Tips For Hosting A True Texan BBQ Party

March 12, 2011 by  
Filed under Featured Content

As the saying goes ‘Everything is big in Texas’, the Texan BBQ Party is no exception. You do not have to go to Texas. Stay where you are and we offer you swashing ideas for a Texan BBQ Party.

Set the backdrop

Texan BBQ Party will be a fun – frolicking experience for you and your guests. To be swept in the mood of Texan style party forgo the fancy flatware and get to the down-home approach. So set the stage for the Texan mood at your backyard.

Start with a dress code of faded blue jeans or head-to-spur fringe to keep the guests in a Texan frame of mind. You may bring out some posers with naughty slogans like – ‘high noon until the cows come home’ or ‘eat barbecue without a napkin’ etc. Spread a desperado décor by turning your backyard into tumbleweed-strewn dust bowl with straw on your deck or patio and hay bales for guests to sit. Cast-iron cookware, dinner bell, cowboy boots, saddles, horseshoes, bedrolls, wagon wheels, dried chilli pepper, rope, Texan flag and many more of your innovative ideas to bring the right mood. A county toe-tapping music by Texas born country artists is a must, without which it would be a big bore.

Unfold a red checked or denim tablecloth. For napkins, make some colorful bandanas tied with rope or even sheriff’s star work wonderfully at your Texan BBQ Party. Make ‘guest name cards’ to place on the tables, which makes them feel special. Add decorative centerpiece on clay pots with cactus or hide a pot in an old pair of boots and some fresh flowers in the pots.

A Texan’s mouth waters like the Colorado River for a slab of spareribs or a hunk of corn bread. The food turns attractive with mouth-watering varieties of special hot sauce. For adventurous guests add tortilla chips and funky salt and peppershakers. If possible keep the drinks in old styled washtub filled with ice.

Fun at the BBQ party

Guests may be unknown to each other. Bring in fun and break the ice with a dance lesson. Invite guests on the floor barefoot or with cowboy boots for a line dancing class.

Texas Hold’em is a fast and funny game of 2-10 people. The objective is to finish with the best poker hand and win the pot.

Cattle Corral is steer roping. Position a pint-sized wrangler a few feet away and try catching the cattle.

Squirt-gun-showdown to set a lit candle or an empty soda can and get your guests to shoot a water pistol to either knock out the flame or the can first.

Just because sun sets, it does not mean fun has to end, set up a campfire, which is legendary with Texas cowboys, and invite someone to strum a song on the six string to reach to the climax of Texan BBQ party.

How To Use Bbq Smoker Wood Chips

January 18, 2011 by  
Filed under Featured Content

Smoker wood chips are widely available from your local BBQ or garden store, and come in a huge variety of flavours from different manufacturers.

The question is, why use them?

The answer is simply to add additional flavour to your food, and smoker wood chips achieve this by being placed within a BBQ smoker after being moistened with water for around 30 minutes, and then left in the smoker with the food.

The heat that is generated by the BBQ smoker causes the wood chips to raise in temperature and release an aromatic smoke and moisture that permeates the food to give it the classic smokehouse taste.

Many people avoid using smoker wood chips due to the fact that they are unsure as to whether they may ruin their food or even damage their BBQ smoker. This rarely happens if done correctly, and the improvements to the flavour of all cooked BBQ food is improved by the addition of properly prepared wood chips.

Never add dry smoker wood chips to the heat source as this will cause the dry woods to burn off very quickly and will result in a bitter taste on the food. It is recommended that unless otherwise stated by the manufacturer, that all wood chips are treated to a good soaking prior to use.

Smoker wood chips are available in dozens of different flavours, and after a little experimentation with some of them, you will soon find the ones you prefer and match well to the BBQ food and baste/sauce combinations that you like using.

Try starting with “light” tasting smoker wood chip flavours such as applewood, cherry or plum, and if you find these a little too mild for your taste you can try stronger flavours such as hickory, mesquite, and alder, which is one of the most popular all-round smoker wood chip flavours available.

Smoker wood chips are relatively inexpensive to buy and last a fair while, and as such represent a great investment that will elevate the flavour of your BBQ food and you will soon be using them regularly once you have found the flavours that you prefer.
How to use Smoker Wood Chips

1: Place the smoker wood chips in a bowl of water for 15-30 minutes, or spray them with water and leave for a while to allow the chips to absorb the moisture.

