Depending on the temperature, it can take between an hour to two hours to make smoked brisket. The key to great smoked beef brisket is cooking it to perfection and luckily for you, I have managed to perfect this, even when using an unreliable factor like time. In this post I will answer the question […]
Steak can come from any part of the cow. One of my earlier tasks in culinary school was identifying where the different cuts of meat came from and what beef cuts they gave way to. So, I can easily answer your question about where does steak come from. In this post, I will give you […]
The main difference is that medium is cooked for longer than medium rare. I spent many hours in culinary school perfecting the exact degree of doneness for steaks. So, showing you the variations between these two points is a breeze! In this post, I will outline medium vs. medium rare for you, along with how […]
The brisket can be placed either fat side up or down, depending on specific factors such as the smoker. Even coming from a dedicated BBQ family, trying to figure out whether to place brisket fat side up or down took a great deal of time and effort. Fortunately, we were able to figure it out […]
With sirloin vs. ribeye, the differences include flavor, texture, cost, and more! I spent quite a bit of time in a steakhouse so I learned the ins and outs of the most popular cuts of meat, which included ribeye and sirloin. And, now I can share my wisdom with you! In this post I will […]
Yes, you should brine a brisket before cooking it! Almost all meats benefit from being treated with a brine, and brisket is no exception. Apply a dry brine of ½ teaspoon kosher salt, or ¼ teaspoon table salt, per pound of meat, to the surface of the brisket a few hours to a day before […]
The arm roast and chuck roast differ in terms of tenderness, fat content, and more! I am often asked about arm roast vs chuck roast by friends who are starting to take their cooking a bit more seriously. Fortunately for them - and you - my years at culinary school left me well-equipped to choose […]
From size to taste to cooking methods, there are plenty of differences between beef ribs and pork ribs. I come from a big barbecue family so I learned all about ribs well before I entered culinary school. Of course, my professional experience also helped me to differentiate between beef ribs vs. pork ribs even more! […]
It is best to wrap a brisket when the internal temperature has reached 165 - 170 degrees Fahrenheit, but there is lots more to learn! When I first got to culinary school, I thought that delicate French recipes were going to be tough to master but it is complex meat dishes like brisket that proved […]
Prime beef is the highest quality of beef, with choice being the second highest, and select being last in the rating system. When I first started culinary school, I got a lot of questions from family members about prime vs. choice vs. select beef - often when they were in line at the butcher counter. […]