Cooking a brisket to perfection is considered one of the ultimate tests for any BBQ enthusiast. The key to a mouth-watering brisket lies in the "low and slow" technique, ensuring tender, juicy meat with a rich, smoky flavor. In this guide, we will walk y
We smoked a 20-pound brisket for more than 20 hours, several racks of ribs. My brother-in-law had to stay up all night to do that. Better him than me. We tried the mesquite bisquettes for the brisket and apple wood for the ribs. Perfect for friends and family get-togethers, ...
Out of all the turkeys that Malcom’s smoked, which one is his go-to for Thanksgiving Day (03:26)? If you’re cooking a turkey breast this year for Thanksgiving, these are the RULES for cooking it up (08:19). Last weekend was a big football weekend for us (19:01)! Michelin ro...
My kids loved every single bite of this. (And so did their mom, by the way.) Now this is a family favorite. Alex even makes hamburger soup herself for her husband Mauricio! Make a big pot for your own family. They'll love it, and love you! Serve bowls with hot corn muffins or ...
Three hours at 225, then wrapped the ribs in foil for 2 hours (with a little apple juice and Big's Nasty Sauce), then unwrapped for another hour plus, they were real good. This morning I used some of the cut up meat from the brisket ribs in this dish. Do check it out.Mis en ...
and there are two cuts of brisket: the flat and the point. The point is more marbled with fat; it’s often used in barbecue and tends to fall apart when it’s slow-cooked. You want the flat cut, which is leaner and slices neatly. Opt for a big beautiful piece that weighs several...
If anyone is willing to try to cook pork in a pressure cooker, it comes out so tender — a bit like that brisketKathy Maister said: Perhaps I shouldn’t say this, but pressure cookers scare me! I grew up with them as well and will never forget my neighbors blue ceiling caused...
Don't be afraid to put a lot of seasoning on a big beef brisket. As it's smoked for hours and hours, much of the seasoning on the surface will be washed away by melting fat and dripping juices. Marinating The Brisket Marinating is easy. Mix up your marinade, and pour it over the...
The point cut is a rounder, thicker cut with more fat on it then the flat cut. This photo of the leaner flat cut shows off the grain of the meat beautifully. This is really important when it comes time to cut the brisket. It MUST be cut across the grain or it will be just about...
Mixer– I recommend theLEM Big Bite 25-Pound Meat Mixer. But I also often mix by hand. Sausage pricker– or, you can also use a strong needle to remove the air from the casings and help the fat run out while cooking. Aluminum sheet pans ...