2: Put a tray or pan of smoker wood chips on the briquettes or on the lower rack of your BBQ smoker or grill. If using wood chips in a gas grill, place the pan to one side away from the flame of the burners to avoid them going up in smoke and leaving a bitter taste on your food.

3 : Raise the temperature of your BBQ smoker to your desired level according to what you are cooking.

4: Put the food in the BBQ smoker with the pan of smoker wood chips and cook until done.

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About the Author

You can find more about BBQ smoker wood chips at Barbecue Party, a leading barbecue resource that includes daily news updates, competition schedules, BBQ recipes, product and restaurant reviews and much more.

BBQ Beef Brisket Cooking Tips

January 18, 2011 by  
Filed under Featured Content

There is nothing as delicious as a BBQ brisket. The smoky flavor and tender texture is second to none. If you’ve never grilled a brisket before, you may want to find out a few BBQ tips that will help your brisket turn out as tender as possible.

If you have not seen a brisket before, you will notice that is one seriously tough piece of meat that is full of fat and connective tissue. It was considered a suitable food for the animals or it was boiled until it was edible. When open pit cooking became popular, someone had the bright idea to try cooking a brisket on a closed pit over low heat, and the BBQ brisket was born.

By following these handy tips, you will be able to make a tender and mouthwatering brisket of your own. The brisket offers great beefy flavor without needing a lot of seasoning. It is certainly well worth investing a little time so that you can learn how to cook it properly.

BBQ Tip 1

Pick out a good brisket. You want one that is somewhat flexible rather than stiff. A flexible brisket will be tenderer than a stiff one. There should be a lot of fat on one side. Trim off some, but not all of the fat. You want the fat to melt during cooking to keep your brisket moist.

BBQ Tip 2

Start your fire ahead of time. Plan to add at least half an hour to get the coals just right before you put your brisket in to cook. If you are using a smoker, you may want to use ten or more pounds of charcoal. Don’t use charcoal starter; it will make your brisket taste like starter. Sprinkle wet wood chips on the fire as you cook to add smoke to your cooking. Good choices for wood chips include hickory, mesquite, apple wood and oak. Each imparts its own special flavor to the meat.

BBQ Tip 3

Place your brisket fat side up in an aluminum pan so you won’t lose the drippings. Allow the brisket to cook gently for several hours. Use a mop sauce every now and again to keep the top moist and tasty. After around four hours or so, wrap the brisket up in a double layer of foil and continue cooking

BBQ Tip 4

Make sure your thermometer is accurate. There is nothing worse than overcooking your brisket because the heat was too high. You end up with a tough, dried up piece of meat, not the delicious, mouth-watering meal you’ve been anticipating for so long. You can test it by removing it from your grill and matching the temperature with a second thermometer or by testing it in ice water.

BBQ Tip 5

The most important thing at the end of cooking is to allow the the brisket rest. When it is finally done, the beef needs to settle properly so it can take in all those flavorsome juices. If it doesn’t get this time, every slice you cut will make the juices run out on the plate instead of staying in the meat where it belongs. Leave it for an hour or so and you will get the best results, the longer the better.

By following these BBQ beef brisket cooking tips you will discover that your brisket turns out just perfect every time.

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About the Author

I’ve wanted to share my personal BBQ recipes and guides with lovers of all things Q for a couple of years, and I can assure you that some of these recipes are so good, they sometimes get used at local BBQ competitions here in Austin. You should also head over to Barbecue Party where you will find over a thousand of the best BBQ recipes on the Internet, along with a superb selection of BBQ grills.

Fire Pits: Finding the Right Model for You

January 18, 2011 by  
Filed under Featured Content

There is nothing more enjoyable than relaxing in front of a warm fire in the evening, the burning logs crackling as the flames leap and dance. And while many enjoy the indoor fireplace experience, a fire pit in the back yard is what most folks prefer.

Aside from being an attractive and affordable addition to any patio or back yard, fire pits also serve as a convenient place to:

  • Cook
  • Socialize with friends
  • Unwind after a long day at work
  • Spend time with loved ones
  • Meditate

Other benefits include their portability. Easily moved from one location to another, they can be taken along on camping, fishing or hunting trips. And if you decide to move to a new home, you can take the fire pit with you.

