A Beginners Guide To Cooking Your First BBQ

One of the most common messages I see on many a FaceBook group post is a beginner asking for advice in regards to their first cook on their new smoker. Some are excited, whilst others are working from blind panic or fear. Regardless, if this is you who is new to the whole BBQ thing, here is a step by step guide to help you out.

A Beginners Guide To Cooking Your First BBQ - Header

1. Choose the Right Cut of Meat

I think one of the reasons that many newbies feel the pressure so to speak is the fact that they see so many stories about failed briskets or dry, chewy meat. Hence, until you get used to your smoker and how it all works, it’s best to start with a meat that’s forgiving and easier to manage during a cook.

For me, it was pork shoulder due to the fact that it is a fattier cut that is very forgiving of temperature fluctuations. So as long as you get it to around the right temperatures, it is generally going to turn out ok.

Other good options include:

  • Chicken Thighs: If you are after a quick cook, chicken thighs are quite fatty and can be easily monitored for moisture. They also absorb smoke well so that you can play with your smoke flavors as well.. Whole chickens are quite forgiving as well however I would avoid chicken breast until you get a bit more used to things as they can dry out really quickly.
  • Pork Butt (also called Boston Butt): From the same area of the pig, pork butt shares the fattier qualities of pork shoulder making it perfect for low and slow cooking.
  • Pork Ribs : Pork ribs are another great option for beginners, as they can be cooked for an exact amount of time at a manageable temperature for great results. Beef Ribs are also good but need to bit more management in regards to monitoring temperatures etc.
Cooking Your First BBQ - ribs on board

2. Don’t Skip on Preparation

Any competition BBQ pitmaster will tell you that much of their success comes from what they do before they even put their meat into the smoker. And whilst we are obviously not talking to competition levels here, proper preparation is still key to a successful smoke.

Depending on the cut of meat you’ve chosen, you’ll want to season (brine) with a simple rub it to enhance its flavor.

Basic Meat Prep Steps:

  1. Trim Excess Fat: For cuts like pork shoulder, trim off any large pieces of excess fat, but leave a thin layer for flavor and moisture retention.
  2. Apply a Dry Rub: Season your meat with a simple dry rub. You can make your own by mixing salt, pepper, paprika, onion powder, garlic powder, and brown sugar (I like a little chili as well), or use a pre-made rub. Rub it generously into the meat, making sure it’s evenly coated.
  3. Let It Rest: After applying the rub, let the meat rest in the fridge for at least an hour, or overnight for more intense flavor.

Some pitmasters also recommend using a ‘binder’ like mustard, olive oil or Worcestershire sauce on the meat before the rub is added. This is essentially a method to help bind the flavors of the rub to the meat.

3. Prepping Your Smoker

Whilst your prepped meat is resting, now you can get your smoker ready. Whether you’re using a pellet smoker, charcoal smoker, or electric smoker, the setup process is similar.

Check out my: Beginner’s Guide To BBQ Smokers

Steps to Prepare Your Smoker:

  1. Choose/Add Wood: Choose your wood/pellets depending on the flavor you want. For your first smoke, mild woods like apple, cherry, or oak are great options.
  2. Preheat the Smoker: Set your smoker to a low temperature—around 225°F to 250°F is ideal for most meats. Allow it to preheat fully before adding the meat.
  3. Check Your Fuel Source: Make sure your charcoal, pellets, or propane tank (if applicable) are sufficient for a long cook. As the name suggest, low and slow cooking is not a fast process, so you’ll need plenty of fuel.
How to Test the Hot Spots in a Pellet Smoker - chicken on smoker

4. Smoke Your Meat

Once your smoker is preheated and your meat is ready, it’s time to start cooking via the following steps:

Placing the Meat:

  • Place your meat on the smoker grates.
  • If your smoker has multiple racks, place the larger cuts of meat on the lower rack and smaller items, like chicken thighs or ribs, on the top.

Monitoring the Temperature:

  • Internal Temperature: Smoking is all about cooking meat to the correct internal temperature. Use a meat thermometer to monitor the progress. Aim for the following temperatures:
    • Chicken: 165°F/74°C
    • Pork Shoulder: 195°F to 205°F/90°C to 96°C for pulled pork
    • Pork Ribs: 190°F to 205°F/87°C to 96°C

Adding More Wood or Fuel:

  • During the smoking process, check your wood and fuel levels periodically. You may need to add more pellets, charcoal, or wood chunks to keep the temperature consistent.
  • Avoid over-smoking. If your food is exposed to smoke for too long, it can become bitter. A few hours of smoke followed by indirect heat is usually sufficient.

5. Wrapping (Optional)

Wrapping your meat in foil or butcher paper partway through the cook (often referred to as the “Texas Crutch”) can help the meat retain moisture or speed up the cooking process. This step is especially helpful for larger cuts like pork shoulder or pork ribs if using the 3-2-1 method.

When to Wrap:

  • For pork shoulder, wrap the meat when it reaches an internal temperature of about 160°F/70°C. This is when the meat typically enters the “stall,” where the temperature plateaus and stops rising for a while and allows it to keep cooking without losing moisture.
  • If using the 3-2-1 method for pork ribs, wrap after the first 3 hours of cooking.

6. Resting the Meat

Now, if you are cooking pork shoulder, resting is a critical step that allows the juices to redistribute, making your meat tender and flavorful – and allows the shoulder to pull as well.

How Long to Rest:

  • Smaller Cuts (like chicken or ribs): Rest for about 10-15 minutes before serving.
  • Larger Cuts (like pork shoulder): Wrap the meat in foil and a towel, and place it in a cooler for 60-120 minutes. Do not try and pull it until after it has rested.
Traeger Carolina Pork Shoulder - pulled meat

Troubleshooting Common Issues:

Even with all the right steps, things don’t always go perfectly, especially on your first try. Here are some common issues and how to handle them:

  • Meat is Dry: This can happen if the smoker was too hot or if the meat was left on for too long. Using a water pan inside the smoker and wrapping the meat in foil during the cook can help prevent dryness.
  • Temperature Fluctuations: If your smoker’s temperature fluctuates, try adjusting the vents or adding more fuel. A digital thermometer with alarms can help monitor changes and alert you to temperature drops.
  • Bitter Flavor: Over-smoking can cause a bitter taste. Make sure you’re using clean-burning wood and not overdoing it on the smoke. Aim for a thin, blue smoke, not thick, white smoke.

Conclusion

There you have it, a newbies guide to your first BBQ cook. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear about your first cooks as well.

Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.

Until next time

Have fun and get smoking!

Paul