Cooking
Trimming a Packer Brisket for Even Smoking
Don't just throw a brisket on raw. Learn how to shape a packer brisket like a surfboard for aerodynamic smoke flow and consistent cooking.
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Master the Pit.
Own the Backyard.
The science of fire management, the math of meat, and the secrets of the real-deal BBQ lifestyle.
Essential Resources
The Pitmaster's Toolbox
Meat Math Estimator
Exactly how much brisket or ribs to buy for your next party. No more running out.
Open Tool →Wood Pairing Matcher
Find the perfect smoke profile for your meat. Hickory, Oak, Mesquite, or Fruitwood?
Find My Smoke →The Pitmaster's Glossary
From "Blue Smoke" to "The Stall." Learn the technical language of the low and slow lifestyle.
Learn the Lingo →Latest from the Pit
How-To
How to Calibrate Your Smoker's Leave-In Temp Probes
An inaccurate temperature reading is the quickest way to ruin a cook. Here is how to test and calibrate your digital meat thermometer probes using ice water and boiling water.
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Cooking
How to Rest and Hold Brisket Without Drying It Out
Pull temps, cooler rests, and overnight holds so your brisket stays juicy from the pit to the cutting board.
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Cooking
Burnt Ends at Home from a Packer Brisket
Separate the point, cube it, sauce it, and run a second smoke so you get candy-like burnt ends in the backyard.
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