Trimming, smoke temperature, when to wrap and finish temperature are all key factors to take into account when it comes to perfecting the art of barbecue.
Brisket has always been the go to cut for any pitmaster. With a simple rub of salt and pepper and a long smoke, these briskets are sure to be the star of any BBQ party.
Chuck Short Ribs are perfect for a long low & slow smoke - producing a tender, juicy, pull-off-the-bone beef rib.
When it comes to pulled beef, the Chuck Roast is the king of all roasts. Smoke for a few hours to get a good bark on it and then wrap it up in a tray with your favorite BBQ sauce for a nice nap in the smoker. Be prepared for the most tender pulled beef sandwiches.
Tr-Tip is a perfectly tender cut that does well with any simple rub or even your favorite marinade. Throw this roast in your smoker for a few hours to impart a delicous smoke flavor and then remove to do a hot and fast sear.
Take any thick-cut steak or chop to the next level by doing a reverse sear using your smoker and finishing with a hot and fast sear on your grill.
When it comes to ribs, St. Lous Spare Ribs are a perfect choice for smoking. With the right amount of meat on these, the 3-2-1 cooking method is the best way to getting perfect spare ribs.
Whole Chickens are great for grilling as well as smoking. Pair with your favorite beer to make the juiciest beer butt smoked chicken.