I am wondering if anyone might have some ideas for me. When I was a child, my Swiss grandfather used to smoke beef. I imagine he learned his technique from his own father. I don't know if there is a particular technique in Switzerland, or if it was just something they did. We lived about 100 miles away, so he would sometimes mail us a package of it if we weren't there when he was smoking. He had a brick smokehouse that eventually blew down in a wild storm one winter, so that was the end of the smoked beef.
I've talked to a cousin who used to shadow him all day long. He said all he can remember of the process is that Grandpa told him the brine was right when an egg floated in it. So I guess he brined it before smoking. All I know is that the finished product was fabulous. It resembled a pot roast that had been slowly roasted for hours and hours, and you could pull it apart in shreds. The flavor was a deep smoky flavor, and was such a treat! I don't remember it tasting salty at all...just smoky.
As you might imagine, I'd love to try to duplicate it. I imagine he used Alder, since that was prevalent on his property. Or it could have been applewood. We don't have a smokehouse,but I bought my husband a Weber smoker (Little Smoky). Can anyone give me some tips?