For millennia, we humans have delighted in the flavor and mystical seasoning that wood smoke brings to meats. What began as a happy consequence of cooking over open wood fires progressed over time into a means of preservation and ultimately a sinful delight in a gustatory sense.
I could never claim to be an expert in this form of cookery; however, my adventures as a meat-stronaut (yep, just made that one up) have allowed me to connect with those keepers of the flame who would be designated doyens of smoked meats. As a liaison to pit masters, I have had the opportunity to sample and suggest a number of cuts from the beef carcass that have surprised even the most experienced in the subject of smoked meat cuisine.