The 3 Keys to Great BBQ

When it comes to BBQ, everyone has an opinion on how it should be done and usually after a few beers around the pit, those opinions can sometimes spark heated debate. From rubs to injections, fat side up or fat side down, lump vs briquettes, to wrap or not wrap, etc...

But at the end of the day, all those things mean little difference in the outcome of your BBQ. Through my experience I've learned there are only 3 things that must be done to ensure your cook is successful.

Consistent Heat

This is the number one rule of BBQ. The old saying, "If you're lookin, you ain't cookin" rings of solid truth. Fluctuating cooking temperatures result in dry, tough BBQ. Being able to provide an even consistent heat depends on the quality of your smoker and your ability to keep from opening the lid.

Let it rest

You must let the meat rest before you cut into it. There are a few different theories on why this is the case. One theory is that during the cooking process, the heat draws the liquids to the surface. Allowing the meat to cool, allows those succulent juices to sink back into the fibers of the meat. If you cut into a hot piece of meat fresh off the smoker you're only going to allow the juices to escape. This is a debatable topic. But from my experiences, it's true. A rested piece of meat, is a juicier piece of meat.

Know when it's done

I'm a firm believer in monitoring the internal temperature of the meat. I know...I know...some guys who have been smoking forever will tell you they know when it's done, by the look and feel or the amount of time it's been on. And the really good pitmasters can do just that. But for a consistent cook, you have to monitor the internal temperature to ensure it has reached the temperature you are trying to achieve and to not overcook it. Every cut of meat is different. And I think every pitmaster has wondered why this brisket didn't turn out like the last one, even though they cooked it the exact same way. A lot of factors can can affect the time it takes to cook. The type of meat, the size, hell...even the weather outside. Monitoring the internal temperature is the only way to ensure your meat is ready.

So when it comes to rubs, injections, methods of cooking...Don't sweat the small stuff. Those things are used to dial in the flavor profile and texture your shooting for. They ultimately won't determine the success of your cook. But these 3 keys will. Provide consistent heat, let it rest and know when it's done. Ensuring those three things will result in great BBQ everytime.