Dry-aging intensifies beef flavor and changes how brisket renders and forms bark. Here’s a Texas-style playbook to manage moisture, airflow, and wrapping so a dry-aged packer finishes tender with a dignified crust.
Take a fully cooked, store-bought ham and give it honest smoke, a balanced glaze, and proper heat management for a holiday centerpiece that eats like barbecue. Clean fire, restrained sweetness, and a patient finish make it sing.
A practical, one-pit plan to smoke brisket, pork ribs, and sausage in a single day without compromising any of them. Clean fire, tight timing, and proper holding turn a juggling act into a smooth Central Texas-style service.
How hanging ribs over a live coal bed in a drum changes heat, drip, and bark compared to cooking on the rack—plus step-by-step methods for each approach at a clean 275°F (135°C).
Lamb ribs smoked steady at 275°F/135°C over red oak, mopped with a warm, savory mint baste for clean bark and rich, rendered bite. Straightforward, Texas-leaning technique with a British nod to mint.
