Smoked BBQ that is cooked to perfection will melt in your mouth. Smoking meat is an art that takes practice to finesse. Red Hot & Blue has been perfecting our smoked barbecue for over 30 years. Our smoked BBQ plates include, but are not limited to, the following:
- Pulled Pork
- Texas Brisket
- Pulled Chicken
- Smoked Turkey Breast
Smoking Low and Slow for Several Hours
Half the secret behind the tender, juicy smoked meat is in our smoking method: going “low and slow.” Meat is finished smoking when it hits a particular internal temperature; the exact temperature will depend on the type of meat being smoked. The longer the BBQ stays on the smoker, the more time it takes for the connective tissues to break down. We smoke our pulled pork for 12 – 13 hours before they are hand drawn. The Texas brisket is also smoked slowly for 12 – 13 hours.
Hickory Wood Imparts Flavor
Wood is the other important component behind our world-famous barbecue. Red Hot & Blue uses hickory to smoke our meats because it adds a distinct flavor during the smoking process—pork pairs exceptionally well with hickory wood.
You can tell where the smoke has penetrated the meat by its smoke ring. The smoke ring forms from a chemical reaction between the meat and nitric oxide gas, which is present in the smoke. The smoking process’s flavor penetrates more profoundly than the smoke ring so that you will get a delicious smoky flavor in every bite of barbecue.
Visit Red Hot & Blue for an Unforgettable BBQ Platter
With work, school, or kids in the picture, no one has time to babysit a smoker for 12 – 13 hours. Red Hot & Blue can handle the mess and headache of smoking barbecue. Our selection of smoked meats will have you coming back for more. We cook our smoked meats low and slow over hickory wood, resulting in a tender, juicy piece of meat.
Please call our Annapolis location at 410-626-7427 to make a reservation or inquire about current specials. You may also place a to-go or delivery order from the Red Hot & Blue website.