There is plenty of room for error when cooking or smoking meat. That’s why “perfect BBQ” is such a rare thing to find. No matter how much experience you have, it’s always possible to let the smoker heat up a little too much, choose the wrong kind of wood, lose track of time, or a host of other potential flubs. As long as it doesn’t render the entire cut inedible, that’s honestly part of the fun, right?
But there is one classic mistake that pitmasters have been making from the start that will almost always jeopardize the quality of the end product, and it’s simple to resolve as long as you know what to look for.
The pitmaster’s classic mistake: impatience
Without a doubt, trying to rush the process is the single biggest avoidable error professional and amateur pitmasters make. The result could be anything from a poorly-cooked piece of meat or meat with an inferior texture and flavor that a sauce or rub isn’t going to fix.
If you’re hoping for that elusive “perfect BBQ” experience, it absolutely requires patience. Here are some tips to help make sure your meat cooks long enough, and to help you endure the wait!
- Allow enough time from the beginning
- Low and slow is (usually) the way to go
- Do your best not to check on or disturb the meat
- Don’t fall back on foil
To read our entire post on this topic, click here for more ways to perfect your barbecue. Remember, the “perfect BBQ” experience is well worth the wait! For more great barbecue tips, check out our interviews with four BBQ experts about their tools of choice.