Q: Dr. BBQ: My source tells me that when meat has been smoking approximately four to six hours and has reached an internal temperature of 140 degrees, it has most likely consumed the desired volume of uptake smoke it needs. The rest of the time spent throwing wood on the fire is for doneness. Correct me if I am …
Timing the Brisket
Q: Howdy Doc BBQ! Got your book, and I’d like to do your big time brisket. Here’s the fix I’m in. It’s for the throwdown we’re gonna have after my little girl’s first communion, so we’ll be eating at about 3-4 pm. I’m gonna be gone from 10 am or so until 1 pm, so is there any way of …
BBQ Books and Courses
Q. Hey Dr. BBQ: Will your new book be out for Christmas? I have your first book great book. I started doing BBQ contests with my dad in 2005. We have done really well in five contests and we have gotten at least two calls at every contest. The bug has bitten us bad we already bought a 35 foot RV to travel to contests …
Wrap That Brisket Up
Q: Hi Doc, I’m hoping to get some help. I cook my briskets on a Traeger grill on smoke. I recently was given a brisket to cook for a friend. My problem is that the cut he gave me was the flat and not the whole cut. It also has been “super trimmed” of fat. It is about 4.5 pounds. …
Just a Little Smoke Is Enough
Q: Hi, DR. BBQ: I enjoy your website, your book, and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch.I am going to grill a “Corned Beef Brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much? …