Every self-respecting barbecue enthusiast should have a healthy respect for beef products. The meat has a bold flavor profile that can hold its own against strong smoking woods like hickory and mesquite, as well as hearty seasoning rubs and marinades.
Want to know how to smoke the perfect beef brisket? Or are you wondering about the difference between corned beef and pastrami? Maybe you’re planning a cookout and need to know how long your burgers can be left unrefrigerated before you grill them. This section has the answers you’re looking for.
What if the secret to unforgettable beef kebabs isn’t a fancy grill, an expensive cut of meat, or a sauce with seventeen ingredients? Sometimes, all you need is well-seasoned beef, a little patience, and enough heat to make the neighbors wonder what smells so good. Beef boti on the grill brings together tender chunks of … Read more
“You are the green of my garden, my sweet sugar, my ultimate treasure,” Sultan Suleiman the Magnificent once wrote in an impassioned ode. While the Ottoman emperor was technically writing poetry to his empress, anyone holding a rack of glossy, mahogany-hued Cantonese Chinese BBQ ribs knows those exact words apply just as strongly to dinner. … Read more
Remember that legendary post-credits scene in The Avengers where six world-saving superheroes sit in total, exhausted silence, wordlessly shoving shawarma into their faces after defeating an alien invasion? Iron Man was onto something. Sometimes, after a long day or a hard-fought battle, you don’t need a white-tablecloth meal – you need a mountain of hot, … Read more
“Good barbecue comes from experience, and experience, well, that comes from poor barbecue,” legendary pitmaster Aaron Franklin once said. Nothing proves that point quite like slicing into a fifteen-hour brisket investment, expecting buttery perfection, and getting a slab of leather that feels like a shoe sole on the outside and chew-toy rubber in the middle. … Read more
If you’re tempted to try smoking a brisket on your WSM but aren’t sure where to begin, you’ve come to the right place. This ultimate guide will tell you everything you need to know about this amazing piece of equipment and the effect it may have on your next cookout. Smoke a Brisket On a … Read more
It’s a good idea to trim some of the fat from a brisket before you season it and add it to the smoker. But how much fat should you trim off, and what should you do if there’s not enough left on the meat? Over Trimmed Brisket A properly trimmed brisket should have about 1/4 … Read more
Does the deckle need to be removed before you smoke the brisket? And what exactly is the deckle, anyway? The term can be confusing, especially for newbies. Let’s take a closer look at this section of the brisket and how it might affect your results. Brisket Deckle: Deckle Fat Removed? The brisket deckle consists of … Read more
To us, a crisp flavorful bark is one of the best reasons to smoke a brisket. In the course of our experiments, though, we’ve been known to take it a step too far, creating a brisket bark too hard for our liking. What causes this, and is there any way to fix it? Brisket Bark … Read more
If you buy a brisket at a chain supermarket or big-box store, you’ll probably come across the term “nose off brisket.” Our guide is here to provide answers for those of you who aren’t sure exactly what this term means. Nose Off Brisket A “nose off brisket” is a brisket flat that’s been separated from … Read more
Are you new to the world of pellet smoking? Congratulations–you’re taking your first steps into an exciting new world of flavor. It takes a long time to smoke a brisket, so you may be wondering how many pounds of pellets you’ll need to get the job done. This guide is here to fill you in–and … Read more
Smoking a whole brisket is a time-consuming project. Even when we plan out the timing in advance, sometimes the meat takes a longer-than-usual time to reach the finish line. Here are some basic tips to follow when the brisket is taking too long to finish cooking. Brisket Taking Too Long If the brisket is taking … Read more
To some, smoked brisket is a main course. To others, it’s an art. Since we fall squarely into the latter category, we want to do everything we can to ensure that the results will be perfect. At what temperature should you slice brisket for serving? Let’s find out. What Temp To Slice Brisket Brisket should … Read more
Watching your salt intake? You can still enjoy smoked brisket as long as you exercise portion control. Here, we’ll provide you with a no salt brisket rub recipe, along with a low-sodium alternative you might want to consider. No Salt Brisket Rub Recipe Most brisket rub recipes contain a lot of salt, which can be … Read more
Since brisket takes such a long time to cook—and because you can never predict exactly when it will be ready—you might want to consider smoking it ahead of time and reheating it. This guide will help you decide whether this is the best course of action. Smoking Brisket The Day Before If you’re concerned about … Read more
You may already know that cryovac brisket is meant to last longer than meat that’s packaged in butcher paper. The question is, exactly how long can you hold onto it before cooking it off? How Long Does A Cryovac Brisket Last? A cryovac brisket should last for up to two months from the “kill date”—that … Read more
There will be times when you’re in the mood for smoked brisket, but you just can’t make the time commitment that’s typically required. Is there any way around the “low and slow” rule? Let’s take a look at the “hot and fast” method of smoking brisket at 325 to determine how it might affect the … Read more
Like most meat products, brisket may be marked with a “sell by” date. What does this mean, and is it safe to cook the meat after that date has passed? Our guide is here to fill you in on the answers. How Long Is Brisket Good After Sell By Date? The “sell by” date doesn’t … Read more
When it’s done right, beef brisket is melt-in-your-mouth tender, with excellent beef flavor and plenty of moisture. Every so often, though, you might wind up with stringy brisket instead. What causes this, and is there any way to salvage your work? Why Is My Brisket Stringy? When people describe brisket as “stringy,” it usually means … Read more
Once you start getting serious about quality meat products, it’s hard not to notice all the different labels. Even amateurs have likely heard about Wagyu beef, and terms like “Select,” “Choice,” and “Prime” are common. But what do they mean, exactly? Our guide is here to help you discern the difference between Wagyu vs Prime … Read more
What do black spots on brisket fat mean? Can you just carve them off when you’re trimming the brisket? And even if you do, will the meat taste any different as a result? Read on to learn the answers to these questions, as well as any others that you might have regarding this interesting phenomenon. … Read more
A whole brisket is a huge piece of meat, and the cut includes a lot of fat. The question is, should you leave that fat where it is, or is it better to remove it? Trimmed vs Untrimmed Brisket Trimmed brisket has a uniform appearance and an appealing texture once it’s been cooked. When it … Read more
When you buy a large cut of meat at the local butcher shop, there’s a good chance that it’s wrapped in white butcher paper. What’s the difference between that stuff and the brown paper that pitmasters use for wrapping brisket? And can you use both on the smoker? White vs Brown Butcher Paper For Brisket … Read more
Which is more important to you: enjoying a brisket that’s juicy and moist, or not having to worry about fatty bits? In this guide, we’ll explore the trade-off between lean vs moist brisket—and how you might be able to tell the difference. Lean vs Moist Brisket “Lean” brisket typically refers to the flat end, which … Read more
After hours of waiting, you’re ready to cut into your beautifully smoked beef brisket. When you look at the first slice, though, you notice that it’s tinged with pink. Is that supposed to happen, or did you do something wrong? Let’s take a look. Is Brisket Supposed To Be Pink? It’s usually fine for smoked … Read more
Aside from the color, are there any real differences between pink butcher paper and the white variety? Which one should you use to wrap brisket for the smoker? Our guide has the answers. Pink vs White Butcher Paper For Brisket While all butcher paper has been treated to withstand moisture, the white version has undergone … Read more
The right seasoning rub can help your brisket develop a nice crisp bark. It should also impart an extra layer of flavor, bolstered by the smoke. But is it possible to go overboard on the seasoning? And if so, how much rub on brisket is too much? How Much Rub On Brisket Is Too Much? … Read more
