Finally off work? Looking for a reason to fire it up?
Join the others. Here's what we recommend for this weekend.
The only steak method worth knowing. Low heat first, screaming hot finish.
Our go-to electric smoker. Holds temp like a champ and fits a full brisket with room to spare.
View on AmazonChampionship-level seasoning. One shake and you already smell like you know what you're doing.
View on AmazonCompetition-tested. Works on ribs, brisket, chicken — basically anything that lands on the grate.
View on AmazonHoly Gospel is gospel. Matt Pittman knows what he's doing, and so will you after one bag.
View on AmazonTurn any grill into a smoker. Fill it with pellets, light it, and let the smoke do its thing.
View on AmazonSalt, pepper, post oak smoke, and patience. The one cook that separates the weekend warriors from the real ones.
Trimmed right, rubbed heavy, smoked low. These are the ribs your neighbors will start asking about.
Crispy skin, juicy pull-through meat, and a smoke ring that makes it look like you know exactly what you're doing.
A pork butt rubbed overnight, smoked until it falls apart, and pulled by hand. Feed the whole crew for next to nothing.
Cubed, rubbed, smoked, sauced, and hit with high heat to finish. Meat candy. The kind of thing people remember long after the party's over.