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Category: Brisket

link to Putting Meat On The Smoker Room Temp Vs. Cold.

Putting Meat On The Smoker Room Temp Vs. Cold.

When I first started smoking meat, I would always let my meat sit out before going onto the smoker. I was taught to do that with steak and burgers, so I assumed you would do the same when smoking...

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link to Storing Brisket: Tips And Tricks For Refrigeration & Freezing

Storing Brisket: Tips And Tricks For Refrigeration & Freezing

Brisket is such large cut of meat that unless you are smoking for a large crowd, there are bound to be leftovers. So how exactly do you get those leftovers to be just as good as it was fresh off the...

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link to Pork & Brisket Binders. How To Get Your Rub To Stick!

Pork & Brisket Binders. How To Get Your Rub To Stick!

When I first started smoking meat, I kept seeing everyone put mustard on their meat before smoking it. Now, I like mustard, but even this threw me off. I didn’t understand why they were doing it...

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link to Brisket Done Too Early? Here’s How To Hold it!

Brisket Done Too Early? Here’s How To Hold it!

Because smoking brisket takes so long and there are so many factors that determine how fast your brisket will cook, it can be really hard to time it correctly. It is very common for a brisket to...

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link to Brisket Spritz Debate: Should You Spritz Your Brisket?

Brisket Spritz Debate: Should You Spritz Your Brisket?

Ah, to spritz a brisket or not, that is the million-dollar question. When I first started smoking meat, I had learned that you should spritz your meat every hour to help retain moisture. I stuck with...

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link to Should You Brine Your Brisket?

Should You Brine Your Brisket?

When I first started smoking meat, I had no clue what brining even was. After learning what it was and how to do it, I had a had come to the conclusion that brining meat was reserved for chicken and...

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About Us

I have always been a major foodie and absolutely love to eat and cook great food. My favorite type of food? Hands down, slow cooked BBQ. My mom was born and raised in tiny town just outside of San Angelo Texas, and that entire half of our family is still spread out over the great state of Texas. And while we didn't have good BBQ growing up in my hometown of Las Vegas, I was exposed to the greatness of slow cooked BBQ every time we visited family in Texas. Smoked brisket and peach cobbler quickly became my favorite meal. I already had a passion for cooking, and had already mastered the grill, so I decided to try my hand in smoking meat. I wanted to learn to create that great BBQ I loved so much in Texas. So I picked up a Weber Smokey Mountain and started learning how to smoke meat. When I first started learning, I found so much misinformation and conflicting information on the web around smoking meat. I created this website not only to share my passion for cooking and BBQ but to help create an informative resource for pitmasters of all experience levels.

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themeatsmokingguy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. We also participate in other affiliate programs which compensate us for referring traffic.