© 2019 GRILL MASTER UNIVERSITY. ALL RIGHTS RESERVED.
Recent Articles From our Blog
Think bone-in chicken thighs to go in the smoker. With a little prep work, this dish will steal the show.
A delicious, moist and smokey chicken breast will impress any guests and it could not be more simple when you follow the right steps. For the ultimate smoked chicken breast, you want to be sure to focus on both keeping the bird moist and juicy and to ensure it is full of flavor from the
What used to be just a popular West Coast unique chunk of juicy beef is now an American favorite. The tri tip roast makes for a lean juicy piece of smoked meat. The keys to a tasty smoked tri tip are the marinade, rub, and the smoking procedure. The beauty of the tri tip is
One of the most exciting things about watching a brisket slow cook on the grill, in a smoker, or in the oven is the development of the beautiful, caramelly, meat-candyish bark, which only a brisket rub can give, that hints to bites full of flavor and satiety to come, which you know your guests will love.
Being partial to dark meat, I think smoking whole chicken legs is an awesome way to go. I am talking about smoking chicken thighs and legs still in one piece.
Few meats gain as much flavor as a properly smoked brisket. Chicken can be grilled and still taste excellent. Pork butts can be palatable with a slow cooker. However, everything about smoking lends itself to application with a brisket, from the slow cooking process ensuring moist meat to the robust beefy taste that can stand
Just when you thought your brisket could get no juicer using your current method, be it brining or marinading, etc., a new and improved method known as brisket injection enters the scene providing proud pitmasters with even more juicy tenderness and at last flavorful bites through and through. What is Injecting? Injecting is a