The Pitmaster's Journal

Cooks worth a Saturday.

Real recipes from real fires. Each one tells you which Odawg's rub or sauce to reach for — and you can add them all to your pit in one click.

12 hours•Low and slow

12-Hour Hardwood Brisket

A patient cook over post-oak with The Original rub. Tight smoke ring, glossy bark, the kind of slice that holds its own weight.

The Blueprint

Standard Texas-style low-and-slow at 225°F (107°C).

The Odawg's Factor

Slather the brisket with a thin coat of yellow mustard as a binder, then go heavy with Odawg's The Original Rub. The coarse black pepper and salt ratios in a solid traditional rub are what grab that post-oak smoke to form that beautiful, jet-black glossy bark.

The Finish

Wrap in butcher paper at the stall (around 165°F) to protect that bark, and pull it when it feels like warm butter (usually around 203°F).

Shop the Ingredients

The Original Premium BBQ Rub

$10.99

8 hours•Low and slow

Peach-Glazed Pulled Pork

Sweet Heat rub on a Boston butt, finished with a brush of Georgia Peach sauce in the last hour. Falls apart at a glance.

The Blueprint

Smoke low and slow at 250°F (121°C) over pecan or hickory wood, which pairs beautifully with both fruit flavors and spice.

The Odawg's Factor

Slather the Boston butt lightly with apple cider vinegar or mustard, then pack on a heavy layer of Odawg's Sweet Heat Premium BBQ Rub. Cook until it hits an internal temperature of about 165°F and the bark is set.

The Finish

Wrap the pork to push past the stall. In the final hour of cooking (once pulled out of the wrap at around 195°F), brush the exterior generously with Odawg's Georgia Peach Grilling Sauce. Let it bake onto the meat until it forms a tight, sticky, caramelized glaze and the internal temperature reaches a tender 203°F–205°F.

Shop the Ingredients

Georgia Peach Grilling Sauce

$9.99

Sweet Heat Premium BBQ Rub

$10.99

5 hours•Low and slow

Sticky Steakhouse Ribs

Steak & Rib rub deep into the meat, lacquered with peach sauce and a little bourbon. The kind of rib that ruins restaurants for you.

The Blueprint

Fire up your pit to 250°F (121°C). Use a robust wood like hickory or oak to complement the savory steakhouse notes of the rub.

The Odawg's Factor

Peel the membrane off the bone side of your baby backs or St. Louis cuts. Apply a light binder, then press the Steak & Rib Premium BBQ Rub heavily into both sides. The garlic, pepper, and savory elements in this blend will create an incredible, deep-flavored bark. Smoke them uncovered for about 3 hours.

The Bourbon Lacquer

When it's time to glaze during the final 30 to 45 minutes of the cook, mix your Georgia Peach Grilling Sauce with a generous splash of your favorite bourbon over low heat until it's smooth and warm. Paint it onto the ribs in thin layers, letting each layer "tack up" and caramelize into a sticky, restaurant-ruining sheet of pure flavor before applying the next.

Shop the Ingredients

Georgia Peach Grilling Sauce

$9.99

Steak & Rib Premium BBQ Rub

$10.99

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