If you’ve been thinking about tackling your first brisket — or if your last one didn’t hit the mark — this guide is for you. Brisket can feel intimidating. It’s a massive cut of meat, it takes patience, and there are a lot of opinions out there about how to do it “the right way.”

In this post, I’m breaking down the actual fundamentals that matter. No fluff. Just a clear, simple checklist to help you smoke a great brisket from start to finish.

Your result starts with what you buy.

More marbling means more rendered fat during the long cook — which is exactly what you want.

Clean smoker = clean smoke.

Before your brisket goes on:

The first several hours are when the brisket takes on the bulk of its smoke flavor, so clean smoke matters.

Trim the night before if you can.

(Pro tip: Put the brisket in the freezer for 1 hour before trimming — it firms up the fat and makes trimming easier.)

Keep it simple.

Texas Classic:

This one depends on your cooker.

Fat Side Up

Fat Side Down

The fat acts as a shield. Keep the fat side facing the heat.

Low and slow usually means:

Use a good thermometer setup. Wireless probe systems like ThermoWorks RFX make monitoring easier.

Insert your probe into the thickest part of the flat, since that portion finishes first.

Around 160–170°F internal temp, the brisket will “stall.” It stops climbing in temperature. You’ve got two choices:

Takes longer, but preserves bark beautifully.

This helps power through the stall and protect the meat.

Here’s the ranking:

Don’t wrap too early — make sure the bark is set before you wrap.

Don’t cook brisket to a number; cook it to feel.

When it feels right, it’s done.

This is where many cooks ruin a great brisket.

Let it rest:

Keep it wrapped, and rest it in:

Resting allows juices to redistribute and the meat to fully relax.

Always slice against the grain.

This ensures every bite is tender.

Too Dry?

Too Tough?

Soft Bark?

Brisket isn’t difficult — it just requires planning and patience. Once you understand trimming, seasoning, temps, wrapping, and resting, you’re 90% of the way there.

If you want the Ultimate Brisket Mastery Checklist, you can grab it inside the Backyard SmokeMaster Society:
👉 https://backyardsmokemaster.com/brisket101

Watch the full episode

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I recently had the pleasure of joining Freddie Bell on the BBQ Radio Network for a soulful conversation about my BBQ journey — from my early days experimenting with a Weber Smokey Mountain to building the Backyard SmokeMaster BBQ community.

In this episode, we dive into what it really takes to grow from a weekend griller into a confident pitmaster. I share some of the lessons learned from my humble beginnings (including a friendly rib rivalry with my father-in-law!), the philosophy that guides my approach to barbecue, and why simplicity, patience, and grace are the key ingredients for great results.

🎙️ Highlights from the interview:

Listen to the full episode below and hear the full story behind Backyard SmokeMaster BBQ.

If the conversation inspires you to take your barbecue to the next level, join me inside the Backyard SmokeMaster Society — our free community for BBQ lovers — or become part of the Inner Circle to access exclusive BBQ Masterclasses, behind-the-scenes lessons, and live coaching sessions.

When it comes to backyard barbecue, most folks focus on smokers, rubs, and thermometers—but the truth is, your knives matter just as much. A sharp, well-made knife isn’t just a kitchen tool—it’s a game-changer that can elevate your entire BBQ workflow.

Whether you’re trimming brisket, cutting ribs, or chopping veggies for sauces and sides, the right knives will help you work cleaner, faster, and safer. Here are five essential knives every pitmaster should have in their arsenal—plus one bonus that often gets overlooked.

Your boning knife is the MVP of meat prep. A 6- to 8-inch curved boning knife lets you get around bones and through thick fat with precision. It’s perfect for trimming brisket, ribs, and poultry before the cook.

A pro tip from pitmaster Harry Soo: invest in a pair of no-cut gloves. Boning knives are razor-sharp, and it’s easy to nick yourself when trimming cold brisket or chicken.

Recommended Brands: Shun and Dalstrong both make excellent curved boning knives that stay sharp and feel balanced in the hand.

You’ve tended your brisket for 12 hours. The bark is perfect. The smoke ring is on point. The last thing you want to do is tear it apart with a dull blade.

A 10-inch slicer—often called a brisket knife—is your best friend here. Its long, narrow blade glides through meat smoothly, delivering even slices without sawing or shredding. And let’s be honest—you’ll look like a pro carving that brisket in front of your guests.

Pro Tip: For the cleanest slices, chill your cooked brisket in the fridge or freezer for about an hour before trimming or slicing.

If you can only own one knife, make it a chef’s knife. This is your everyday, all-purpose blade—great for chopping veggies, slicing proteins, and handling just about anything that doesn’t require a specialty knife.

