The smoking technique can actually be use on any type of meat, However, it is best for tough cuts that need a long, slow cooking period. The slow cooking process breaks down the fat and connective tissue so that the meat becomes good and tender. Hillbilly cooks will always choose a type of meat that taste good with a smoky flavor.
Here are the types of meat that taste great smoked (A). Beef: beef ribs, brisket, and corn beef. (B). Pork: ham, crown pork roast, and pork spare ribs.(C). Turkey and Chicken drum sticks. (D). Sea food: Salmon, Trout, Lobster, and Tilapia.
Again tough cuts of meat are best for smoking. Having said that it was not a big issues for the hillbilly cooks who lived in the hills of Kentucky because that was basically the only kind of meat available to them.
Also, check my blog on when to use water.
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