After Dark BBQ
Every chapter, every letter and every long night at Dutch Cobb’s pit, with the times and temperatures that kept him up.
Every chapter and letter on After Dark BBQ that turns on this, newest first.
All the chapters · Technique · Calculators
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She Liked It Cold and Slow — Smoked Salmon
A fire so low a brisket man would swear it had gone out on him. A night in the refrigerator doing nothing at all, and the kitchen door still open in the morning. Read it
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Skin Off, Fat Down, All Night — Smoked Pork Belly
He bought it for nobody on the first warm night of the year. Three hours fat side down, one flip, and the first time in ten chapters that somebody stayed until four. Read it
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She Brought It Cured and I Smoked It Slow — Corned Beef
She comes through the gate alone for once and asks what he would do with it. Twenty hours of soaking, a half inch of pepper, and three more hours sealed in a pan before it gives. Read it
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Been Smoked Before, Still Went Twice — Double-Smoked Ham
Already cured, already smoked, already cooked by somebody else. He puts it on anyway, and the glaze goes on at 128 and not one degree sooner. Read it
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Took All Evening to Give In — Smoked Chuck Roast
She buys a nine dollar roast and tells him to keep his hands in his pockets. Six hours, one stall, and a probe that finally goes in to the handle at two minutes past nine. Read it
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Pull Out Early, It Keeps Rising — Smoked Prime Rib
Nine pounds of beef that belongs to somebody else, and one pull he cannot take back. He takes it off at 122 with everybody watching and lets it finish on the board without him. Read it
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Pink at the Bone at Two in the Morning — Smoked Turkey
Maureen hit every safe number, saw pink at the bone and ran the bird to 190 in a panic. Pink on a smoked turkey is chemistry, not danger. Read it
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I Wrapped It and I Lost It — Butcher Paper vs Foil
Cody built seven hours of bark on two pork butts and lost it in two hours of foil. Paper breathes, foil steams, and the last half hour gets it back. Read it
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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
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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