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Barry Rosenthal: Hi, I am Barry Rosenthal and I live on Martha's Vineyard, Edgartown, Massachusetts to be exact. I own an ad agency, a national ad agency called BR Creative. You can check it out at brcreative.com and I also own a night club on Martha's Vineyard called Outerland, it used to be called the Hot Tin Roof and don't ask me why.
Hi, I am Barry Rosenthal with a couple of tips about smoking meat. It's a very simple concept. The heat cooks the meat, the smoke is its flavor. We usually start off with a rub, you can buy them anywhere. Meat rub, if you are going to do a brisket or pork or whatever, you can smoke any meat. And I rub it all the over the meat; you can do it the night before, let it soaking in the refrigerator. And very basic, you need a grill and you need a heat source. In this case, it is lump charcoal. A lot of people use chunks of wood, you can buy it at any hardware store or grocery store that creates smoke. And there are two ways to smoke; there is a hot smoke, which is usually a 140 to 225 degrees, or a cold smoke and the cold smoke would take longer, it's a 114 degrees. I find the longer you smoke a piece of meat, the better it taste, the more tender it is. So get out there and start smoking, meat that is.
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