A cut of meat from the breast or lower chest of beef. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
For this meat we do a salt and pepper rub and let sit for over 24hours. We will then rinse off the meat and season again before adding to the smoker, again only using Oak, Cherry and Apple wood for the process. We keep the temperature at 225. This allows for the meat to break down and allows the flavor to render through the meat.
Pork that is rubbed liberally with a blend of spices and seasonings, let sit overnight. Then injecting a few of those flavors deep into the Pork Butt, before cooking slowly, over low indirect heat using only Oak, Cherry and Apple wood. This process of cooking usually takes 8 to 10 hours. The results are magnificent!!
We use a competition style St. Louis cut Rib… this allows for the presentation of the Ribs to be at competition levels. But if you have a request for baby Backs we can definitely work with those. Our ribs are rubbed generously with plenty of seasonings. The membrane is removed from the back of the ribs to allow maximum penetration of the smoke and seasonings.
Our Ribs usually cook for 6 hours with low indirect heat.
Our smoked Chicken is first Brined overnight, and then seasoned. The chicken is then placed on the smoker and allowed to cook at about 225 degrees. Depending on the cut of chicken will determine the amount of time.
Our homemade beans are made with the same love as the meat. The Beans are soaked overnight and then slowly cooked for 8 hours. When these beans are cooked on the smoker, the flavors are so intense!