Our second annual IP&S Big BBQ Smokeout is a wrap. This week, Chris from Wheatland Tube and Sean Finnegan had the pleasure of preparing a BBQ feast for Independent Pipe and Supply Corp. Read about Chris and Sean’s BBQ beginnings.
The three-day process was nothing short of masterful.
TUESDAY kicked off with picking up #brisket, #porkbutts, and #chicken for the event. The first step was a 24-hour #brine for the chicken to ensure juicy, flavorful results.
WEDNESDAY was all about prep. After the chicken finished brining, we moved it to rest and dry. Once dry, we trimmed and shaped the brisket, prepping it for a long smoke. The brisket and pork were seasoned, allowing the flavors to settle in the fridge. By 8:00 PM, we fired up the #YoderSmoker to 275°F for an all-night smoke, spritzing every 15 to 20 minutes with a (separated mix) of Worcestershire sauce and apple juice to keep the meat moist.
THURSDAY was the big day. We added the chicken to the smoker with a homemade Caribbean spice marinade, then finished it off on the grill for that perfect BBQ char. The brisket was sliced to perfection, along with juicy burnt ends, and the pork was pulled apart, creating a spread that was served to all our employees and customers.
A great way to combine #teamwork and #BBQ!
Get their Ultimate BBQ Chicken Brine recipe.
#IPS #BigBBQ #smokeout #ultimatebbqexperience #pitmasters #lowandslowbbq #BBQMastery #WheatlandTube #madeinusa
