Barbecue Blog

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Brisket can be one of the hardest cooks on the BBQ. I’ve cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it’s tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.

Brisket can be one of the hardest cooks on the BBQ. I’ve cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it’s tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.

Need a simple recipe on how to make Barbecue Ribs? This is your ViewDo!

How to prepare a whole beef tenderloin for smoking in the Weber Smokey Mountain Cooker. Author: The Virtual Weber Bullet. www.virtualweberbullet.com

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The Rib Roast is what eating beef is all about. And for good reason. This cut of beef has lots of flavor, and is always moist and tender if it’s prepared the right way. Need a killer roast for your next Que? Then check out this open fire classic 4 bone standing rib roast beef recipe by the BBQ Pit Boys that’s real quick and easy to do.

Filipino BBQ for the summer. Served best with San Mig light!

If not cooked correctly, real lean beef steak can be tough eating, for sure. But even steaks cut from the Eye of Round Roast can be real tender and juicy, if you follow these few simple tips by the BBQ Pit Boys.

In this video, Betty demonstrates how to make Double-Shelled Beef and Bean Tacos. With crisp, hot taco shells oozing with zesty taco filling, wrapped in soft flour tortillas spread with steaming refried beans, these tacos are the best! Ingredients: 1 pound lean ground beef 1 cup onion, chopped ½ cup green pepper, chopped 10 oz. jar of taco sauce 1 tablespoon taco seasoning (If you cannot find the taco seasoning, just use 16 oz. of taco sauce, instead of 10 oz.) ½ tablespoon chili powder 1 teaspoon sugar 8 (small-size) flour tortillas 15 oz. can refried beans 8 taco shells 2 cups shredded iceberg lettuce 1 cup chopped fresh tomato 1 cup shredded sharp Cheddar cheese In a deep skillet, cook 1 pound of ground beef, stirring constantly, until it is brown and crumbly. Skim off any excess fat. Add 1 cup chopped onion and ½ cup chopped green pepper, and continue to cook the beef and vegetables, until the vegetables are soft and clear. Add a 10 oz. jar of taco sauce, 1 tablespoon of taco seasoning, ½ tablespoon chili powder, and 1 teaspoon salt. Cook for 10 minutes, until bubbly and flavors are blended. Remove from heat, and begin the assembly of your tacos. Fill each of the 8 taco shells with about 1/3 cup of the cooked beef mixture. Place these in a baking pan or glass dish that has sides, to keep them upright, and bake at 350-degrees for 10 minutes, or until crisp and beginning to brown. While the tacos are baking, heat a 15 oz. can of refried beans to steaming hot. When the …