Everyone loves a good burger — but it’s not just about the classic 80/20 ground beef. You can make burgers out of so many things — brisket blends, pork, lamb, even salmon or veggies. What really makes a burger great is the balance of meat-to-fat ratio for that juicy flavor, and of course, the right layer of seasoning to bring it all to life. At Big Poppa Smokers, we’ve got the flavors to make your burger stand out — from Cash Cow, Jallelujah Jalapeno or Double Secret Steak Rub, the right blend can turn a simple patty into something unforgettable. So tell us — what’s your favorite burger? Beef, pork, brisket blend, or something creative? 👇 Drop it in the comments and check out one of Big Poppa’s burger recipes for inspiration!

I’ll be honest — I’ve been struggling a bit with my BBQ lately. Sometimes I get so hung up on results (perfect bark, smoke ring, tenderness) that if something comes out even slightly off, I start overthinking what I did wrong or what I should have done better. A friend reminded me that not every cook has the same purpose — sometimes it’s about nailing competition-level results, and other times it’s just about putting good food on the table for family and friends. That shift in mindset has helped me take some pressure off. Still, BBQ has so many moving parts — wood choice, weather, protein quality, even the smoker itself — that it’s easy to get caught up when things don’t go right. Curious — when you hit a rough patch with your cooks, how do you reset? Do you focus on fundamentals, try something new, or just ride it out until the groove comes back?

We know Mondays can feel a little rough—especially after a weekend of cooking, hosting, and cheering on our teams (win or lose 😉). But here’s the good news: if you fired up the pit this weekend, you’ve already got the hardest part of the week’s menu planning handled. Leftovers aren’t boring… they’re a springboard for creative meals. Take that smoked pulled pork, brisket, or chicken and give it a whole new life: - 🍕 Pulled Pork Flatbread Pizza – Top with BBQ sauce, cheese, and a few red onions for a quick weeknight dinner. - 🌮 BBQ Tacos – Add slaw, jalapeños, and a drizzle of your favorite sauce. - 🥟 Smoked Meat Turnovers – Stuff puff pastry or crescent dough with leftovers + cheese, bake, and boom—handheld BBQ goodness. - 🥗 Protein-Packed Salads – Toss leftover brisket on greens with ranch or a tangy vinaigrette. - 🥪 BBQ Sandwich Remix – Try different breads, spreads, or even make sliders for a quick bite. 👉 Pro tip: Make extra on the weekend intentionally—future you will thank you when Tuesday night rolls around and dinner is already halfway done. What’s your favorite way to transform BBQ leftovers? Share your best remix idea below—we’d love to see your tricks! For more tips visit -- Big Poppa's Leftovers Tips

Here’s one that a lot of folks skip: Let your meat rest after seasoning — and let it sweat. When you hit your brisket, ribs, or pork butt with a rub, the salt starts to draw out a little moisture. Give it some time, and that moisture mixes with the rub, pulling all that flavor back into the meat. The result? A deeper flavor and a killer bark when you cook. If you throw it straight on the pit right after seasoning, you’re missing out on that magic. Think of it like marinating — only faster. 👉 Big Poppa's rule of thumb: season it, then let it sit until you see that “sweaty” shine before it hits the cooker. Now let’s hear from you: - How long do you like to let your meat sweat before cooking? - Do you notice a difference in bark or flavor when you give it time? Drop your tips below 👇 — let’s make every cook juicier and more flavorful.