When cooking beef, adding liquid smoke can enhance the flavor and give it that irresistible smoky taste. But how much liquid smoke should you use per pound of beef? Here are some guidelines to help you figure out the right amount.
What is Liquid Smoke?
Liquid smoke is a water-based solution made by condensing and capturing the smoke from burning wood chips or sawdust. It comes in a bottle and can be found near the barbecue sauce in most grocery stores.
The main benefit of liquid smoke is that it imparts a smoky flavor to foods without having to cook them over an open flame or in a smoker. A small amount goes a long way in adding that coveted smoky taste.
How Much Per Pound of Beef?
For beef roasts, brisket, short ribs and other larger cuts, a general rule of thumb is to use 1/4 to 1/2 teaspoon of liquid smoke per pound of meat. Here is a simple table to follow:
| Pounds of Beef | Liquid Smoke |
|---|---|
| 1 lb | 1/4 to 1/2 tsp |
| 2 lbs | 1/2 to 1 tsp |
| 3 lbs | 3/4 to 1 1/2 tsp |
| 4 lbs | 1 to 2 tsp |
| 5 lbs | 1 1/4 to 2 1/2 tsp |
For smaller cuts of beef like steaks, kebabs, and burgers, you’ll want to use a bit less since the liquid smoke flavor will be more concentrated. Go with 1/8 to 1/4 teaspoon per pound.
When to Apply
You’ll get the best flavor if you apply the liquid smoke about 30-60 minutes before cooking. This gives it time to properly absorb into the meat. Simply brush or sprinkle it evenly over the beef before marinating, or mix it into a marinade or rub that will sit on the beef for a while before grilling or smoking.
You can also add it directly to ground beef as you’re forming burger patties. Fold it in gently so it evenly distributes.
Other Tips
Here are some other tips for using liquid smoke with beef:
- Always measure liquid smoke carefully as a little goes a long way.
- Store an opened bottle in the fridge to maintain freshness.
- Hickory and mesquite are classic smoke flavors for beef, but apple, pecan, bourbon and maple all work well too.
- Combine with other rub ingredients like brown sugar, chili powder, garlic powder, onion powder, cumin, and paprika.
- Spray or brush on roast, ribs, or brisket every hour while cooking low and slow to get an even smokier flavor.
Conclusion
The recommended amount of liquid smoke per pound of beef is 1/4 to 1/2 teaspoon for larger cuts and 1/8 to 1/4 teaspoon for smaller cuts. Apply 30-60 minutes before cooking to allow the flavor to penetrate. Start with less until you determine your desired smoky flavor, and always measure carefully since a little goes a long way. With the right amount, liquid smoke can make your beef incredibly juicy, tender and full of rich, smoldering barbecue flavor.