- August 1, 2026One pit, three meats, one dinner time. The trick is not cooking them together, it is starting them apart. Stagger…
July 29, 2026There's no single "hold X minutes at 150F" safety rule, it depends on the meat. Ground meat and poultry need…
July 27, 2026Half a pound of cooked meat per adult is the working number, but that is cooked weight. Brisket loses about…
July 27, 2026Do not toss your pork belly and pork butt fat. Here is how to render it into lard - step…
July 27, 2026Do not toss your brisket and tri-tip trim. Here is how to render it into beef tallow, plus a dozen…
July 24, 2026Yes, a stall starting at 150 degrees is completely normal for brisket, it can last 45 minutes to six hours…
July 24, 2026Thermometers can lie depending on where they sit, but a probe's resistance, a blade bone's twist, and a rack of…
July 22, 2026Safe and done are two different questions, and on a brisket they sit nearly 60F apart. Safe minimums, the texture…
July 20, 2026Cutting out the backbone takes two minutes and fixes the central problem with cooking a bird whole: the breast finishes…
July 19, 2026Real burnt ends come from the brisket point, but pork belly, chuck roast, pork butt and even pork loin all…
