LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
How Memphis in May Barbecue Judging Works Behind the Smoke
The World Championship Barbecue Cooking Contest uses trained judges and multiple judging formats. Here is what fans and aspiring competitors should understand about the process.
Why Brisket Can Read as Dry Even When It Still Feels Tender
Brisket dryness is usually discussed as if one mistake caused it. Steve Gow’s experiment argues otherwise. His tests point to a mix of fat loss, water loss, finishing temperature, hold time, and cooking humidity—and they show why a brisket can feel tender while still chewing dry.
Inside the Syndicate Smokedown: Barbecue, Music, and a Scholarship Mission in the Fort Worth Stockyards
The Syndicate Smokedown is not built like a generic food festival. In Rasheed Philips’s conversation with Andy Eldridge, it comes across as a tightly packed one-day event in the Fort Worth Stockyards with three moving parts: an IBCA-sanctioned barbecue competition, barbecue.
Can a Hybrid Smoker Deliver Offset Flavor Without the Overnight Fire Watch?
Smoking Dad BBQ’s pork shoulder cook is built around a simple question with a practical edge: can a hybrid smoker give you the early smoke character of a wood-burning offset without forcing you to stay up all night feeding the fire? In this feature, the answer is found in the.
Meat Keeps Cooking After It Leaves the Grill: That Is Carryover Cooking
Carryover cooking is the rise in internal temperature that can continue after meat leaves the grill, which is one reason cooks need to plan the finish and the rest together.
Seven Briskets, One Hot Spot: What the Goldies Backyard Smoker Test Really Showed
The experiment starts as a simple capacity question and turns into a much more specific one: what happens when seven briskets, a hot spot, and a long low-temperature stretch all meet in the same offset? Jirby’s BBQ does not frame the Goldies backyard smoker video as a clean pass.
Built on Smoke & Patience
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Stop Judging Burgers by Color: The Temperature That Actually Matters
USDA guidance puts ground beef at 160°F and warns that color is not a reliable indicator of doneness. Here is the simple backyard method that removes the guesswork.
BBQ Jackpot 2025 Delivers a Straight Results Reel From One of the West’s Biggest Contests
Girls Can Grill’s 2025 BBQ Jackpot reel is not built like a full competition documentary. It is a results snapshot: heat, crowd energy, category winners, perfect scores, and the final announcement that Big John’s Barbecue earned grand champion at Silverton Casino.
12 Weber Kettle Mistakes That Make Good Charcoal Cooks Harder Than They Need to Be
Smoked BBQ Source breaks down 12 common Weber kettle mistakes, from fuel and vent management to heat zones, lid lifting, wood choice, and long-cook fire control.
Why Smoked Sloppy Joes Feel Like a Better Sandwich Than the Classic
Chiles and Smoke’s smoked sloppy joes are built around a simple idea: smoke the beef first, then finish the filling in a skillet until it turns thick, savory, and a little spicy. The result is a sandwich that keeps the nostalgic shape of a sloppy joe but swaps out the usual.
Why Ry’s Pizza Oven Wings Work So Well
Cooking With Ry shows how dry-brined wings, a hot pizza oven, and a pan-based cook can produce crisp, evenly cooked chicken with a charred jalapeño ranch finish.
Weber’s Smart Performer Keeps the Kettle Familiar and Adds a Digital Brain
AmazingRibs takes a first look at Weber’s 22-inch Performer Smart, which keeps the familiar kettle layout while adding Wi-Fi control, a fan, and probe monitoring.