Burn Pit BBQ

Burn Pit BBQ Burn Pit BBQ was started to give new grillers and barbecuers a community and resource to become bette
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What's on the smoker this weekend?
03/20/2026

What's on the smoker this weekend?

03/19/2026

The real March Madness competition:

Who’s bringing the best food to the watch party.

Happy Hump Day! New podcast episode is live! Listen wherever you get your podcasts! 219
03/18/2026

Happy Hump Day! New podcast episode is live!

Listen wherever you get your podcasts!

219

03/17/2026

May your corned beef be tender, your rubs be spicy, and your smoke ring deep. Today, luck favors the flavorful 🍀

03/16/2026

Walmart Update

03/16/2026

Cold smoking cheese - Episode 212

If the military taught us anything: adapt, improvise, grill in a blizzard.stay warm Wisconsin friends!
03/16/2026

If the military taught us anything: adapt, improvise, grill in a blizzard.

stay warm Wisconsin friends!

Sunday check-inWhat's on the grill today?
03/15/2026

Sunday check-in

What's on the grill today?

Memphis BBQ isn’t about drowning meat in sauce.It’s about building flavor the right way; salt, spice, smoke, and time.Th...
03/14/2026

Memphis BBQ isn’t about drowning meat in sauce.

It’s about building flavor the right way; salt, spice, smoke, and time.

That’s exactly why we made Burn Pit BBQ Memphis Style Rub.

Savory. A little sweet. Built for ribs, pork shoulder, chicken, and anything you’re throwing over fire this weekend.

Simple move for better BBQ:

Coat your ribs or pork butt generously, let it sit for 30 minutes, then cook low and slow. The bark does the rest.

No shortcuts. Just real BBQ flavor.

What are you putting this on first - ribs or pulled pork?

What are you cooking up today?
03/14/2026

What are you cooking up today?

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Milwaukee, WI

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Welcome To Burn Pit BBQ

Thanks for taking interest in our business. Burn Pit BBQ was created to give new grillers and barbecuers a resource and place to go to learn the basics.

If you were like us, we made the decision to purchase our first grill, but then had a steep learning curve on how to actually use it and how to cook amazing food!

Over the years we’ve learned new techniques, purchased new tools and accessories to help, and created some pretty good meals if we do say so ourselves! Our motto is “Learn from our mistakes!” We’ll share what we wish we would have known when we first started so you don’t have the same pain points (and burnt, dry meat!) We’ll also give you ideas on tools that helped us take our meat game to the next level.

While we may have some experience, we know we still have a lot to learn. We’ll share what new things we are learning with each light of the fire. We’re glad to have you on board!