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You do not need a five thousand dollar rig for this. I will show you how to run a cheap backyard smoker the way we run a restaurant pit.
A hundred pit methods out of thirty four years cooking barbecue for money. Four books: the old school secrets, the mistakes that ruin a cook, the fire, and everything that is not brisket.
Who am I
I am Earl Jackson. I grew up round the back of my uncle's barbecue joint outside Memphis, hauling split oak and watching men work who never explained a thing. I did not take a pit of my own until I was twenty nine. Thirty four years on I was running fourteen briskets a night, six nights out of seven.
People drove an hour for a plate and waited outside in the cold for it. Barbecue is not a recipe, it is a fire you learn to read. Nobody sells you that part, because it takes a season to learn and five minutes to explain.
Order the set
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A hundred methods off the pits I came up on, written down before the men who taught me are gone. Trimming, fire, wood, wrapping, resting, holding a brisket overnight for a lunch service. None of it needs equipment you do not already own. You are buying the hundred secrets and the mistakes book together. The other two books and every future edition come free with them.
What you get for $27:
Pay once · Yours forever
Readers
Hey Earl, the fire handbook alone was worth it. I had been chasing the temperature all day, opening the lid every twenty minutes wondering why it swung around so much. Held two fifty for nine hours on my first try after reading it.
Just wanted to drop you a note, Earl. Nothing in here feels overcomplicated. You explain why a method works instead of just telling me what to do, and that's the part that made it stick. Third brisket came out better than the place down the road from me. Still fighting my ribs a bit ... that one's on me, not the book.
Thank you. First time anyone explained the stall in a way that made sense. I stopped panicking and stopped wrapping too early, and the difference was night and day.
What I actually know
The rig is not what is wrong with your barbecue. Nearly all of it is a fire nobody is reading, and that costs nothing to put right.
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The same diagram is in the front of The Fire Does All Of It, marked up with where the hot spots sit on each type of smoker and where the meat should actually go.
The arithmetic
I am not asking you to take the number on faith. Here is where it comes from.
That is one household that eats barbecue a few times a month. The whole calculation is written out in the front of the first book so you can run it on your own prices before you believe mine.
Questions
Four books. A hundred old school pit methods, seventy five mistakes that ruin a cook, the fire book for running the smoker itself, and the one on everything that is not brisket. Every future edition comes with them. The audiobook can be added at checkout.
The next thing you cook. Look up the cut you are holding and do what it says ... you do not read it end to end first.
A video covers one method. This is sixty eight of them in order, with the prices written down and the parts I never had room for on camera.
A cast iron pan, a sharp knife and a fridge. Nothing in the book costs more than the meat does.
That is what most of this is written for. A cheap offset, a kettle or a barrel drum, because a rig that costs more does not cook better, it just forgives more mistakes.