Cooking
Burnt Ends at Home from a Packer Brisket
Separate the point, cube it, sauce it, and run a second smoke so you get candy-like burnt ends in the backyard.
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Master the Pit.
Own the Backyard.
The science of fire management, the math of meat, and the secrets of the real-deal BBQ lifestyle.
Essential Resources
The Pitmaster's Toolbox
Meat Math Estimator
Exactly how much brisket or ribs to buy for your next party. No more running out.
Open Tool →Wood Pairing Matcher
Find the perfect smoke profile for your meat. Hickory, Oak, Mesquite, or Fruitwood?
Find My Smoke →The Pitmaster's Glossary
From "Blue Smoke" to "The Stall." Learn the technical language of the low and slow lifestyle.
Learn the Lingo →Latest from the Pit
Cooking
How to Rest and Hold Brisket Without Drying It Out
Pull temps, cooler rests, and overnight holds so your brisket stays juicy from the pit to the cutting board.
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How-To
Fixing Dirty Smoke on Your Offset Smoker
White billowing smoke on your stick burner? Big B walks through the usual causes, what to change at the firebox, and how to reset mid-cook without ruining the meat.
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Cooking
The Smoke that Built a City: A History of Kansas City BBQ
From Henry Perry’s pushcart to the Pendergast Jazz era and the rise of the great dynasties. This is the real story of the World's BBQ Capital.
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