A savory and crisp batch of burnt ends is one the best reasons to smoke a whole beef brisket. But can you make burnt ends from brisket flat, or do you need the point end in order to pull it off? Can You Make Burnt Ends From Brisket Flat? Burnt ends are a staple of … Read more
If you plan to make smoked brisket on a regular basis, it’s in your best interests to keep a supply of high-quality butcher paper on hand. We’re here to instruct you on which kind is best: the waxed or the unwaxed version. Waxed vs Unwaxed Butcher Paper For Brisket Always select unwaxed and uncoated butcher … Read more
Does one half of the brisket cook more quickly than the other? If so, why is that? More importantly, is there anything you can do to ensure that both halves are ready at the same time? Our guide has the answers. Brisket Flat Cooking Faster Than Point / Brisket Point Cooking Faster Than Flat If … Read more
Most barbecue experts would agree that beef brisket is one of the best cuts you can buy for the smoker. The question of whether it’s considered lean, however, might have different answers, depending on the circumstances. Why is that? Is Brisket Lean? Brisket can be divided into two subprimal cuts. The first cut, or the … Read more
Brisket and flank steak might have a lot in common, but they’re not the same cut. Here’s a primer on what sets these two popular hunks of beef apart—and why it’s important to know the difference. Brisket vs Flank Steak Brisket and flank steak both consist of well-exercised muscles from the steer’s underside that will … Read more
Some brisket recipes recommend wrapping the cooked meat in a double layer of foil, then swaddling the package in a clean kitchen towel. What’s the reasoning behind this method, and does it do any good? Why Wrap Brisket In Towel After Taking It Off The Smoker? When you use a towel to wrap brisket, you’re … Read more
Should you smoke a brisket or a chuck roast? Will you or your guests be able to tell the difference? More to the point: Is one better than the other? Let’s take a closer look at smoked chuck roast vs brisket. Smoked Chuck Roast vs Brisket Chuck roast is taken from the shoulder, whereas brisket … Read more
Learning how to smoke a succulent beef brisket is a milestone for any budding pitmaster. If you’re just starting out, you might be wondering if there are any advantages to smoking brisket without the fat cap intact. We’re here to share our expertise. Smoking Brisket Without Fat Cap We prefer to leave about 1/4 inch … Read more
Should you sear brisket before smoking it? The answer depends on who you ask. This guide will give you our take on the issue—along with the data we collected before arriving at our conclusion. Sear Brisket Before Smoking When you sear a cut of meat, you’re attempting to create a crisp coating that will seal … Read more
Is there a trick to smoking 2 briskets at once? What allowances do you need to make when you’re planning out the barbecue? Our guide has all the answers you’re looking for—and maybe a few that you hadn’t thought of. Smoking 2 Briskets at Once It’s possible to smoke two briskets at once as long … Read more
When you’re shopping for beef brisket, should you opt for a pre-trimmed cut, or buy a whole packer that still has all the fat intact? While the answer should come down to how much time you have, we would suggest trimming the fat yourself. Here’s why. Pre Trimmed Brisket Pre-trimmed brisket can be a convenient … Read more
Beef brisket takes a long time to cook. It can be difficult to predict exactly how long, especially for larger cuts. That means you may need to rest the brisket in a cooler before serving time. How long can a brisket rest in a cooler before the quality of the meat starts to go downhill? … Read more
When making corned beef, should you opt for the round or the brisket? We’ve seen solid arguments from both sides. As with many such debates, it all comes down to personal preference, but everyone has a reason for making their choice. Let’s take a look. Corned Beef Round vs Brisket The beef round comes from … Read more
How much does a brisket cost? Meat prices may fluctuate, but it’s possible to get a general idea of how much you can expect to spend. Our guide to brisket prices is designed to help you set your budget. Brisket Price As of this writing, the price of brisket ranges from $5 to $15 per … Read more
What’s the best wood for smoking brisket? Whether you’re a novice or a seasoned pitmaster, the wood you choose can make or break the barbecue. Here’s how to make your selection. Best Wood For Smoking Brisket Which wood you select depends on the flavor profile you’re trying to create. Because brisket is a hearty cut … Read more
If you want to impress your dinner guests, then choosing the right meat is crucial. With so many options out there, it can be intimidating because you don’t want to embarrass yourself. We got you covered and will answer all your beginner questions, including, ‘is prime rib beef or pork?’ Is Prime Rib Beef Or … Read more
Prime rib is a lump of tasty barbecue meat that can come boneless or with the bones still intact. Both bone-in and boneless prime rib have their advantages and disadvantages, so it can be hard to decide which is best for you. How Do You Choose Between Bone-In vs. Boneless Prime Rib? If you want … Read more
Prime rib is juicy, tender, and delicious. However, it’s possible to undercook it, especially if you like your meat rare. When you make undercooked prime rib, you lose the consistency you’re looking for and risk spreading foodborne illnesses. Nobody wants to deal with that! What Temperature Is Considered Undercooked Prime Rib? Rare prime rib is … Read more
I’m sure you thought prime rib was the tastiest thing you’ve ever discovered, and there’s no way to improve upon it whatsoever. Well, I’m sorry to say you’re wrong. Prime rib injection is a method you can use to enhance your meat and have all your friends and family proclaiming your prime rib to be … Read more
If I get an invitation to a dinner that serves either of these, I’ll be there at the drop of a steak knife. Despite their deliciousness, there seems to be some confusion about their meanings. Since I’m not eating them right now, let’s discuss standing rib roast vs. prime rib and get to the bottom … Read more
There are a lot of preferred cooking methods for prime rib; everyone and their Grandma has a family recipe. But, we’re here to debunk one thing and one thing only: whether or not you should leave the string on prime rib when cooking. Should You Leave The String On? Yes, and this applies to both … Read more
You’re planning your next great family dinner and a savory, fall-off-the-bone prime rib is on the menu. But you know there will be leftovers, so you’re wondering how long can you keep prime rib refrigerated. Here’s everything you need to know about buying, storing, and preparing prime rib. How Long Can You Keep Prime Rib … Read more
When cooking a prime rib, every small detail matters. This is a premium cut of beef, and you want to ensure you get your money’s worth and impress your guests simultaneously. Let’s examine each theory so you can make the most mouth-watering, succulent, and savory prime rib roast that will make everyone jealous of your … Read more
Knowing what to do with prime rib bones isn’t something we’re born with; no one teaches you about it at school, and there are plenty of other things you’d rather be googling. While not the most glamorous subject to discuss, it’s worth it if you love prime rib the way I do. What To Do … Read more
Cooking a prime rib is an event that we don’t get to enjoy very often. With the price of prime rib and its demanding cooking procedure, you really have to be prepared when you want to indulge in this delicious cut of beef. I know you want to eat right away but this isn’t fast … Read more
Prime rib is so much more than just ribs and is a result of master craftsmanship, from the farm all the way to the table. But ask the average consumer where the prime rib’s location is on a cow, and you might get sheepish, “the cow’s ribs.” Let’s take a look at the prime rib’s … Read more
Prime rib is loved by the world over and is the creme de la creme of high-quality beef cuts. But just how much does a standard prime rib go for? We’re here to unpack what prime rib price is and just what to expect from this exceptional cut. What Is A Normal Prime Rib Price? … Read more
