This not only results in tender meats but also makes it easier for you to cut portions when ready. Cutting across the grain will result in strings that can be unappetizing and tough to chew through accordingly. This is especially important for briskets and flank steaks were following thi...
Ever since I got into smoking meat, I’ve been told that brisket burnt ends are the pinnacle of barbecue. To be honest, I never had much of an interest in making them. After waiting 12-14 hours of smoking a brisket, then letting it rest for… ...
When roasting a large cut of meat, such as a whole chicken, turkey, or prime rib, the meat will develop a nice sear because the meat must stay in the oven long enough to cook through. However, with smaller cuts, such as tenderloin, you might sear the meat on the stovetop before fini...
I think the reason I didn’t enjoy Corned Beef and Cabbage much as a kid, was because the corned beef always tasted SO salty to me – which makes sense considering it’s a cut of beef that’s been cured with salt for days. I highly suggest rinsing your corned beef brisket before ...
Brisket is a tough and relatively inexpensive type of meat. It is the cut of meat used to make things like Pastrami, Corned Beef, and of course, Texas Style smoked brisket. It isn’t as simple as throwing on a grill and cooking like a steak, but with some time and effort, anyone ca...
First, the brisket cut. Regular supermarkets usually carry the 4 – 6 pound flat section of a brisket (the thick, fatty nose end removed). Be sure to choose one with a visible layer of fat on one side. A fat layer will make a moist brisket; no fat and it’s too dry. In Nashvill...
🍳 More Meat Recipes to Try 🥘 Leftover Recipe Ideas 📋 Recipe Internal Temperature Chart 💭 What do you think? 💬 Comments 🥩 Smoked Tri Tip vs. Smoked Brisket Smoked tri tip is a different cut of meat than smoked brisket. Tri tip is a triangular piece of meat that comes from...
Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank...
Sure, we could hit the meat department and go crazy, but we find it’s better to look for the best deal we can. That usually means walking past the already butchered items and heading for a whole, or primal cut. We’ve done this before with abeef brisket, apicnic ham, and most re...
sorted by the potential savings of each tip. Saving money is a lot easier said than done. Yes, we can cut out coffee and save a few bucks a day to find more money. But how much does that really add up to in the end when those money savings are compared to a mortgage that could...