As I mentioned earlier in my chuck roast vs brisket comparison, chuck roast is your best substitute for beef brisket. Tough but juicy and tender when smoked low and slow, it’s the best like-for-like substitute for brisket. There are a lot more options I like to use in place of briskets which I’d like to […]
Yes, you can freeze raw brisket as well as a cooked one. However, there is proper protocol to follow to ensure that the meat remains fresh and safe. If you had asked me a decade ago, “can you freeze a brisket”, I would have replied with yes, but you shouldn’t! This, though, was because I […]
There are two ways that you can defrost ribs – you can leave them in the refrigerator or you can use a cold water bath to speed things up. I smoke ribs fairly often – despite this it actually took me a while to figure out the the best way to thaw ribs. I had […]
Lean briskets are denser beef cuts, have less fat, and have a more beefy flavor than moist brisket cuts. However, I’ll always go for the moist version because it’s fatty. There are more intramuscular fats or marbling that make your BBQ juicy, moist, and never dry out. I’ve learned all the differences between lean vs […]
You can keep your brisket moist by choosing a well-marbled cut, dry brining the brisket, using a slow cooking process, and a lot of other tips that I will discuss below. Southern BBQ continues to explode in popularity, and I’m here for it. Many of my friends are cooking brisket. The problem is that their […]
Smoked chuck roasts get more tender and juicier than smoked briskets because of the fat content. When looking at both meat at the butcher shop, the biggest difference is the chuck roast has more fat marbling than beef brisket. Meanwhile, briskets have more fat cap than chuck roast. But for us cooks, butchers, and meat […]
Depending on the animal it’s taken from, brisket can be either beef or pork. That answers it for those asking is brisket beef or pork? However, barbecue brisket is traditionally from the breast section of beef, around the pectoral muscle. Meanwhile, pork brisket is also taken from the pectoral muscle of the pig around the […]
What’s the difference between a flank steak and London broil? I see people ask this question often. It’s simple: both types of meat are taken from tough beef cuts. However, London broil actually means a preparation method for flank steak or top round. Flank steak, on the other hand, is a raw steak taken from […]
Chip steak, also known as sizzle steaks are thinly sliced cuts of bottom round beef. The whole chunk is frozen for 24 hrs before it is thinly sliced and allowed to thaw, creating chip steak. When my grandfather introduced me to enchiladas, I was instantly captured by the tenderness and intense taste of the meat. […]
Also called a bone-in ribeye steak, a cowboy steak is a thick-cut ribeye steak taken from the rear part of the rib. To make it a true cowboy steak, the rib bone has to remain completely attached to the meat. This makes it look like the tomahawk axe, hence its second name, tomahawk steak. Today, […]