From the Pit

Stories, tips, and tales from the competition BBQ circuit.

Burnt Ends: The Best Bite in Barbecue

How to make proper burnt ends from the brisket point — the two-stage cook, how to cube and sauce them, getting that sticky caramelised exterior, and why they are always the first thing to go at any BBQ spread.

Ashley Gorell·18 March 2026

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Smoked Chicken: Getting Crispy Skin at Low Temperatures

Why smoked chicken gets rubbery skin and exactly how to fix it — dry brining, spatchcock method, running the smoker hotter than you think, and finishing over direct heat for the crispiest skin possible.

Ashley Gorell·16 March 2026

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Smoked Lamb Shoulder: The Overnight Set and Forget

A complete guide to smoking whole lamb shoulder overnight — seasoning paste, wood selection, 12-hour low temperature cook, and how to finish it perfectly for pulling or serving on the bone.

Ashley Gorell·14 March 2026

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Low and Slow Beef Ribs: The Dinosaur Bones Cook

Everything you need to know about smoking beef plate short ribs — the cut, the prep, why you do not need to wrap them, and how to hit that probe-tender finish every time.

Ashley Gorell·12 March 2026

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Competition Pulled Pork: How We Smoke Boston Butt for Judging

How we prepare and smoke Boston butt pork shoulder for competition — injection, rub, apple wood smoke at 107°C, foil wrap technique, and how to pull it perfectly every time.

Ashley Gorell·10 March 2026

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The 12-Hour Brisket: Our Approach to Packer-Cut Perfection

Our complete guide to cooking a whole packer brisket low and slow — trim, rub, smoke, stall, wrap, rest, and slice. Everything you need to nail it on your first serious attempt.

Ashley Gorell·8 March 2026

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