EDITORIAL STANDARDS
How Pitwright content is made
Last updated August 18, 2026
Pitwright publishes practical guidance for planning and managing barbecue cooks. Guides in the Learn library are written and maintained by J. Bowman, the person behind Pitwright. This page is the working rules; about is the person and the research standard behind them.
One shared set of guidance
Cooking times vary with the cut, pit temperature and planned rest or hold. Compare those details when using a guide, tool or Command Pack to plan dinner.
Sourcing and technique
Food-safety guidance is sourced from agencies such as USDA FSIS. Pages that state a safety minimum name their sources at the bottom. Technique guidance reflects established barbecue practice and is clearly distinguished from safety requirements: a brisket pulled near 203°F is a tenderness target, and 165°F for poultry is a floor.
Timing
Cook times are planning ranges. Equipment, weather, cut shape, and the individual piece of meat can move the finish. Judge doneness by temperature and tenderness; use the clock as a rough guide.
Corrections
Articles may be corrected or updated when the underlying guidance changes. Each article shows the date its substance last changed.
Gear recommendations
Gear recommendations begin with a cook-day problem. Links that may earn a commission are clearly marked.
Content integrity
Gear recommendations come from manufacturer information and product research, not hands-on testing.
Questions
Spotted an error, or something unclear? Email [email protected].