Fatty Butts BBQ Blog
Grill reviews, tips, tricks, and more. Check out our BBQ related blog posts below.
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When to Wrap Brisket: Bark, Foil vs. Paper
Wrap brisket when the bark is set and the fat cap has started to render, not simply because the thermometer reaches a certain number. This guide explains how butcher paper, foil, foil boats, and no wrap affect bark, moisture, and cook time.Read More -
BBQ 101: A Beginner’s Step-by-Step Guide to Smoking Meat
Starting your barbecue journey? This clear, step-by-step beginner’s guide to smoking meat shows how to pick and prep your smoker, control temps, and cook flavorful BBQ with confidence.Read More -
Weber vs Traeger Pellet Smoker Test: Searwood vs Ironwood
I tested the Weber Searwood XL 600 and Traeger Ironwood XL head-to-head with overnight beef ribs and ribeye steaks to see which pellet smoker I’d actually keep.Read More -
Best Brisket Alternatives for Smoking (Cheaper Cuts That Actually Work)
Brisket used to be an easy choice. Now it’s one of the most expensive cuts in the case, and if you mess it up, you’re out a lot of money. The reality is you don’t need brisket to make great barbecue. There are cheaper cuts that cook faster, are easier to manage, and still give...Read More -
Monument Grills Mesa II 415BZ Review: Best Budget Gas Grill of 2026?
The Mesa II 415BZ gas grill from Monument Grills sits in one of the most competitive segments in backyard cooking. On paper, grills in this price range look impressive. Stainless steel. Big BTU numbers. Large cooking areas. But none of that tells you how it actually cooks. I assembled it, tested the heat zones, ran...Read More -
Best Side Dishes for Smoked Chicken Thighs
Smoked chicken thighs are one of those cuts that just work. They’re juicy, forgiving, and full of flavor, whether you’re cooking for your family or feeding a backyard full of people. The sides matter, though. The right side dish can balance the smoke, add some texture, and pull the whole plate together. Here are five...Read More -
Holiday Smoked Pork Loin: Seasoning Variations for Christmas, Thanksgiving & Easter
Smoked pork loin is a solid choice for holiday meals. It’s lean, easy to cook, and takes on smoke and seasoning really well. What changes from holiday to holiday isn’t the cooking method — it’s the seasoning. A smoked pork loin for Christmas usually leans warm and spiced. Thanksgiving flavors are more savory and herb-forward....Read More -
Rib Rub Mistakes (And How to Fix Them)
Rib rubs are popular for a reason. When done right, a good rib rub recipe balances sweet, savory, and spice and turns a rack of ribs into something worth slowing down for. But even experienced cooks mess this up more often than they realize. Whether you’re working with a simple rib dry rub recipe, cooking...Read More -
Leftover Smoked Brisket Recipes (Tacos, Chili, Sandwiches & More)
If you’ve ever cooked a full smoked brisket, you know leftovers are almost guaranteed. That’s not a bad thing. Leftover brisket is one of the most versatile BBQ ingredients you can have in the fridge. From tacos and chili to sandwiches and nachos, there are plenty of ways to turn leftover smoked brisket into meals...Read More -
Smokeslinger Full-Size Review
What’s going on, everybody? I’ve been waiting a long time to get my hands on the Smokeslinger Full-Size, and let me tell you — this thing checks a lot of boxes. It’s built like a tank, looks incredible, and can handle just about any kind of cook you throw at it. After selling one of...Read More
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