Dutch Cobb
Every chapter and letter on After Dark BBQ that turns on this, newest first.
All the chapters · Technique · Calculators
-
Nine Hours to Hold and Nowhere to Put It
Walt finished a brisket at three in the morning for a noon party and cooled it in a warm oven. Rest it an hour minimum, hold it hot at 150 to 160. Read it
-
It Was Beautiful and It Was Wrong — Smoked Chicken Skin
Denise ran a beautiful bird at 250 and the skin came off in one wet sheet. Salt it uncovered overnight and cook chicken hot. Read it
-
Nobody Told Me to Wait — Baby Backs at 275
Ray ran two racks at 275 to be done by six and was still fighting them at eight. Ribs finish at 198 to 203, and the bend test is what tells you. Read it
-
Spread It Flat and Keep It Low — Smoked Whole Turkey
Eleven years the man has done them whole. He stands across the table and watches Henry open all six, one at a time, and does not say a word. Read it
-
Big, Bare, and Nine Hours on the Bone — Smoked Beef Ribs
The biggest thing he has ever put on that grate, and he has never done one. Nine hours bare on the bone, an hour and a half of it holding out at 172, and a second chair in the yard. Read it
-
Fat Side Up and Nobody Sleeps — Overnight Pork Butt
She promised the roadhouse forty pounds before she told him. Fat side up, a stall that parks at 158 and will not move for anybody, and two women in the yard with opinions about it. Read it
-
The Night the Brisket Would Not Let Me Sleep
A reader sits up all night with a brisket that will not come to temperature, and Dutch answers the question underneath it. From the After Dark BBQ mailbag. Read it
-
Held All Night, Never Wrapped — St. Louis Ribs at 250
A reader writes to Dutch Cobb about smoking St. Louis ribs at 250 degrees overnight: the four-hour stall, the wrap he never reached for, and Dutch’s answer. Read it
-
Ease It In and Let It Rest — Overnight Smoked Brisket
She let herself in with a twelve-pack and two rubs and did not wait to be asked. Twelve hours, one long stall at 163, and she is gone before he gets it open. Read it
-
Don’t Touch It for Three Hours — Midnight Ribs at 228
Two racks, nobody coming for them, and a lid he is not allowed to open for three hours. A stranger comes up the alley to watch him manage it. Read it