Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his ...

1. Buy a meat thermometer and use it. If you want to be better at any type of meat preparation, a digital meat thermometer is a must. “I don’t know why it’s a point of pride for people, but the one ...

That's why today a growing number of competitive pit masters wrap their meat in tinfoil after the first few hours (usually when the internal temperature hits 170°F), along with a splash of apple ...

Even though it’s a fatty meat, a chewy texture is an indicator that it’s underdone, so keep monitoring the inner temperature. Ribs - 93ºC to 97ºC A little pink isn’t the end of the world ...