Reverse Sear on a Whole Brisket Flat: Technique and Temperature Control

Smoke the lean brisket flat low and slow, then finish with a short, ripping-hot sear to lock in a dark, flavorful crust without drying the meat. This walkthrough focuses on precise temps, clean fire, and safe handling for repeatable results.

Leveraging Hardwood Bark in Smoker Design: Heat Retention and Flavor Impact

How bark-on splits change your fire’s thermal profile and your meat’s flavor, with practical setup, sourcing, and a simple A/B test cook.

Smoked Marrow Bones at 275°F: Render, Spoon, Serve

Beef marrow bones smoked at 275°F (135°C) until the centers turn spoonable and glossy. Simple, rich, and perfect on grilled bread with a bright gremolata.

Deckle‑Off Brisket Strategy: Faster Cook, Different Bark

How to cook a deckle‑off brisket flat at 275°F/135°C for a quicker cook with a firm, peppery bark and moist slices. This is a Texas‑leaning method tailored to flats, not full packers.

Cuban Lechón Asado on a Kettle: Citrus, Garlic, Crisp Skin

Skin-on pork shoulder marinated with Cuban mojo, smoked on a kettle for deep citrus-garlic flavor and finished hot for blistered crackling. A caja china vibe, adapted for the backyard kettle.