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Login Here | Not a member? Join Now

New to Smoking? Start Here

Learn to Smoke Meat with Jeff Phillips
  • Start Here
  • Recipes
    • All Recipes
    • Beef
    • Pork
    • Chicken
    • Turkey
    • Seafood
    • Fish
    • Lamb
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FAQ

  • Thanksgiving Q&A

    Thanksgiving Q&A

  • Should I Wet Brine or Dry Brine Pork?

    Should I Wet Brine or Dry Brine Pork?

  • Masterbuilt Smoker Not Smoking

    Masterbuilt Smoker Not Smoking

  • Smoking Meat for Thanksgiving – FAQ

    Smoking Meat for Thanksgiving – FAQ

  • The Smoking Meat FAQ

  • Why Smoked Chicken and Turkey Skin Turns Tough and Leathery

  • How Long to Smoke a Brisket at 225°F

  • Why Is My Brisket Cooking Too Fast but Still Tough?

Hello, I’m Jeff.

I’ve been teaching backyard pitmasters how to smoke meat with confidence since 2004 through step by step recipes, practical tips, and real world experience.

Meet Jeff

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Frequently Asked Questions (FAQ)

Learn How to Smoke Meat

Standard | Smoking Times and Temperatures

Smoker Temperature Control: The Complete Guide to Steady Heat and Better BBQ

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Get the Smoking Wood Field Manual

A printable quick reference guide to help you choose the right wood every time you cook.

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Get the Brisket Field Manual

A printable brisket system that shows you:

  • The ideal 250 to 275 temperature strategy
  • How to handle the stall without panic
  • When brisket is truly done
  • A repeatable cook timeline
  • A printable cook log

Get the Pork Butt Field Manual

A printable pork butt timeline, tenderness guide, and cook log in one simple system.

  • Manage the stall with confidence
  • Cook to tenderness, not time
  • Track every cook with the log sheet
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