When smoking time arrives, let the excess marinade drain from the brisket. For extra flavor, shake on some dry rub or pepper. When I use my water smoker, I pour the leftover marinade into the water pan to give the brisket more flavor as it merrily smokes. Dry Rub The Brisket To Add ...
Add the Meat. Place the brisketfat side upon a generous piece of heavy duty aluminum foil and set it on the smoker rack. No need to wrap the meat in foil as that will discourage a crust and will not make the meat more tender. The foil makes transporting the meat a little easier when...
Cooking hints: If possible, cook the beef using a slow cooker or crock pot. If you don't have either of those, or you are going to cook it in a different way, make sure not to cook the meat on high heat (375 degrees F or higher) for a long time. This will dry out and tough...
Place the brisket in your smoker with the point closest to the fire source and shut the lid. Leave undisturbed for the first three hours of the cook time, maintaining a constant temperature of 255°F and clean, light smoke with a bluish hue. It’s in these early stages that the brisket...
I used my Outlaw stick burner pit but any smoker/indirect grilll will work just keep the temp steady at 275°F. Place the ribs on the pit and smoke for 2 hours. Spritz with water if the outside starts to look dry after an hour in the smoke. Make the rib wrap liquid – combine ...
Mesquite Wood Smoking Chips– This is the most common chips for smoking dark meats like beef brisket. It delivers a strong smoky flavor to the meat but can be over-powering for pork. Bear Paws Shredder Clawsmake quick work of pulling the meat apart. However, if you don’t have a set,...
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in an offset smoker. This will also give an accurate look at how think the fat cap is all around the brisket. Second, I trim the fat cap down to make it about one quarter inch thick. This will leave a perfect amount of fat to render into the meat, keep it moist, and add flavor...
Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side. This recipe was ...
Oak and hickory are generally accepted as thebest wood for smoking brisketand they are perfectly fine for beef ribs. However, you have got other options to play with that will also make great barbecue. I am a raving nut for smoking beef with cherry wood and, when I lived in Texas, smok...