I’ll tell you straight from the shoulder; beef brisket is my best cut of beef for the smoker anytime, any day! It’s not hard to explain why this is my ultimate choice for smoked meat. It’s tough enough to withstand the long hours needed for my BBQ smoking sessions. Then it’s capped and interspersed with […]
The beef tenderloin and filet mignon are from the same region in the loin primal at the cow’s hindquarters. But they aren’t the same. The primary difference is while the whole beef tenderloin is a part of the beef loin, the filet mignon is simply a part of the tenderloin. That means it’s safe to […]
Blue steak, also called blue rare steak is simply the rare steak. Its done temp rests between 115°F-120°F while rare steak is done at 130°F. The best blue steaks are made from tenderloin since it’s the leanest cut of beef. It is cooked hot and fast to sear the exterior, leaving the steak’s interior virtually […]
Beef tallow is fat that’s cooked down or rendered from fatty cuts of beef. If you’ve never considered cooking with beef tallow you’re missing out on a delicious, earthy flavor with a savory beef undertone. I make beef tallow twice a month and use it generously when sauteeing vegetables and searing steaks. Beef tallow is […]
Brisket is cut from the breast of the cow and it’s best cooked slowly on low heat. However, pulled pork is essentially any pork cut that has been cooked and shredded into smaller pieces. Occasionally, I host BBQs in my backyard, and pulled pork and brisket are usually on the menu. I am so fond of […]
Are you tired of guessing how long to smoke ribs at 250°F? Trust me. I’ve been there. In a nutshell, smoking pork ribs at 250°F typically takes me around four to five hours on my pellet smoker. That’s for my pork spareribs. For my baby back ribs, I always plan to smoke them for less […]
Without mincing words, the chuck steak and chuck roast are cuts of beef that both come from the neck and shoulder blade parts of the animal. Chuck roast is quite a large, tough cut of meat that’s best cooked slowly using methods like braising or pot roasting. Chuck steak is a thinner cut that is […]
Brisket is the most difficult, fickle meat to smoke on Planet BBQ, so I usually smoke it at 225°F to give myself the best chance for success. You can smoke brisket at 250°F and turn out some great-tasting beef, but it’s more difficult. I’ve been smoking brisket for years. I’ve tinkered with smoking brisket at […]
The main difference between the ribeye and tomahawk steak is that the tomahawk is tender and has a more buttery texture while the ribeye is slightly tougher and has a more robust beef flavor. The ribeye is cheaper and easier to cook too. Personally, I am a fan of the classic ribeye. I have always […]
The eight primal cuts of beef are round, loin, flank, rib, short plate, chuck, shank, and brisket. As a seasoned pitmaster for 12 years running, I have handled more than my fair share of beef cuts. Primal cuts are the first to be separated from the steer’s carcass. Each cut is comprised of several sub-primal […]