Backyard pitmasters are increasingly experimenting with alternative cuts like tri-tip, pork shoulder steaks, sirloin and smoked chuck roasts to recreate premium BBQ results at a more approachable price point. The creativity extends beyond proteins to vegetables such as grilled cauliflower steaks, and side dishes, with smoked mac and cheese, loaded tots, jalapeño poppers and pit-smoked beans becoming integral parts of the cook rather than afterthoughts.
