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Barbecue is rich in history, hardwood fires, and hardy cuts of meat. All barbecue has similar origins, but over time regional traditions...

In a previous post I got to gabbing about smoke rings. I want to stop and zoom in on what I said about spraying your barbecue with acidic...

There’s a moment during every long cook when you’ve got to make a decision. Do you wrap it, or let it ride? Whether you’re smoking a...

Let’s talk turkey…and poultry in general. When you think of barbecue, you may think of brisket, ribs, pork shoulder, and sausage. I would...

“A brisket is too big, and prime rib is too expensive. What’s another choice for beef?” Well, I have a tip. Well, I guess it’s...

I had to stop my last post before it got too long. I was explaining the idea about using a spray bottle for barbecue. The long and short...

“What seasoning do you use?”  “What do you spray with?”  “What do you inject with?”  All valid questions with some lame answers. I know,...

Beef is king in Texas, but swine is fine all over the US. Pork is tender, sweet, and has a cult following in barbecue. If you look at...

I get asked all the time, "What wood do you roll with"? Well, that really depends on where I am and what I’m cooking. When it comes to...

The cuts of meat we see at most barbecue joints are similar for a reason. These primals don’t do well being cut up and cooked hot and...

I was in my local grocery store looking through the brisket selection when the meat manager asked if I needed help. I asked if they ever...

Hi everyone! I'm stoked to welcome you to The Seasoned Smoker . Barbecue is more than just a cooking method; it's a passion, a science,...