Q: Dear Dr. BBQ, When trimming a packer-trim brisket, how much do you recommend taking off, and what do you leave? Do you ‘que the tip as part of the flat or not? When answering, please consider that I have a larger wood-burning offset and prefer not to be opening doors and mopping to keep the meat moist, at …
Guaranteed Smoke Ring?
Q: Dr. BBQ, Is there a way to get more of a smoke ring in the meat you smoke, or is it just the luck of the draw? –Heywood Iowa A: Hi Heywood, The redness that we call a “smoke ring” is a chemical reaction, and it can be manipulated. A simple trick is to …
How to Cook a Hog
Dr. BBQ: I am going to cook a 125-pound hog. I have a hog roaster with a spit, or would it be better to lay it on a grid? I read your book and really enjoyed it, and I would love to take one of your classes but I live in Iowa! Kim Hi Kim, I’d always prefer to lay …
Buy This Book!
Hi Dr. BBQ, I enjoyed watching you on OLN’s All Star BBQ Show. My e-mail for you is what book would be best for someone who wants to learn the secrets of competition BBQ? I have been cooking on my drum smoker for almost a year now and love it, but I know I have so much to learn, especially …
What Makes Good BBQ?
Dear Dr. BBQ: What are the essential components for good BBQ? Lora Hi Lora, That is a short but fully loaded question. In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same …