Watch Pitmasters

In the final showdown, two teams go head-to-head preparing a five-course barbecue tasting menu, highlighting the pinnacle of live-fire cooking and the team's unique point of view. This is their final chance to impress judges Andrew Zimmern, Ernest Servantes, Jess Pryles, and Moe Cason by demonstrating their creativity, innovation, and mastery of the pit. Every bite counts. Every technique matters. And in the end, only one team will walk away with $30,000 and the title of Pitmasters Champion!

Taking on one of the most demanding, time-honored tests in barbecue, each of the three remaining teams has a full hog to break down and transform into a cohesive, competition-worthy meal. The winning team earns $8,000 and a spot in the finale! Watching the teams cook their hogs, the judges get hungry for lunch, but they are willing to pay for it with another $4,000 up for grabs.

With four teams left in the competition, judges Andrew Zimmern, Ernest Servantes, Jess Pryles, and Moe Cason are looking for a classic backyard barbecue potluck with a live-fire main course and two sides that don't disappoint. But the catch is that the pitmasters only have three hours to pull it off! The teams are fighting for a spot in the semifinals, and for the first time the Big Burn comes with a $5,000 prize.

In the ultimate live-fire endurance challenge, the teams face the core four barbecue pillars: chicken, pork ribs, pork shoulder, and beef brisket. Each protein is due at a specific time over 12 hours, and exhaustion is taking its toll on the pitmasters. But the teams who can dig deep will walk away with some hard-earned cash, because each round has $1,000 up for grabs! Only the most creative and persistent pitmasters will survive and thrive.

The six remaining teams face off head-to-head in a nose-to-tail barbecue battle, transforming either a hog, goat, or lamb into two main dishes and two sides. Plus, the winners of the last Big Burn get to decide who cooks what and which teams face off. Then, the pitmasters face another challenge -- with $2,000 on the line, they must use the remaining parts of their animal to make sausage in three hours.

For the first time in the competition, the pitmasters are faced with the Flash Burn first, and it comes with a twist: there's no meat on the menu! The winner can choose to get some much-needed rest or push through to compete for a huge advantage. Then, in the Big Burn, the teams take on cooking a surf and turf pairing over live fire, requiring control, finesse, and a deep understanding of the fire to succeed. The winning team gets an advantage that could save them in the next Big Burn.

There's no sleep for the weary as the eight remaining teams put their live-fire skills to the test. In the Big Burn, the pitmasters have nine hours to create a dish featuring three components, each highlighting a different live-fire cooking technique: underground, on the coals, and hanging above the fire. Then, as the sun rises, the teams face a surprise barbecue breakfast Flash Burn, and one team is eliminated.

In the premiere episode the teams will work to complete their first 'Big Burn' challenge where the Pitmasters will have nine hours to create a family-style BBQ platter featuring two proteins and at least one side that defines their BBQ style and culinary point of view. The Pitmasters will be feeding the judges and their competitors, so the pressure will be high. The challenge will be the ultimate intro, showcasing each team's flavors, techniques, and identity as they fight to move forward in the competition. While the Pitmasters are working away at the 'Big Burn' the judges surprise them with a twist -- a challenge within a challenge -- called a 'Flash Burn.' While keeping an eye on their 'Big Burn,' the teams will need to create a perfectly balanced one-bite BBQ dish in only 60 minutes. The team that can distill their flavors down to the best bite will win the first prize money of the competition.