The Pit
BBQ main events — brisket, ribs, sausage, pulled pork, smoked turkey. Fire management, wood selection, rubs, and the real difference between competition and Saturday backyard cooks.
Pastrami Rub Seasoning for Tender Homemade Brisket
Pastrami rub seasoning for brisket, chuck roast, and turkey: mix a peppery homemade blend, apply it right, and smoke ten...
Camp Chef outdoor oven: A Real Backyard Cook's Review
Camp Chef outdoor oven review: learn what it does well, where it struggles, and how to bake pizza, roast meat, and cook ...
Why I Have a Smoker AND a Stand Mixer — And You Should Too
Rhett Hollister explains why his Lockhart, Texas backyard holds both a cast-iron offset smoker and a stand mixer — and w...
The Brisket That Finally Won Me a Ribbon (And What I Changed)
Rhett Hollister walks through the three briskets that went wrong before the fourth one won a ribbon at a Lockhart region...
Why Your Fire Keeps Dying at Hour 4 — And the $12 Fix
Fire dying around hour 4 is the most common offset smoker problem. Three causes: blocked airflow, wet wood, and ash buil...
Ribs for People Who Are Tired of Dry Ribs: The 3-2-1 Method, Actually Explained
The 3-2-1 method breaks rib cooking into three phases: 3 hours uncovered smoke, 2 hours wrapped in foil with liquid, and...
Pulled Pork: The Forgiving Cook for When Everything Else Goes Wrong
This article explains why pulled pork is the most forgiving BBQ cook for feeding crowds, with exact temperatures, a cost...
Sausage Is the Cheat Code of BBQ — Here's How to Do It Right
This article explains why sausage is the most underrated BBQ item for home cooks building a backyard setup on a budget. ...