Hello and welcome to this edition of the smoking meat newsletter where we are talking about smoked brisket and how to use those tender, juicy, succulent morsels of goodness on smoked brisket nachos.
In this newsletter I will show you how to smoke cook a very small 4-lb brisket using the best method so that it is tender, juicy and perfect for using on nachos or whatever the occasion calls for.
I Read more [...]
This week I am going to show you how to make beef jerky and I am going to share the marinade that I use and a few tips and tricks to help you be successful. If you have never made beef jerky before then you might have the erroneous idea that it is difficult or that you need special equipment to make it but, on the contrary, you can make it with a smoker, your home oven or a dehydrator and with the help I am going Read more [...]
Smoked corn beef rollups are a great way to use up leftover corned beef. I have been known to smoke a corned beef brisket just for the sole purpose of making a batch of these rollups or pinwheels as some folks call them.
That little jar in the center of the rollups is my very own concoction using my barbecue sauce and the recipe is as follows:
Jeff's Spicy Mustard Sauce
1/4 Read more [...]
Happy St. Patrick's Day and welcome to this edition of the smoking meat newsletter. This week we are going to learn how to make smoked corned beef quesadillas also known as pastrami.
I am going to show you how to make some of the best smoked corned beef or pastrami you have ever eaten and then we will slice that up thin and use it to make some extraordinary quesadillas that your family and friends Read more [...]
Welcome to this edition of the smoking meat newsletter where I am going to show you the necessary steps to make some great tasting smoked beef short ribs.
Everyone complains that the beef back ribs are tasty but are very slim pickin's when it comes to actual meat quantity. These beef short ribs are the way to go since they are a lot more meaty and there's quite a bit of fat marbled into the meat Read more [...]
Hello and welcome to another edition of the smoking meat newsletter. Every once in a while it's nice to go back to the basics and do something ordinary but wonderful.. smoked brisket.
But it's also nice to try something a little new and for this edition, I am going to show you my hybrid method of smoking brisket low and slow to develop that nice smoke ring and give it plenty of time to get that Read more [...]
Hello and welcome to the very first edition of the smoking meat newsletter for 2013 with the hope of many more to come!
I am excited for what this year has to offer those of us who are passionate about smoking meat and cooking outdoors.
I have a notebook full of recipe ideas to try and perfect and you guys will get to be the honorary recipients of those recipes in this process.
I sincerely hope that Read more [...]
One of the most perfect pieces of meat known to man is the smoked prime rib.. my opinion of course!
The prime rib or what some call a "standing rib roast" which is, as I understand it, ribs #6-12 going from front to rear. The term "prime" has nothing to do with the quality of the meat as it is graded by the USDA but simply implies that it is the rib primal cut.
I don't claim to be Read more [...]
Smoked boneless beef country style ribs are simply delicious eaten like a steak with a fork and knife or sliced thin for a sandwich, etc.
Let me know if you try this or any other recipe that I have written about and tell me how you liked it or if you made changes and how they worked out for you.
I am interested in your success!!
Start with boneless Read more [...]
Hello and welcome to the February 2010 edition of the smoking meat newsletter! This month we are talking about a subject that is dear to many people's hearts and super easy to do.. Pastrami.
This may not be exactly the same as the traditional pastrami or reuben that you would find in a New York deli but those of you who know me, know that I am all about getting OUT of the traditional box and doing things Read more [...]
Do you have a best guess on how long a 8-10 lbs brisket at 200-225 will take to get done. I was thinking about 1 hour per pound. Is this close. thank you!
A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat.
Several things can affect this time such as wind, temperature and how often you open the door of the smoker. Read more [...]
Q:I currently have a side box "barrel" type smoker, i know how to build a fire but i was bored and happend to read your article. the question i have is, should i use the grate in the bottom of the box to keep the ashes below the fire or build the fire right on the bottom? it seems like when i build an outdoor fire there is no grate and its fine, however my smoker came with one and i just Read more [...]
Q: I am new to the smoking thing. I just bought a beef brisket this evening and have yet to smoke anything. I am not sure how to smoke and was wondering when smoking meat do you only put wood in the smoker one time or do you constantly have to check the wood and once it is gone do you add more. Like I said I am a newbie at this and dont want to screw up $25.00 worth of meat.
Do you know of any place where I can Read more [...]
Welcome to the newest edition of the smoking meat newsletter where we will be talking about smoked beef ribs in all of their smoke and glory! I am fortunate enough to have just acquired a brand new, TS120P Meadow Creek reverse flow smoker.
I can tell you that my initial feeling are those of elation and pure happiness;-)
Don't get me wrong, I really like my WSM and my Bradley and my Great Outdoors Gas Read more [...]
Hello newsletter friends and welcome to the August 9 edition of the smoking meat newsletter. I have a special place in my heart (or maybe it's my stomach..) for stuffed peppers. How well I remember my mother making these for dinner on many occasions and it was always a wonderful thing. The meat inside was so savory and delicious and moist and you could even eat the pepper if you liked them.
I don't think Read more [...]