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 wrapped smoked burnt ends, just because...

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 AMNPS to keep the smoke flowing for about 10 hours...

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 can say that I have turned out some amazing...

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 is definitely something that requires some knowledge,...

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...

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...

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...

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. thank you! A: You can usually figure about...

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...

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...