Not only is chicken is the number one selling meat in the USA, it’s also one of the quickest, easiest and most affordable meats to smoke in your smoker. Unlike a brisket or a pork butt, which takes...

Wrapping is an essential part of the brisket smoking process. If you’ve been using foil, try experimenting with butcher paper. Paper will give the brisket a different texture and taste, and will...

Tri-tip was once a cut of beef found only on the West Coast. However, thanks to YouTube, everyone wants to barbecue this wonderful cut of meat. I asked some of the world’s best pitmasters how to...

When smoking chicken, the rub is an important layer of flavor. When smoking meat, it’s all about building layers of flavor. You got one layer of flavor from the smoke and another from the barbecue...

Turkey is one of the more challenging meats to cook because it’s big, tends to dry out, doesn’t have a great deal of flavor, and has thick parts and thin parts. You want to get the balance right...

When cooking chicken, the breasts are probably the most troublesome part of the bird. Unlike the thighs and legs, breasts dry out easily because they are lean with very little fat or blood vessels....