Take your brisket beyond Texas salt and pepper. Explore regional brisket rub variations inspired by Kansas City, Memphis, Carolina, Tex-Mex, and modern craft BBQ, complete with recipes and tips.
BBQ Math is the formula pitmasters use to serve smoked meats on time, every time. Learn how to work backward from your serving time to calculate fire-up, cook, stall, rest, and slicing for brisket, pork butt, ribs, and chicken.
How do you hold a steady temperature on a Weber kettle? To hold a steady temperature on a Weber kettle, use the correct balance of lit and unlit charcoal, adjust the bottom vent in small increments, and allow 10 to
How do you grill on a Weber kettle? To grill on a Weber kettle, use a two zone setup with all lit coals on one side and empty space on the other. Cook food indirectly until it reaches the right
Learn the essential charcoal setups for your Weber kettle, including Two Zone, Snake, Minion, Vortex, and Slow ‘N Sear. Includes vent settings, lit vs unlit amounts, chimney lighting instructions, and clean diagrams.
Why Brisket is the King of Texas BBQ Brisket is the crown jewel of Texas BBQ — smoky, tender, and full of rich beef flavor. But anyone who has tried knows it’s one of the hardest cuts to perfect. That’s
If Texas BBQ has a crown jewel, it’s brisket. But cooking a brisket is only half the battle—understanding its anatomy, trimming it correctly, and slicing it the right way is what separates backyard cooks from true pitmasters. In this guide,
Struggling with fluctuating smoker temps? Learn how to control your smoker’s temperature with proven techniques, vent settings, fire management, and pro tips for every type of smoker.
Stuck in the brisket stall? Learn why it happens, what temps to expect, and how to fix it with wrapping, patience, or pro techniques—all while keeping your brisket tender, juicy, and Texas proud.
Introduction: Why Beef Tallow Still Matters in BBQ Beef tallow is one of a pitmaster’s oldest and most trusted secret weapons. This liquid gold is made by slowly rendering trimmed brisket fat until it becomes a clean, shelf-stable cooking oil
Resting brisket is the step most backyard pitmasters overlook, yet it can make or break your cook. Slice too soon and you lose the juices you worked all day to build. This guide breaks down four proven resting methods countertop, cooler, holding box, and even your home oven, so you know exactly when to pull, how long to wait, and the temps to watch. Master the rest, and your brisket will be as tender and juicy as the pros.
Every great BBQ cook knows that no two smokes are ever the same. A BBQ Cook Notebook helps you track wood choice, weather, times, temps, and techniques so you can repeat your wins and learn from the stalls. From brisket to ribs, documenting each cook is the secret weapon for backyard pitmasters who want consistent, mouth-watering results.
Choosing the right smoker is the first step to backyard BBQ success. This guide compares electric, charcoal, pellet, gas, and offset smokers to help beginners find the best balance of ease, flavor, and cost.
Avoid the biggest BBQ mistakes and cook like a Texas pitmaster. Learn why brisket dries out, how to manage smoke, airflow, seasoning, and temps for perfect results every time. Ask any Texas pitmaster and they will tell you: BBQ is
Apartment life presents unique challenges for BBQ lovers. Fire codes, lease restrictions, and limited outdoor space often make grilling feel impossible. Many renters assume that smoking ribs or slow-cooking pulled pork is out of reach. The good news is that