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Blog posts tagged 'Smoking':
Smoked to Perfection: Brisket Secrets You Won’t Hear from Beginners
July 8th, 2025 by Will Price • Read 34,615 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 189,800 times • 3 min read
Get to know author, journalist, lecturer and TV host, Steven Raichlen.
How to Make Wagyu Brisket Bacon
April 8th, 2020 by Kaleigh Jurgensmeyer • Read 41,533 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 marbling...
How to Smoke Meat Like a Pro with Jeff Phillips
May 30th, 2017 by Sophie Messing • Read 35,191 times • 4 min read
Are you interested in making fall-off-the-bone tender ribs at home? Or do you already have a home smoking setup, and want to step up your game? We wanted to learn from one of the pros, so we sat down with Jeff Phillips, creator and editor of Smoking-Meat.com [http://www.smoking-meat.com/], to get the inside scoop. CC: Tell us a little about yourself and how you got into smoking meats. JP: Born and raised in North Carolina, I started grilling...