Ever since I got the Char Broil Big Easy Smoker, I’ve been wanting to smoke a brisket. Well I finally did it. I didn’t buy a huge brisket and spend a lot of money. No this was a very small one so that in case I messed it up, it wouldn’t be a waste of money. Let me tell you about my experience smoking a small brisket.
You’d think that smoking a very small very inexpensive brisket would take the pressure off but I really like good BBQ and wanted it to come out great. So the pressure was on. In my last post I discussed the dry rub recipe that I used. I put that dry rub on and let it sit for a several hours. It was at least 6 hours and since it was only a small brisket, it did the trick.
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When you go a really good BBQ place, you should definitely try the burnt ends. They are usually made when smoking a brisket. You cut off the fatty end and cut it into cubes and then smoke it some more. That works great if you’re a big BBQ joint and you’re smoking like 20 briskets. You’ll have plenty of burnt ends for your customers. But what about home smokers like me who just want to cook for the family? Well I found this poor man’s burnt ends recipe and I think it’s a great way to enjoy burnt ends at home.
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My quest to learn as much as I can about smoking meat continues. Recently I’ve smoked a meatloaf and the whole family agreed that it was pretty tasty. So now it’s time to step it up a little and try a real piece of meat. I’m still not ready to try an expensive cut of meat like brisket yet so this time I’m going to try smoking a roast beef. If you want to know how to smoke a top round roast or at least how I do it, then read on.
What is Top Round?
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