StretchLearn Course

Cook Real BBQ — From First Fire to Competition-Worthy Brisket

Learn fire management, wood science, and low-and-slow technique on any grill or smoker.

Beginner9 hrSelf PacedRegistered

Course Overview

What this course is designed to develop

This course gives beginners a rigorous, practical grounding in live-fire cooking. You will learn the thermodynamic difference between low-and-slow smoking and hot-and-fast grilling, how smoke ring chemistry works, and exactly which wood species pair with which proteins. Every module is anchored in USDA safe-temperature data and real troubleshooting scenarios so you leave the course confident behind any grill.

Learning Outcomes

What the learner should be able to understand, build, or execute.

01

Identify and manage combustion stages on offset smokers and kettle grills to hold target temperatures within ±10°F

02

Select wood species by flavour compounds and pair them correctly with beef, pork, poultry, and fish

03

Apply dry-rub theory and sauce timing to build a balanced bark and flavour profile on brisket, ribs, and pork shoulder

04

Execute the low-and-slow process for brisket and pork shoulder including the stall, the Texas Crutch, and resting protocol

05

Verify food safety using a leave-in probe thermometer and understand USDA target temperatures for each protein

06

Diagnose common BBQ problems — bitter smoke, temperature spikes, dry meat, rubbery bark — and apply corrective action

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Fire, Heat, and Smoke Science

Understand the combustion stages that produce clean smoke vs dirty smoke, how convection and radiant heat behave inside a smoker, and why temperature stability matters more than temperature level.

3 lessons
Combustion Stages and the Smoke RingContent · 45 min
Preview Enabled
Temperature Management on Offset and Kettle CookersContent · 45 min
LMS Access
Reading Your Cooker: Probes, Logs, and Dry RunsContent · 45 min
LMS Access
Module 2

Module 2: Wood Selection and Flavour Pairing

Choose the right wood species for each protein, understand how moisture content and chunk size affect smoke output, and avoid the common mistake of over-smoking.

3 lessons
Wood Species and Their Flavour ProfilesContent · 45 min
LMS Access
Chunk, Chip, and Pellet Form — What to Use WhenContent · 45 min
LMS Access
Moisture, Bark, and Mop ScienceContent · 45 min
LMS Access
Module 3

Module 3: Brisket, Pork Shoulder, and Ribs

Apply low-and-slow technique to the three flagship BBQ cuts — learning trim, rub, the stall, wrapping, and the critical resting phase.

3 lessons
Brisket: The Full Cook from Trim to RestContent · 45 min
LMS Access
Pork Shoulder: From Boston Butt to Pulled PorkContent · 45 min
LMS Access
Ribs: Spare vs Baby Back, the 3-2-1 MethodContent · 45 min
LMS Access
Module 4

Module 4: Rubs, Sauces, and Food Safety

Build balanced dry rubs from first principles, understand regional sauce styles and when to apply them, and verify every cook is food-safe using USDA temperature targets.

3 lessons
Dry Rub Theory: Salt, Sugar, Spice, and HeatContent · 45 min
LMS Access
Regional Sauce Styles and Application TimingContent · 45 min
LMS Access
Food Safety: USDA Temperatures, Carryover, and StorageContent · 45 min
LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

BBQsmokinglow-and-slowfire managementbrisketribswood selectionfood safety