Advanced Techniques Beef Recipes

Poor Man’s Burnt Ends: Chuck Roast Burnt Ends Done Right

August 28, 2026

Cubed, sauced and re-smoked chuck roast. Plus the meat-science case that chuck is not a downgrade from brisket: by measured shear force the main chuck…

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BBQ Temperature Charts & Guides

Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.

Smoking time & temp
CutPullTime
Brisket203°F12–16h
Spare ribs195–203°F~6h
Pork butt203°F12–14h

Target temps & times for 17 cuts, sortable by meat, weight and doneness.

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Steak & burger doneness
DonenessTarget
Rare125–130°F
Medium-rare130–135°F
Well-done160°F+

Rare to well-done, burger safety (160°F) and resting times.

View full chart →
BBQ leftovers
FoodFridgeFreezer
Brisket, ribs3–4 days2–3 mo
Smoked sausage1 week1–2 mo
Potato salad3–4 daysno freeze

How long smoked meats & sides keep — fridge and freezer, USDA-based.

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BBQ Glossary
MaillardBarkThe StallReverse SearSmoke RingFat Cap

Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.

Open the glossary →

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