It’s getting cold here in Massachusetts. As fall wains and winter starts up, I will have fewer opportunities to get the smoker out. The price of beef is really high right now and I don’t want to waste the few remaining times to smoke this year worrying about the price of brisket. I am experimenting …
Read more “Beef Prices Are High: This is a Good Time to Experiment”
I have been making brisket for awhile, but earlier this year, I learned about using tallow when I wrap my brisket. I have now incorporated beef tallow into my Trademark BBQ Brisket process. I do it every time and the results have been sublime. When you bite into brisket and notice its moisture, you are …
Read more “Is Wagyu Beef Tallow the Trick to Moist Brisket?”
Over the years, I have been tinkering with my Texas-style brisket rub. I have evolved from elaborate rubs to simple ones. I really like salt and black pepper rubs that allow the smoke flavor to shine. My recipe kicks it up one notch from a straight salt & pepper (S&P) rub and adds seasoned salt. …
I love Texas-style brisket, but I love making my own way better than ordering some at a BBQ joint. My process has evolved over the years and my recipes are from my tastes and point of view. I make a couple of changes each time I make one so I can continuously improve and also …
I am hosting a private event with some BBQ aficionados on Labor Day. I put it all on the line: brisket. I always get a little nervous. Am I going to mess it up? It’s the only protein on the menu. The whole meal is centered around a Texas-style brisket. At least, we have baked …
Read more “Bunch of Nerves: Getting Ready for a Big Weekend of Smoking”