There are two types of cooks in the world: those who wrap their briskets and those who don’t. I like a nice, crusty bark on the outside of my briskets so I try to cook them without wrapping them. When the brisket is done I like to wrap them in peach paper and then in […]
How Long Should I Cook A Brisket?
“How long should I cook a brisket” is the wrong question to ask. When it comes to cooking pretty much any type of meat you should just throw your clock away and rely on temperature measured by a good thermometer and by feel using your hands and a probe (toothpick, skewer, probe thermometer, etc) of […]
What Temperature Should I Cook my Brisket At?
The thinking on temperature to cook brisket has changed a bit over the last few years. For a long time cooking at 225 was considered the gold standard. But more recently there has been a slight shift to cooking at 275 or even up to 325. Advocates of those temperatures claim the results are about […]
What Type of Wood Should I Use When Smoking Brisket?
Let me tell you a little secret… the type of wood you use really doesn’t matter too much. Oak is what is traditionally used in central Texas for brisket. But if you use something else the chances are that the people eating the brisket can’t tell the difference. Some people say they can definitely tell […]
How Should I Season my Brisket?
I really like to keep my seasonings simple. When I cook a brisket I only use kosher salt (Diamond Crystal is my preferred brand) and coarse ground black pepper (16 mesh if you can get it). There are dozens of different commercial beef rubs out there and I am sure many of them are very […]
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