Make beef navel bacon with an equilibrium dry cure and a clean post oak smoke. This guide covers cure math, pellicle, hot-smoking to 150°F (66°C), and pro slicing and storage.
How to run a pan of beans under your meat for real pit flavor without greasy results or sketchy food‑safety. Practical setup, a reliable recipe, and clear safety rules.
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.
