Smoker Cooking Made Easy
Smoked beef ribs, tri-tip, brisket, and more.
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 […]
Smoked Beef Black Bean Chili is the perfect side for your next backyard party with friends and family. It is also a perfect way to use your leftover smokey beef like brisket, Tri-Tip, or smoked chuck roast. Great tasting with a chunky texture and colorful visual appeal from the corn, […]
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