Dry Braising

Written By Frankie Martinez

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Dry braising is a technique that doesn’t get talked about nearly enough in the BBQ world — and in this episode, it’s brand new to The Grill Coach team. Jay and Brian break down what dry braising is, how it differs from traditional braising, and why it can be a powerful method for building flavor and tenderness without drowning your meat. If you love experimenting with new techniques that bridge classic BBQ and live-fire cooking, this one’s for you.


We kick things off with 🔥 Highlights from the pit. Brian talks the Weber Rotisserie & Pizza Oven Combo, while Jay reconnects with an old friend — his drum smoker — and talks about what makes it such a versatile cooker.


This week’s ❓ BBQ Question tackles a classic debate: when cooking brisket, do you go fat side up or fat side down?

Grill Coach Recommends 🛠️ : This week’s recommendations are all about setting yourself up for success with dry braising and rotisserie cooks: the Weber Rotisserie Ring and aluminum pans with lids — simple tools that open up a lot of flexibility on the grill.

After the break, we dive deep into dry braising, including:

  • What dry braising actually is (and what it isn’t)

  • When and why this technique works best

  • How airflow, moisture retention, and fat rendering come into play

  • Cookers and setups that are ideal for dry braising

  • Practical tips to try it on your next BBQ cook

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Dry Braising
Dry Braising

Dry braising is a technique that doesn’t get nearly enough attention in BBQ — and in this episode, Jay and Brian put it to the test for the first time. From pit highlights and rotisserie cooks to a classic brisket fat-side debate, the guys break down how dry braising works, when to use it, and why it deserves a spot in your BBQ toolbox.

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Frankie Martinez
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