Charcuterie Guides
In-depth articles on smoking, curing, fermenting, dry-aging, and artisan meat craft — written from 30 years of hands-on experience.
Texas-Style Brisket: The Complete Pitmaster's Guide
Everything I know about cooking brisket after 30 years behind an offset smoker — from selecting the right packer to nailing the pull temp every single time.
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Wood Selection Science: Matching Smoke to Meat
The wood you burn matters as much as the meat you buy. Here's everything I know about smoking woods — species, seasoning, chunk size, and how to match wood to protein.
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Offset Smoker Mastery: Setup, Fire Management & Technique
The offset smoker is the pitmaster's instrument. Here's how to set it up, manage the fire, maintain clean smoke, and troubleshoot common problems.
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Competition Ribs: St. Louis vs Baby Back Breakdown
Everything you need to know about smoking competition-quality ribs — St. Louis trim vs baby backs, the 3-2-1 method, and what judges are actually looking for in a turn-in box.
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The Science of the Smoke Ring
That pink band just under the bark is the most misunderstood thing in BBQ. Here's the actual science behind the smoke ring — and why it doesn't mean what you think it means.
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Pulled Pork: From Whole Shoulder to Perfect Shred
Pulled pork is the most forgiving cut in BBQ — perfect for beginners. Here's how to turn a whole pork shoulder into tender, juicy, perfectly smoked pulled pork.
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Hot Smoking vs Cold Smoking: Methods, Equipment & Safety
Hot smoking and cold smoking are completely different techniques that share a name. Here's what separates them, when to use each, and the safety rules you need to know.
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Brisket Flat vs Point: Understanding the Whole Packer
A whole packer brisket is two different muscles with different fat content, different textures, and different cooking needs. Understanding both is the key to great brisket.
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Pellet Smoker vs Stick Burner: An Honest Comparison
I've spent decades on offset stick burners and I own a pellet grill too. Here's my honest take on both — the advantages, the trade-offs, and who should buy which.
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Smoking Temperatures & Times: The Complete Reference Chart
The quick-reference guide I wish I'd had when I was starting out — smoker temps, internal temps, cook times, and rest times for every cut you'll ever smoke.
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