Dispel your fears of freezer burn on prized prime cuts and stop asking yourself, ‘Can I freeze prime rib?’ When you freeze prime rib, as we suggest, you’ll be happily eating this exceptional meat for many months—not just once at large holiday gatherings. Can You Freeze Prime Rib? Yes, you can freeze prime rib to … Read more
Low and slow is the way to go when smoking a large prime rib roast. You won’t have to worry about burning the prime rib at 225 degrees and it’s not so low that the roast gets too dry. Let’s take a look at some things to consider and how long to cook prime rib … Read more
When it comes to smoking meat, 250 degrees may be the most popular heat amongst pitmasters. Cooking prime rib low and slow at 250 degrees turns out wonderfully, and it’s easy to hold that temperature. But how long to cook prime rib at 250 degrees Fahrenheit is more challenging than you think. How Long to … Read more
Roasting prime rib at 350 degrees is called ‘hot and fast roasting’ in the BBQ community. Temperatures in this range are screaming hot when it comes to smoking a rib roast, but it can be done quite successfully. Here, we’ll discuss the advantages and cautions of how long to cook a prime rib at 350 … Read more
Chefs, cooks, and barbecuers have discussed this for ages, and it seems there is not a clear consensus yet. Knowing how long to cook prime rib per pound is essential if you’re just starting. You must have a blueprint for how you’re going to cook it, and that begins with consistent temperature. How Long To … Read more
A prime rib is a big investment, which is why most of us prefer to indulge in this delicacy only around the holidays. The trouble is, retailers know that people will be looking for prime rib in late December, and they’re not afraid to charge a lot for it. When is the best time to … Read more
If you’re thinking about putting beef tenderloin on the menu, you’ll need to map out a budget. That’s true no matter what cut of meat you choose, of course, but it’s particularly relevant when it comes to this one, as tenderloin can be very pricey. Beef Tenderloin Price Whole beef tenderloin could sell for as … Read more
Those of you who have been fortunate enough to discover the wonderful world of beef ribs might already know how to distinguish between the various types. However, even seasoned pitmasters sometimes have trouble with the distinction. In this guide, we’ll clue you in on the difference between plate ribs vs chuck ribs. Both are excellent … Read more
When they’re cooked correctly, beef ribs pack a wallop in the flavor department. The downside is that they take a long time to prepare. Can you speed things along by wrapping them in foil during the smoke? Or would that ruin the texture? Let’s find out. Wrap Beef Ribs Or Not When you wrap beef … Read more
Have you ever wondered how long ground beef might last past the dates on the package? We’re here to share information about the dates themselves that might surprise you. When you’re through reading, you should know how long you can safely store beef in the fridge. That’s a useful skill to acquire, no matter what … Read more
When you’re cooking a batch of ground beef, is it necessary to add oil to the skillet? You’ve probably done so when browning stew beef, or even when searing a steak. So, does ground beef play by the same set of rules? Let’s find out. Do You Need Oil to Cook Ground Beef? You don’t … Read more
You might already know that you’re supposed to cook ground beef thoroughly before consuming it. What does that mean, exactly? How can you tell whether the meat is cooked? There’s only one foolproof method—but there are other guidelines as well. How To Know if Ground Beef is Cooked Ground beef is considered fully cooked when … Read more
When ground beef smells sour, what should you do? Is this ever normal, or is it a definitive sign of spoilage? This guide will tell you all you need to know about how ground beef is supposed to smell, and what to do when it smells off. Ground Beef Smells Sour If your ground beef … Read more
Do you season ground beef before cooking, or wait until the meat is browned? Depending on the seasonings—indeed, the entire recipe—the answer may vary. Let’s talk about the effect that seasonings have on ground beef, and why we add them when we do. When To Season Ground Beef When making burgers, we season the beef … Read more
If the ground beef turned white in the fridge or freezer, is it still safe to eat? It’s important to follow food safety guidelines, but discoloration isn’t always a sign of spoilage. So what should you do in this case? Ground Beef Turned White There are often white spots in ground beef due to the … Read more
Freezing ground beef is a useful way to ensure that it will keep until you’re ready to enjoy it. That poses the question: how long is ground beef good after thawing? It’s important to know the answer in advance. Otherwise, your meat might spoil. How Long Can Thawed Ground Beef Stay in the Fridge? Once … Read more
In ideal circumstances, ground beef has a pleasing texture. However, there are a few reasons why your ground beef might have turned out chewy instead of moist and tender. This guide will take you through the most common ones. Why Is My Ground Beef Chewy? Cooked ground beef can be chewy if it was undercooked, … Read more
Is it safe to eat pink hamburger? If so, how pink can a burger be and still be safe to eat? Our guide to safely cooked ground beef has all the information you need, including why raw hamburger is pink to begin with. Can Ground Beef Be Pink? When beef is cooked, it changes color … Read more
No matter how you cook it, ground beef yields a lot of grease. Many recipes that call for browned hamburger advise pouring off some of the fat before adding other ingredients. What can you do with that fat afterward? We’ve brought you a few tips. How Dispose of Ground Beef Grease The best way to … Read more
Even if you buy your ground beef at the supermarket rather than grinding your own, you’re probably familiar with the meat-to-fat ratio. Packages of ground meat are often labeled “85 percent lean,” “81 to 21,” or something along those lines. Ground poultry tends to have a higher meat-to-fat ratio, while beef has a reputation for … Read more
Wondering how to cut frozen ground beef so you don’t have to defrost it all? It’s a tricky prospect, and you could wind up injuring yourself if you’re not careful. This guide will help you explore your options. How To Cut Frozen Ground Beef To cut frozen ground beef, place it on a cutting board … Read more
When you make corned beef, do you position the meat with the fat side facing up or down? Maybe you’ve never thought about it before. If you haven’t, perhaps it’s time you did. We’re not talking about the “corning” process itself, but the actual cooking application. Does it matter how the cut is positioned during … Read more
Sometimes corned beef is a distinctive reddish color, but sometimes it’s just plain gray. Why is there a difference, and does it go beyond color? We’re here to unravel the mystery of red vs gray corned beef. Red vs Gray Corned Beef The main difference between red vs gray corned beef is the color. Red … Read more
Putting cream cheese on a hot dog sounds like a dare you accept at 2:00 AM after one too many craft IPAs. Chicagoans will threaten to call the authorities if you put ketchup on a frankfurter, and New Yorkers treat sauerkraut like holy water, but the Pacific Northwest looked at a grilled sausage and thought, … Read more
The Prime Rib That Deserves the Center of the Table Holiday dinners have a funny way of turning perfectly reasonable cooks into nervous wrecks. Suddenly, everyone is hovering around the oven, checking the clock, and asking whether the roast is done every six minutes. Prime rib gets blamed for much of this drama. It shouldn’t. … Read more
Nothing beats apple and sage stuffed pork tenderloin quite like this recipe we’ve prepared for you. Let the culinary mayhem begin! Most backyard grillers treat pork tenderloin like a high-stakes game of culinary Russian roulette. One minute you’re waiting for the meat to warm up, and the next, you’re trying to choke down something with … Read more
The internet loves to take perfectly good culinary traditions, slap them together like a mad scientist in a grease apron, and pretend it invented world peace. Half of these “viral food trends” are pure gimmicks – looking at you, ramen tacos and gold-leaf milkshakes. But every once in a long while, the social media algorithm … Read more
The Secret Nobody Wants to Admit About Award-Winning Brisket Mention competition briskets in a room full of serious barbecue cooks and you’ll hear plenty of opinions. Mention injecting those briskets, and suddenly everyone becomes strangely quiet. It’s a bit like asking Grandma whether her famous pie crust really came from scratch. Some folks will swear … Read more
