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K
Cold smoking ground beef
I'm thinking of cold smoking some ground beef for chilis, pasta sauce, etc. After reading several posts on various boards the majority say, "don't do it", but others say it's safe if you well cook the meat after. There is a recipe on Jeff's site making smoked burgers with pulled pork, which I... -
K
Cutting the flat from the point.
I want to throw out a question and see what kind of answers come out. I bought 1/2 a brisket, point and flat. I have smoked one before but as a whole not cut apart, separating the point and flat. There is a thick layer of fat between the two and the point has marbling in it. There are a ton of... -
K
Just joined.
Afternoon (at least where I am), everyone. I'm new to the board and relatively new to smoking, been doing it for about 3.5 years, and still learning. I'm looking forward to gaining new insights on how to do things.
