Beyond making great BBQ, our Pitmasters must possess an in-depth knowledge of BBQ in general—where it began, how it evolved and all of the cultural differences and geographic variations. Basically, our Pitmasters must be walking and talking BBQ encyclopedias. 

Being able to recognize a particular cut of meat—which animal and where on the animal it came from—is a fundamental BBQ skill. Recognizing the quality, or grade, of meat is key as well. Our Pitmasters must truly be meat masters if they expect to make the cut.

At Sonny’s, we’ve always smoked with oak. It burns slow and gives our BBQ its signature smokey flavor. But other woods have different burn rates and taste profiles that affect the flavors of food differently. And since our Pitmasters are smokin’ experts, these are things they need to know.

Our Pitmasters must learn how to make their own rubs and sauces. Which starts with knowing how certain ingredients and flavors enhance the tastes of different meats. While BBQ is most definitely an art, there is a bit of science to gettin’ sauces and rubs just right.

Do you trim fat off before smokin’? And if so, how much and from where? Do you cut with the grain or against? With a sawing motion or in smooth, single slices? The answers affect the outcome of your BBQ. Which is why our Pitmasters must be skilled with their blades and brains.

Knowing how long to smoke various meats and at what temperatures is critical to mastering the art of BBQ. Safety, desired doneness and heat management all have to be factored into the equation. And all have to come second nature to our Pitmasters.

Learning skills and techniques is one thing. Putting them into practice is another. Which is why all Pitmaster hopefuls must complete monitored practical exams, head-to-head cook-offs against fellow hopefuls, and local and regional BBQ competitions to see how their smokin’ skills stack up.