Here's my notes on how to make good BBQ. Some of these are what I do for SweetSpotBBQ and others are just what I do at home. There aren't many "secrets" to creating good BBQ. What makes good bbq is a lot of patience, some experimentation, an appreciation of the smoking process, the desire to try again, and some lack of sleep.
Hope you enjoy these. Let me know of any feedback at mark@markandersen.org or mark@sweetspotbbq.com
My best advice is to take notes on your process for each cook and don't be afraid to experiment with with different processes, woods, rubs, etc.
BBQ Accessories
https://markandersen.box.com/s/74o12vx97vd8l0f7ewwri884vwcz4o89
Brisket Process / Thoughts
https://markandersen.box.com/s/pou2j1vl98ar6c2t08qarifsx62q6eie
Pork Butt Process / Thoughts
https://markandersen.box.com/s/fi5621zv0fkmamegtxu0d4f6ko4p6lyl
Ribs Process / Thoughts
https://markandersen.box.com/s/s2dkic6ccrinv2r7vse5vlhx8ac4y5iq
Smoked Chicken Process
https://markandersen.box.com/s/1nvk7zqxwn4drda500hc10fgfobif614
How to reheat BBQ in foodsaver bag
If your received frozen bbq, put it in the fridge to thaw out overnight. Directions below are for BBQ that isn't frozen anymore. If you don't have time to thaw, leave it in the bag for longer until thawed and warmed to temp.
Warm a pot of water to 150-170 degrees (do not boil)
Put the whole bag in the pot of water submerged
Leave it in there for 15 minutes
Remove the bag, cut open, serve
Doing it this way keeps the moisture in during the reheating process