Beef brisket is the toughest part of a cow, but if barbecued at a low temperature long enough, it becomes one of the most tender and flavorful pieces of beef. It consists of 2 parts, the “flat” and the “point” which together form a “Full Packer” brisket. You can also smoke the 2 parts separately, but in this recipe, we are talking about the Full Packer brisket, separated only after the cooking process.
November 2019
As the temperatures drop and the need for heat increases, we would like to remind you of the importance of practicing safe burning with wood, coal, pellet or gas burning appliances. The following safety tips are a few that we deem important. Remember, you are building a fire in your home, and no matter what unit you have, if it is not installed and used according to its user guide it is not guaranteed to be safe.
With today’s high-efficiency wood stoves, fireplaces, inserts, and furnaces, it is more important than ever to make sure you are burning the right wood. The type of wood you burn not only affects the efficiency, but also the safety of your wood burner.
It’s best to clean out your unit and vent soon after the heating season. Ashes and Creosote can become corrosive if they gain condensation, which is likely if it sits in the unit or vent all summer. The following steps should taken after every heating season is over.
Phase 1 of the NSPS went into effect in March of 2015 and outlawed any woodstoves that produced more than 4.5 grams of emissions per hour. Most manufacturers in the industry were able to meet this standard by having their stoves retested and relabeled. Phase 2, howev- er, reduces it down to 2.5 grams of emissions per hour and is not as easy to meet. A lot of stove companies are adding a catalyst to their fireboxes which helps eliminate emissions, but makes the stove less user-friendly, and higher maintenance. Other stoves simply got discontin- ued because of the costs of redesigning and retesting their firebox.
Cut bacon to length so it wraps around the base of the sau- sage and slightly overlaps. Take a toothpick and run it through the bacon and sausage to create the cup.
Let cream cheese warm up and then mix in the brown sugar and cheese. Once completely mixed add the dry rub to your desired heat, and use to fill the “cup” created by the sausage and bacon.
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