Low & Slow BBQ

Smoke, bark and patience, measured in hours not minutes.

Packer brisket, St. Louis and baby back ribs, pork butt for pulling, burnt ends and smoked chicken halves. This counter is about fire management on kettles and offset smokers, holding 225 to 275 F, simple rubs that build real bark, and the wrap-or-no-wrap debate. We explain probe-tender brisket, the bend test for ribs, resting in a cooler, and sauces that finish without hiding the smoke.

26 recipes at this counter