Every Sonny’s Pitmaster has had some smoked meat go sideways at some point. Dry brisket. Bitter smoke. Tough ribs. BBQ is equal parts art and science, and learning usually comes from figuring out what went wrong. The good news? Most common BBQ mistakes come down to a handful of issues that are easy to spot, and even easier to fix once you know what to look for.
Table of Contents
Mistake #1: Dry or Tough Meat
The problem: Your meat looks great on the outside, but one bite in and it’s dry or tough.
Why it happens:
This is one of the most common BBQ mistakes and usually comes from:
- Cooking too hot or too long
- Not letting meat rest
- Using very lean cuts that don’t forgive mistakes
The Pitmaster fix:
Temperature control and patience win every time. Low and slow cooking allows fat and connective tissue to break down properly. Just as important? Letting your meat rest after cooking so the juices redistribute instead of spilling out on the cutting board.
Pitmaster tip: If you’re guessing doneness by time alone, you’re setting yourself up for disappointment. BBQ is done when it’s done, make sure to focus on temperature as well.
👉 Want the fundamentals straight from the pros? Get the tips.
Mistake #2: Bitter or Ashy Smoke Flavor
The problem: Your BBQ tastes harsh, bitter, or smoky in a bad way.
Why it happens:
Not all smoke is good smoke. This BBQ meat mistake usually comes from:
- Dirty smoke caused by smoldering wood
- Poor airflow in the smoker
- Using too much wood too fast
The Pitmaster fix:
You’re looking for thin, blue smoke, not thick white clouds. That means clean combustion, good airflow, and the right amount of wood. Let the fire breathe and avoid loading the smoker like a bonfire.
Myth vs. Reality:
More smoke does not mean more flavor. Clean smoke equals better BBQ.
👉 For a deeper dive into smoke quality, head here.
Mistake #3: Meat Takes Forever to Cook
The problem: Dinner was supposed to be ready an hour ago… and the meat isn’t even close.
Why it happens:
This is a classic BBQ troubleshooting issue caused by:
- Pit temperature running too low
- Opening the smoker too often
- Chasing temps instead of holding steady heat
If you’re lookin’, it ain’t cookin’.
Head Pitmaster Shannon Snell
The Pitmaster fix:
Set your pit temp, trust it, and resist the urge to peek. Every time you open the lid, you lose heat and extend your cook. BBQ rewards patience.
Mistake #4: Uneven Cooking
The problem: One side is perfect, the other side is underdone, or worse, overcooked.
Why it happens:
Uneven cooking usually comes from:
- Hot spots inside the smoker
- Improper meat placement
- Cooking directly over heat instead of indirectly
The Pitmaster fix:
Learn your pit. Every smoker has hot zones. Rotate your meat during longer cooks and use indirect heat whenever possible to keep things even.
Mistake #5: No Smoke Flavor at All
The problem: Your BBQ is cooked, but it tastes more like roasted meat than smoked meat.
Why it happens:
This common BBQ mistake often comes from:
- Adding smoke too late in the cook
- Using the wrong type of wood
- Cooking at temperatures that don’t allow smoke absorption
The pitmaster fix:
Smoke early. Meat absorbs the most smoke flavor while it’s still cool and moist. Choose woods that complement your protein: hickory and oak for beef, fruit woods for pork and chicken. Or just go with oak like we have since ’68.
Mistake #6: Tough Brisket or Ribs
The problem: The internal temp looks right, but the meat still isn’t tender.
Why it happens:
This BBQ meat mistake is usually due to undercooked connective tissue. Collagen doesn’t break down at a specific temperature, it breaks down over time.
The Pitmaster fix:
Cook until the meat probes tender, like “room temperature peanut butter”. This is why Pitmasters talk about “feel” as much as temperature.
👉 For more on doneness science, these tips from Shannon are worth a watch.
Mistake #7: Over‑Saucing or Burning Sauce
The problem: Your sauce is scorched, sticky, or overpowering.
Why it happens:
Most BBQ sauces contain sugar, which burns easily when exposed to high heat for too long.
The Pitmaster fix:
Sauce late and layer lightly. Let the meat shine first, then finish with sauce toward the end of the cook so it caramelizes instead of burns.
How Sonny’s Pitmasters Prevent These Mistakes
At Sonny’s, pitmasters don’t just react to problems, we prevent them. That means:
- Strict temperature control
- Clean fire management
- Cooking by feel, not just numbers
- Years of experience watching meat, smoke, and time work together
If you want a behind‑the‑scenes look at how the pros do it, check out our Tales from the Pit YouTube series. You’ll find tons of tips, tricks, and answers to real Burning BBQ Questions straight from Head Pitmaster Shannon Snell.
When to Let the Pitmasters Handle It
BBQ should be fun—not stressful. If you’d rather skip the troubleshooting and enjoy the results, we’ve got you covered.
- Taste BBQ done right: visit your local Sonny’s
- Skip the stress and order Pitmaster‑smoked BBQ
- Planning a crowd?
Fixing Common BBQ Mistakes: Wrappin’ Up
BBQ mastery doesn’t come from avoiding mistakes: it comes from understanding them. Once you know why things go wrong, you’re already on your way to better cooks, better flavor, and a lot more confidence behind the pit.
And when in doubt? The Pitmasters at Sonny’s are always here to show you how it’s done.
