- Apr 28, 2024
- 304
- 312
Ok I'll start at 250/275f, I've read that's best when trying to start out.In bbq don’t push your times that tight, meaning exact. Start early and let the meat tell you when it’s done. You can always wrap and rest done meat. Give yourself some breathing room on time.
On prep get as crazy as you want, but most is not needed. Most of the meat prep advice comes from those following competition cooks, that has little to do with your backyard. Most comp cooks are cooking for judges and it’s all about ONE bite for judging. In my yard I want to eat everything and all of it not just one bite.
Do yourself a favor and start off cooking/smoking at 250/275F on the pit. This solves a lot of common problems, makes delicious food and has a much shorter learning curve.
Lmao I got soo much to learn.