Few cuts of meat reward patience like brisket. Give it the right seasoning, steady smoke, and plenty of time, and it transforms from a tough piece of beef into something incredibly tender. This recipe uses a coffee-based spice rub, a simple beer spritz, and a homemade Zinfandel BBQ sauce that elevates the finished brisket without … Read more
Few things catch a shopper’s eye faster than a bright red steak sitting in the meat case. That vibrant color practically says, “Take me home.” Meanwhile, a darker-looking cut nearby often gets ignored, even though it might be just as fresh. Here’s the twist: beef color doesn’t tell the whole story. One of the biggest … Read more
Spending 14 hours tending a fire to achieve the perfect Texas brisket is a labor of love that crowns you the backyard monarch for a weekend. But by Tuesday, that glorious, bark-heavy beef flat sitting in your fridge starts looking a little less like a crown jewel and a little more like a culinary question … Read more
We’re putting prime rib in the hotseat today, so buckle up and enjoy the ride! Every Fourth of July follows a predictable, smoke-filled rhythm. Neighborhoods echo with the sound of snapping lighter fluid cans, and backyard grills groan under the weight of char-striped hot dogs, standard burger patties, and chicken thighs destined to flare up. … Read more
Nothing tests your backyard street cred quite like a platter of meat on a stick. It sounds so simple – chop some steak, thread it onto a skewer, and expose it to open flames. Yet, we have all choked down that one tragic, rubbery piece of beef at a cookout that tasted less like a … Read more
Most dinner guests either compliment the food right away or suddenly stop talking altogether, too distracted by every juicy, flavorful bite to focus on anything except cleaning their plates. This beef tenderloin recipe creates the second group every single time. Man-handling smokers, grills, and restaurant stoves for years taught me a valuable lesson: beef tenderloin … Read more
Nothing compares to the almost unfair luxury of cooking with ground prime rib. The fat content is richer, the flavor is deeper, and even a basic skillet dinner suddenly tastes like it came from a steakhouse with dim lighting and a waiter named Marcus. Trading social media for endless hours around cast iron and smoke … Read more
There are few things better than waking up the day after a big dinner and realizing there’s still leftover prime rib sitting in the fridge. That’s not leftovers – that’s opportunity. And one of the best ways to turn that rich, perfectly cooked beef into something new is this Leftover Prime Rib Hash with Poached … Read more
As a seasoned chef/pitmaster, I’ve cooked a lot of beef in my life – backyard grills, restaurant kitchens, even a few “this better impress the in-laws” dinners. And here’s the truth most steakhouses won’t tell you: a perfect beef tenderloin at home isn’t just possible – it can be better. Why? Because you control the … Read more
Ever look at leftover prime rib and think, “I can’t just reheat this again”? Good – because you really shouldn’t do that anymore. Because I’ll tell you what I tell my kitchen crew after a big service: good meat never gets wasted, it gets reinvented. And this is where prime rib soup steps in like … Read more
In the world of Texas barbecue, there are two types of people: those who treat the “Holy Trinity” of salt, pepper, and smoke like a closed religious canon, and those who realize that a little experimentation is how legends are born. Don’t get me wrong – I’m a purist at heart. If you serve me … Read more
Did you know that M & M’s isn’t the only thing that melts in your mouth and not in your hand? So, you’ve finally done it. You walked past the “choice” cuts, ignored the “prime” section, and pointed a trembling finger at the marble-laden masterpiece behind the glass. You bought a piece of Wagyu beef. … Read more
There’s something about a warm skillet dinner that makes the kitchen feel like the heart of the home, and this beef and cabbage stir fry hits that exact note. It’s fast enough for a weeknight, hearty enough to make everyone linger over the table, and ridiculously simple. A few humble ingredients – tender beef, crisp-tender … Read more
No sugarcoating it – corned beef and cabbage recipe has a bit of a reputation problem that people often misunderstand and judge. For some, it conjures up memories of a grey, salty slab of meat swimming in a pot of soggy, sulfurous weeds. If that’s your trauma, I’m here to perform an exorcism on your … Read more
I’ve scrutinized more fat caps and spice rubs in my life than a dermatologist looks at freckles on a Tuesday. As a pitmaster, my life usually revolves around wood splits and butcher paper. But once a year – or whenever the craving for salty, fork-tender comfort hits – I hang up the tongs and reach … Read more
There are sliders… and then there are smoked mozzarella meatball sliders – the kind that make people hover around the tray like it’s the last call at a backyard cookout. As someone who’s spent years behind the grill and in the kitchen, I can tell you this: when you combine juicy, well-seasoned meatballs, melty smoked … Read more
A meal that tastes gourmet but comes together faster than filing your taxes? Yes, please! Enter the one-pan beef steak with sautéed cabbage – a recipe that hits all the right notes: juicy, savory, slightly caramelized, and impossibly simple. As a pitmaster who’s spent more hours staring at flames than most people spend binge-watching shows, … Read more
From the pitmaster’s cutting board to your dinner table If you hang around barbecue pits long enough, you’ll hear a lot of chatter about brisket, ribs, and steaks that cost more than your electricity bill. But the real workhorse of the beef world – the cut that quietly feeds families, fuels stews, and wins backyard … Read more
Winter is officially here – cold winds, early nights, and the kind of chill that makes you dream of hearty, comforting meals. Enter the smoked prime rib, a show-stopping centerpiece that doesn’t just fill plates – it warms the soul. Unlike traditional roasts that risk being dry or boring, a properly smoked prime rib delivers … Read more
By a Chef Who Takes Brisket Very Seriously (and also jokes about it) If your Christmas menu still revolves around ham and turkey like it’s the 1950s, it’s time for an upgrade. Christmas beef brisket is the holiday hero nobody warned you about – rich, tender, boldly seasoned, and guaranteed to make guests loosen their … Read more
If you’ve ever wanted to make a seriously good brisket but didn’t want to spend your entire Saturday hovering over a smoker like a backyard security guard, this low-effort crockpot beef brisket is your new best friend. Brisket is one of those cuts that looks intimidating – big, heavy, a little prehistoric – but the … Read more
You’ve spent 12 hours babysitting that brisket. You’ve tended the fire like it’s your firstborn. And when you finally slice in – bam. Tough brisket. Every pitmaster has been there. You’re ready for melt-in-your-mouth perfection, but your brisket fights back like shoe leather. The good news? You didn’t ruin it – you just didn’t finish … Read more
If you’ve ever stood over a smoker watching a brisket slowly darken into barked perfection, you know this isn’t just cooking – it’s an act of devotion. Texas-style smoked brisket is barbecue’s holy grail. It’s simple in theory: beef, salt, pepper, smoke, time. But like all great rituals, it’s the details that make or break … Read more
Everyone thinks they know how to cook beef – until the steak turns gray, the brisket dries out, or the roast comes out raw in the middle. Here’s the truth: the cut doesn’t make the meal, the method does. You can take the best wagyu ribeye in the world and ruin it with bad technique. … Read more
When the air turns crisp and the leaves start crunching under your boots, your appetite changes too. Summer salads stop cutting it. You want depth. You want richness. You want something that makes the whole kitchen smell like it belongs in a French countryside inn. That’s where braised short ribs with red wine and rosemary … Read more
Every country has its crown jewel of beef. In the U.S., people brag about ribeye. In Japan, it’s wagyu. In Brazil, it’s picanha – a triangular rump cap with a thick, glistening fat cap that churrasco masters treat with absolute reverence. The first time I grilled picanha, I made the rookie mistake of trimming off … Read more
