BBQ FAQ

Quick answers to common barbecue questions, with links to the full guides on HogPit.com.

What is the difference between barbecuing and grilling?

Grilling cooks food quickly over direct, high heat. Barbecue, in the American sense, cooks meat low and slow with wood or charcoal smoke, usually with indirect heat, until tough cuts become tender. See smokers.

What temperature should my smoker be?

The USDA Food Safety and Inspection Service (FSIS) recommends keeping the air in a smoker between 225 and 300 °F throughout the cook, checked with a thermometer.

What internal temperature is safe?

FSIS lists 145 °F with a rest of at least three minutes for beef, pork, veal and lamb steaks, chops and roasts; 160 °F for ground meats; and 165 °F for all poultry and for leftovers. See temperatures and doneness.

Why is my brisket still tough at a safe temperature?

Safe and tender are different things. Brisket and pork shoulder are full of connective tissue that needs a long time at heat to soften, so they are cooked far beyond the safe minimum until probe tender. See how to smoke a brisket.

How long does it take to smoke a brisket or pork shoulder?

It depends on size, thickness, the smoker, the weather and how often the lid is opened. FSIS notes smoking can take anywhere from 4 to 8 hours, and big briskets and shoulders often take longer. Cook to tenderness and temperature, not the clock, and start early.

What is the stall?

A long stretch when a big cut's internal temperature stops rising, caused largely by moisture evaporating from the surface. Wait it out or wrap the meat. See the glossary.

Should I wrap in foil or butcher paper?

Both work. Foil holds in more moisture and speeds the cook but softens bark. Butcher paper lets some steam escape and keeps bark firmer. Some cooks do not wrap at all.

Which wood should I use?

Hickory and oak are the classic all-rounders. Post oak is traditional for Texas brisket; hickory for Kansas City and Memphis; fruitwoods such as apple and cherry are mild and good with pork and poultry. Always use seasoned hardwood. See wood and fuel.

Why is my smoke white and my meat bitter?

Thick white smoke usually means the fire is starved of air or the wood is wet or green. Give the fire more air, keep it small and hot, and use dry, seasoned wood.

Do I need to soak wood chips?

FSIS guidance for charcoal smokers suggests soaking chips to prevent flare-ups. Many pitmasters do not soak chunks or splits, which smoke more cleanly dry.

Can I smoke meat that is still frozen?

No. FSIS advises thawing meat completely before smoking, ideally in the refrigerator, because frozen meat would spend too long in the "Danger Zone" of 40 to 140 °F in a low-temperature smoker.

When should I put sauce on?

FSIS advises applying sauce during the last 15 to 30 minutes of smoking to prevent excess browning or burning. Sweet sauces burn easily.

How long should meat rest?

FSIS includes a rest of at least three minutes in its minimums for steaks, chops and roasts. Barbecue cooks often rest briskets and shoulders much longer, wrapped, for quality. If you hold meat for a long time, keep it at 140 °F or above.

How do I store and reheat leftovers?

FSIS advises refrigerating smoked meat within 2 hours, in smaller portions in shallow containers, and using it within 4 days or freezing it. Reheat leftovers to 165 °F.

What is a pink smoke ring? Is the meat undercooked?

A smoke ring is a pink band just under the surface caused by gases in the smoke reacting with the meat. Color is not a reliable sign of doneness either way. Use a thermometer.

Which smoker should a beginner buy?

It depends on how hands-on you want to be. Pellet smokers are the easiest; kamados are steady and versatile; offsets reward attention with the deepest smoke flavor. See smokers compared.

What is the best first cook?

A bone-in pork shoulder. It is affordable, forgiving and feeds a crowd. See how to smoke pulled pork.

Can I cook a whole hog in my backyard?

Yes, with planning. You need a pit or hog cooker, cold storage for the raw hog, plenty of fuel, helpers and time. See how to roast a whole hog and how to build a cinder-block pit.

What is the difference between Carolina, Texas, Kansas City and Memphis barbecue?

In short: Carolina is pork with vinegar sauce; Texas is beef brisket with salt, pepper and oak; Kansas City smokes everything and loves thick, sweet sauce; Memphis is pork ribs dry or wet and pulled pork with slaw. See regional styles.

Is it safe to use a smoker on a covered porch or in a garage?

No. Burning charcoal and wood produces carbon monoxide. Use smokers outdoors only, in a well-ventilated area away from buildings, trees and shrubs, as FSIS advises.

Can I use any metal container as a smoker?

No. FSIS advises using cookers made of materials approved for contact with food and warns against makeshift containers such as galvanized steel cans, which can leave chemical residues.

What do the products on HogPit.com link to?

Product links go to Amazon, where you can see current details, availability and checkout options. HogPit.com may earn a commission from qualifying purchases. See the shop.

Is HogPit.com the Hog Pit bar from New York?

No. HogPit.com is not affiliated with the former Hog Pit bar in New York City. See about HogPit.com.

Sources

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