129+ cuts. Times, temps, woods, stalls.

Cuts by protein type.

• 01

  Beef

  38 cuts
  • · Brisket (flat + point)
  • · Chuck roast
  • · Short ribs
  • · Back ribs
  • · Tri-tip
  • · Beef cheeks

  Brisket and chuck dominate. Collagen breakdown at 195 to 205°F is non-negotiable. Probe tender, not just temp.

• 02

  Pork

  35 cuts
  • · Pork butt and shoulder
  • · Baby back ribs
  • · Spare and St. Louis ribs
  • · Belly and bacon
  • · Tenderloin
  • · Country ribs

  Butt and shoulder are the most forgiving cuts. Ribs follow the 3-2-1 or 2-2-1 method depending on thickness and personal preference.

• 03

  Poultry

  22 cuts
  • · Whole chicken
  • · Spatchcock chicken
  • · Thighs
  • · Drumsticks
  • · Whole turkey
  • · Turkey breast

  Dark meat target: 175°F internal. Whole birds benefit from higher pit temps (300 to 325°F) to crisp skin before the stall.

• 04

  Lamb

  12 cuts
  • · Leg of lamb
  • · Lamb shoulder
  • · Rack of lamb
  • · Lamb ribs
  • · Shanks

  Leg and shoulder follow the same collagen logic as beef. Low and slow to 195°F+ for fall-apart texture. Rack is shorter and higher temp.

• 05

  Seafood

  10 cuts
  • · Salmon fillet
  • · Whole fish
  • · Shrimp
  • · Lobster tails
  • · Swordfish steaks

  Short cook times, higher temps. Salmon at 225°F takes 45 to 60 minutes. Seafood does not stall. Pull it early and let carryover finish.

• 06

  Vegetables

  12 cuts
  • · Corn on the cob
  • · Whole onions
  • · Bell peppers
  • · Portobello mushrooms
  • · Cauliflower
  • · Smoked jalapeños

  Great for offset placement or after the main protein pull. Most vegetables smoke at 225 to 250°F for 45 to 90 minutes. No stall, no probe test. Watch texture and color.

Wood changes everything.

Same brisket tastes different over hickory vs. oak vs. cherry. These are the six most common smoking woods and what they do.

The stall, and what to do about it.

The stall is the most common source of confusion and panic for backyard pitmasters. Understanding it eliminates most failed cooks.

• 01

  What the stall is

  The stall happens when a large piece of meat, usually brisket or pork shoulder, hits 150 to 170°F and stops climbing for 2 to 6 hours. This is evaporative cooling: moisture leaving the surface of the meat cools it at exactly the rate the smoker heats it.

• 02

  What to do about it

  Wait it out, or wrap. The Texas Crutch (wrapping in butcher paper or foil) cuts through the stall by trapping moisture and eliminating evaporation. Butcher paper breathes more and preserves bark better. Foil is faster but softens bark.

• 03

  Probe testing vs. temperature

  Temperature is a guide, not a finish line. Brisket is done when a probe slides in with zero resistance, like warm butter. This usually happens between 195°F and 205°F, but the feel matters more than the number.

• 04

  The rest period

  After pulling, wrap tightly and rest in a cooler or warming oven at 150 to 160°F for at least 1 hour, ideally 2. Resting lets the internal temp equalize and the juices redistribute. Skipping the rest is where most backyard briskets fall apart.