There are a few quick answers to this question:
- Yes, you can put liquid smoke directly on meat before cooking.
- Applying liquid smoke provides extra smokey flavor to meats.
- Liquid smoke works well on beef, pork, poultry, fish and other meats.
- Make sure to use liquid smoke sparingly, as it has a very concentrated flavor.
What is Liquid Smoke?
Liquid smoke is a water-based product used to add a smoky flavor to meats and other foods. It is made by capturing and condensing the smoke created from burning wood chips. The smoke is then purified and bottled into a liquid concentrate.
Liquid smoke contains water, natural wood smoke flavoring, vinegar and other flavorings. It comes in a bottle and can be easily brushed or sprayed directly onto meat, sauces, rubs and more. A little bit goes a long way due to its strong concentrated flavor.
Types of Liquid Smoke
There are a few different varieties of liquid smoke available:
- Hickory liquid smoke – Made from hickory wood, provides a bacon-like flavor.
- Mesquite liquid smoke – Made from mesquite wood, provides a bold smoky flavor.
- Applewood liquid smoke – Subtler smoke flavor from applewood.
- Cherry liquid smoke – Mild and slightly sweet smoke flavor.
Hickory and mesquite liquid smoke have the boldest, most intense smoke flavors. Applewood and cherry are more mild and sweet. The variety you choose depends on the flavor profile you want.
Benefits of Using Liquid Smoke
Here are some of the benefits of using liquid smoke to flavor meats:
- Adds convenient smokey flavor – No need to physically smoke meat, which takes a lot of time and equipment.
- Penetrates deep into meat – The liquid permeates deeper than a dry rub or sauce.
- Versatile to use – Can be used in marinades, rubs, mops, drizzles, sprays, etc.
- Flexibility and control over flavor – You can control how much smoke flavor you want.
- Enhances other spices and seasonings – Works well combined with other flavorings.
- Shelf stable – Has a nearly indefinite shelf life when stored properly.
The simplicity and versatility of liquid smoke makes it a very useful tool for adding smoky flavor to all kinds of meats with little effort.
How to Apply Liquid Smoke to Meat
Here are some tips on using liquid smoke when cooking meat:
As a Marinade
Whisk a few teaspoons or tablespoons of liquid smoke into a marinade recipe. Allow meat to marinate as usual so the liquid smoke can penetrate deeply and tenderize the meat. The acidic marinade will also help break down the collagen.
As a Brine
Add 1-2 tablespoons of liquid smoke into a brine and let meat soak to infuse it with flavor. Brining helps keep meat juicy and tender.
As a Rub
Stir some liquid smoke into a dry spice rub. Coat the meat evenly with the rub so the flavor seeps in. Allow to sit for 30 mins before cooking if possible.
As a Spritz/Mop
Add liquid smoke to a mopping liquid or spritz to baste meat while cooking to reinforce smoky flavor. This helps create a nice crust too.
As a Sauce
Whisk liquid smoke into a BBQ sauce, dipping sauce, glaze or drizzle to serve with smoked meat for extra flavor.
As a Spray
Mix liquid smoke with water or oil and apply evenly over meat with a spray bottle. This lets you control the intensity.
Straight
Use liquid smoke straight from the bottle to directly brush onto meat, like you would use an oil or glaze. A little goes a long way!
Meat Pairings
Liquid smoke pairs well with many types of meat. Some top choices include:
- Beef – Roasts, brisket, ribs
- Pork – Chops, ribs, pulled pork
- Chicken – Whole chickens, drums, thighs, wings
- Turkey – Whole turkeys or turkey breasts
- Fish – Salmon, tuna, trout, tilapia, etc.
- Lamb – Chops, leg of lamb
- Game meats – Venison, boar, bison, elk
The smoke flavor pairs well with most meats. It adds a nice char and crust to beef and pork in particular. Use it more sparingly with more delicate meats like fish.
How Much Liquid Smoke to Use
When using liquid smoke, remember that a little goes a long way. Use these general guidelines for how much to apply:
| Method | Liquid Smoke Amount |
|---|---|
| Marinade | 1-4 Tbsp per 1 cup marinade |
| Wet brine or rub | 1-2 Tbsp per 1 quart brine/rub |
| Spritz/mop | 1-2 tsp per cup of liquid |
| Sauce | Start with 1/2 tsp per cup sauce |
| Spray | 1 Tbsp per cup water/oil |
| Straight on meat | Brush lightly using less than 1 tsp |
Always start with less liquid smoke and add more to taste if needed. You can use up to double these amounts for a very intense smoke flavor.
Tips for Using Liquid Smoke
Follow these tips when using liquid smoke for the best results:
- Apply evenly over entire surface of meat.
- Let marinate for at least 30 mins, up to overnight for max flavor.
- Mix into rubs and sauces well so flavor distributes evenly.
- Spritz/mop meats while cooking to reinforce smokiness.
- Use higher amounts for tougher cuts that require longer cooking.
- Cut back amount for quicker cooking items like chicken breasts.
- Add toward end of cooking process for delicate seafood.
- Always start with less and add more liquid smoke as needed.
- Store leftover marinades and sauces without meat added.
Storage Tips
An unopened bottle of liquid smoke has an almost indefinite shelf life. Once opened, it will stay fresh for about 2 years stored in a cool, dark place. Write the opening date on the bottle since the smoke flavor will slowly deteriorate over time. Discard if the smoke aroma faded or smells off.
Do not store meat in used marinades containing liquid smoke, as the smoke can over-flavor the meat. Only marinate for the recommended time, then discard extra marinade.
Safety Precautions
Liquid smoke is safe to consume, however it is very high in sodium content. One teaspoon may contain 500-600mg sodium. People on low-sodium diets should use caution and limit intake of liquid smoked foods.
Some types of liquid smoke can also contain traces of PAHs (polycyclic aromatic hydrocarbons). Look for liquid smoke labeled “PAH-free” to avoid this. PAHs are suspected carcinogens formed from burning wood and coal.
Always keep liquid smoke away from children, as consuming high amounts could potentially cause nausea or diarrhea. It can also irritate eyes and skin.
Conclusion
Using liquid smoke is an easy way to add convenient smoky barbecue flavor to all kinds of meat. It penetrates deep into the meat when used as a marinade or brine. You can also add it straight to rubs, sauces and more. A little bit goes a long way due to the concentrated flavor.
Liquid smoke works well with beef, pork, poultry, fish and exotic meats. Start with a small amount and add more to taste. Allow the smoke flavor to soak in for 30 mins or more for best results. Store bottles properly and use caution due to the high sodium content. Follow these tips to safely enhance your grilling with the magic of liquid smoke!