On National Cheeseburger Day (#NationalCheeseburgerDay), bigger isn’t always better – but it’s almost always more fun. This unofficial holiday gives us an excuse to pay tribute to one of the simplest yet most beloved foods ever invented: a patty, some cheese, and a bun. It’s a dish so universal that it shows up everywhere – … Read more
When the nights turn crisp and the firepit smoke lingers in the air, nothing beats a pot of beef stew with root vegetables simmering low and slow. It’s hearty, it’s filling, and it pulls double duty: warming your belly while filling the whole house with a rich, savory aroma. Why This Beef Stew Is the … Read more
Dinner ideas with hamburger meat is the weeknight MVP. It cooks fast, plays nice with just about any flavor, and doesn’t require a culinary degree to make it shine. Pair it with a one-pan method and suddenly dinner feels less like a chore and more like a smart shortcut. Below are 12 one-pan wonders that … Read more
When it comes to tailgating, walking tacos are undefeated. They’re not just food, they’re a strategy. Imagine tacos served in a chip bag you can hold in one hand while high-fiving with the other. That’s the magic. Easy to make, easy to eat, and guaranteed to keep your game day crowd happy. Why Tacos, Beer … Read more
There’s nothing like slicing into a perfectly smoked brisket like we will make with this Texas-Style Smoked Brisket Recipe. The bark is dark and crispy, the smoke ring is gorgeous, and the meat? Tender enough to melt in your mouth. This Texas-Style Smoked Brisket Recipe is the holy grail of BBQ—and today, I’ll walk you … Read more
Most of us will order barbacoa in restaurants without knowing exactly what the word means or what type of meat it is. In fact, I’ve done it myself. I knew it was beef, but I had no idea what cut it might be. That’s when I decided to put together this guide. What Part of … Read more
When you see corned beef packaged for sale, what cut of beef is that? And why is it called corned beef in the first place? If you’re asking these questions, you’ve come to the right place. I’ve put together this guide to fill in the blanks. What Part of Cow is Corned Beef? The term … Read more
Have you ever wondered how many cups of ground beef there are per pound? This information can come in handy when you’re following recipes for lasagna or other dishes that call for cooked hamburger meat. But the answer might not be as straightforward as you expect. How Many Cups of Ground Beef in a Pound? … Read more
We’ve all been there. You have a ton of ground beef to use up, but you’re not in the mood for hamburgers. Can you still fire up the grill? The answer is a resounding yes. Here are a few ideas to get you started. Ground Beef on the Grill Not Hamburgers Instead of making hamburgers, … Read more
It happens to the best of us. We unearth a package of raw meat that’s been sitting in the fridge for days—maybe even a week. The question is, can we still salvage it, or do we have to throw it out? If you’ve had raw ground beef in fridge for 7 days or more, here’s … Read more
Corned beef makes a great centerpiece for a festive celebration. It’s eye-catching, easy to make, and—best of all—delicious. When you’re serving a crowd, how much corned beef per person should you plan on buying? Let’s explore the matter together. How Much Corned Beef Per Person? The last thing you want is to run out of … Read more
Oops! You overdid it when seasoning your meat—or maybe just the brine—and wound up with corned beef too salty to eat. What went wrong, and is there any way to salvage your hard work? Or will you have to toss it out and start all over again? That latter option isn’t too appealing, so we’ve … Read more
When it’s done right, corned beef should be tender enough to melt in your mouth. But unfortunately, it’s easy to wind up with stringy corned beef if you’re not careful. We’re here to help you avoid this issue—unless you prefer that texture. How Do You Deal With Stringy Corned Beef? Most of the time, Stringy … Read more
Prime rib is a delicacy and should be cooked with care at low temperatures. But what if you’re short on time or your smoker tends to cook too hot? Learning How Long to Cook Prime Rib at 300 degrees is entirely possible. How Long to Cook Prime Rib at 300? Is cooking at 300 degrees … Read more
Prime rib is a larger cut of meat that takes time to prepare for cooking. A well-laid-out plan from the beginning will make the feast a definite crowd-pleaser. Here we’ll go over how long to defrost prime rib so you know exactly when that flavorful beef should hit the grill. How Long To Defrost Prime … Read more
Even if you don’t intend to make your own pastrami, it’s important to know how to answer if Pastrami Pork or Beef?. After all, some people try to avoid pork for religious or ethical reasons, while others prefer not to consume beef. Is pastrami pork or beef? When you’ve finished reading our guide, you’ll be … Read more
Every good pitmaster knows that you should rest meat for a while after taking it off the heat. But how long is “a while?” And can you rest brisket too long? Let’s explore what happens after the prescribed resting period is up. Can Brisket Rest Too Long? When resting brisket, aim for a window of … Read more
Ready to try your hand at delectable smoked brisket? Once you start, you’ll be tempted to return to the recipe again and again. Before you begin, however, let’s explore the most basic of questions: Is brisket beef or pork? It’s important to understand the distinction in case you have guests with dietary restrictions. Is Brisket … Read more
Once you’ve mastered the art of barbecue, you might start thinking about raising your own chickens, hogs, or even cattle. If you do raise a steer for butchering purposes, you’ll probably want to know: How many briskets per cow can you expect to procure? How Many Briskets Per Cow? There are two briskets on each … Read more
There are a number of great recipes for beef ribs out there, and many of them call for the smoker. The trouble is, you can’t always find quality beef ribs at the supermarket—or even at the local butcher shop. Here, we’ll explore this phenomenon. Why Are Beef Ribs Hard To Find? In the midwestern United … Read more
When you’ve been lucky enough to find beef short ribs for your barbecue, you’ll want to make the most of the occasion. You’ll also need to plan ahead. Exactly how many short ribs per person should you serve? And does the answer depend on the trimming style? How Many Short Ribs Per Person? Depending on … Read more
London Broil vs. Brisket – What’s the difference between brisket and London broil? Since some cuts of meat go by various monikers, it can be difficult to keep them all straight. We’re here to provide you with the full rundown on London broil vs brisket. London Broil vs. Brisket The term “London broil” refers to … Read more
What Next When Smoker Runs Out of Pellets? It’s a pitmaster’s nightmare: You’re smoking a delicious brisket, and… the smoker runs out of pellets. What went wrong? How can you avoid this issue in the future? And most importantly, is the brisket still safe to eat? Let’s find out. Smoker Ran Out Of Pellets While … Read more
Can you make burgers out of ground brisket? And if you do, will they be any good? Since brisket is naturally high in fat, the answer to both questions is yes. If you have any other questions about this underrated delicacy, read on. Are Brisket Burgers Good? These burgers consist of ground beef that’s made … Read more
It’s fine to resort to store-bought brisket rub when you’re on a tight schedule, especially if you’ve found a brand that you like. If you’ve decided to make your own Brisket Rub Recipes, however, you might be surprised by how easy it is. It’s not difficult to find the right salt pepper garlic ratio for … Read more
Can you buy just the point of a brisket? And would you even want to do so in the first place? Whether the questions themselves are confusing to you or you’ve always wanted to learn the answers, read on. Can You Buy Just The Point Of A Brisket? Yes, but the point alone is not … Read more
When it comes to wrapping brisket–in other words, employing the “Texas crutch”–you have several options. Aluminum foil is a popular choice, but can you use kraft paper instead? Our guide has the answer. Can I Use Kraft Paper To Wrap a Brisket? You can use kraft paper to wrap a brisket, since the material is … Read more
Many seasoned pros wrap their finished brisket in foil and let it rest in a faux Cambro until they’re ready to serve it. This is an acceptable method, especially if the meat reaches the target serving temperature hours in advance. But did you know it’s not necessary to rest the meat in a warmed cooler? … Read more