Fire pits are also designed with safety in mind. High enough off the ground to avoid burning grass and surrounding vegetation, most models come equipped with a mesh screen top to catch flying cinders and floating ashes (ensuring compliance with even the strictest of municipal fire codes). The ring that encircles the pit’s upper rim prevents people from brushing up against the pit itself, and burning their legs or clothing.

Fire pits come in several styles, depending on one’s taste and needs.

There are the wood-burning models, composed of brick, stone or steel components, as well as propane models, the pits themselves of square or round construction. Depending on the model, some even have designs cut through the pit’s sidewall, allowing the firelight to cast pleasing star and moon shapes on the ground, providing an added measure of beauty to the fie pit experience.

Aside from the aesthetic pleasure of building a fire, the main advantage of wood burners is that they are always suitable for cooking. The fire base is broad and the smoke adds a nice flavor to whatever is being cooked. In addition, tile and stone fire pits have a wide edge where cooking items, cups, mugs and other items can be placed without fear of them being melted or burned- provided that the fire isn’t too large!

One of the main disadvantages of wood-burners is inconvenience. Dry, unpainted wood is always needed, as are matches and fire starters. Then there’s the smoke, the feeding of the fire and its extinguishment, which usually involves yet more smoke. It all depends on how much trouble the owner is willing to put up with.

Propane fire pits, by contrast, offer clean, consistent, even heat. And once the fire is lit, a regulator controls the flame size. When the fire is extinguished, it happens in seconds, and without annoying smoke clouds. Propane models are also more likely to be allowed in camping areas where open fires are prohibited during seasons of high fire risk.

The disadvantages of propane are three-fold. While there are always plenty of wood scraps around to serve as fuel, propane tanks have to be refilled once they are empty, involving travel expense and time spent waiting in line. In addition, not all propane fire pits are designed for cooking, which means you will eventually have to buy a second model. Also, there is always a safety issue involved where gas and fire are present. Hoses and hose couplings must be periodically inspected for cleanliness and tight fit.

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About the Author

Many people like to enjoy fire pits for great outdoor fire experiences. Get stylish warmth to your apartments, condos by fire pits and outdoor firepits. Our Wide ranges of Chimineas as we have Chimineas for sale to add extra glow in you home and garden.

Smoked Bbq Baby Back Ribs Recipe

January 18, 2011 by  
Filed under Featured Content

While it is relatively common for baby back ribs to be grilled or braised for a relatively brief period, the best results come from a low-and-slow smoking process using the right combination of wood chunks to give it a truly distinctive aroma and flavor.This smoked rib recipe is tried and tested, and makes succulent tasting ribs that are a joy to eat.


1 Cup Sugar
1 Cup Non-Iodized Table Salt
1/2 Cup Brown Sugar (dried out by exposing on grease-proof paper at room temperature for several hours)
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder

To make great baby back ribs, you need to pick the best quality loin baby back ribs you can find, around 2lbs in size, trimming off the inner stomach-side membrane. Any remaining excess fat should again, be trimmed off and discarded.

For the dry rub, combine all of the ingredients together in bowl, and then transfer and store in an air-tight container.

Preparing the baby back ribs

Sprinkle the ribs with the dry rub a few hours before cooking and allow them to come to room temperature.

Avoid over-seasinging, a light and consistent coating is all that is required. You will see that the spices will form a pleasing red coating after sitting for about an hour or so. This is what you are looking for.

Cooking the baby back ribs

For the best results, smoke the baby-back ribs in a Weber Smokey Mountain, Big Green Egg, or a Kamado.

First of all fire up the smoker by using 12lbs or so of charcoal and 3 chunks of White oak and 2 chunks of Cherry wood. The wood chunks should be approximately 3″ in diameter.

The charcoal should be started in a chimney-style starter avoiding the use of starter fluids as this can (and usually does), impair the flavor. Wait until the charcoal has turned grey/white.

At this stage, remove the bark from the White Oak and Cherry wood, and do not soak them.

