Smoker Cooking Made Easy
Smoked beef ribs, tri-tip, brisket, and more.
How to Smoke Beef Chuck Short Ribs (The Practical Weekend Masterclass) If you love the intense, rich beef flavor and bark of giant plate ribs but don’t want to baby a smoker for 9 to 10 hours on a Sunday, your solution is sitting right in the chuck section of […]
If you want to serve the absolute show-stopper of backyard barbecue—a piece of meat that makes everyone stop what they are doing to pull out their cell phones and take a picture—you don’t buy a brisket or a pork shoulder. You buy a three-bone slab of Beef Plate Short Ribs. […]
If you want to cook the absolute crown jewel of backyard steakhouse dinners, you buy a thick-cut, bone-in Tomahawk ribeye. It is a massive, intramuscular fat-marbled piece of beef that turns heads the second you carry it out to the patio. But cooking a steak this thick presents a massive […]
Smoking a whole packer brisket is considered the ultimate test in backyard barbecue. Because it is a massive, tough muscle made of two distinct parts—the lean flat and the fatty point—it requires precision to keep it juicy while building a dark, crunchy bark. If you are cooking on a thin, […]
Recently, after smoking a beautiful pork butt, to produce some tasty pulled pork, I began to wonder if I could do the same with a less tender cut of beef like a beef chuck roast. The pork butt and the beef chuck roast have one thing in common. Cook’s Notes […]
Nothing better than a reverse sear ribeye steak. It combines the benefits of smoking with the advantages of grilling. Tender and juicy on the inside. A great, smokey char on the outside. So much of cooking a steak is about the challenge of getting it done to your liking. Or […]
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