Food & Fermentation

BBQ & Smoking

Cook Real BBQ — From First Fire to Competition-Worthy Brisket

12 lessons4 modules9h 0m durationbeginner level

Instructor: StretchLearn Faculty

About this course

This course gives beginners a rigorous, practical grounding in live-fire cooking. You will learn the thermodynamic difference between low-and-slow smoking and hot-and-fast grilling, how smoke ring chemistry works, and exactly which wood species pair with which proteins. Every module is anchored in USDA safe-temperature data and real troubleshooting scenarios so you leave the course confident behind any grill.

Curriculum

Module 1: Fire, Heat, and Smoke Science3 lessons

Combustion Stages and the Smoke RingPreview45m
Temperature Management on Offset and Kettle Cookers🔒45m
Reading Your Cooker: Probes, Logs, and Dry Runs🔒45m

Module 2: Wood Selection and Flavour Pairing3 lessons

Wood Species and Their Flavour Profiles🔒45m
Chunk, Chip, and Pellet Form — What to Use When🔒45m
Moisture, Bark, and Mop Science🔒45m

Module 3: Brisket, Pork Shoulder, and Ribs3 lessons

Brisket: The Full Cook from Trim to Rest🔒45m
Pork Shoulder: From Boston Butt to Pulled Pork🔒45m
Ribs: Spare vs Baby Back, the 3-2-1 Method🔒45m

Module 4: Rubs, Sauces, and Food Safety3 lessons

Dry Rub Theory: Salt, Sugar, Spice, and Heat🔒45m
Regional Sauce Styles and Application Timing🔒45m
Food Safety: USDA Temperatures, Carryover, and Storage🔒45m