Hot-and-fast quail with shattering skin and tender meat, cooked indirect at 400°F (204°C). Spatchcock, dry-brine, and finish with a quick crisp for reliable results on any pit.
Lean, beefy, and surprisingly tender when cooked right, smoked beef heart shines when taken to a rosy medium‑rare and sliced thin. This guide focuses on clean post oak smoke, precise temps, and confident trimming for steak‑like results.
Turn spare‑rib trimmings into legit barbecue. Smoke rib tips and skirt meat properly, then slice, chop, and put every bite to work.
Use a foil boat to keep pork shoulder bark crisp while capturing juices and pushing through the stall without steaming. This method balances airflow and moisture so you get deep bark and succulent pull.
A practical guide to shiny, sticky Kansas City–style rib lacquer: which sugars to use, how hot to run the pit, and exactly when to glaze so it sets without burning.
