Common Smoking Mistakes
Avoid these and your BBQ instantly gets better.
Updated June 2026
Cooking by time, not temp
The #1 mistake. Always pull by internal temperature — get a good thermometer.
Too much smoke
Thick white smoke makes food bitter. You want thin blue smoke. Don't choke the fire.
Skipping the rest
Resting lets juices redistribute. Slicing a brisket straight off the smoker dries it out.
Opening the lid too much
If you're lookin', you ain't cookin'. Every peek adds time and drops temp.
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FAQ
Why is my brisket tough?
Almost always undercooked — it needs to reach ~203F and probe tender. The collagen hasn't broken down yet below that.
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