With USDA brisket values reaching $345.78 per 100 pounds this June, ruining a cook is no longer just a disappointment; it is a costly failure. Every pitmaster knows the anxiety of the stall, where the internal temperature plateaus and the clock keeps ticking. It is a...
A deep, mahogany bark is the hallmark of a master pitmaster, but reaching that level requires more than just luck and a rub. When you are deciding on spritzing pork shoulder what to use, you are choosing between a soggy exterior and a competition-grade crust. Most...
What if the secret to a competition-level brisket isn’t found in your dry rub, but in a needle? You’ve likely felt the frustration of pulling a brisket off the pit after twelve hours only to find the flat is dry and unyielding while the point is perfect....
Submerging your bird in a bucket of salt water might be the very thing standing between you and the perfect BBQ. When weighing up a dry brine vs wet brine for turkey, the traditional choice often leads to the most disappointing results. You want a bird that’s...
Your premium brisket deserves better than a corn-syrup-heavy glaze that masks the flavor of your hardwood smoke. Most pitmasters spend hours perfecting their fire only to ruin the result with a bottled sauce that’s too sweet and full of artificial preservatives....