It takes a long time to make a batch of smoked brisket, and you’re bound to end up with a ton of leftovers. So why not make good use of all that delectable, savory meat by sharing it with your family and friends? How To Serve Brisket at a Party To begin, plan on buying … Read more
Smoking brisket at 180 degrees can be a challenge, especially if your smoker runs on the cooler side. Here’s what you can expect from the process if you decide to try it for yourself. Smoking Brisket at 180 Degrees If you want to impart a heavy dose of smoke flavor to your brisket, you can … Read more
Do you know how to pick the best brisket on the shelf? If you’ve never thought about it before, now is the ideal time to learn. When you’ve finished reading, you’ll be able to make a discerning choice in time for your next barbecue session. How To Pick The Best Brisket When shopping for brisket, … Read more
Have you ever used a binder for your beef brisket? If not, are you familiar with the term? Let’s talk about this preliminary step to determine whether it’s essential to the success of your barbecue. Binder For Brisket A binder is an ingredient used to help the spice rub adhere to a large cut of … Read more
Because it takes such a long time to smoke a beef brisket, it can be disappointing when the results aren’t what you expect. If your brisket has no bark when you pull it off the smoker, is there any way to fix it? And how can you prevent it from happening again? Brisket Has No … Read more
If you’ve never before made your own beef brisket rub, now is the perfect time to start. Instead of playing it by ear, why not try a recipe that’s already been time-tested by the experts? We’re here to give you the full lowdown on the Pecan Lodge brisket rub recipe. Pecan Lodge Brisket Rub Recipe … Read more
What’s the difference between pastrami and beef brisket? How do you tell them apart, and which one is the better choice? This guide will tell you everything you always wanted to know about pastrami and brisket, so you’ll know which one you should shop for. Pastrami vs Brisket Pastrami is a smoked and fully cooked … Read more
You probably already know that you should smoke beef brisket at a low temperature. But how low should you go? Is smoking brisket at 300 an acceptable method, or will the meat cook too fast at this temperature? Let’s find out. Smoking Brisket at 300 300 degrees is an acceptable temperature for smoking brisket. Setting … Read more
It’s a good idea for pitmasters to keep a supply of butcher paper on hand, even if we just use it to line the serving trays. But what size butcher paper will you need to wrap the brisket? This guide has you covered. What Size Butcher Paper For Brisket? Each length of butcher paper should … Read more
Amateurs often wonder if they need to use a water pan for brisket or other large cuts of meat. If you’ve never experimented with this technique before—or if you have and want to know if it really makes a difference—we’re here to give you the lowdown. Water Pan For Brisket The water pan helps to … Read more
Smoking a whole packer brisket can be a challenge. If you opt to separate the flat and the point, the task becomes more manageable. In this guide, we’ll go over the pros and cons of smoking brisket flat and point separately. Smoking Brisket Flat and Point Separately Although many pitmasters consider it a point of … Read more
Is it a good idea to boil brisket before smoking it? What’s the reasoning behind this method? The more you know about brisket (and barbecue), the easier it will be to answer this question. Boil Brisket Before Smoking Boiling the brisket before adding it to the smoker will drastically reduce the total cooking time. Unfortunately, … Read more
The question of whether to smoke brisket with the fat side facing up or down is one that continues to be hotly debated. Some pitmasters opt for the “best of both worlds” approach of flipping the meat halfway through the smoke—or even more than once. But is this a good idea? Should You Flip Brisket … Read more
Are you thinking about trying the Bludawg Brisket technique? Or maybe you came across the term when you were researching methods, and you’re curious to know more about it. Either way, our guide to the BluDawg technique has you covered. BluDawg Brisket The BluDawg technique is a variation on the “hot and fast” method of … Read more
Should you smoke brisket directly on the cooking grate, or use a disposable aluminum pan instead? Even if this isn’t your first time making smoked brisket, you may be wondering which method is preferable. Let’s find out. Smoke Brisket In Pan or On Rack It’s easier to handle a large brisket if you smoke it … Read more
When it comes to grilling, there’s a lot to learn. For instance, are the terms “beef” and “steak” interchangeable? If not, what’s the difference between beef and steak? Our beginner’s guide to red meat should tell you all you need to know. What’s The Difference Between Beef and Steak? Almost all steak is beef, which … Read more
Some big-box stores—and maybe even some smaller butcher shops—sell their rib racks with the membrane still attached. What exactly is that thing, and is it all right to leave it in place during the smoke? Here’s a primer on how to tell if membrane is on ribs when you buy them—and what to do about … Read more
To some grilling aficionados, ribeye is the king of all steaks. Its robust flavor is only enhanced by the smoky kiss of the grill, and the texture is just tender enough without crossing the line into mushiness. Still, even steak lovers might not know the precise origins of the ribeye, or how its location contributes … Read more
Corned beef is one of those dishes that benefits from a long cooking process. If you try to rush the process, the meat won’t be as tender, which could lead to disappointment. But can you overcook corned beef? Let’s find out. Can You Overcook Corned Beef? Yes, it’s possible to overcook corned beef. When this … Read more
So you’re thinking about grilling up some burgers for game day. Should you opt for ground sirloin, or stick with the package labeled “ground beef”? The answer might surprise you. In our guide to ground sirloin vs regular ground beef, we’ll show you which one is best for the grill—and why. Ground Sirloin vs Regular … Read more
If you enter the kitchen and find that you’ve left a package of raw ground beef on the counter, what happens next? Will the meat still be safe to consume after it’s cooked? Our guide to raw ground beef left out overnight will answer these questions, along with several others. What Should I Do With … Read more
Since whole packer briskets are so large, it can be tempting to break them down into smaller pieces to shorten the cooking time. One way to do this is to divide the point and the flat and cook them separately. But can brisket be cut into steaks as well? Let’s find out. Can Brisket Be … Read more
Wrapping large cuts of meat partway through the cooking time can help them cook faster, which is one of the reasons why the practice is so popular. Aluminum foil is one obvious choice, but many pitmasters prefer to use butcher paper or parchment paper instead. What’s appealing about these options, and is one any better … Read more
When grilling or smoking a brisket, timing is everything. In order to serve brisket that is still warm and moist, you will want to time it to be ready soon after your company arrives. This article will tell you how to keep brisket warm and moist while waiting for your guests to arrive. How to … Read more
Brisket spritz, or brisket spray, is a standard sight around the barbecue. The technique involves dousing the brisket with liquid throughout the smoke. Apple juice and cider vinegar are common, but you can use other ingredients as well, even beer or whiskey. But why spritz brisket in the first place? Does it really improve the … Read more
The sight of a whole raw brisket can be daunting. It’s an enormous cut, that’s for sure. But when you’re serving a lot of people, that’s a good thing. The question is, how much brisket per person will you need? How Much Brisket Per Person? 1/2 pound of cooked brisket per person is the standard … Read more
Ever wondered how long does it really take to smoke brisket at 255 degrees Fahrenheit? What’s the ideal temperature for smoked brisket? This is a question that pitmasters will never cease to debate. The one thing that we can all agree on is that the temp should remain low. In our opinion, 225 degrees is … Read more
It may take a while to smoke beef brisket at 250 degrees, but the results are worth the wait. If brisket spends enough time in the smoker, it achieves a deep mahogany bark and a succulent woodsy flavor. The question is, how long should you allow it to cook at this temperature? How Long To … Read more
