Pitmaster Sarah Jenkins
Award-winning competitive pitmaster from Texas. She has spent two decades perfecting wood-fired smoking and rub chemistry.
Meat Temperature & Doneness Calculator
Try our interactive tool below. Test it with your target meat choice.
The gold standard for steaks. Pull at 130°F. Center will be warm and rich pink.
Masterclass Curriculum
Five intensive modules breaking down the exact science and method.
Module 1: Wood Physics & Smoker Calibration
Understand how airflow, dampeners, and chamber dynamics create clean blue smoke instead of bitter white soot.
Module 2: Meat Preparation, Slicing & Rub Bonding
Step-by-step tutorial on trimming fat caps, applying binder, and creating a balanced seasoning rub.
Module 3: Fire Control & Temperature Stability
Learn the charcoal snake method and offset firebox configurations to maintain steady low temperatures for 12+ hours.
Module 4: The Wrapping Phase & Peach Paper
How to identify when the meat enters the thermal stall and how wrapping shields moisture without ruining the crispy bark.
Module 5: Resting & Moisture Retention
The crucial resting phase. Learn to hold your brisket or pork shoulder in a heated holding chamber or cooler for peak tenderness.
Feedback From Home Cooks
Over 5,000 backyard enthusiasts and home chefs have upgraded their skills.
“This class completely saved my weekend brisket cook. The section on the thermal stall was a total eye-opener. My guests were blown away!”
“I've tried smoking ribs for years, but they were always tough or dry. Pitmaster Sarah's 3-2-1 rule adjustments worked like magic on my pellet grill.”
Recommended Gear Checklist
Having the right tools is half the battle. We recommend prepping these before the class:
Essential for monitoring both internal meat temperature and pit temperature without opening the smoker lid.
Allows steam to escape to preserve the hard bark while accelerating cook time and locking in natural juices.
A long, scalloped blade that allows clean, single-pass cuts of brisket and pork roasts without tearing the meat.
Perfect for shredding pork shoulder into uniform, juicy pulled pork without exhausting your hands.
Frequently Asked Questions
Q: What type of smoker do I need for this class?
You can participate with any smoker! We cover offset barrel smokers, pellet grills, ceramic Kamado style pots, and even standard Weber kettle grills.
Q: Will I get a list of ingredients beforehand?
Yes, upon registration you will immediately receive a downloadable PDF checklist detailing required wood chips, meat cuts, and rub seasonings.
Q: Is this class live or pre-recorded?
The masterclass consists of on-demand streaming high-definition video modules, allowing you to learn, pause, and cook at your own pace.
Q: Can I ask questions to the instructor?
Absolutely! Registered students get access to our private community forum where Pitmaster Sarah answers questions daily.
