Often you see smoked brisket recipes and there’s a lot of trimming, injecting, wrapping, and who knows what else just to get it ready for the smoker....

Maybe I’m the dummy but I have to admit that I’ve not always turned out perfect briskets (some were barely edible) and with the cost of a whole...

Burnt ends definitely stand on their own when it comes to flavor but why not wrap them in bacon and kick them up a notch or two? The new motto is: “bacon...

I just cooked and documented a 15 lb brisket that I cooked overnight in an electric smoker. I set it up for 225°F, used a smoke generator called the...

Smoked brisket is the holy grail of beef barbecue and one of the most intimidating things to cook in the smoker for many folks new to cooking with a smoker. I...

If I had a dollar for every person who has told me they are intimidated by brisket then I would be quite well off and while I do have to admit that brisket...

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...

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...

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...

Q: Sir, 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....

Learn to Smoke Meat with Jeff Phillips