BBQ Smoked Salmon Recipe: How to Smoke Salmon

BBQ Smoked Salmon Recipe: How to Smoke Salmon

BBQ smoked salmon recipes done well produce a delicious array of savory to sweet smokey meats. Using your smoker for meats other than pork, beef and chicken really diversifies your BBQ game. Knowing More »



BBQ ribs are one of my favorite cuts to smoke. Between the shorter cook times and easy prep you can have great smoked ribs on your table in no time. Aaron Franklin’s BBQ rib More »

Texas Brisket – Easiest Smoked Brisket Recipe Ever!

Texas Brisket – Easiest Smoked Brisket Recipe Ever!

Total Cook for this brisket was about 9 hours. Salt, pepper, beef and low and slow smoke….what else could you want. I hope you give this easy brisket recipe a try. 1 More »

Competition Brisket Recipe: Beef Brisket and Burnt Ends

Competition Brisket Recipe: Beef Brisket and Burnt Ends

Prepare and smoke your brisket like a pro with this high level competition brisket recipe. Follow the instructions of a seasoned award-winning Pitmaster to take your cooking to a whole new level… More »

World Class Competition Level Smoked Pork Chops

World Class Competition Level Smoked Pork Chops

Thick Loin Chops are great to be cooked on the smoker and they can be done up pretty quickly without taking long hours. The recipe mentioned below is that of a really More »


How to Cook the Aaron Franklin Brisket Recipe at Home


If you’ve read this far, I wouldn’t be surprised if you wanted to try and make a brisket yourself, and use as many of Aarons techniques as possible. While it will likely take a lot of practice, you can make

How-To: Make Roasted Beef Rump Cap


Analiese Gregory has worked at Sydney restaurant Quay under Peter Gilmore, and more recently for Mitch Orr at ACME. She now heads up the kitchen at Mitch and co’s newest establishment, Bar Brosé.  In this episode of How-To, she shows us

How to Smoke a Sirloin Tip Roast


The sirloin tip roast is extremely lean. Most of the time its ground for burger, but it can be good eats whole… if you know how to cook it right. This particular cut usually doesn’t require any trimming (because it doesn’t

Smoked Brisket – An Overnight Cook


This is the kind of recipe everyone will ask you for, after they take their first bite. Low Salt Brisket Rub 1 teaspoon salt 3 tablespoons light brown sugar 2 tablespoons ground black pepper 2 tablespoons garlic powder 1 tablespoon

12 tips for a better BBQ, straight from a meat scientist


The backyard barbecue is often considered a symbol of summer. It can represent a family tradition or a relaxing way to spend time with friends. For many, this skill is passed on from one person to another, as a sort-of learned

The Ultimate Guide To Regional Barbecue Sauce


It’s easy for folks who didn’t grow up with barbecue to lump it all together into one category of awesomeness. That’s fine. Only it’s also very wrong. Barbecue is a varied and vast world of flavors, meats, methods and ingredients. Before

10 Tips From The Pit Master — Josh Ozersky


1. “Anyone that can’t grill well on a Weber isn’t a real grill cook.” 2. “If you can’t get wood you can use lump hardwood charcoal, which is the next best thing.” 3. “Cooking meat on a barbecue means not

Secrets Tips And Suggestions For Slow-Smoking Barbecue Ribs


Rib Membranes…Always, always, ALWAYS pull the membrane off of the slab of ribs.  The last thing you want is a judge to take a bite of your rib and have a tough piece of membrane attached to the bone. The

Brisket Experiment: How Does the Time You Wrap Affect Your Brisket?


In this experiment I test how wrapping briskets at different times affects the final product in regards to flavor, tenderness, and moisture. Nice job on the video. Everyone should be able to make their own conclusions from that. There is no

Texas’ Best PitMaster Shares His Tips


  The following are great tips on how to cook BBQ brisket from legendary Pit Master Aaron Franklin of Franklin Barbecue in Austin, Texas, USA.  Of course, the tips are courtesy of Aaron himself. Franklin realized he wanted to cook

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