How Much Brisket Is Lost to Smoking?

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Dear Dr. BBQ,   When smoking a brisket, what percentage is lost due to the smoking procedure?   Thanks,   Kyle   A:  Hi Kyle,   I’ve never done the research myself but the common figure that BBQers use is 50 percent yield of usable meat from a whole untrimmed brisket. Some cookers will preserve a better yield than …

Wanted: Turbinado Sugar

Jackson Ortega-Scheiner Grilling Leave a Comment

Q:  Dear Dr. BBQ,   Where can I buy turbinado sugar? I have no luck with it in Chicago.   –Joe       A:  Hi Joe,   Turbinado sugar is commonly available under the brand name Sugar In The Raw. You should be able to find it in the supermarkets in Chicago. If nothing else, check the health food …

Baste, Mop, Slather—What’s the Difference?

Jackson Ortega-Scheiner Grilling Leave a Comment

Q:  Dear Dr. BBQ,This may sound like I’m splitting hairs, but it’s kind of important to me.  In most BBQ and grilling recipes, they call for a liquid concoction that’s applied to the meat while cooking. This liquid concoction has been designated as “baste,” “mop,” or “slather.”  When I was first learning to cook outdoors, “baste” was the common word.  …

Tips for Tri-Tips?

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Hey Doc, I just returned to my home state of Washington after spending 13 years in Texas. During my stay in the deep south I acquired a taste for really good BBQ. Because I was unable to find any good BBQ restaurants and because cooking is a big passion of mine, I purchased a nice pit and have been …

Where’s the False Fat Cap?

Jackson Ortega-Scheiner Misc. Leave a Comment

Dear Dr. BBQ: When I was at your class this past spring you had mentioned to remove the false fat cap. I can’t remember which piece of meat it was on. Is it on the brisket or on the butt? My brisket and ribs are great, but my chicken and pork butt still need some work. I will cook some …