The question of whether or not to wrap beef brisket is one that’s hotly debated in the barbecue community. Some pitmasters praise the convenience of the method and the quality of the results, while others prefer to leave the brisket bare for the duration of the cooking time. If you do decide to take this … Read more
Can a brisket stall twice? And if it does, what steps should you take? Is it better just to let the smoker do its work, or should you interfere? These are questions that have plagued every BBQ amateur. We’re here to talk you through the potential brisket stall at 190, the potential brisket stall at … Read more
Pros on the circuit will often refer to their prized cuts as “CAB brisket.” The first time I heard the term, I knew that it meant the meat was high-end, but didn’t understand the definition. Here’s the rundown on this pitmaster’s acronym. CAB Brisket “CAB” stands for Certified Angus Beef. This designation was created by … Read more
A whole beef brisket can weigh as much as 20 pounds. While the meat freezes well after it’s cooked, it can be overwhelming to contemplate so many leftovers. If the brisket you’ve purchased is too large for your liking, can you cut it in half and save one portion for later? Let’s take a look. … Read more
As most barbecue enthusiasts know, tough cuts like beef brisket need to cook for a long time at low temperatures. With that in mind, can you set the smoker to 275 degrees when making brisket? If so, how long will the meat take to cook, and will the results be worth the wait? Brisket at … Read more
Beef brisket might be a large cut of meat, but it will weigh much less when it comes out of the smoker than it did when you bought it. This comprehensive guide to brisket yield and serving sizes is designed to help you plan your next barbecue. Brisket Yield When it’s trimmed and cooked correctly, … Read more
Should you buy your beef brisket at Costco or Restaurant Depot? If you’re trying to choose between the two, it can be a tough call. This guide should provide you with enough information to make the right decision, based on your current circumstances. Restaurant Depot Brisket vs Costco Brisket The main difference between Restaurant Depot … Read more
How much should you charge for smoked beef brisket? While the cut itself might not carry a huge per-pound cost, a lot of time and effort are involved in the cooking process. It’s important to take these factors into account so you don’t cheat yourself. In this guide, we’ll take you through the finer points … Read more
What’s the perfect temperature for making smoked brisket? This is a debate that continues to rage on, even among fellow pitmasters. The one thing they seem to agree on is that low and slow is always better. The question is, how low? Let’s find out if it’s possible to smoke brisket at 160 or 170 … Read more
How can you tell when brisket is done? A quality instant-read thermometer is always useful, but you might want to have a fallback method just in case. The brisket fork test allows you to check the texture of the meat without cutting into it, so you can return it to the smoker if necessary. But … Read more
Achieving a perfectly cooked beef brisket is every pitmaster’s dream. Fortunately, it’s also one that’s within reach for many of us. The question is, will you have better results with a flat cut or a whole packer? Read on to find out exactly what these terms mean—and how they might affect the outcome of your … Read more
When you’ve just spent hours waiting for your smoked brisket to reach the ideal temperature, you want it to taste perfect. If you take that highly anticipated first bite only to find that the meat is too salty, it’s a real letdown. Let’s find out if there are any ways to fix salty brisket once … Read more
When it comes to barbecue, there are more tried-and-true methods than you can count. Every pitmaster has their own technique, and most are constantly tweaking their routines to find out what works best. Even if you’ve never tried your hand at Tender Quick brisket, you might find the method interesting. Tender Quick Brisket Morton’s Tender … Read more
When you put a brisket in the smoker, should you place it with the fat cap facing up or down? There’s no right or wrong answer, but we can help you debate the merits of both. In fact, there’s even a third option you might want to consider. Read on to learn more. Brisket Fat … Read more
Smoking a perfect beef brisket requires a lot of time and patience. So should you take the extra step of brining the meat beforehand? Will the results be worth it? Let’s find out. Brine Brisket Brining brisket should prevent the meat from drying out as it cooks. It will also give the meat a boost … Read more
Because the muscles that make up a beef brisket get a lot of exercise, the cut is naturally tough. It’s up to the chef to give it the proper treatment. Most beginners know that a low temperature is the way to go, but is it a good idea to smoke brisket at 200 degrees? Or … Read more
Cooking brisket low and slow is the best way to help it achieve the proper texture. Since these muscles get a lot of exercise, the meat has a high collagen content, and collagen doesn’t transform into gelatin until it reaches a certain temperature. At what temperature does collagen break down in brisket? Read on to … Read more
You probably already know that fat lends a great deal of flavor and texture to smoked brisket. However, some cuts are fattier than others, which means you may end up trimming some of it. Is there any way to make use of those leftover fat trimmings? Let’s take a look. What To Do With Brisket … Read more
Whenever I find beef brisket on sale, I buy as much as I can afford. That doesn’t always mean I have to cook it right away—I just prefer to stock up whenever I can. Often, that means freezing some of it for a later date. If you have a nice piece of beef brisket in … Read more
Ideally, beef brisket should be smoked until its internal temperature registers at least 195 degrees. But what happens if it doesn’t get there by the time you’re ready to serve it? Here are a few pro tips on how to handle undercooked brisket. Undercooked Brisket When brisket is undercooked, the meat will be chewy and … Read more
When you use a dry-heat cooking method like smoking, you might not end up with much cooking liquid. However, if you’ve smoked the brisket properly, it should still be nice and juicy—and you can put those juices to excellent use. Here’s some advice regarding the best way to deal with brisket drippings. Brisket Drippings When … Read more
Sometimes when we’re stocking up on meat for our next barbecue, we end up buying more than we need—especially if the cut we’re searching for is on sale. For most of us, this means that some of the meat will wind up in the freezer. But is it a good idea to freeze beef brisket? … Read more
Because beef brisket is a naturally tough piece of meat, experts are always looking for ways to tenderize it. A long, low-and-slow cooking process is essential, of course. But what about the preparation technique known as wet aging? Let’s find out more about this term so you can decide if wet aging brisket is something … Read more
Beef brisket is a great cut of meat for the smoker, but only when it’s done right. Because the meat is naturally chewy with a great deal of fat, this can be a tall order. Even the most accomplished pitmaster might have to deal with tough brisket at some point or another. Here’s how to … Read more
You’re strolling through the supermarket and see that they have a few beef briskets for sale. Leaning in for a closer inspection, you see that some of them are labeled “Prime,” while others say “Choice.” What does this mean, and which one should you choose? We’re here to teach you everything you need to know … Read more
When I first heard the term “left handed brisket,” I was stumped. What makes a brisket left- or right-handed? Does the distinction have any bearing on the flavor and texture of the beef, or is it just one of those things that barbecue aficionados say to intimidate their friends? In this guide, we’ll provide you … Read more
How big is your smoker? If it’s on the smaller side, you’re probably better off cooking just one large cut of meat at a time. But if you’ve invested in a large unit, why not put it to good use? There’s no real trick to smoking brisket and pork at the same time. It just … Read more
We all know that smoking a beef brisket is a labor of love, and one that takes a significant amount of time. However, sometimes the smoker does its work more quickly than expected. When this happens, it’s best to have a plan in place. Here’s what to do in the case of a brisket done … Read more
