How to Smoke Meat in the Oven With Liquid Smoke
If you've been craving smoked meat, yet your smoker is in the backyard covered with snow or the weather is turning cold, flavor your meat with liquid smoke and cook it in the oven to achieve a smoky flavor. Making liquid smoke involves condensing smoke from wood chips and liquefying the smoke. During the production process, filters remove carcinogenic resins and tars. The end product is a liquid used for seasoning and preserving food. Using liquid smoke might be safer than smoking meat in a smoker because of the possible carcinogens in smoked meats. Using liquid smoke is similar to adding a marinade or barbecue sauce. Does this Spark an idea?
Instructions
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Brush the outside of the meat with liquid smoke. Depending on the recipe, this may require 3 oz liquid smoke per 6 lb.of meat.
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Cover the meat with foil and place in the refrigerator overnight. Some oven-smoking recipes using liquid smoke skip this step.
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Remove the meat from the refrigerator before cooking, and allow it to reach room temperature before putting it in the oven.
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Place the meat on a cooking rack over a roasting pan and place in a preheated oven. The actual temperature might vary, according to your recipe. The standard temperature for roasting beef in the oven is 325 degrees F.
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Remove the meat from the oven when the temperature registers 5 degrees below the desired temperature, as meat continues to cook after removing from the oven. Rare beef is 130 degrees F, medium is 160 degrees F and well done is 180 degrees F. Check for doneness by inserting a meat thermometer into the center of the meat, without touching a bone. Cooking time varies, depending on the meat's shape, amount of fat an if it is boneless or bone-in.
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Tips & Warnings
Recipes vary, and some call for additional seasonings or preparation.
References
Resources
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