Beef
Picanha Steak: How to Smoke and Sear the Sirloin Cap
Picanha steak is the top sirloin cap with its fat on; smoke it at 225°F to 275°F, pull at 115°F to 120°F, sear to 130°F for medium-rare.
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Where to Begin
Advanced TechniquesTrimming Beef Brisket: Learn What the Pros Know
Plan the cook
Meat smoking calculatorCut, weight, pit temperature and dinner time in. Out comes when to light the fire, when to wrap, a stall buffer, the pull temperature and the rest window.Open the tool →
Smoking times and temperatures chartEvery cut in one sortable table: smoker temperature, estimated time, the USDA safe minimum and the pitmaster pull temperature, with a download.Open the chart →
BBQ meat calculatorHow many pounds of raw meat to buy for your headcount, adjusted for the cut, the appetites and whether the meat is the main event.Open the tool →
Equilibrium brine calculatorExact salt by weight for a wet or dry brine, the volume equivalent for your salt brand, how long the brine takes to even out, and the cure limits under federal rules.Open the tool →
Steak and burger doneness chartTemperatures, colors and resting times for every level of doneness, plus the ground-beef rule that has no exceptions.Open the chart →
Thanksgiving dinner plannerThe whole meal, not one dish. Pick your menu and headcount, and it back-plans every dish across the oven, smoker, grill, flattop and stove, then builds the shopping list.Open the planner →