Few meats gain as much flavor as a properly smoked brisket. Chicken can be grilled and still taste excellent. Pork butts can be palatable with a slow cooker. However, everything about smoking lends itself to application with a brisket, from the slow cooking process ensuring moist meat to the robust beefy taste that can stand

Just when you thought your brisket could get no juicer using your current method, be it brining or marinading, etc., a new and improved method known as brisket injection enters the scene providing proud pitmasters with even more juicy tenderness and at last flavorful bites through and through.   What is Injecting? Injecting is a

The chuck eye steak is cut from the upper shoulder area of the steer, specifically the 5th rib area. Let’s not confuse this with a tougher chuck roast that does best being braised or slow roasted. The chuck eye is a fairly tender piece of meat with a good marbling of fat. The chuck eye

On Suckling Pig: An Introduction to Going Whole Hog While the idea of cooking an entire pig may sound daunting, and to be fair, it can be an involved process; the old adage that “you get what you give” is true of cooking a suckling pig. Put simply, your hard work will pay off in

I am pretty sure everyone I know has a bottle of opened Worcestershire sauce in their refrigerator. You may have come across a recipe that calls for a few dashes of this iconic sauce. Then, the bottle gets stuck in a shelf on the refrigerator door and is forgotten about. But what about a substitute