Smoked over Lump Charcoal and Cherry

1. Add more cherry wood chunks or chips as needed to maintain a consistent smoky flavor. Avoid over-smoking, as it can result in a bitter taste.
2. Monitor Internal Temperature:
   • Insert a meat thermometer into the thickest part of the protein. Cook until it reaches the recommended internal temperature for your chosen protein.
3. Wrap in Foil (Optional):
   • For certain cuts like brisket or pork shoulder, consider wrapping the meat in aluminum foil once it reaches a beautiful bark to retain moisture during the remainder of the cooking process.
4. Rest the Meat:
   • Allow the smoked protein to rest for at least 15-30 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
5. Serve and Enjoy:
   • Slice your beautifully smoked creation and serve it with your favorite sides. Optionally, brush on some barbecue sauce for an extra layer of flavor.

Conclusion:

Smoking over lump charcoal and cherry wood is a culinary journey that transforms your ingredients into a masterpiece of flavor. The combination of the smoldering heat from lump charcoal and the sweet, fruity aroma from cherry wood creates a harmonious symphony that elevates your smoked dishes to unparalleled heights. Whether you’re a seasoned pitmaster or a backyard enthusiast, this recipe is sure to impress and delight your taste buds. Embrace the smoky magic and savor the results of your delicious, home-smoked creation.