If you've ever wondered how to fix temp swings, hot spots, or weak smoke on a budget rig, this is exactly what you need. I built this module to show you that you don't need an expensive smoker to cook great BBQ — just the right cheap mods. Check it out in the Classroom ...and drop a comment here when you've gone through it — I want to hear what you think!

For this only being my 4th brisket run, I don't think the trim looks too bad. What do y'all think?

Hey everyone, I’m Brian, your host and fellow pitmaster enthusiast. This is a free space for all levels—from backyard beginners to seasoned smokers—to share tips, recipes, techniques, and stories about perfecting that tender brisket, ribs, or pulled pork. What’s inside: • Beginner guides and advanced hacks. • Free recipe shares and equipment reviews. • Eventually we will have weekly live Q&As and challenges (Once the member count raises). • Eventually we will have premium recipes in the classroom. Start by introducing yourself: What’s your go-to smoker? Favorite meat to smoke? Drop a comment below! Feel free to drop a selfie or pic of your bbq/smoking setup. Smoke on, and let’s make this the best BBQ crew around! 🔥🍖 I have setup a few categories... See below: • Beginner Basics: For newbies—intro guides, simple setups, common mistakes, and first-time smokes. • Recipes & Rubs: Share and discuss recipes, spice mixes, marinades, and side dishes. • Equipment Reviews: Gear talk—smokers, thermometers, tools, fuels, MODS and recommendations. • Advanced Techniques: Pro tips on wrapping, resting, wood selection, temperature control, and troubleshooting. • Show & Tell: Post your smokes, before/after pics, success stories, or fails to learn from. The First Classroom is now LIVE but still a work in progress. Feel free to start the first classroom module and check back often for updates. https://www.skool.com/low-slow-bbqsmoking-group-8793/classroom/e6874de7?md=77519bb332fb4c6aa10261628453d662

Poll: do you trim your brisket fat cap up or down?

Brian’s focus on consistency has me thinking about remembering a cook well enough to learn from it. Brisket is my favorite, but I’m still learning the smoking side. My contractor brain wants a simple record rather than twenty things to track. If you kept just three notes from a cook, what would make the next one easier to understand? I’m curious which details helped you stop relying on “I think I did that last time.”