Smoked brisket in a backyard smoker is easy. Which is why guys love to complicate it. And why women are completely justified in rolling their eyes when recalling “that time Bob tried to smoke a brisket on the patio.” A tough cut of meat needs only a modest, steady heat, a little sm...
I was looking for info on how to tenderize a pc of steak (to use in a stir fry) for my Dad –(101+) — he just loves steak and it getting harder and harder for me to put a great beef meal in front of him – where he does not complain about “cant chew” the beef — this...
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, ...
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...
and is also made into Irishcorned beef. Brisket is from the breast section of the cow and therefore has the pectoral muscle, making for a tough cut of meat that tenderizes when slow cooked over a long period of time. There are two cuts, one leaner than the other—the lean cut is us...
Rump Roast– Cut from the hindquarters of the cow, this roast can be lean and relatively tough. Slow cooking is recommended to tenderize it. Flat Iron Roast– This roast is cut from the flat iron steak, which comes from the shoulder of the cow. It’s known for its tenderness and flavo...
How to Smoke a Pork Butt How to Make Smoked Pork Butt That's Fall-Apart Tender With a Crunchy Crust If you want to get into the smoking game but are intimidated by tough cuts like brisket, the pork shoulder is the best place to start. Justin Park Updated: Jul 25, 2024 2:58 PM ...
Choose a type of meat to smoke. The smoking technique can be used on any type of meat, but it's usually best for tough cuts that need a long, slow cooking time. The slow cooking process breaks down the fat and connective tissue so that the meat becomes extremely tender. You also want...