Bbqdryrubs.com Website Review

Smoking meat on your barbecue pit is a primal experience.  When done properly, the combination of meat, fire, smoke and time can be an almost religious experience.  Unfortunately, there is a lot of specialized lingo and strong opinions in the world of barbecue that can make it hard for a new guy to figure out how to get started. My name is David Somerville and I want to help you cut through the hype and start making amazing smoked meats TODAY. In order to help you start learning as fast as possible I have included three do*nloadable Master Clas*es at the end of this article.  Those of you who are serious about learning also need to sign up for my free online bbq school, the BRISKET BOOT CAMP There are a few fundamental principles that you need to embrace before you can start making amazing barbecue.  These might seem trivial at The biggest mistake beginners make when smoking meat is trying too hard. They want to smoke some meat so they load up the smoker with wood chunks and get billows of white smoke rolling out of the cooker.  They want mas*ive flavors so they pack a dry rub into every nook and cranny of the meat before it hits the smoker. Amazing barbecue is created when the meat, smoke and spices work TOGETHER.  Do not try to rig the system by over powering one of the elements.  Use a LITTLE smoke for flavor.  Use a LITTLE dry rub for seasoning.  Barbecue is about the meat.  Go easy on everything else, Take some time to understand the grain structure, fat content and connective fibers in the cut of meat you are working with.  Different Cuts like a pork bu*t have a ton of fat and connective tissue and need to be cooked until those fibers break down and melt away.  This is going to take some time and you will need to bring the meat to an internal temperature of around 200F. Cuts like a pork loin are extremely lean and have no internal connective tissue.  The lack of fat and connective tissue means that these cuts will dry out turn into hockey pucks if you cook them the same as a pork bu*t.  On the lean cuts you will need to take them off