How To Make Pastrami (Smoked Corned Beef Brisket)

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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 … [Read more...]


Smoked Ham and 3-2-1 Smoked Ribs- December 2010 Newsletter

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Hello friends and welcome to the December edition of the smoking meat newsletter. With Christmas coming in less than 10 days, I want to make sure that all of you are prepared for the cooking part of the holiday and for this reason, I am presenting a double feature newsletter where we will be talking about smoking the traditional ham as well as smoking up some mighty tasty 3-2-1 spare … [Read more...]


Smoked Cranberry Brined Turkey – November 2010 Newsletter

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Welcome folks to the November 2010 issue of the smoking meat newsletter and as promised this is the Thanksgiving issue where we always talk about smoking a whole turkey. I do want you to know that this year, I have added a wonderfully tasty twist to the turkey and, as always, it is best when done exactly the way the recipe is written and you need not worry as I have put in a … [Read more...]


Smoked Bone-in Turkey Breast

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Hello friends and welcome to the October 2010 edition of the smoking meat newsletter. With the Thanksgiving holiday just around the corner for us Americans, it's all about the turkey and the fixin's and this month it's all about smoked bone-in turkey breast. I have to admit that I am not a big fan of turkey or of the white meat in turkey.. just too dry for my taste. Well that … [Read more...]


Pecan/Cherry Smoked Pork Steaks- September 2010 Newsletter

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Hello friends and welcome to the September edition of the smoking meat newsletter. I have been asked several times over the last few weeks about smoking pork steaks and I realized that I have never written a newsletter about these wonderful pieces of meat. This month I am going to show you exactly how to smoke up a batch of these for your family and/or friends using my rub and just a few … [Read more...]


Smoked Chicken Extravaganza- Labor Day 2010 Newsletter

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Hello friends and welcome to my special Labor Day edition of the smoking meat newsletter. I don't always produce a holiday version of the newsletter but I have gotten so many thank you emails from the past editions that I want to throw out a little help to all of you getting ready to do your Labor day celebrating whether that be tailgatin' or in the back … [Read more...]


How to Smoke Rib Planks & Chicken Bites

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Hello friends and welcome to the August edition of the smoking meat newsletter. I know that many of you are probably not doing a lot of smoking due to the extremely hot weather but if you do get in the mood for something smoked, then something quick and easy like ribs, chicken or even some appetizers are always on the menu. This month, we are going to cook up some baby back ribs but we are … [Read more...]


How to Smoke Salmon – July 2010 Newsletter

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Hello and welcome to the July 2010 edition of the smoking meat newsletter. This month, I would like to turn the focus toward smoking salmon. We won't exactly be cold smoking it but we won't be smoking it hot at 225 degrees like we normally do most other meats either. Salmon happens to be a fish that has a lot of oil/fat in it and this produces great flavor and helps to keep … [Read more...]


Smoking Brisket and Other Topics – Smoking Meat Newsletter

Hello and welcome to this special holiday edition of the smoking meat newsletter. The American Independence day is coming up in a few days and many of you will be celebrating this grand occasion with barbecue, fireworks, and lots of watermelon. With an event like this, I want to make sure that all of you are armed with the best information you can get so you can make this … [Read more...]


Cherry Smoked Country Style Ribs – June 2010 Newsletter

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Hello and welcome to the June 2010 edition of the Smoking Meat newsletter. As I do every month, I try to do something new, or I try to cover things that I have not covered in a while or I try to show you how to do something a little different. As it turns out, I was at my local grocer and they had the pork country style ribs on sale.. the boneless variety no less and I just could not help … [Read more...]