When you smoke a large cut of meat, you can expect the finished product to weigh less than it did when you started. Since beef brisket is at its best when it’s cooked slowly at a low temperature, it serves as the perfect example. Here’s a primer on brisket shrinkage—what it is, what causes it, … Read more
You have probably heard that the best way to cook a brisket is low and slow. Methods of checking for doneness include the probe test and monitoring the internal temperature. Once a probe slides in like butter or the internal temperature reaches between 180 and 200 F, your brisket can be pulled from the grill. … Read more
Smoked beef brisket is a delectable treat that’s well worth the time and effort required to make it. Before you fire up the smoker, though, you’ll need to know the total weight of the brisket in question. Because cooking times are determined by the weight of the meat as well as the temperature, it’s essential … Read more
Brisket comes from the lower rib section of the steer, as many pitmasters are aware. But how does it differ from prime rib, that classic menu staple? And which one of them is superior? Let’s go over the finer points of brisket vs prime rib, so you’ll know which one to use in any given … Read more
If you’re having a big party, there’s a good chance all the brisket will be gone before you need to worry about leftovers. Still, it’s a good idea to plan ahead, just in case. How long does smoked brisket last once it’s been cooked, and what should you do with the leftovers? Let’s find out. … Read more
If you are short on time, you might wonder if you can finish brisket in oven. Purists would discourage you from trying this, but actually, it is possible to get great results. This article will tell you the advantages and disadvantages of finishing a brisket in the oven and describe some popular methods to try. … Read more
As every good pitmaster knows, brisket is a tough cut of meat that requires a long, slow cooking process. So what should you do if the brisket is cooking too fast? In this guide, we’ll talk about how to slow the process down. If you take the right steps, your beef will turn out as … Read more
Beef brisket is a huge cut of meat. In fact, a single whole packer brisket might weigh as much as 20 pounds. Although this might sound appealing if you’re serving a large group of people, you should also make sure the brisket will fit inside your grill or smoker. Brisket Too Big For Smoker When … Read more
Can you over cook brisket? The question is open for debate. Some people think the meat is better when the internal temperature climbs above the norm. Others are careful never to allow it to cook past 180 degrees, claiming that it slices better that way. No matter what you prefer, there’s no need to worry … Read more
You’ve just pulled that perfectly cooked brisket out of the smoker. Once it’s finished resting, you have a decision to make: Should you chop the meat or carve it into slices? The answer will depend on how you plan to serve the brisket, among other things. Read on to find out all you need to … Read more
Smoking or grilling brisket is a challenge, but that doesn’t mean it can’t be done. Brisket is one of the toughest parts of the cow, so getting it right proves that you are a master barbecuer. A perfectly smoked brisket, crispy and smoky on the outside and tender and juicy in the middle, is truly … Read more
Brisket is a tough cut of beef. It has a reputation for being hard to cook, but anyone can learn how to do it. In order to make brisket tender, it needs to be cooked for a long time. The trick is to cook it slowly with indirect heat so that the collagen converts into … Read more
Preparing a perfect brisket takes some practice, but a few simple tricks from the pros can help get you started on your journey. One of the most useful tips involves knowing how to check a brisket for doneness by probing it. While some pitmasters can tell when a brisket is done by looking at it, … Read more
Almost any way you make it, brisket tastes delicious. Because it takes longer to cook than most meat, there is a risk that it will become too dry. But if you follow the tips provided in this article, your brisket will be juicy and full of flavor. What Does Brisket Taste Like? What brisket tastes … Read more
When cooked to perfection, brisket is a delicious cut of beef that almost everyone loves. One of the most popular ways to cook a brisket, especially in the South, is to smoke it slowly on a grill. Applying a rub before smoking makes it extra tasty. While most recipes recommend coating brisket with a wet … Read more
There is nothing quite like a juicy smoked brisket at a Texas barbecue. However, there might be occasions when brisket isn’t available, is too expensive, or might not suit your specific needs. This article will help you decide on a good substitute for brisket for any occasion. Brisket Substitute The best brisket substitute depends on … Read more
Brisket is the name for the primal cut of beef that is the lower breast of a cow. If you have ever had a hard time finding it in the store, you might have wondered if it is ever called by a different name. In this article, we will tell you about alternative names for … Read more
Prime rib is a high-quality cut of beef that you can serve for any occasion. If you are fortunate enough to have eaten prime rib in a restaurant, you know how delicious, juicy, and expensive it can be. But did you know that you can make it at home on a grill? Whether you are … Read more
When most of us say “ribs,” we’re referring to pork ribs. But did you know that beef ribs can be just as enticing when they’re done right? It’s literally a whole different animal, which opens up a new world of flavor possibilities. That’s why we’ve decided to compose this primer on beef ribs vs pork … Read more
What Causes Dry Brisket? Have you ever spent hours toiling over the grill, only to find that your beef brisket is dry and tough in the center? We’ve all been there. The question is, what caused the brisket to dry out in the first place, and where do you go from here? Read on to … Read more
Because authentic smoked brisket takes so long to prepare, it can be tempting to dig right in as soon as that beautiful slab of meat comes off the grill. However, as every good pitmaster knows, that would be a grave error. In this guide, we’ll share everything we know about how to rest a brisket … Read more
Have you ever stood at the meat counter and wondered what the “USDA Prime” and “Angus” labels were supposed to mean? Will either of these designations ensure a higher-quality product? As the US produces over 26 billion pounds of beef per year, it can be easy to get confused. In this guide, we’ll tell you … Read more
So, What Part of the Cow is Brisket, anyway?!? With its mouthwatering interplay of flavor and texture, beef brisket is one of the most popular choices when it comes to good barbecue. However, even the most seasoned pitmaster might not stop to think about the origins of this delicacy. Just What Part of the Cow … Read more
As a barbecue lover, I’m forever extolling the virtues of beef brisket. From the crunchy bark to the melt-in-your-mouth interior, it delivers a taste sensation that can’t be beat. The downside? A properly smoked beef brisket can take all day to prepare. Fortunately, there’s a way around this. If you don’t have time to smoke … Read more
Knowing how to Beat the Brisket Stall for Prime Results is what anyone who’s ever slow-smoked a brisket has experienced, whether they know it or not. And if you know it, then it’s probably been a source of panic. Your beautiful brisket, seasoned to perfection, has been sitting in the smoker for hours. The internal … Read more
Are corned beef and brisket the same thing? This is a common question among barbecue enthusiasts, especially the ones who have recently discovered the joys of smoking large slabs of meat. The answer isn’t simple, but it’s not overly complex, either. Once you understand the distinctions, you’ll be able to tell the two apart with … Read more
Most serious barbecue enthusiasts have heard of brisket injections, even if they’re only passingly familiar with the term. As a barbecue lover myself, I have a reasonable degree of experience in this area. That’s why I’ve put together this tutorial on the ins and outs of beef brisket injection. What Is Beef Brisket Injection? An … Read more
Tri Tip vs. Brisket, which should you smoke tonight? It’s a problem we’ve all faced at one time or another: what cut of meat should we smoke today? All right, maybe it doesn’t qualify as a problem, exactly—personally, I love it when I find myself in this situation. If you truly love great barbecue, then … Read more