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Month: November 2021

link to What’s A Brisket Point? The Ultimate Flat vs Point Comparison

What’s A Brisket Point? The Ultimate Flat vs Point Comparison

So what’s the difference between a brisket point, a brisket flat and a packer brisket? It’s worthwhile knowing the different parts of the brisket because we don’t cook the two brisket muscles...

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link to Reheat Smoked Brisket Sous-Vide – With Or Without Equipment

Reheat Smoked Brisket Sous-Vide – With Or Without Equipment

Sous-vide brisket has become extremely popular in recent years, and this French cooking method is by far the best way to reheat leftover brisket. I wanted to find out all there is to know from the...

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link to Brisket Burnt Ends – What Are They and How Do You Make Them?

Brisket Burnt Ends – What Are They and How Do You Make Them?

Although the name may be deceiving, brisket burnt ends are a barbeque delicacy. Burnt ends are one of the best appetizers and a sure way to impress your friends and family at the next gathering. I...

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link to Why Is My Smoked Brisket Black?

Why Is My Smoked Brisket Black?

When you first smoke meat, it’s alarming to open the lid of your smoker and find a black meteorite sitting on the grill rather than a smoked brisket. Although it looks bad, the blackness of a...

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link to How To Get Tender Smoked Brisket Every Time

How To Get Tender Smoked Brisket Every Time

If you understand brisket fundamentals, there’s no reason you shouldn’t get a tender, juicy brisket every time you fire up your smoker. Nailing the perfect smoked brisket isn’t rocket science,...

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link to Tough Chewy Brisket? Here’s Why

Tough Chewy Brisket? Here’s Why

The only thing worse than dry brisket is tough and chewy brisket. Chewy brisket is a common problem, but it’s an easy fix. Brisket is very different to most other roasting meats, so different rules...

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I’m Damien Bernard, the guy behind Meat Smoking HQ. Meat has always been a huge part of my life. As far back as I can remember, I was hanging meat in the smokehouse. I grew up in the back of my father’s butcher shop and spent many years working in the meat industry. Nowadays, I’ve rediscovered meat smoking, and every weekend you’ll find me in the backyard smoking something low-and-slow. When I’m not smoking meat, I’m here writing about my passion on Meat Smoking HQ.

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