Natalia Lobo

Quick Summary You slice into a brisket, and there it is — a perfect band of deep pink running just beneath the bark. If you’ve ever wondered whether that means your meat is undercooked, or if you’ve spent a frustrated Sunday trying to replicate it at home, this one’s for you. That pink ring is …

Quick Summary Most BBQ joints will tell you their brisket is “slow-smoked.” What they won’t tell you is what that actually costs. It costs a night’s sleep. It costs standing next to a 275°F smoker at 3:00 AM in a Pittsburgh January, adjusting airflow and reloading hickory while the rest of the city is dead …