Smoked meat is a method of preserving and flavoring meat by exposing it to smoke from burning or smoldering materials, typically wood. This process not only enhances the taste but also helps to extend the meat's shelf life by inhibiting bacterial growth. Common types of smoked meat include brisket, pulled pork, and smoked sausage. The smoking process can be done using various techniques, such as cold smoking and hot smoking. Cold smoking involves curing the meat first and then exposing it to smoke at lower temperatures, while hot smoking cooks the meat during the smoking process. Both methods are popular in different culinary traditions, including barbecue and charcuterie.