How to Smoke the Best Barbecue Brisket Of Your Life

Want to try your hand at smoked brisket this 4th of July weekend? Learn everything you need to know about making perfect BBQ brisket, courtesy of Burt Bakman, who would never call himself a pitmaster...

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Smoked brisket... How to keep it moist?

by sharon cole 7 years ago

Have a new smoker & want to smoke a brisket but have heard they can be very dry... Any suggestions?

BBQ Sauce - Commercial Clone

by FoodFundi 3 years ago

Hi Guys I'm going to post an almost impossible request and you probably wondering why post it anyways if it's considered impossible but to me I wouldn't be able to understand the request to foll...

New smoker - propane or electric?

by Nyleve 4 years ago

Looking for a new smoker to replace super-cheapo bullet-shaped Brinkmann charcoal one that has finally self-destructed. I don't want to spend a lot on this but would like something a little better....

Ribs Cooking class in Twin Cities

by MargoJDavies 3 years ago

Hi. We are looking for a cooking class for the most delious ribs. We are not big ribs eaters/ cookers but would love to learn. Can anyone suggest somewhere in St Paul preferable but Minneapolis.

Storing uncooked pastrami?

by w33bie 3 years ago

I currently have in my fridge two 4lb slabs of homemade pastrami ready for the smoker. Unfortunately, the party I had planned to serve these at is no longer happening, so I now have way more past...

Advice: Braising in Smoker?

by Franzisaurus_Rex 3 years ago

I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. I'd like to try to braise a dish in my smoker. I am t...

Smoke Flavor

by JunieB 3 years ago

During the past couple of weeks I have had "smoked" food at 2 area restaurants - carrots @Helm in Kensington and pork carnitas @Teresa's in Wayne. For me, both dishes were inedible. Instead of the ...

Beef Burger with Hint of Spice

by FoodFundi 3 years ago

Hey Guys I'm new here but have been lurking around here for a while with all the fantastic posts and great advice offered by the community. I know what I'm about to ask has probably been aske...

Starting Kalua pig on a smoker, and finishing in a pressure cooker

by Shrinkrap 3 years ago

I want to start some Kalua pig in my electric smoker, maybe four hours at 220 to get some smoke on it, then finish in my instantpot, wrapped in banana leaves. I adapted these. The Food Lab:...

Startup Burger Pop-Up Store

by FoodFundi 3 years ago

Hey Guys I'm planning on starting up a Burger Pop-Up Store and the style of burgers I am interested in is Smashed Burgers. I'm currently working on my work flow from the time My Butcher Gri...

California BBQ Association Judging Workshop February 11th

by Louise 3 years ago

The California BBQ Association is offering a BBQ Judging Workshop February 11th in Riverside. Topics include History of BBQ, BBQ Anatomy & Trimming Demo, Regional BBQ, plus jump-starting your BBQ ...

24 Hours at Franklin Barbecue

by BiscuitBoy 3 years ago

Not a big fan of the mag or author, but found this interesting because...FRANKLIN!

Saving smoked turkey breast?

by jafreeman22 3 years ago

Hello! I recently smoked a turkey breast in a professional, restaurant smoker which I intend to serve at Thanksgiving but am concerned about saving it. I brined it in salt/brown sugar and smoked it...

Smoking a whole turkey

by nuraman00 4 years ago

I have an Emson Pressure Smoker which I've used for a few years, for smoking in general (whole chicken, etc.). I also have an outdoor regular grill. I want to do a whole turkey. Here are ...

New Weber Summit Charcoal Series

by justbeingpolite 3 years ago

Has anyone yet gotten the new Summit Smoker/Grill thingee? Quite pricey, but if it works as advertised, worth it, I'd think. Came out this past May, as far as I can tell, and I just ran across i...

Cold Smoked Salmon, Wild or Farm Raised?

by zackly 4 years ago

Most cold smoked salmon I see around here (suburban NYC) is farm raised. I have bought wild on occasion and haven't noticed it being any better tasting than the farm raised fish, unlike fresh salmo...

Where to buy whole brisket in NY?

by terasec 4 years ago

Been looking for years on where to buy Whole brisket in NYC socalled butchers will only have prepped flat, no point and no whole brisket willing to drive considerable distance

My Labor Day Ribs... What did you all cook?

by BiscuitBoy 4 years ago

Woodburner? (Or so I call you pelletburber from now on?!) Biggreeenmatt? Junescook?

Brisket and Butt on the REC TEC

by woodburner 4 years ago

Don't remember doing both at the same time before. Gotta love this REC TEC.

Help roasting green chiles

by dsardo 4 years ago

I've slow roasted my Hatch green chile in the Big Chief smoker, they are nicely roasted but they still have the skin on. Is it too late to torch the chile in order to remove the skins in plastic?