During cooking you will notice that there is far less smoke being produced as you would normally see when using moistened wood chunks, this is perfectly O.K., and the flavors will permeate the ribs just the same.

Keep the smoker’s water-pan topped up with tap water, using boiled water that has been allowed to cool slightly if you prefer, and regulate the temperature by utilizing the lower vents on the smoker only.

Avoid closing the top vent at all costs as this will produce less desirable results, and if your smoker doesn’t happen to have one, use a BBQ thermometer probe so that you can keep an eye on the smokers internal temperature.

The ribs should be placed on rib racks and cooked at around 225 degrees for 3 hours at which points the lid should be opened for the first time, and then turning the rib slabs over. At this point all vents on the smoker should be opened fully.

With the smokers vents opened, the internal temperature of the smoker should hit the 240 to 270 degree range.

Monitor the ribs progress every 30 minutes until done. You will know when they are ready as the baby back ribs will turn brown in color and the meat will have pulled down over half an inch on the longer bones, usually after 1-2 hours more smoking.

Remove the baby back ribs from the smoker and generously sauce both sides before cutting into individual ribs.

Tip: Allow the ribs to rest for at least 10 minutes prior to serving, wrapped in tin foil to preserve the moisture and delicious juices.

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About the Author

You may like to read about Big Bob Gibsons BBQ Book at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, smoker recipes, product and restaurant reviews and much more.

How to Smoke a Brisket

January 18, 2011 by  
Filed under Featured Content

A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please notice
the other smoker recipes located in the index on the right side of the page.

Choosing A Good Brisket To Smoke

A brisket is composed of two parts, the flat and the point. The flat section usually
has less fat on it while the point should have considerably more. The fat on top of
the brisket is called the “fat cap” and should be white in color. The thickness of fat
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will represent freshness, and
make sure it has plenty of fat incorporated throughout the meat, not just on top.
The combination of the deep red color and the white fat of a brisket is called
marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is
such a thick cut of meat, the fat located throughout the meat will help to keep the
brisket moist while smoking.

Make sure the brisket has not been frozen. A frozen brisket will not display a deep
red color, the fat may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.

When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some people disagree
with this test, but I am a firm believer because of the results I get.

The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may become tougher or stringy because of the
longer cooking time.

Preparing The Brisket

After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have plenty of work space and a
clean area to prepare the brisket on. The brisket should have fat on it no more than
1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat
located under the fat. If the fat is too thick, trim it down until you reach the 1/4-
inch thickness.

After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every portion of
the meat, including the fat, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just enough to create a paste for the rub
to stick to.

I choose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 inch deep into the meat. You should use
whichever method you like best, but I am going to describe the rub method.
Marinade and rub recipes can be found by clicking on either of the links.

After fully covering the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the

Wrap the prepared brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.

Barbeque Time

Take the brisket out of the refrigerator one hour before you want to put it on the
smoker. Place the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I
have found this method to be the best, but there are many more smokers available
to choose from such as water smokers, propane smokers, and charcoal smokers.

I use mesquite for smoking briskets because it provides a delicious smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
do not use mesquite, which is fine, and I have included a section for wood selection
to provide you with information about the different types of wood that are good to
use for smoking purposes.

To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. will work. Many people believe
that when the internal temperature of the brisket reaches 180 degrees, it is done.
This is both true and false. When the internal temperature of the brisket is around
180, the fat in the brisket really begins to marbleize. The brisket will maintain this
temperature for a while, and this adds to the tenderness of the brisket.

I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is important to keep the lid closed while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.

A great way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirt it on the brisket.

After 7 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.


ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some fat from the top of the brisket to see the
direction of the grain in the meat, and slice against it.

I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it is
separated. The point is a little harder to correctly slice because the grain in it runs in
different directions. After some practice at carving the brisket, you will know which
direction the grain runs, and you will find it much easier.

Add your favorite barbeque sauce.

Perfect your smoking techniques, and you will win a barbeque competition in no


How to Smoke a Beef Brisket – Things You Need to Know

January 18, 2011 by  
Filed under Featured Content

Beef brisket is proven as one of the hardest kind of meats to cook. People use so much effort in cooking this type of beef, and at times, if they did not properly cook it, it can be very disappointing. People who want know how to cook a beef brisket should maintain their focus in this food in order to achieve the best results of this. People should also be extra careful in selecting a brisket, because the right selection of these beef cuts can also contribute for people to have the best tasting beef brisket for them.

