How to Make Beef Tallow from Brisket Trimmings
If you've ever trimmed a whole packer brisket, you've probably looked at the pile of fat headed for the trash ...
The 12-Hour Hold: A Foolproof Central Texas Brisket for the Backyard Cook
There’s a moment in every central Texas brisket cook where confidence disappears.It usually happens around h...
Why My Cadillac Cooker Rotisserie and ChefsTemp ProTemp 2 Plus Work So Well Together?
I don’t change equipment very often anymore.Not because I’m not interested in what’s out there, but because ...
Control vs. Chaos: A Tale of Two Briskets
I’ve cooked 1000s of briskets. Enough that I don’t usually worry much once one’s settled in for the night...
Why I Run a ProTemp S1 and Breezo Fan on My Primo XL?
I’ve cooked on just about everything over the years. Stick burners, pellet grills, drums, ceramics—you name it...
Is Using a Temperature Controller Cheating? Not If You Care About Results
Having done barbecue for long enough, I appreciate the difference between the hard way and the right way. Just...
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