After Dark BBQ · Told by Dutch Cobb
He Started the Fire. She Keeps Him Up All Night.
Barbecue stories too hot for daylight. Every cook in them is real, and every one works in your own yard tonight.
Start Volume OneRead the Newest Chapter
A new chapter every Friday · Hump Day Heat every Wednesday
Most Asked
One quick question, one hard number. Tap for the whole page.
Brisket · When it’s doneWhat internal temp is brisket done?
195 to 205°F, usually 203. Ready when the probe slides in with no fight.
Brisket · How hotWhat temp do you smoke a brisket at?
250°F is where most nights start. 225°F if you want it slower.
Brisket · Getting wrappedWhen do you wrap a brisket?
Once the bark is set, usually 150 to 170°F. Not a minute before.
Ribs · How longHow long do you smoke ribs?
Baby backs 4 to 5 hours at 250°F, spares 5 to 6.
Pork butt · When to pullWhat temp do you pull a pork butt?
203°F if you want it to fall apart, 195°F if you want to slice it.
Feeding a crowdHow much meat per person?
Tell the calculator how many are coming. It tells you how much to buy.
On the Pit Now
Start at the beginning, or pick up where Friday left off.
Volume One · All twenty nightsHe Started the Fire
Henry, a scarred offset smoker, and a woman at the fence who says he could use a hand with that.
Start at Chapter One →
Volume Two · Newest chapterThe Night Stand
Spread the Thighs, Crank the Heat: Smoked Chicken Thighs
Read the newest chapter →
Hump Day Heat · This weekTwo Ways, One Night
Stuffed or Green, and Both of Them Liked It Thick: Smoked Burgers
Get this week’s cook →The Calculators
Built on the same numbers Dutch cooks by. Free, and nobody watches you use them.
- The meat calculatorHow many are coming, and how much meat will satisfy them all.
- The rest and hold plannerHow long to let it rest, and how to keep it hot until everyone is ready.
- Every cut, every chartTimes and temperatures for brisket, ribs, pork butt, birds and more.
- All the calculatorsEvery toy he keeps in his nightstand.
Dutch Cobb’s Rubs
Three blends for brisket, ribs and wings. The first run is small, and every jar is numbered.
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A new chapter every Friday, still warm. Hump Day Heat every Wednesday.
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