The Brisket Boy Story
I get asked this all the time, how did Brisket Boy get its start and name? Well, I’ve been smoking meat and bbq’ing for a long, long time using a charcoal smoker. Sometime around 2009, I bought my first Traeger smoker and really started to get after it. I was making my own rubs; trying different techniques… it was a fun time! I would make food and just give it to people, just to get some feedback. One day, I showed up at my brother’s house with a slab of brisket in tow. When I came through the front door, he shouted, “BRISKET BOY!!!” As my wife and I drove off, she looked at me and said if I ever start a business doing bbq that should be the name!
Another layer of the story is pretty straight forward. On a cow, the brisket is the most used muscle. It is the hardest cut of meat to cook correctly. I take immense pride in being able to bbq these with consistency and fantastic flavor whether I smoke a one off or 20 at once. I love making it, and my attention to detail in preparing brisket carries over to everything that I bbq.
Now? I might utilize a Treager or Green Mountain Smoker, but what I love to smoke on is my wood fired trailer. Nothing beats cooking with local woods like apple or cherry. Does it take more work? Absolutely. But I wouldn’t trade it for anything! Try making 10 briskets and 10 pork shoulders at the same time, getting them done at the same time on the clock! It is a dance, and I love to get down! Like my tag line says… Passion + Skill = Great BBQ!
Why Brisket Boy?
To me, great bbq happens when the meat is the focus of each bite you take. If someone takes a bite and says, “That’s some great sauce!” I believe the pitmaster has failed. My theory is to put a great rub on the meat that will highlight the natural flavor of the cut. My rubs are fresh and natural, with no fillers like silica or MSG. Pork ribs should taste like pork. Brisket should taste like beef. Pulled pork? Yup! Pork! I serve sauce on the side with my bbq. No shame in liking sauce, but I always ask people to try the meat first without the sauce.
My sides? I’ve formulated sides that complement the meat.
The biggest reason? Me! You will have bbq prepared by a man who is fun, energetic, personable, passionate and skillful. I love to BBQ and it shows. It is not just BBQ… it is an event!
You. Will. Be. Joyful.
Have an event planned and need some help with food? Please feel free to consider Brisket Boy for some fantastic bbq! I can either BBQ on site, deliver or make the food available for pick-up. Me? I prefer to get it done on-site. Nothing beats fresh bbq!
Tailgate party? Yes, I will gladly travel to a Duck or Beaver game… or any other game or event!
Game day party? Absolutely. Nothing better than great bbq and big game or fight night!
Wedding? Yes! These are fun to do… people LOVE a good wedding reception.
Corporate event? Yes, I’d love to serve your business, just for fun or even a Holiday party. Employees love a catered bbq!
Family reunion? Yep! Why do the stale pot-luck? Have amazing bbq instead! People will actually be excited to go!
Block party? Oh yeah… talk about making it fun and letting people relax and enjoy themselves!
Can I just do meat? Absolutely. There is no shame in ordering up a bunch of bbq!
PIT CREW MENU
Usually 2 people per pound unless you’ve got heavy hitters!
Pulled Pork – $12 per lb.
Smoked Brisket – $16 per lb.
St Louis Spare Ribs – $24 per full rack
Baby Back Ribs – $24 per full rack
Pulled Smoked Chicken (white meat)- $14 per lb.
Smoked whole BBQ Chicken – $12 each
Smoked Turkey Breast – $13 per lb.
Bacon Weave Wrapped Meatloaf – $15 per lb.
Smoked Ham – $12 per lb.
Smoked Sausage – $12 per lb.
Whole Hog – Yes… a 100-125 lb. pig! This will yield enough for about 60 people. – $725
Smoked Chicken Wings – Dry rubbed, bbq or spicy
24 pieces – $18
Smoked & stuffed Portabella Mushrooms – $4 each
Seasonal Smoked Veggies – Pricing dependent on available produce
Full pan serves Approximately 30, Half pan 15.
Smoked Baked Beans – $30 Full Pan, $15 Half Pan
Cole Slaw – $26 Full Pan, $13 Half Pan
Red Potato Salad – $30 Full Pan, $15 Half Pan
Rolls – $6 per dozen
BBQ Sauce, regular, sweet or spicy – $5 per pint
Smoked Mashed Baked Potato casserole (Skin on mashed potatoes featuring bacon, green onion, & cheddar!) -$30 Full Pan, $15 Half Pan
Smoked Green Beans with Bacon and onions – $30 Full Pan, $15 Half Pan
Smoked Mac n Cheese – $30 Full Pan, $15 Half Pan