Barbeque Pit

Sweet tea

Learn how to brine brisket for corned beef or smoked corned beef so the salt, Cure #1, water, and time match the brisket in your.

Use dry brining by weight to choose a sensible salt percentage, avoid over-salting, and get repeatable results from ribs to brisket.

Understand how equilibrium brining sets a target salt level, when meat and water both count, and why timing still matters.

A comprehensive BBQ cookbook with recipes you won’t find anywhere else, including Holden’s Chicken Stew recipe.

See how ham brine changes fresh pork into cured ham, when Cure #1 belongs, and why thickness matters more than weight.

See how long to brine meat by cut, method, and thickness so it seasons evenly and keeps the right texture.

See how many ribs are in a rack by cut, why pork and beef differ, and when the number can mislead you.

Reheat ribs with covered heat, a little liquid, and a thermometer so the center reaches 165°F before the edges turn tough.

Use Cure #1 safely by reading the label, weighing in grams, choosing the right method, and knowing when shortcuts can get you in trouble.

See how to build a pastrami brine around your brisket so the salt, Cure #1, water, and cure time all line up.

Choose the brining method that fits your meat when you need juicier lean cuts, better bark, crisp skin, or more control over salt.

Smoked beef brisket served on a sandwich

Pulled pork served on a sandwich

Smoked beef sausage served on a sandwich

Mild spice mustard sauce

Tomato-based sauce with spice and vinegar

Vinegar pepper sauce

Banana pudding with whipped cream and vanilla wafers

Coleslaw with mayonnaise, celery seeds, and sweet pickles

Homemade mac and cheese with cheese crust

Red rice with sausage, onions, and red peppers