A process whereby a large cut of tough meat is cooked by the smoke of a hardwood fire at low temperatures (210 degrees or less) for a long period of time, with doneness determined by the meat's tenderness.
Chris Schlesinger, Foreword to Smoke and Spice: We have a unique way of preparing our food at Buckinghams. It takes a very long time, but the mouth—watering smoked meats that are the fruit of our labor, are worth it! We cook everything in a "Pit". Our "Pit" is a 14 foot long by 12 foot high smoker. We use premium seasoned oak and hickory hardwood to smoke our meats.