Everything in “Technique Guides”

20 items

ArticleCan You Smoke Ribs and Pork Shoulder at the Same Time? Yes – Stagger the Start TimesArticleLamb Smoker Time: Minutes Per Pound by Cut (Leg, Rack, Loin, Chops)ArticleTri Tip Like Brisket: What Final Temp? (About 203F, Probe Tender)ArticleHow Much Pork Belly Per Person? 0.33 lb Cooked, 0.57 lb RawArticleBoning a Smoked Whitefish: How to Pull Clean Sheets Off the FrameArticle“Kill Back Period” for Meat: The Term Is Wrong, the Numbers Are RealArticleCollagen Breakdown in Meat Over Time: Why the Hold Does the WorkArticleMeat Church Brisket Recipe: The Schedule Behind the RubArticleRoast Calculator for Smoked Meat: Plan Backward From Your Serving TimeArticleSalmonella and the Smoker: The Exact Temperature and Time That Kills ItArticleHow do I choose a BBQ catering menu that actually pays?ArticleWhat should I smoke for a Labor Day party?ArticleBoston Butt Smoking Time: Schedule the 16 Hours, Not the 12Article140F vs 150F Hold: Which Pasteurizing Target Should You Actually Cook To?ArticleSmoked Meat Food Safety: Safe Temps, the Danger Zone, and the 140F LineArticleHow to Get BBQ Catering Clients: The Marketing That Actually Books EventsArticleBBQ Catering Contract Template: The Seven Clauses to Copy, Fill In, and SendArticleSpatchcock, Hot and Fast, or Low and Slow: Choosing Your Turkey Smoke by the ClockArticleMeat Church Brisket Rub vs Salt and Pepper: What Actually Changes the CookArticleHow to Plan a Smoking Schedule: Start Times, Stall Buffer, and Why Cooks Run Long