Outdoor cooking can be enjoyed year-round with the right equipment and passion. Trimming fat, applying seasoning evenly, and wrapping the meat properly are essential steps in the smoking process.

Smoked meat—it’s a delicacy that takes time, practice and patience. Unlike using a grill for a quick barbecue cookout, smoking meat can take quite a few hours, but boy, are the results worth the wait!

Matt Pittman of Meat Church BBQ joins Joe Zavala and Jonny White to settle the age-old brisket debate: meat side up or fat side up. They compare techniques side-by-side and share key tips to help home ...