There’s nothing worse than putting in hours over the grill or smoker, only to end up with meat that’s tough as a Doc Marten, dry as the Sahara, or resembles a meaty chewing gum. So, what’s going wrong? Whether you’re new to BBQ, or a seasoned pitmaster having an off day, understanding the most common mistakes can help you level up your low-and-slow game.
Let’s dig into the key reasons your BBQ might be letting you down – and how to fix it.
1. Undercooking
This one’s simple: if it’s not cooked long enough, the connective tissue hasn’t had time to break down. That means chewy, rubbery bites instead of tender, fall-apart meat.
Common Culprits:
- Rushing brisket or pork shoulder.
- Taking ribs off as soon as they “look done.”
- Skipping the final internal temperature check.
The Fix:
Use a meat thermometer. For brisket and pork shoulder, aim for an internal temp of between 90 and 95. For ribs, go by feel: the meat should pull back from the bone and pass the bend test. Don’t go by time alone – every cook is different.
2. Overcooking
On the flip side, too much heat for too long dries out the meat and zaps the juiciness right out of it. Chicken breast or lean steak can go from perfect to parched in no time at all.
Common Culprits:
- Forgetting about thinner cuts on a hot grill.
- Smoking lean meats too long without moisture.
- Not wrapping meat when needed.
The Fix:
Know your cuts. Lean meat cooks quicker and should be pulled at lower internal temps. Wrap larger cuts like brisket in butcher paper or foil when they hit the stall, to help retain moisture.
3. Using the Wrong Cut
Not all meat is built for BBQ. The low-and-slow method is best for tough, fatty cuts that need time to break down. If you try smoking a sirloin steak like a brisket, you’re in for disappointment.
Cuts That Shine:
- Brisket: Full of collagen that melts with time.
- Pork shoulder: Fatty and forgiving.
- Ribs: A classic that thrives in low, slow heat.
Cuts to Be Cautious With:
- Chicken breast: Cooks fast, dries out quickly.
- Pork loin: Lean and best for quick grilling.
- Any lean steak: Keep it hot and fast, not low and slow.
The Fix:
Match the cut to the cooking method. Low and slow? Go for fattier, connective-tissue-heavy cuts. Hot and fast? Stick with lean and tender.
4. Slicing It Wrong
You might cook it perfectly, only to ruin it at the cutting board. Slice incorrectly and even tender meat will chew like an old tyre.
The Problem:
- Slicing with the grain instead of against it.
- Cutting too thick or unevenly.
The Fix:
Always slice against the grain. This shortens the muscle fibres, making each bite easier to chew. Pay attention to how the grain runs before you cook – it can be hard to see after smoking. Use a sharp knife and go for consistent slices.
5. Skipping the Rest
It’s tempting to carve into your meat the second it’s done. But if you don’t let it rest, all those tasty juices will run straight onto the cutting board.
The Fix:
Let meat rest under foil for at least:
- 10 mins for smaller cuts.
- 30 – 60 mins for large joints like brisket or pork shoulder.
This gives the juices time to redistribute, keeping every bite moist and flavourful.
Final Thoughts
Dry, chewy BBQ doesn’t mean you’re a bad cook. It means something went wrong in the process – and that’s fixable. Whether it’s the wrong cut, poor slicing, or not using a thermometer, small changes make a big difference.
So next time your brisket falls apart perfectly or your ribs slide clean off the bone, you’ll know exactly why.
BBQ isn’t just about fire and smoke. It’s about patience, precision, and respecting the meat. Get those right, and you’ll be serving up tender, juicy greatness every time.
