BBQ COMMAND PACKS
Plan the cook before you light the fire.
Each pack is a printable playbook for one cut. It walks through prep, timing, target temperatures, and what to do when the fire or schedule wanders. You can read the free sample pages before you buy.
Every pack in the series is available now. Preview the sample pages, then choose the pack for your next cook.
What a Command Pack is
Each 16-page pack stays with one cut from the shopping list to the cook journal. You get the prep, a timeline built around a 6:00 PM dinner, and doneness checks for each milestone. There are branches for a slow cook or a fussy fire. It finishes with a pit-side cheat sheet and a cook journal for offset, kettle, kamado, or pellet smokers.
NO. 01 · BEEF
Beef Plate Ribs
Set aside 8 to 10 hours for one 3-bone plate rack over a 275°F fire. The probe and jiggle tests make the final call.
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NO. 02 · BEEF
First Brisket
Take a 12 to 14 lb whole packer through 10 to 12 hours over a 250°F fire, then leave 2 to 4 hours for the hold.
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NO. 03 · PORK
Pork Butt
Plan 10 to 12 hours for one 8 to 10 lb bone-in pork butt over a 250°F fire. The bone-pull test tells you when it is finished.
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NO. 04 · PORK
St. Louis Ribs
Run two St. Louis-cut racks over a 250°F fire on a tuned 3-2-1 timeline. Check the bend before you move from one stage to the next.
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NO. 05 · POULTRY
Whole Turkey
Cook a 12 to 16 lb turkey over a 300°F fire, with separate breast and thigh targets and dinner planned for 6:00 PM.
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NO. 06 · POULTRY
Spatchcock Chicken
Cook a spatchcocked 4 to 5 lb chicken over a 325°F fire, with 90 minutes on the grate and 15 minutes to rest before carving.
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