BBQ Cooking Techniques That Take Your BBQ to the Next Level

One of the coolest things that has developed out of my love for competition BBQ is teaching others. I'll be the first to tell you, I'm still learning. I like to pass on what I know, and I like to learn about other cooks' techniques. There's no one way to achieve what you want. Trying new cooking methods can keep things fun and exciting. Here are some tried and true BBQ cooking techniques that can take your BBQ to the next level!

Brining

Brining means to submerge your meat in a saltwater solution. This allows the proteins to retain more moisture and adds flavor deep into your meat. The salt tenderizes the proteins, resulting in soft, juicy meat. When brining, you can do a wet brine or a dry brine.

Wet Brine 

Wet brining uses a mixture of water and salt, sugar or other flavorings (herbs, citrus juices, etc.). Heat the solution to a boil, then allow it to cool before adding your meat. You can allow your meat to remain in a wet brine for several hours or overnight. After you're done brining, rinse the meat in cold water to remove any excess salt and seasoning and then pat it dry before moving on to your next steps.

Dry Brine

Dry brining doesn't use water. Just add salt and seasonings, like your favorite Loot N' Booty rub, directly to your meat and then allow the salt to naturally draw the meat's natural moisture to the surface. These juices mix with the salt and seasonings and reabsorb back into the meat protein — bringing flavor with it! Like a wet brine, this can be a lengthy process. But also like wet brining, worth the wait.

Flavor Injections

Injections add flavor and moisture deep into your meat. This is a common technique used by many competitive BBQ pitmasters because during a competition, we are limited on time before turn-ins. Injecting meat allows you to get a big impact in a short period of time. 

Wrapping

Wrapping your meat (typically larger cuts like brisket) in aluminum foil or unwaxed butcher paper midway through your cook is sometimes called  a "Texas Crutch." Usually, it is done after the bark or surface crust has set and is dry to the touch. You do this by removing the meat from the grill or smoker and placing it on a sheet of foil or butcher paper. This is also a great time to add flavor enhancers like beef consummé, butter and other flavorings, like Loot N' Booty rubs. Then wrap it all up tightly and return it to your heat source.  

Spatchcocking

This process requires removing the backbone from a whole chicken, turkey or other game bird. This opens the cavity and creates a flatter, more even surface for seasoning and smoke to reach. To spatchcock, use kitchen shears or a sharp knife to make incisions parallel to the backbone. Remove the backbone and then press down to crack the breastbone so it lies flat on the grill or smoker. 

BBQ Cooking Techniques: Pro Tip

Regardless of which method you use, there are some additional things you can do to add flavor to your meat. First, choose high-quality meat with a lot of intramuscular fat. As your meat is cooking, the intramuscular fat renders and adds flavor and moisture. 

Frequently Asked Questions (FAQs): BBQ Cooking Techniques That Take Your BBQ to the Next Level

Q: What is the best BBQ technique for beginners?
A: Dry brining is a great place to start. But all of these techniques are easy and pretty foolproof.

Q: Butcher paper vs. foil: Which is better?
A: They both have their pros and cons. Foil is not as breathable as butcher paper, so it traps moisture in, and it is the quicker approach. Butcher paper allows more moisture to escape, but it preserves your bark better.

Q: What is the most important BBQ skill to master?
A: There are many! I think time management, temperature control and airflow are three things that can make or break your cook. Patience is also key. When it comes to BBQ, you can't rush it. It's done when it's done. Trust the process.