A Packer Brisket (aka Whole Packer Brisket or Packer Cut Brisket) is a cut of beef that includes both the flat and the point of the brisket. The point and flat are separated by the point muscle. After cooking the brisket it is easy to separate the two parts by slicing through this layer of fat.
A Pellet Grill uses hardwood pellets for the fuel source instead of wood, charcoal, gas or electric. Is a pellet grill the same as a pellet smoker? Not necessarily, a pellet smoker can smoke but not always grill while a pellet grill can both smoke and grill. However some will say that not all pellet
A Pellet Smoker uses hardwood pellets for the fuel source instead of wood, charcoal, gas or electric. Is a pellet smoker the same as a pellet grill? Not necessarily, a pellet smoker can smoke but not always grill but a pellet grill can both smoke and grill. Well, some will say that not all pellet
The pellicle is a shiny, tacky thin skin or film of protein that forms while drying fish. When smoking fish it is often brined or cured. The next step is to dry the fish and let the pellicle form. The pellicle is important for several reasons… it helps seal in the moisture, it keeps the
Pig Candy is bacon that is covered in brown sugar and spices then smoked. Basically… candied bacon! I like to throw some Pig Candy on the smoker to have as a snack when I’m doing longer smokes like ribs or brisket. The basic pig candy recipe calls for bacon, cayenne, and brown sugar. Some people
Post Oak is one of the preferred woods for smoking beef brisket in Central Texas and has become synonymous with Central Texas barbecue. Post Oak wood is in the white oak wood group mostly found in the eastern United States and as far west as central Texas. The name Post Oak is likely derived from
Pulled Pork is what you get by pulling apart a pork shoulder or pork butt that has been slow cooked until it is fall apart tender. Making pulled pork can be as easy as putting some rub on a pork butt and smoking it until it is ready to fall apart (usually around 200 F-205
