There are three main types of brisket - beef, pork, and lamb. In the case of beef brisket, this cut can be further broken down into other cuts. In culinary school, I had to learn about the different cuts, figure out how to choose them, and discover how to cook them perfectly. My knowledge is […]
The brisket stall refers to the period of time when the interior of the brisket stops increasing. It is caused by a process known as evaporative cooling, and occurs when the internal temperature of the brisket is between 150°F and 170°F. As someone who has been smoking briskets for many years, I’ve had to battle […]
The key to wrapping the brisket is to tightly fold the overlapping sheets of paper over and around the brisket. Like most people, I learned about this trick from Aaron Franklin. Although I was skeptical at first, testing out this method worked wonders for me. So, with some help of some pitmaster friends, I set […]
To smoke a brisket on this type of smoker, you need to first set up two cooking zones. You will then need to create a packet of wood chips to produce smoke. When working in restaurants in metropolitan areas, I had to make do with gas grills. At the same time, I had to figure […]
Making smoked brisket in an electric smoker is pretty easy. However, you do have to learn to adapt to the lower temperatures, smaller cooking surface, and less smoke. Don't worry, though, because I have you covered! One of my friends bought an electric smoker and asked me to help them figure out how to smoke […]
In culinary school and in all the restaurants I worked in, I was taught to roast beef tenderloin. However, with my barbecue roots, I couldn't help but test out smoking recipes for beef tenderloin on Traeger. Finally, I have got the rub, smoking temperature, and other tricks and techniques down pat. I would now like […]
Especially as a poor culinary student, I made the affordable smoked bottom round roast rather often. As such, I had plenty of practice learning how to make it taste as good as possible. Now, I can share the fruits of my labor with you. Let's begin! Understanding a Beef Bottom Round Roast Before we move […]
I do have a special spot for the Traeger brand which is why I smoke prime rib on Traeger quite so often. Over the years, I have worked on my recipe and technique until I have found one that I would like to share with you - here it is! Smoking Prime Rib Roast on […]
The main differences in filet mignon vs New York strip include size, texture, taste, fat content, and more! Training as a chef, I had to learn all the different cuts of steak. So, for all the steak lovers out there, I am going to break down how these popular steak cuts are different from each […]
Of all the chuck roast recipes, I would have to say that smoked chuck roast is one of my favorites. I first learned to make it from one of my pitmaster friends and I have been playing around with the recipe ever since. Here is the version that I love the most and would like […]