Brisket is one of the toughest and fattiest meat cuts, but it can be the most juicy cuts to cook. Therefore, you need to cook it slowly at the right internal temperature for a long time. But, the question is when to stop cooking and pull your brisket – this is where the idea of internal temp comes in.Read More
At What internal Temperature is a Bratwurst Done? Grill the perfect brats. What is the safest internal temp for brats.
Getting ready to cook a classic bratwurst. For some it’s a staple of barbecue food,...Read More
Smoking a brisket can feel like a right of passage for any aspiring pit master. For some people,...Read More
“When you’re down on your luck and you've lost all your dreams there’s nothing like a campfire and a can of beans.”-- Tom Waits, “Lucky Days.”
I’m Colin, a backyard pitmaster in training who enjoys barbecuing, grilling and cooking over open fires. My young family and I cook outdoors frequently either in our inexpensive offset smoker or on the campfire in our woods. The majority of our vegetables, meat, poultry, and even our cider are homegrown.