Top 10 Barbeque Questions

We did some research to find out what the most common barbecue questions are and here is what we found! Which one are you most curious about? Below is a start to the answer for each question. Tune in on our next video, to hear Gary Parker share the fancy and more complete answers to these questions! 

1. What’s the difference between BBQ and grilling?

People often confuse slow-smoked barbecuing with grilling. Let’s clear things up: barbecuing is low-temperature cooking for a long period of time, using indirect heat on tougher cuts to tenderize. Grilling is suited for tender cuts, using direct heat over fire to cook hot and fast.

2. What’s the best wood for smoking meat?

A preference for hardwoods or fruitwoods depends on individual taste. Hardwoods will give you a more intense smoke flavor as opposed to the milder, sweeter fruitwoods.

Try hickory, oak, or pecan with beef and pork, while poultry might be more suited for apple, cherry, or maple. Experiment with different combinations to find a unique flavor for your BBQ that you’ll love!

3. How do you keep meat moist while smoking?

There are a number of ways to keep meat moist, but to start you’ll want a high-quality cut with a good lean-to-fat ratio. Fat holds in moisture, so aim for a ratio of 70/30 or 80/20. Here are some other ways to keep your barbeque moist:

● Place a pan of water in your smoker to help regulate the temperature and humidity by producing steam and absorbing excess heat.

● Wrap the meat in foil or butcher paper after a few hours of cooking to retain moisture by keeping all the juices in.

● Use a meat injector to get liquids of fat and seasoning straight to the core of the meat.

4. What’s the ideal temperature for brisket, ribs, or pork shoulder?

When we’re talkin’ the “magic number” for perfectly tender barbecue, we’re looking for the temperature which breaks down collagen and fat. Aim for an internal temperature between 195–205°F to get the meat tender and juicy.

5. Should I use dry rubs, marinades, or sauces?

All three techniques work to elevate your barbeque’s flavor! A dry rub, a blend of salts, sugars, herbs, and spices applied to the meat’s surface will help you achieve a flavorful bark to your barbeque. Marinating your barbeque with mixtures of oil or vinegar and seasonings soaks the meat to tenderize it, add moisture, and deeply infuse it with flavor. When adding sauce to your barbeque, pair it with a liberal dry rub and add it in the final 15–30 minutes of cooking to avoid burning.

6. What’s the best BBQ style — Texas, Carolina, Memphis, or Kansas City?

No matter where you go, each region will have their speech on why their BBQ is better than the rest! But, we’re not here to tell you to use a vinegar over a tomato or mustard sauce. Instead, here's a breakdown of the most well-known styles and decide for yourself:

● Texas BBQ, usually referring to Central Texas BBQ, is primarily focused on brisket with a dry rub of salt and coarse pepper to create that distinctive bark. A ketchup-based sauce is typically considered unnecessary but optional.

● Eastern Carolina BBQ is a whole slow roasted pig, pulled off the bone, chopped, then topped with a vinegar-based sauce and a cole slaw on the side. This contrasts South Carolina’s iconic mustard-based “Carolina Gold” sauce.

● Memphis BBQ typically handles pork shoulder and ribs prepared dry or wet, covered in a dry rub and thinner tomato-based sauce with the addition of vinegar or mustard for a more tangy flavor.

● Kansas City BBQ can range from ribs and brisket, to lamb, turkey, and chicken. Known for their burnt ends, KC meats are usually first given a dry rub, then coated in a thick, sweet tomato and molasses-based sauce. Our BBQ2U Pork Ribs are Kansas City Style! 

7. How long should I smoke different cuts of meat?

Beginners want time charts, but pros will tell them “cook to temp, not to time.” Raise the meat’s internal temp between 195 and 205°F for that perfectly tender BBQ!

8. Do I need a smoker, or can I barbecue on a regular grill?

Though some adjustments may be needed to achieve that low and slow cooking process, you can absolutely barbecue on a regular grill!

A lot of barbecuing beginners want to start with what they have, typically Weber kettles or gas grills. Instead of creating a fire, the key is to create indirect heat by placing coals or making a small flame on one side of the grill and meat on the other.

9. What are the best sides to serve with barbecue?

Everyone's got an opinion of the best sides to serve with BBQ! Try some coleslaw, collard green, pickles, or homemade potato salad to keep it light. For something heartier, cook up some baked beans or mac n’ cheese. Want to keep it simple? Nothing beats a classic side of cornbread with melted butter. 

At BBQ2U, we serve beans, fresh rolls, chili, coleslaw, pickles, onions, jalapenos, fried pickles, french-fries and mac and cheese! 

10. How do I know when the meat is done without drying it out?

Say you’ve got your BBQ up to the ideal internal temp, now it’s time to test for probe tender! Probe tender means you can easily push a thermometer probe into the meat with little resistance. To really get a feel of the difference, probe the fresh piece of meat first. After cooking, insert the thermometer at the thickest part of the meat. If the probe slides right in and out like a knife through butter, you’ve got probe tender!

Have a burning question for us about barbecue? Please email Gary our Pit Master,  at gparker@TexasBBQ2U.com. We do our best to respond to each email!