Texas post oak smoke meets classic Michoacán carnitas: smoke pork shoulder to build bark and aroma, then confit and crisp for shattering edges and juicy strands.
Beef shank and short rib take smoke, then braise in a deep red chili adobo until spoon‑tender. The result is rich, gelatinous birria with a clean consomé for dipping or sipping.
Lean pheasant loves a steady 300°F (149°C) roast on the pit, where barding and a Basque-leaning rub keep it juicy without drowning the bird in smoke. This guide gives you the exact temps, timing, and checks to land tender breasts and properly finished legs every time.
Make real frankfurters at home with a tight, snappy emulsion: grind cold, emulsify, stuff, poach to set, then smoke and bloom for color and clean snap.
A practical guide to equilibrium curing for BBQ: exact salt and nitrite percentages, safe timing by thickness, and a complete pastrami cook that finishes tender on the smoker.
