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Ask Mister Bob

Have a question about BBQ?  Ask Mister Bob!

From the backyard to the professional competition circuit, if there’s something you want to know about barbecue, you’ll find an answer here.

Click on Mister Bob’s picture, then leave your question in the comments box.

Want to know how to tell when a brisket is done to perfection? Maybe you’re having trouble controlling the temperature in your pit, or working on your own signature sauce and just can’t seem to get the right balance of flavors?

Are you heading to your first competition and don’t know what to expect?  Or maybe you’re getting started in catering and want to know how many pork butts you’ll need to feed your party?

You’ve come to the right place.  The only dumb question is the one you didn’t ask, so go ahead and ask!

196 Responses to “Ask Mister Bob”

  • Marcus,
    I placed second in brisket at the Hudson Valley Ribfest a few years ago using a Wagyu brisket from Snake River Farms. I did inject with Butchers, and cooked at 275 degrees. I foiled when the internal temperature reached the stall, vented for ten minutes when it was done, wrapped it up and rested it in the Cambro for about two hours.
    Wagyu does seem to probe tender at a slightly lower temperature than prime or choice, so I would start checking at around 185 degrees internal temperature. On the plus side, because of all the fat content, I believe you have a longer period of time between done and dry, so your margin of error is a little more forgiving.
    Good luck!

  • Marcus:

    Mr Bob.

    I am competing next weekend in a comp and am smoking a Wagyu brisket for the first time.

    Have you ever cooked one? If so does it cook faster?
    I inject with butchers would you recommend to still inject this type of brisket?

    Any insight would be helpful.


  • Hi Jill,
    Thank you for your interest in, but unfortunately these terms and conditions are a bit too restrictive for this blog. I try to remain completely objective when I review a product. If I do happen to test the new Char-Broil grill in the future, I will give it an honest review in my own format.
    -Mister Bob

  • Hi Bob,

    Hope you are well :)

    We are working on a sponsored blog campaign with Char-Broil and wanted to see if you’d be interested in participating. Some participants will be doing strictly informational posts and some will be receiving product (grills) from Char-Broil to sample and blog about.


    1. Create a blog post around one (or all!) of the themes provided.
    2. Feature the Char-Broil Kettleman Charcoal Grill you received (if you are selected for product sample.)
    3. Speak to the key talking points:
    a. This is a new charcoal grill from Char-Broil.
    b. Can be purchased at Lowe’s or online at
    c. Has great features that make grilling easier
    d. Awesome price ($129)
    e. More control (over temperature, flare-ups and clean-up)
    f. Makes charcoal grilling easy
    4. Must include at least three (3) images
    a. One (1) of those photos must be the assembled Kettleman Grill and must show the logo on the grill lid
    b. One must be of food cooking on the grill or the grill in use
    5. Embed the provided video.
    6. Char-Broil is spelled with a hyphen and a capital “B”
    7. Do NOT mention Competitors, specifically Weber
    8. Once your post is live, share your post to your social channels
    a. Social shares must included #KettlemanKicksAsh and #ad

    If this is an opportunity that interests you please respond to the following ASAP:

    1. Your rate for a sponsored post (AND social shares) based on the above campaign outline.
    2. On average how many Unique Monthly Visitors does your blog receive?

    Look forward to your response!