In that case, Bennett suggests cooking in advance when you can, and then using an oven to reheat your meat once it's time for the event: "I think the best way is in an oven at a low temperature ...

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 ...