And because it's summer, I'm bringing you something way off my usual beat. I'm Sydney Lupkin, NPR pharmaceuticals correspondent.
EMILY KWONG, BYLINE: You're listening to SHORT WAVE.
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