Smoked BBQ Source

1 month ago | smokedbbqsource.com | Joe Clements

SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more. Great chili doesn’t just happen. It’s built one flavor-packed layer at a time. Whether you’re a Texas purist or someone who piles on the toppings, these tips will help you take your pot of chili to the next level.

2 months ago | smokedbbqsource.com | Joe Clements

SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more. A good mop sauce is a secret weapon in any pitmaster’s arsenal—especially in Carolina and Texas-style BBQ, where it’s essential for keeping meat juicy and building bold flavor during low and slow cooks. We’ve rounded up six of the best mop sauce recipes to inspire your next barbecue. Looking for a finishing touch?

2 months ago | smokedbbqsource.com | Joe Clements

SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more. Confession time: When I’m smoking ribs or pulled pork, I still reach for a store-bought rub now and then. But after years of testing and tweaking, this homemade pork rub has earned its spot as my go-to. It’s sweet, smoky, and perfectly balanced with just the right touch of heat, made entirely from pantry staples and easy to tweak to your taste.

Mar 7, 2025 | smokedbbqsource.com | Joe Clements

SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more. A whole packer brisket consists of two muscles—the lean flat and the marbled point—separated by a thick layer of fat. Since they cook at different rates, separating them can help ensure even cooking and better results.

Feb 22, 2025 | smokedbbqsource.com | Joe Clements

SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more. Any backyard griller can throw salt and pepper on a steak, but all true pitmasters have a few tricks up their sleeves. We’re talking unexpected, flavor-boosting, meat-tenderizing secret ingredients that take BBQ from good to legendary. Ever tried coffee in a rub? Pickle juice as a brine? How about a little bourbon for smoky-sweet magic?