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BBQ & Smoking Tips

Trimming, smoke temperature, when to wrap and finish temperature are all key factors to take into account when it comes to perfecting the art of barbecue.

Briskets:

Brisket has always been the go to cut for any pitmaster. With a simple rub of salt and pepper and a long smoke, these briskets are sure to be the star of any BBQ party.

  • Fat Cap: Trim to ¼ inch
  • Smoke Temp: 225-250 Degrees F
  • Wrap: 160-180 Degrees or at stall
  • Finish Temp: 200-205 Degrees F

Chuck Short Ribs:

Chuck Short Ribs are perfect for a long low & slow smoke - producing a tender, juicy, pull-off-the-bone beef rib.

  • Fat Cap: ¼ inch
  • Smoke Temp: 225-250
  • Wrap: 160-180 Degrees or at stall
  • Finish Temp: 203 Degrees F

Pulled Chuck Roast:

When it comes to pulled beef, the Chuck Roast is the king of all roasts. Smoke for a few hours to get a good bark on it and then wrap it up in a tray with your favorite BBQ sauce for a nice nap in the smoker. Be prepared for the most tender pulled beef sandwiches.

  • Fat Cap: Trim excess fat
  • Smoke Temp: 225-250 Degrees F
  • Wrap: 160 Degrees F in tray with beef stock, onions and carrots
  • Finish Temp: 200 Degrees F

Tri-Tip Roast:

Tr-Tip is a perfectly tender cut that does well with any simple rub or even your favorite marinade. Throw this roast in your smoker for a few hours to impart a delicous smoke flavor and then remove to do a hot and fast sear.

  • Fat Cap: Trim excess fat leaving a thin layer to soak up some smoke and leave a protective barrier
  • Smoke Temp: 200-250 Degrees F
  • Smoke Finish Temp: 125 Degrees F
  • Remove from smoker and sear

Thick-Cut Steaks:

Take any thick-cut steak or chop to the next level by doing a reverse sear using your smoker and finishing with a hot and fast sear on your grill.

  • Smoke Temp: 200-250 Degrees F
  • Smoke Finish Temp: 130 Degrees F
  • Remove from smoker and sear on grill

St. Louis Spare Ribs:

When it comes to ribs, St. Lous Spare Ribs are a perfect choice for smoking. With the right amount of meat on these, the 3-2-1 cooking method is the best way to getting perfect spare ribs.

  • Fat Cap: Trim excess fat & remove membrane
  • Smoke Temp: 225-250 Degrees F
  • 3-2-1 Method: Smoke for 3 Hours - wrap in foil 2 Hours - smoke unwrapped 1 Hour
  • Finish Temp: 190 Degrees F or until ribs bend in a u-shape when picked up in the middle

Pork Butt/Shoulder Roast:

Our heritage pork butt and shoulder roasts are highly marbled and well suited for a long low and slow smoke. Make the best pulled pork you have ever had.

  • Fat Cap: Trim excess fat
  • Smoke Temp: 225-250 Degrees F
  • Wrap: 160 Degrees F in tray with flavored liquid (beef stock, bbq sauce)
  • Finish Temp: 200 Degrees F

Whole Chicken:

Whole Chickens are great for grilling as well as smoking. Pair with your favorite beer to make the juiciest beer butt smoked chicken.

  • Season with your favorite rub
  • Smoke Temp: 225-250 Degrees F
  • Finish Temp: 160 Degrees F

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