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You're listening to shortwave from NPR.

Hi shortwaivers, I'm Sydney Lupkin. from NPR.

Short Waivers, I'm Sidney Lupkin, NPR Pharmaceuticals Correspondent in for Emily and Regina today.

And bringing you something way off my usual beat.

We got two cases, so about 160 pounds of pork

bus that we're getting ready to throw in a 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 tailgate in 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, D.C.

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

It'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 225 to 250.

...