The brisket is the pinnacle of meat smoking and the ultimate cut of meat to master in your pit. The brisket is also the most difficult cut of meat to smoke because it’s such a large, tough hunk of...
A crispy bark is one of the best features of the smoked brisket. Bark is a combination of rub, dehydrated meat and fat. The bark is formed through a series of chemical changes that take place on the...
Wrapping your brisket is an important step in the smoking process because it helps the meat retain moisture, creates steam and helps the brisket push through the stall. Aluminium foil is the most...
Injecting is a great way to pump added flavor and extra moisture deep inside large cuts of meat. Big chunks of meat like brisket can benefit from some extra fluid, and meat injectors are inexpensive...
We all know the importance of wrapping brisket during the long smoking process. Wrapping stops the meat from drying out and speeds up the cooking when the temperature stalls. So when should wrap...
Brining is a well-known method to help meat retain moisture, taste tender, juicy and full of flavor. Brining is common when smoking turkey, pork belly and other meats, but what about brisket? I found...