Glossary
BBQ terms, plainly explained
Pitmaster language, decoded. Useful whether you are ordering for the first time or you just like knowing what "the stall" means.
- Bark
- The dark, flavorful crust that forms on smoked meat where the rub, smoke and rendered fat combine over hours of cooking.
- Brisket
- A large, tough cut from the cow's chest that becomes tender only after long, slow cooking — the centerpiece of Texas barbecue.
- Burnt Ends
- The richly caramelized, cubed pieces cut from the fattier point end of a smoked brisket, often re-smoked briefly for extra bark.
- Fat Cap
- The layer of fat left on a cut of meat before smoking, which bastes the meat and keeps it moist during a long cook.
- Low and Slow
- The core barbecue technique: cooking meat at a low temperature (roughly 225–275°F) for many hours instead of cooking hot and fast.
- Moist vs. Lean
- Brisket terminology for which end of the cut a slice comes from — moist (point) is fattier and richer; lean (flat) is leaner and firmer.
- Pit
- The smoker itself — the chamber where meat cooks over indirect heat and smoke, often built from steel or brick.
- Pitmaster
- The person responsible for the fire, the smoke, and the timing of every cut — part cook, part fire-tender.
- Post Oak
- A dense, clean-burning hardwood native to Texas, considered the traditional wood for Texas-style barbecue smoke.
- Rub
- The seasoning blend applied to meat before smoking — Texas-style rubs are often just salt and coarse black pepper.
- Smoke Ring
- The pink band just beneath the surface of smoked meat, caused by a chemical reaction between smoke and myoglobin in the meat.
- The Stall
- A frustrating (but normal) point during a long smoke, often around 150–165°F internal, where the meat's temperature stops rising for hours as moisture evaporates.
- Texas Crutch
- Wrapping meat in foil or butcher paper partway through the cook to push through the stall faster and retain moisture.
- Butcher Paper
- Pink, breathable paper used to wrap brisket during the stall — it speeds the cook while keeping the bark firmer than foil would.
- Render
- The process of fat melting and softening within the meat during a long smoke, which is what makes tough cuts like brisket tender.
- Point vs. Flat
- The two muscles that make up a whole packer brisket — the point sits on top and is fattier; the flat is the long, leaner section beneath it.
- Trim
- Removing excess hard fat from a raw cut before it goes on the smoker, so smoke and seasoning can reach the meat evenly.
- Internal Temp
- The temperature measured at the center of the meat, the most reliable way to judge doneness rather than relying on time alone.
- Sausage Snap
- The audible, slightly crisp bite of a well-made smoked sausage casing — a sign it was smoked properly, not steamed.
- Alabama White Sauce
- A tangy, mayonnaise-based barbecue sauce with black pepper and vinegar, traditionally served over smoked chicken and turkey.
- Two-Meat Plate
- A common barbecue restaurant order format: a choice of two smoked meats plus a set number of sides and bread, served on one plate.
- Chopped vs. Sliced
- Two ways to serve brisket — sliced preserves the shape and smoke ring; chopped is cut into smaller pieces, often for sandwiches.