Recommended: A Dalstrong 8-inch chef’s knife is a strong choice for both BBQ prep and kitchen cooking.

When it’s time to get serious, reach for the cleaver. This heavyweight blade powers through bones, separates ribs, and crushes garlic with authority. It’s the knife that says you mean business.

Cleavers also make rough chopping large veggies fast and satisfying. And yes—holding one makes you look like a true pitmaster.

Small but mighty, the paring knife handles fine, detailed work: trimming fat, prepping garlic, or slicing small fruits and peppers. Its compact size makes it ideal for those times when precision matters more than power.

Don’t underestimate this one—you’ll find yourself using it more than you expect.

You might not think of a bread knife as BBQ gear, but hear me out. Whether it’s slicing through sandwich buns, garlic bread, or the perfect loaf to serve with your ribs, a good serrated knife gives you smooth cuts without tearing.

It’s especially useful when you’re prepping for BBQ sandwiches or serving smoked tri-tip on toasted rolls.

While not technically a knife, heavy-duty poultry shears are essential for spatchcocking chicken and turkey. They’re far more effective than standard kitchen scissors, especially for cutting through backbones.

Even the best knives lose their edge. If you’re not comfortable sharpening them yourself, find a local professional—many farmers’ markets or hardware stores (like Ace Hardware) offer affordable sharpening services.

Sharp knives aren’t just safer; they make prep smoother and more enjoyable.

Having the right knives will make you faster, cleaner, and more confident at the cutting board—and that confidence translates straight to your barbecue.

So build your arsenal one piece at a time. Invest in quality, keep them sharp, and treat your knives with respect.

Because a tremendous pitmaster deserves tremendous tools.

Listen to the full episode: “Cut Like A Tremendous Pitmaster – 5 Must-Have Knives” on the Backyard SmokeMaster BBQ Podcast

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Join the community:

🔥 Backyard SmokeMaster Society (Free): https://backyardsmokemaster.com/society

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Thinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle.

Here is a blog entry based on the provided podcast transcript:

Thinking about getting a Weber Kettle or already have one and want to unlock its full potential? You’re in luck! The Weber Kettle is a quintessential barbecue tool, and with the right accessories, you can transform your grilling experience from basic to extraordinary. The host of the Backyard Smoke Master Barbecue podcast, Kenyatta Robinson, recently shared his top picks for essential and game-changing upgrades for the Weber Kettle.

Basic Must-Have Accessories

Before diving into advanced modifications, Kenyatta recommends a few fundamental accessories that every charcoal griller should own.

Game-Changing Mods and Upgrades

Once you have the basics down, these next-level accessories can seriously enhance your Weber Kettle’s capabilities.

DIY Solutions

Many grillers use creative do-it-yourself solutions to get the most out of their Weber Kettle.

Whether you’re a beginner or a seasoned pro, the Weber Kettle’s versatility and the wide range of available accessories make it a fantastic choice for any barbecue enthusiast. By adding a few of these upgrades, you can take your grilling game to a whole new level.

ome of the links on this site are affiliate links, which means I may earn a small commission if you make a purchase through them — at no extra cost to you. I only recommend products and services I personally use and believe will bring value to the Backyard SmokeMaster BBQ community.

Thank you for supporting the work that goes into creating helpful barbecue content and keeping this site running!

When it comes to prepping meat for the smoker or grill, pitmasters usually fall into one of three camps: briners, marinaders, or injectors. Each method has its strengths and drawbacks, and the “best” one depends on your goals, the type of meat, and the time you’ve got.

Here’s the breakdown:

Quick Cheat Sheet

At the end of the day, all three methods can work. Some pitmasters even combine them—like brining and injecting a Thanksgiving turkey. Personally, I lean toward brining because I like to plan ahead, but if time is short, an injection or marinade still gets the job done.

So what about you? Are you Team Brine, Team Marinade, or Team Inject?

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Barbecue often gets painted as something that’s indulgent, heavy, and far from healthy. But here’s the truth—smoked meat can absolutely be part of a balanced lifestyle. The key is how you approach it. With the right cuts, sides, and habits, you can fuel your body while still enjoying every bite of smoky goodness.

There’s a popular belief that barbecue is automatically bad for you. That’s simply not true. Smoking meat doesn’t add calories—it adds flavor. The choices you make about what you smoke, what you serve it with, and how much you eat are what matter most.

If you want to enjoy barbecue and still take care of your body, start with leaner proteins:

These cuts deliver plenty of protein to help build and repair muscle without loading up on excess fat. And when you smoke them, you get that deep flavor without adding calories.

