Shoulder clod is Central Texas’s lean, sliceable answer to brisket—big beef flavor, firm bark, and clean post oak smoke. Cooked steady at 275°F (135°C), it shines when you nail the trim, the wrap, and the rest.
Classic alder cold-smoked salmon done safely at home: precise cure, a proper pellicle, and cool, clean smoke for silky texture and clean flavor.
Understand how plate, chuck, and back ribs differ, what to buy, and how to cook them right. Includes a no‑nonsense Central Texas–style recipe for short ribs.
We ran a controlled, split‑rack rib cook to see how yellow mustard, neutral oil, and no binder affect rub adhesion, bark, and flavor. Here’s what actually changes—and what doesn’t—when you choose a binder.
Tuning plates let you even out an offset’s heat while preserving the clean, fast-moving smoke that makes food taste like a proper offset. Here’s how to set them up, tune them, and verify results without choking your pit.
