Back to masterclasses

Low and Slow BBQ Course

Course Intro - Welcome to Low and Slow

Open
Welcome to Low and SlowLocked

Brisket

Open
Cook OverviewLockedWhat is Brisket?LockedTrimmingLockedSeasoningLockedUnder the HoodLockedSpritz Check-InLockedWrappingLockedRestingLockedSlicing & ServingLocked

Beef Cheeks

Open
Cook OverviewLockedBBQ SetupLockedTrimmingLockedSeasoningLockedUnder the HoodLockedSpritz Check-inLockedBoatingLockedRestingLockedPullingLocked

Beef Short Ribs

Open
What are Short Ribs? | TrimmingLockedSeasoning | Under the HoodLockedSpritz Check-inLockedSlicing and ServingLockedRestingLocked

Pork Boston Butt

Open
Cook Overview | BBQ SetupLockedWhat is Boston Butt?LockedSeasoningLockedUnder the HoodLockedSpritz Check-inLockedBoatingLockedRestingLockedPulling & ServingLocked

Pork Ribs

Open
BBQ Setup | Snake TechniqueLockedBBQ Setup | Vent ControlLockedCook Overview | What are Pork Ribs? | TrimmingLockedSeasoningLockedUnder the HoodLockedSpritz Check-inLockedWrappingLockedGlazingLockedRestingLockedSlicing and ServingLocked

Lamb - Done 3 Ways

Open
Cook OverviewLockedThree Different CutsLockedSeasoningLockedUnder the HoodLockedWrapping Boned and RolledLockedWrapping Full Forequarter and Oyster CutLockedRestingLockedSlicing and ServingLocked

Chicken - Done 3 Ways

Open
Three Different Cuts | TrimmingLockedBBQ SetupLockedSeasoningLockedUnder the HoodLockedSpritz Check-inLockedRestingLockedSlicing and ServingLocked

BBQs and Minimum Gear to Get Started

Open

Wood and Charcoal - What to Use

Open

Fire Management - Prepping, Starting & Maintaining

Open
Lighting Charcoal in a ChimneyLockedBasket Method - Lighting CharcoalLockedBasket Method - Using ChimneyLockedMinion MethodLockedSnake TechniqueLockedHow to set up an Offset SmokerLockedMaintaining TemperatureLocked

Wrapping and Boating

Open
What is Wrapping?LockedWrapping with TinfoilLockedBoating with Tinfoil TrayLockedWrapping with Peach PaperLocked

Resting

Open

Cooking to Temp vs Time

Open

FAQ

Open
Frequently Asked QuestionsLocked