Dry brining uses measured salt and time to build crusty, flavorful bark while increasing moisture retention in big barbecue cuts. This guide explains the why, the how, and a reliable shoulder cook you can repeat on any pit.
Build and control distinct heat zones to cook different foods at their ideal temperatures on both offset and kettle cookers. This guide shows you how to map your pit, set up multi-temp fires, schedule a mixed cook, and finish with a crisp, safe, example recipe.
A science-driven, pit-tested guide to turning tough cuts silky with dependable heat management, smart wrapping, and proper resting. Includes a reference Texas brisket method with exact temps, timing windows, and doneness checks.
A practical guide to how Texas, Carolinas, and Kansas City choose wood—and how those choices shape smoke flavor. Learn the why, then taste it yourself with a simple side-by-side cook.
A practical guide to how wood ash affects flavor and pit temperature over long cooks, with clear steps to control ash, keep a clean fire, and avoid bitter smoke.
