Barbecue sauce should only be used at the end of the cook when the meat is almost done; otherwise, the sugars can burn. Apply it when there are only 10-15 minutes left and make sure your food is over indirect heat, not directly above the flames.
Letting your meat rest for around five minutes before grilling allows it to reach a uniform room temperature, which is key for even cooking.
Trimming excess fat from your meat is essential. While marbling enhances flavor, too much fat can cause excessive flames during grilling and ruin your cook.
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