Top Things I Wish I Knew When I Starting BBQ

1. Start Earlier Than You Think You Need To

The number one mistake new smokers make is not allowing enough time. Whatever timeline you have in mind, add several hours to it. A smoked brisket that’s “supposed” to take 12 hours might need 16 or more. Starting early gives you the luxury of cooking stress-free, knowing you have plenty of time for the meat to reach perfect doneness. Remember: you can always hold finished meat for hours, but you can’t speed up the cooking process.

2. Don’t Let Equipment Hold You Back

Fancy smokers are nice, but they don’t make the pitmaster and they often have a higher learning curve. Start with what you can afford and learn its quirks. Whether it’s a $100 hardware store special Weber kettle, or a high-end smoker, great BBQ comes from understanding your equipment, not from the specific type of smoker or how much you spent on it. However, I do recommend picking up a quality thermometer as one of your first upgrades.

3. Patience is More Important Than Precision

Good BBQ can’t be rushed. Plan for your cook to take much longer than expected, and always be prepared to wait out “the stall” – that frustrating period when the meat’s temperature plateaus for hours and you are convinced that it never will. Remember, because of all the variables of cooking, you’re cooking to temperature and tenderness, not to a time the recipe said.

4. Master the Art of Resting

The rest is as crucial as the cook. Plan to hold your finished product warm for several hours – it not only makes timing easier but significantly improves the final result. Use a cooler lined with towels, or hold the wrapped meat at a low temperature in your oven. Not only does this make timing your meal easier, but it actually improves the final product.

5. Keep It Simple

Don’t get overwhelmed by wood selection, trimming, complex rubs, spritzing schedules or wrapping techniques. Good quality meat, salt, and smoke are all you truly need. As you gain confidence, experiment with one new technique at a time. Remember, imperfect BBQ is still better than no BBQ.

6. Log Your Lessons

Keep notes of your cooks in a notebook – what worked, what didn’t, and what you’d do differently next time. Include details like the cut of meat, type of wood for smoke, cooking temperatures, times, and specific techniques used. This simple habit will accelerate your learning curve and help you replicate your successes.

7. Start Smart, Start Simple, Just Start!

Begin with forgiving cuts like chicken thighs, pork tenderloin, or pork shoulder for a longer smoke. These meats are more affordable and more tolerant of mistakes, allowing you to build confidence and understand the smoking basics without the pressure of potentially ruining an expensive brisket. Most importantly, you just need to start, it’s really not that hard!

8. Think Beyond the Big Meal

Smoked meats make incredible leftovers and not just by themselves. Plan ahead for creative ways to use them in other dishes throughout the week. From tacos to salads to breakfast hash, chilis, etc. Good BBQ can elevate everyday meals into something special and make for an entire week full of different meals. Check out my ideas for leftover brisket recipes and leftover smoked pork recipes.

9. Don’t Be Your Own Worst Critic

Every cook sees flaws in their cook that guests will never notice. Keep your critiques to yourself – your guests aren’t comparing your brisket to the best BBQ joint in Texas, they’re just excited to eat homemade smoked meat that you made. Remember, even your “mistakes” are probably better than what most people get at so-called “BBQ” restaurants. Instead of pointing out what went wrong, simply accept the compliments and enjoy the meal. Your BBQ journey is about progress, not perfection.

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