BBQ Tip of the Week
Want to take your BBQ skills to the next level? Get insider tips straight from some of the top pitmasters in the country. Whether you're smoking brisket, pork butt, or ribs, these expert-approved techniques will help you impress your guests — and their taste buds — at your next backyard BBQ.
BBQ Tip #1: Choosing the Right Pellets
World BBQ Champion Heath Riles shares how to pick the perfect wood pellets to elevate flavor.
BBQ Tip #2: Using a Binder
Chris Marks shares why using a binder before seasoning makes all the difference.
BBQ Tip #3: How to Inject Flavor
Tired of dry, flavorless meat? Pitmaster Sterling Smith shows you how to inject your meat with bold, savory flavor for mouthwatering results.
BBQ Tip #4: How to Trim a Brisket
Chris Marks, pitmaster and owner of Three Little Pigs Rubs & Sauces, breaks down his go-to method for trimming brisket — whether you're prepping for competition or your next cookout.
BBQ Tip #5: Wrapping Your Brisket
Should you wrap your brisket? Susie Bulloch explains why wrapping during the smoking process helps lock in moisture and maximizes flavor.
BBQ Tip #6: How Long to Rest a Brisket
Resting your brisket is just as important as cooking it. Hear from World Champion Heath Riles on when — and for how long — to rest your brisket.
BBQ Tip #7: How to Slice a Brisket
Susie Bulloch, pitmaster from Hey Grill, Hey, shares the right way to slice brisket so every piece is tender.
BBQ Tip #8: How To Get Pull Back On Ribs
Learn how to achieve perfect rib pullback from World Champion Heath Riles — a key sign your ribs are cooked to BBQ perfection.
BBQ Tip #9: Get Crispy, Bite-Through Chicken
Two-time World BBQ Champion David Bouska reveals the secret to perfectly crispy, bite-through chicken that wins over judges — and hungry friends.
