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 [...] Smoking a Small Brisket Flat for Nachos
April 10, 2013 By 3 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 tender, juicy and perfect for using on nachos or whatever the occasion calls for.
I Read more [...] Smoked Brisket – Low Start with High Heat Finish
February 7, 2013 By 5 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 smoking brisket low and slow to develop that nice smoke ring and give it plenty of time to get that Read more [...] How To Make Pastrami (Smoked Corned Beef Brisket)
October 6, 2012 By 1 Comment
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 [...] FAQ – How Long to Smoke a Brisket
October 6, 2012 By Leave a Comment
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 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 [...]
FAQ – Brisket Problems Getting Done Too Quickly and is Not Tender
October 6, 2012 By Leave a 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 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 [...]
FAQ – The Basics of Smoking a Brisket
October 6, 2012 By Leave a Comment
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 [...]
Smoked Stuffed Bell Peppers – with Brisket and Pulled Pork
August 9, 2012 By Leave a Comment
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 [...] Smoked Brisket and Burnt Ends
May 3, 2012 By 1 Comment
Hello newsletter friends and welcome to this exciting edition of the smoking meat newsletter where I will be going into extensive details about smoking brisket and then going on to make delicious burnt ends from the point end of the brisket.
Believe it or not, this is a portion of the brisket that was at one time considered to be scrap and was thrown out or given away but has since become quite the delicacy and Read more [...] Smoked Brisket
January 19, 2012 By 1 Comment
Hello and welcome to this edition of the smoking meat newsletter. In this newsletter we will discuss what a lot of folks feel is the most difficult piece of meat in the barbecue world.. brisket. I will admit that it's not for the faint of heart but with a few tips and tricks you should be able to turn out something pretty decent and it's all about patience, low heat and lots of TLC!
Sometimes you read stories Read more [...] The All Night Brisket Smoke
November 1, 2004 By 8 Comments
The brisket smoke will take place just before dark thirty. The big nine and a half pound brisket is sitting on the kitchen table, the quarter inch fat cap has been scored diagonally and the deep red flesh covered in my secret blend of herbs and spices and looking like a real beauty.
I have the wood laid out by the smoker, my Taylor Probe Thermometers (all 4 of them) are on top of the smoker with one of the timers Read more [...] 
