Have you ever seen those gigantic “big dino bone” smoked beef ribs at someone’s cookout and wondered what massive beast they came from? Dubbed “dino bones” because of their size, these ribs are actually just your regular beef variety!
When you order ribs at your local butchery or at a restaurant, they’re usually from the Short Plate section of a cow’s rib cage, cut into smaller 2- to 3-inch pieces and labelled as beef short ribs. “Dino bones” are these self-same rib bones before they’re cut to size. And my lord are they delicious!
Steven Raichlen of Steven Raichlen’s Barbecue Bible has a fantastic three part series on pork shoulders, wherein you can learn all you need to know about this delectable hunk of hog. ‘In Praise of Pork Shoulder’ covers everything from the anatomy and animal husbandry involved in selecting the perfect pork shoulder to the best seasoning, grilling techniques and gear for optimal deliciousness. It’s the most in-depth, step-by-step recipe you can find.
Smoking meat, or any other food, gives it a great flavor that you can’t get from a grill or an oven. Technically, you can try using a grill to smoke meat, but the taste won’t be the same. Gas grills reach very high temperatures quickly and they are not good at capturing smoke. In addition, they can cause the meat to become very dry over long periods of time. On the other hand, charcoal grills can do the job, but they are usually too small for lots of meat. That is why you need something larger and better – an electric smoker.
Top Pick - Masterbuilt 40 Inch Electric Smoker
This is the perfect backyard electric smoker. The Masterbuilt 20075315 Front Controller Smoker with Viewing Window and RF Remote Control is the best electric smoker for most people because it has the perfect combination of convenience, durability, and quality.
With an LED controlled heating element, internal temperature probe, and rugged construction, this smoker is durable and easy to use. With 975 square inches of cook space it can handle everything from smoked chicken legs on a school night to a Christmas brisket. The removable racks and drip trays make it easy to clean up. Just plug it in, set the controls, and the smoker will take care of the rest. This 40” electric smoker from Masterbuilt is a great choice for both amateurs and pros alike.
Brisket is a large, tough cut of beef that comes from the breast of a cow. It is most often prepared using a slow cooking method like smoking, braising, or barbecuing. Unlike some other meats, you will want to cut away parts of the brisket to make sure it cooks properly and you maximize your flavor. In this article, we’ll show you how to trim a brisket before you cook it.
Aaron Franklin is one of the most famous pitmasters in America. And he’s earned it! His restaurant Franklin Barbecue is one of the best BBQ joints in Texas, which is saying something. He’s also the host of BBQ with Franklin on PBS where he shares his favorite recipes, tips, and techniques with the rest of the country. Plus he wrote one of our favorite cookbooks about smoking meats.
Aaron Franklin shares his brisket recipe
Top chefs can be secretive when it comes to their secret recipes, but Aaron Franklin’s brisket is simple and based on craft. There’s no secret to good barbecue, just great technique, and he’s ready to share it with you.
America’s favorite pitmaster shared his recipe for his famous Franklin BBQ Brisket recipe on his show, which we cover in-depth below, include the clips from the show so you can try smoking this brisket for yourself at home.
In his masterclass, Franklin covers smoking techniques, the differences between types of smokers, recipes for a number of other BBQ dishes, and goes deep into his brisket technique across 7 different lesson – from choosing the brisket, through smoking, and even making his signature BBQ sauce.
Don’t let the dreaded brisket stall get in the way of your BBQ. There is nothing better than enjoying a slow afternoon around the smoker with your loved ones. The only downside of a good brisket barbeque (apart from the occasional turn of the weather) is the wait. All the finger snacks have been polished off, stomachs are rumbling and mouths are starting to drool in anticipation. Then it happens… the dreaded brisket stall, also known as the brisket plateau or the ominous “zone”. Suddenly the temperature of the brisket, which has been steadily climbing as it cooks, stops dead and refuses to rise any further. Your beautiful cut of meat that you labored over has suddenly stopped cooking.
You’ve heard stories about this temperature plateau lasting for hours, and now you’re in a panic. We’re here to help!
We all have cravings. Some people like sweets, some like vegetables, I prefer a juicy, crispy brisket. Cooking a great brisket takes a lot of preparation, time, and patience but all the work is worth it in the end. One of the major questions you’ll need to face when preparing your meat for the smoker – when to wrap brisket and when to smoke it bare naked (it’s going to be hard to avoid the jokes with this one!)
These little details can make all the difference. Wrapping your brisket changes the cook time, whether or not it’s juicy or dry, and how crunchy your bark is. We put together a quick overview to help you decide when to wrap, what to wrap with, and how it changes the brisket in the end. Continue reading “When to Wrap Brisket”