Meat Smoking
| Min number of participants | 1 |
| Age | 14+ yrs. |
| Safety support by adult | Recommended |
| Min duration | 4 h |
| Cost | Medium |
| Environment | Outdoor |
A low-and-slow outdoor ritual — packing brisket, ribs, or pork shoulder with a dry rub, then maintaining 225°F of fragrant hardwood smoke for eight to sixteen hours until the meat collapses into tender, bark-crusted magnificence.