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Blog posts tagged 'Smoking':
Smoked to Perfection: Brisket Secrets You Won’t Hear from Beginners
July 8th by Crowd Cow • Read 1,431 times • 1 min read
Whether you're tackling a 12-pound whole brisket or experimenting with a small A5 Wagyu brisket flat, these tips will help you get it right from start to finish. 1. Know When to Wrap — and What to Wrap With Wrapping brisket during the stall helps retain moisture and speed up the cook, but the timing and material matter. Butcher paper preserves bark better than foil and allows some smoke to continue penetrating. Wrap when the bark is set...
Q&A with Steven Raichlen, Founder of Planet BBQ and Project Smoke
October 7th, 2021 by McKenna Moe • Read 7,051 times • 3 min read
Author, journalist, lecturer and TV host, Steven Raichlen is the man who reinvented modern barbecue. From the international blockbuster books Barbecue Bible and How to Grill to the popular TV shows Project Fire and Project Smoke on PBS, he is a master of the grilling craft and of barbecue flavor. Learn more about Steven Raichlen — in his own words. How did you discover your love for barbecuing and crafting delicious meals? I like to say...
How to Make Wagyu Brisket Bacon
April 8th, 2020 by Kaleigh Jurgensmeyer • Read 28,859 times • 2 min read
Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Since brisket is leaner than the belly, it’s essential to have lots of...