One of the biggest advantages of smoking your own food at home is control. You decide what goes into your rubs, sauces, and marinades. Store-bought versions are often packed with sodium and sugar. Instead:

Barbecue sides can make or break the meal. Instead of always reaching for mac and cheese or sugar-heavy baked beans, try:

These alternatives let you enjoy a filling plate that doesn’t overload you with empty calories.

It’s easy to pile your plate high, but you don’t have to eat it all at once. Portion your barbecue, enjoy it, and save the rest for later. Leftovers make excellent high-protein lunches.

Eating well is only part of the picture. If you’re pairing barbecue with regular exercise, you’re setting yourself up for success. Strength training and smoked lean meats go hand in hand—protein helps build and repair muscle, and staying active helps balance your calorie intake. Even simple daily walks can make a big difference.

One of the sneakiest sources of extra calories isn’t the food—it’s the drinks. Sugary sodas, fruit punches, and heavy beers add up fast. Better options include:

You can even try juicing fruits and vegetables at home for a refreshing, nutrient-packed drink.

Some folks worry about carcinogens from smoke. The good news is you can reduce exposure by using modern tools like wireless thermometers so you don’t have to stand over the pit all day. Get in, check your food, and step back. Let the smoker do its job.

So—can you love smoked meat and stay healthy? Absolutely. It all comes down to making thoughtful choices: lean cuts of meat, smart sides, portion control, mindful rubs and sauces, healthier drinks, and staying active. Barbecue doesn’t have to be a cheat meal. Done right, it can fuel your lifestyle and keep you on track with your health goals.

Barbecue is about more than just food—it’s about community, creativity, and enjoying life. And with a little balance, it can be part of a long, healthy one.

🔥 Join the Backyard SmokeMaster Society and get plugged into a community that lives for flavor, fire, and fellowship.

🎧 Catch the full podcast episode on:

Pellet grills have made smoking more accessible than ever—but not all pellets are created equal. If you care about flavor, efficiency, and keeping your smoker running smoothly, it’s time to look deeper than what the label says on the bag.

In this episode of the Backyard SmokeMaster BBQ Podcast, we dug into what makes a good smoking pellet, how to spot the not-so-good ones, and which brands you can actually trust.

Sure, you can grab a cheap bag of pellets at your local big-box store, but here’s what most people don’t realize:

So while you think you’re getting 100% applewood, you might only be getting 20% apple and 80% oak.

That can seriously affect both smoke flavor and performance.

A high-quality pellet should be:

You want pellets that deliver flavor, efficiency, and low ash output—all signs of quality.

Here are some brands I’ve personally tested or consistently heard good things about:

🚫 Pellets labeled “blend” or “competition blend” without details

🚫 Heating pellets (meant for stoves, not food)

🚫 Bargain-brand pellets with no info about wood sources

Also: Low-quality pellets = more ash, which can clog your firepot and trigger malfunctions mid-cook.

Before you buy a new brand:

Short answer: yes—if the pellet is made with 100% of the wood it claims.

The difference between 100% cherry pellets and a cherry/oak blend can be noticeable, especially in lighter meats like chicken or pork.

And if you want to dial in even more smoke? Look for pellets with bark on (like Lumber Jack) or shell-based pellets (like Smokin’ Pecan).

A pellet smoker is only as good as what you feed it. Quality pellets mean:

And while they might cost more upfront, good pellets pay for themselves by lasting longer and making your food taste better.

🔥 Join the Backyard SmokeMaster Society and get plugged into a community that lives for flavor, fire, and fellowship.

🎧 Catch the full podcast episode on:

As spring rolls in, it’s the perfect time to get your grill or smoker cleaned up and ready for action. Whether you’ve been grilling year-round or your equipment has been hibernating through the winter, now is the moment to prep your pit and stock your tools so you’re set for a full season of flavor.

Neglecting your grill can lead to:

Regular maintenance keeps your gear in peak shape and your food tasting just the way it should.

Whether you use charcoal, gas, pellet, or offset smokers, here are some universal maintenance steps:

Pellet Grills

Charcoal Grills

Gas Grills

Offset Smokers

Proper seasoning protects against rust and boosts performance.

High-Heat Bake Method (Charcoal, Gas, Offset):

Low and Slow (Pellet, Offset):

Burn-Off + Oil (New Grills or Deep Clean):

Don’t get caught mid-cook without the basics.

✅ Fuel: Charcoal, pellets, wood chunks

✅ Fire Starters: Quick ignition for consistent heat

✅ Thermometers: Instant-read and wireless models like Thermoworks RFX or FireBoard Pulse

✅ Cutting Tools: Sharp knives and disposable cutting boards

✅ Butcher Paper & Sprayers: For wrapping and moisture control

✅ Cleaning Supplies: Brushes, scrapers, degreasers

Planning late cooks? Invest in quality lighting for your grilling area. Outdoor tripod lanterns or portable LED setups make all the difference when you’re grilling past sunset.

