You're listening to Shortwave from NPR.

Hi Shortwaveers, I'm Sydney Lepkin, NPR from Asuticoals Correspondent.

I'm in for Emily in Regina today and because it's summer, I'm bringing you something way

off my usual beat.

We got two cases, so about 160 pounds of pork butts that we're getting right to throw

on the smoker.

That's right, smoking.

Meat that is.

Smoking means cooking at low temperatures for a long time.

And it turns out smoking isn't just an art.

It's a science.

George Loving got into smoking meat while tailgating at his son's football games.

We went to college.

I said, you know, I'm going to get one of those big smokers made and pull it behind my

truck and just tailgating the parking lot.

And somebody said, George, why don't you, you know, do it as a business.

And that's how smoked at barbecue catering was born in Washington, DC.

George says brisket, the lower chest of the cow, is one of his favorite cuts.

That's the epitome of smoking because it takes the longest.

You put it in the smoker and you just let it cook.

You always want to stay around at 2.25 to 250.

So a good barbecue is juicy.

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