Moreover, people can cook beef brisket through the use of a smoker, and it is proven one of the most effective ways in giving people the best tasting beef brisket they wanted. Not to mention gorgeous smoke rings around the brisket when you slice it. However, before people can know how to smoke a beef brisket, they should gather first the entire essential ingredient in making the brisket more flavorful and more exciting for people to eat. Several ingredients are readily available in the market and they must know all the ingredients included in cooking their brisket. And don’t forget the right wood chips, apple wood chips are a top choice.

From the proper meat selection up to the aging process of the brisket, people should take care of it and employ their time and patience to come up with an appetizing dish. Also, for people who want to smoke their brisket without going on some hassles along the way, they should use electric smokers as it is one of the most convenient ways of smoking foods. Moreover, people can use this smoker because it is far more superior to the other smokers out now.

It acts by giving people the precise cooking techniques that can help them to cook their foods thoroughly, especially in cases of cooking BBQ brisket. Electric smokers can also save time for people because it has consistent heat, and they will not have the problem of refueling it. Being run by electricity, it does not impose any hazards with regards to fire. This type of smoker can also give people, especially those new in using a smoker, the convenience they need in producing great-tasting foods that they will surely enjoy.

Moreover, this can deliver mouth-watering beef brisket that is perfect for all occasions and surely, for everybody to love. People should know some of these steps in order to have the beef brisket that will enjoy by the whole family. People can utilize electric smoker if they want to create best tasting foods for everybody to enjoy.

Texas Barbecue Beef Brisket Recipes Come From a Tradition of Early American Outdoor Cooking

January 18, 2011 by  
Filed under Featured Content

There is some evidence that suggests the preparing and cooking of beef brisket just might be how the barbecue process came about. Many Germans immigrated to Texas in the late 1800’s/early1900’s. The Texas cattle industry was booming at that time and the Germans naturally fit in because of strong butchering and sausage-making skills. This led to many of these Germans working in the booming Texas cattle industry, and others working in butcher shops, what with those strong background in butchering and and other meat backgrounds. They, like many butchers and cooks today, were experienced at taking tougher and cheaper cuts of meat and turning them into something that was edible.

And this is where the beef brisket comes it. Because of the high fat content on the outside (and inside) the meat, the brisket was never a very beloved cut of meat. As a matter of fact, much of the time it was pickled or boiled or braised until tender, or fed to the animals for lack of anything better to do with this tough cut of beef. At the time, open-pit cooking(or grilling as we know it now) was already popular in Texas. The German butchers were looking for ways to sell this cut of meat, but grilling it was no option.

So instead, legend has it that someone in the German community started cooking it slowly on closed pits, over low heat, and not directly over the fire. The high fat content kept the meat from drying out and the fat shrunk away. After about 15 hours of cooking it like this, they had a large tender cut of meat with little fat and a great smokey flavor.

Nothing much has changed to this day. This is still the way to get great beef brisket. You can get a great-tasting smoked brisket by using nothing but those same technique. You don’t really need any spices, seasonings, or rubs at all because of the great flavor already naturally in this meat.

But of course, these days we’ve got to make our beef brisket recipes quite a bit more. Our briskets have to have a little bit extra, and designed with our more modern taste buds in mind, and our own signatures on them.

Here’s the Texas classic beef brisket recipe:

Buy about a 7-10 lb. untrimmed beef brisket with fat on one side (buy 2 if you’re smoker is big enough. That’ll save on charcoal and wood). They come in shrink-wrapped plastic (cryovac) and you’ll see a pretty fair amount of fat on one side. And they’re kind of be in the shape of a big foot.

By the way-This recipe and most of the beef brisket recipes and tips I will show you here go on the assumption that you are using a smoker, and not just a grill. And it doesn’t have to be a huge smoker with an offset fire box, either (although when you get really good at this the neighborhood demand will force you to get one).

This is a long slow process so plan to start the cooking the evening before you want to eat it. Just have patience and everything will go great. Get in a hurry and you’ll be inviting guest over for flavorful smoked shoe leather.

