Question

16. Which of the following cuts is ideal for smoking?

A. Chops
B. Loin
C. Brisket
D. Sirloin

Answer 1

Brisket is good when you smoke it at low temperatures which will take more time.

Answer 2

[ Answer ]

`\boxed{Brisket}`

[ Explanation ]

Brisket - Cut from breast or lower chest. Brisket comes from a cow or veal

Brisket is ideal for smoking because of its high fat content. When smoking meat, if the meat does not have lots of fat and is thing, the smoking process can dry out the meat. With brisket, the meat is very fat, causing the meat not to dry out and getting a tender juicy flavor.

When lighting a campfire or barbecue, you may notice lots of smoke. The smoke may affect your breathing, make you thirsty, or dry you out. This is the same affect of the meats. The smoke provides lots more flavor for the meat, and dries it out, if there is not enough fat on the meat.

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