BBQ Recipes & Pitmaster Knowledge Hub

Poultry & Chicken 🪵 Post Oak

⏱️ 3 hr 15 mins • 🔥 Intermediate • 🎯 162°F

Brown Sugar Bourbon Glazed Texas Pitmaster Butter-Basted Turkey Breast

Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed texas pitmaster butter-basted turkey breast guide.

Method: Low & Slow in Butter Bath 👁️ 2,643

Poultry & Chicken 🪵 Post Oak

⏱️ 3 hr 15 mins • 🔥 Intermediate • 🎯 162°F

Sweet Chipotle Glazed Texas Pitmaster Butter-Basted Turkey Breast

Achieve golden, crispy skin and incredibly juicy meat with this step-by-step sweet chipotle glazed texas pitmaster butter-basted turkey breast guide.

Method: Low & Slow in Butter Bath 👁️ 2,444

Grilling Guides & Techniques 🪵 Post Oak

⏱️ 20 mins • 🔥 Intermediate • 🎯 150°F to 175°F

Essential Tips for The Science of the BBQ Stall and How to Beat It

Understand evaporative cooling when meat hits 150°F-170°F and discover when to wrap or hold.

Method: Culinary Science 👁️ 754

Beef BBQ & Smoked Meats 🪵 Post Oak

⏱️ 7 hr 25 mins • 🔥 Intermediate • 🎯 205°F

Hot & Fast Competition (275°F) Smoked Beef Cheeks for Authentic Mexican Barbacoa

Learn how to cook this legendary hot & fast competition (275°f) smoked beef cheeks for authentic mexican barbacoa with authentic American pitmaster techniques, perfect bark, and tender juiciness.

Method: Smoke and Confit Braise 👁️ 1,387

Beef BBQ & Smoked Meats 🪵 Post Oak

⏱️ 12 hr 30 mins • 🔥 Advanced • 🎯 203°F (Probe Tender)

Hot & Fast Competition (275°F) Texas Smoked Whole Packer Brisket

Learn how to cook this legendary hot & fast competition (275°f) texas smoked whole packer brisket with authentic American pitmaster techniques, perfect bark, and tender juiciness.

Method: Low & Slow Smoking 👁️ 2,454

Poultry & Chicken 🪵 Post Oak

⏱️ 3 hr 15 mins • 🔥 Intermediate • 🎯 162°F

Lemon Herb Garlic Basted Texas Pitmaster Butter-Basted Turkey Breast

Achieve golden, crispy skin and incredibly juicy meat with this step-by-step lemon herb garlic basted texas pitmaster butter-basted turkey breast guide.

Method: Low & Slow in Butter Bath 👁️ 439

Pork BBQ & Ribs 🪵 Post Oak

⏱️ 3 hr 40 mins • 🔥 Intermediate • 🎯 160°F

Carolina Gold Mustard Style Smoked Texas Hot Guts Pork Sausage Links

Master this juicy and tender carolina gold mustard style smoked texas hot guts pork sausage links with mouthwatering bark, rich smoke flavor, and classic American BBQ flair.

Method: Low Temperature Smoke 👁️ 3,615

Beef BBQ & Smoked Meats 🪵 Post Oak

⏱️ 12 hr 30 mins • 🔥 Advanced • 🎯 203°F (Probe Tender)

Bourbon & Peppercorn Glazed Texas Smoked Whole Packer Brisket

Learn how to cook this legendary bourbon & peppercorn glazed texas smoked whole packer brisket with authentic American pitmaster techniques, perfect bark, and tender juiciness.

Method: Low & Slow Smoking 👁️ 5,078

Beef BBQ & Smoked Meats 🪵 Post Oak

⏱️ 7 hr 25 mins • 🔥 Intermediate • 🎯 205°F

Bourbon & Peppercorn Glazed Smoked Beef Cheeks for Authentic Mexican Barbacoa

Learn how to cook this legendary bourbon & peppercorn glazed smoked beef cheeks for authentic mexican barbacoa with authentic American pitmaster techniques, perfect bark, and tender juiciness.

Method: Smoke and Confit Braise 👁️ 4,662

Beef BBQ & Smoked Meats 🪵 Post Oak

⏱️ 8 hr 20 mins • 🔥 Intermediate • 🎯 203°F

Hot & Fast Competition (275°F) Central Texas Salt & Pepper Beef Dino Short Ribs

Learn how to cook this legendary hot & fast competition (275°f) central texas salt & pepper beef dino short ribs with authentic American pitmaster techniques, perfect bark, and tender juiciness.

Method: Low & Slow Smoking 👁️ 3,599

Pork BBQ & Ribs 🪵 Post Oak

⏱️ 3 hr 40 mins • 🔥 Intermediate • 🎯 160°F

Memphis Dry Rubbed Smoked Texas Hot Guts Pork Sausage Links

Master this juicy and tender memphis dry rubbed smoked texas hot guts pork sausage links with mouthwatering bark, rich smoke flavor, and classic American BBQ flair.

Method: Low Temperature Smoke 👁️ 2,017

Grilling Guides & Techniques 🪵 Post Oak

⏱️ 20 mins • 🔥 Intermediate • 🎯 150°F to 175°F

Mastering The Science of the BBQ Stall and How to Beat It

Understand evaporative cooling when meat hits 150°F-170°F and discover when to wrap or hold.

Method: Culinary Science 👁️ 717