In your smoker start with about 5-10 lbs of charcoal, depending on the size of your smoker. Soak mesquite, hickory, pecan or fruitwood chips in a pan of water at least 30 minutes. (actually, pretty much any hardwood can be used for smoking meat. Use what is easiest to find or the smoked flavor you like the most.

This whole process will take 2 separate fires (because of the length of time) and up to 20lbs. of charcoal. Make sure you have plenty of charcoal and wood chips.

Sprinkle your charcoal with wood chips to start easily and keep adding a few till the fire’s going pretty good. Never use charcoal starter unless you want a brisket that tastes like charcoal starter. Keep checking your waterpan level and try not to let it go dry.

Caroline’s Meat Rubs

Once your fire starts to settle down and the coals have turned gray, put on uncovered brisket fat side up(You can prepare the meat using any of the beef brisket recipes I have below). Let smoke for about 4-6 hours, adding chips as necessary, and not letting the water go dry.

Then double wrap the brisket in heavy-duty aluminum foil and set aside while you build a totally new fire. It is not necessary to add chips to the second fire. Let the brisket cook undisturbed for about another 8 hours or until you’re almost ready to serve it.

Carefully remove the beef brisket it from your smoker and let stand for at least 15 minutes before slicing. You can even put it in an empty cooler and it will stay hot for a couple of hours.

When you’re ready to eat, unwrap the brisket and slice diagonally across the grain in about 3/8″ slices. Trim off any excess fat. One beef brisket will serve about 10 or more.

Some recipes call for dry bbq rubs before cooking begins. Others call for a sauces(mops) used at various intervals in the bbq process. Still other beef brisket recipes go with little or no seasoning until the end, when bbq sauces are put on the finished meat.

It’s all a matter of individual tastes, but as long as you follow the tips above, you and your friends and family are gonna love what gonna rave over your brisket.

Smoking Meat – What Is an Offset Barbecue Smoker?

January 11, 2011 by  
Filed under Featured Content

There are basically three different types of barbecue smokers. The Offset Smoker, the vertical smoker, and the kettle style of smoker. A vertical smoker has only one chamber, with the fire at the bottom of the chamber and the meat supported on racks suspended over the fire. A kettle type smoker is what you may already have, or your father or brother, uncle cousin already has. Think a Weber Grill and that is a kettle type smoker. A weber grill can be set up for smoking barbecue by building a fire on one side, putting the meat on the other side, putting on the lid and opening the vents. The meat will be smoked by indirect heat. This short article will describe the offset type smoker.

  • An offset smoker has two chambers. One is called the firebox. The other is called the smoke chamber. These are offset from each other. That is why it is called an Offset Smoker or Offset cooker. The firebox is off to one side of the apparatus, and that is where the wood or charcoal fire is built. the smoke and heat flows from the firebox into the smoke chamber also referred to as the cooking chamber, and then the smoke flows around the meat and out through the chimney. As the smoke flows over and around the meat, it flavors the meat with a smoke flavor, and the low indirect heat cooks the meat. Most offset cookers can be visualized as a big drum on its side, with a hinged lid cut into it and a little smoke stack chimney coming off the top. That is the smoke chamber. Off to one side and a little lower than the smoke chamber is the firebox, which is often a square metal box attached to the side, but also could be another metal drum. The firebox is usually much smaller than the smoke chamber.
  • An offset smoker burns wood to provide heat and smoke. The type of wood to burn varies on the choice of the pit-master. Many burn whole logs in their smoker, while others prefer to burn wood chunks, traditional charcoal, charcoal chunks or even wood pellets.
  • Different varieties of wood can be burned in an offset smoker to impart different flavors to the wood. Some prefer to burn Hickory, others prefer Mesquite, some prefer fruit wood such as apple-wood or cherry.
  • The secret to using an offset smoker for good barbecue is cooking “low and slow.” This means to cook the food at a low temperature for a long time. An offset smoker is great for this as it only uses indirect heat, because the fire is away from the meat in the firebox, while the meat is in the cooking chamber.

This should help you determine if you should get an offset smoker to make great smoked barbecue meat. You will be able to make great barbecue ribs, pork shoulder (pulled pork), beef brisket and chicken with an indirect smoker.

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