27 08, 2015

Brisket Smoking Tutorial for Dummies

By |August 27th, 2015|Beef, Newsletters|5 Comments

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 packer brisket these days, who can afford to buy something that's just going to be another mistake. I have learned a few things about brisket over the [...]

15 01, 2015

Bacon Wrapped Smoked Burnt Ends

By |January 15th, 2015|Beef, Newsletters|0 Comments

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 you can!"    Bacon Wrapped Smoked Burnt Ends Helpful Information Prep Time: 35 minutes Cook Time: 2-3 hours [...]

7 01, 2015

Double Smoked Chopped Brisket

By |January 7th, 2015|Beef, Newsletters|9 Comments

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 and went to bed with no worries. I chopped it up when it got finished and [...]

6 03, 2014

Spicy Orange Juice Brined Smoked Brisket Flat

By |March 6th, 2014|Beef, Newsletters|8 Comments

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 briskets in my time and a few that I don't like to talk about but, [...]

1 08, 2013

Amazingly Tender Smoked Brisket

By |August 1st, 2013|Beef, Newsletters|52 Comments

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, skill, and a little practice to get the hang of, don't let it intimidate you into [...]

10 04, 2013

Smoking a Small Brisket Flat for Nachos

By |April 10th, 2013|Beef, Newsletters|7 Comments

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 [...]

7 02, 2013

Smoked Brisket – Low Start with High Heat Finish

By |February 7th, 2013|Beef, Newsletters|6 Comments

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 [...]

6 10, 2012

Pastrami (Smoked Corned Beef Brisket)

By |October 6th, 2012|Beef, Newsletters|14 Comments

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 [...]

6 10, 2012

FAQ – How Long to Smoke a Brisket

By |October 6th, 2012|Beef|5 Comments

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 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger [...]

6 10, 2012

FAQ – Brisket Problems Getting Done Too Quickly and is Not Tender

By |October 6th, 2012|Beef|1 Comment

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 [...]