Smoked / Low & Slow
Smoking a Fatty
Beginner·2 hrs 5 min
BBQ Junkie · Since 2005
BBQ Recipes & Smoking Techniques
Real backyard smoke from Southern California, where the season never ends. I’m Luis Ramirez, publishing since 2005, cooking low and slow a lot longer. Brisket, ribs, sauces, sides. I cook everything myself and write up what actually works.
Featured Cook
Carnitas
Intermediate·1 hr 20 min
Traditional Mexican carnitas deep-fried in lard until the pork butt is tender with a golden crust. An Easter Sunday family tradition cooked outdoors in a caso (large copper pot), with an indoor Dutch oven adaptation for year-round cooking.
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About
What is BBQ Junkie?
BBQ Junkie is one person: me, Luis Ramirez. I started this site in 2005 to answer a question: is there such a thing as California BBQ? Twenty-one years later the question's still open and the pit's still lit. The recipes are mine, the reviews are mine, and the gear I recommend is gear I actually use.
Learn more →Cook Day Tools
Plan the Whole Cook
Free calculators and guides I built to take the guesswork out of cook day. No signup, no spreadsheet.
Serving Calculator
Figure out exactly how much meat to buy for your guest count, with shrinkage and cook time built in.
Size the cook →Smoke Time Calculator
Estimate cook duration, start time, and fuel for brisket, ribs, pork shoulder, and more.
Get the timeline →Temp Guide
Pull temps and USDA safe temps for beef, pork, poultry, lamb, and fish, all in one chart.
Check the temps →