Taking time now to clean, season, and gear up your grill sets you up for a stress-free and delicious BBQ season. Whether you’re smoking brisket or flipping burgers, a well-maintained grill delivers better results every time.

Affiliate Disclaimer:

Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them—at no extra cost to you. 

🔥 Join the Backyard SmokeMaster Society – It’s Free!

Ready to take your BBQ game to the next level? Come hang out with fellow barbecue lovers in the free Backyard SmokeMaster Society! Share what you’re cooking, swap tips, ask questions, and get inspired—all in a community built for people who love firing up the grill.

👉 Join here

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Even the best backyard pitmasters burn a brisket now and then. Whether it’s overcooked beef ribs, underdone chicken, a surprise fireball from your grill lid—or a gear malfunction right in the middle of a long cook—we’ve all been there.

In this episode of the Backyard SmokeMaster BBQ Podcast, we shared some real-life fails (including my own), plus tips for how to bounce back and barbecue smarter next time.

My first attempt at beef ribs was a disaster. I followed someone else’s recipe to the letter—ignoring feel, bark, and instinct—and ended up with scorched, tough ribs that nobody wanted to eat…except my sister-in-law, who’s clearly a saint.

Lesson learned:

Don’t cook by temperature alone. Learn to trust your senses: bark texture, probe feel, and aroma. Recipes are a guide, but every smoker is different.

Joe from Q Bellies BBQ shared a story about serving chicken to a neighbor, only to realize it was undercooked. It happens, even to pros.

Fix it tip:

Use a reliable instant-read thermometer and aim for 165°F in the thickest part of the chicken. Cook at a higher heat (around 350°F) and always dry the skin beforehand if you want it to crisp up.

Layering commercial rubs sounds great until you realize you’ve basically made a salt lick.

How to avoid it:

Opening a blazing-hot grill too fast can create a mini fireball—ask me how I know. My arm hair didn’t survive.

Pro move:

Always burp your grill when it’s running hot—crack the lid slightly first to let out some heat before fully opening it.

Pellet smoker flame-outs. Wireless thermometer disconnects. Connectivity issues mid-cook. Been there, done that.

Must-haves:

Cold or rain might slow you down, but wind is what really wreaks havoc. It can spike or kill temps fast.

How to beat it:

The real takeaway from every BBQ fail is growth. Learn your equipment. Understand your fuel. Trust your senses. And never be afraid to share your story—because odds are, another pitmaster has made the same mistake.

Join the Backyard SmokeMaster Society, where we talk gear, recipes, fire management, and all things low & slow. The community’s full of helpful pitmasters who’ve been through every kind of BBQ fail—and come out better for it.

🎧 Listen to the full episode on:

Apple Podcasts,

Spotify,

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Barbecue isn’t just about food. It’s about connection. It’s the smell of ribs that takes you back to childhood, or the sizzle of steak on the grill that sets the tone for a perfect evening with your partner.

In this special Valentine’s Day episode of the Backyard SmokeMaster BBQ Podcast, I was joined by my wife, Jeannine, to talk about how BBQ has played a role in our relationship—and how anyone can turn their smoker into a tool for romance. From family traditions to funny mishaps, to full-on date-night meal ideas, this episode was all about love, smoke, and flavor.

For us, BBQ has always been more than a weekend hobby—it’s a love language. Whether it’s me trying to impress Jeannine with a new recipe or learning from her dad (a military man and pitmaster in his own right), food has become one of our deepest shared experiences.

We talked about how BBQ brings out the best memories: family reunions, backyard birthdays, and even the tough times—like when her dad dropped off racks of ribs after her mother passed. That’s how BBQ expresses love. It’s thoughtful, it’s time-consuming, and it’s always better when shared.

Spoiler alert: we don’t always agree on flavors! I like a bit of heat. Jeannine? Not so much. She’s all about the sweet, smoky side of things—and a sucker for anything pork. Over time, I’ve learned to make two versions of dishes, because that’s love (and because she’s not wrong—sweet pork belly burnt ends are amazing).

But when it comes to resting meat, we’re aligned now. It took some convincing, but Jeannine finally stopped trying to sneak bites before the meat settles. Mostly.

We had a lot of fun sharing and reacting to five grilled meal ideas that are perfect for Valentine’s Day—or any romantic dinner:

Whether it’s a brisket hash brunch or a steak taco night, BBQ has the power to bring people together and create lasting memories. Use it as an opportunity to cook with your partner, try something new, or revisit a family tradition.

And remember—when you cook from the heart, you don’t need a holiday to make it special.