#bbq

Complete guide to smoking a 14lb whole packer brisket. Process: 1. Trim to 1/4 inch fat cap. 2. Season with coarse salt and 16-mesh black pepper (50/50 ratio). 3. Smoke at 250°F with post oak wood. 4. Monitor internal temp until 165°F (4-6 hours). 5. Wrap in butcher paper at stall. 6. Cook to 203°F for probe-tender texture. 7. Rest for 2 hours. Detail the stall phenomenon, smoke ring formation, and bark development.

Championship-level baby back ribs using 3-2-1 method. Prep: Remove membrane, apply mustard binder, coat with sweet rub. Cook: 3 hours unwrapped at 225°F with cherry wood smoke. Wrap: 2 hours in foil with brown sugar, butter, honey (tenderizing phase). Finish: 1 hour unwrapped, apply glaze every 15 minutes. Test doneness: bend test (cracks but doesn't break), toothpick test (slides through easily). Judge criteria: appearance, tenderness, taste. Perfect bark development without over-smoking.

Perfect grilled vegetables technique. Vegetables: zucchini, bell peppers, eggplant, asparagus, corn. Marinade: olive oil, balsamic, garlic, herbs, salt. Prep: 1. Slice uniformly (1/2 inch). 2. Marinate 30 minutes. 3. Pat dry (prevents steaming). Grill: direct high heat, 3-4 minutes per side. Goal: char marks and caramelization, but tender inside. Skewers for small items. Serve: drizzle with herb oil, squeeze lemon. Explain Maillard browning on vegetables and moisture management for proper char.