Usually we'd throw a brisket into a smoker, but not everybody has one or the time to do it right. A sous vide machine makes ...

such as smoking or slow cooking, where maintaining moisture is key to tender pulled pork. Bark Formation: The combination of ...

Trimming and preparing a dry aged brisket after 50 days. Notice the hard and dry exterior that we need to slice away. The first thing I noticed was that some of the fat had turned green but still ...

Some of that smoke should push out tomorrow with more westerly winds, but it'll still stay hazy at times with a high in the low 80s once again. We stay dry and warm all week long, with highs in ...