Depending on who you ask, some cooks will swear by their preferred method to achieve a perfectly cooked steak. But why choose ...

Matt Pittman of Meat Church BBQ joins Joe Zavala and Jonny White to settle the age-old brisket debate: meat side up or fat ...

Brining meat in warm water can begin the cooking process, which will ultimately interfere with the ideal smoking time and conditions, so it's best to keep things on the colder side.

Although some of us will light up our backyard smokers in ankle-deep snow, for most of us summer is prime backyard cooking season. Whether you like things low and slow, or prefer a hot or cold smoke, ...

Mastering the art of barbecue and earning the title of "pitmaster" is no easy feat. Luckily, an expert shared tips for how to ...

Pre-heat the smoker. I like 225 degrees, it has a “cleaner” smoke flavor. Smoking does not use timers; it uses thermometers. If you are in a hurry, cook something else.

Proper smoking technique yields a beautiful, succulent piece of meat. (photo courtesy of smokingmeatforums.comMichael C. Bolton The 2014-2015 Alabama bow season has been underway for almost a ...

Tom Bacon from Pelkin's Smokey Meat Market joins the Fox 11 Living show with some tips to making his delicious smoked pork ...

KNOXVILLE, Tenn. — The University of Tennessee Institute of Agriculture taught people an important lesson for the summer on Saturday — how to properly smoke meat. They hosted a Smoking School ...

The beauty of beef is the many ways it can be prepared: on the stove, in the oven or on the grill, just to name a few. No matter your method of choice, a meat probe or instant-read thermometer is ...