The main differences between tallow and lard are their sources, taste, smoking points, how they are used, and more! Growing up in the South, I learned all about tallow and lard and how to use these ingredients in cooking. Now that they are becoming popular once more, I found that people are quite curious about […]
The best way to cook a tender roast is to choose the right cut, roast it low and slow, check the internal temp, and more! I was taught how to cook the perfect roast beef in culinary school. Now, I have played around with some of the ingredients since then but I have stuck to […]
I only really learned how to make roast beef in culinary school. Since then, I have been attempting to create a moist and flavorful roast beef recipe and I have finally succeeded! In this post, I will not only give you the recipe but I will also provide you with the advice that you need […]
The main variations with corned beef vs brisket include size, flavor, texture, cooking methods, and more! In culinary school, I had to learn the differences between all kinds of meat. As such, if you are curious about what sets these two kinds apart, I am here to help. In this post, I will outline the […]
Yes, you can cut a brisket in half before smoking it. Cutting a brisket in half can simplify and shorten your cook. A full-packer brisket can be divided into two cuts – the flat and the point. These two muscles are what make up a full brisket. Brisket is one of my favorite cuts of […]
Cooking steaks on a pellet grill is a no-brainer; the trick is to cook your steak over high heat (500°F) and pull them once the internal temperature hits the doneness you’re looking for. I picked up a number of tips and tricks as a chef and I’ve got all the info to guide you – […]
The best way to keep a brisket warm is to wrap it tightly in aluminum foil or butcher paper and put it in an insulated container. This will keep your brisket warm for 4 hours (more if you’ve got a good cooler). This rest makes it incredibly juicy and tender. When I was working the […]
You can defrost a brisket either using the refrigerator or by submerging it in water. The time each method takes varies. If you’re using the refrigerator, it’ll take 5 hours per pound to defrost. The cold water method defrosts brisket in around 30 minutes per pound. Don’t use your microwave to defrost brisket. Having prepared […]
Want to know why is my brisket dry? The top reasons are that the brisket is too lean, the meat wasn’t brined or injected, the brisket was cooked at too high a temperature for too long, and more! Even though I have been making brisket for what feels like my whole life, even I have […]
If your brisket is coming out tough, there are a few possible reasons: it could be a bad cut, you’re cooking the brisket at a too high a temperature for too long, you’re not resting the brisket for long enough, and more. Coming from a BBQ-loving family, I learned to make brisket as a kid. […]