BBQ

Big congratulations to Randy Robinett and BBQ team, R Butts R Smokin, for the last two weeks!!  Grand Champion in Edwardsville, Kansas and Reserve Grand Champion overall at the American Royal Invitational competition with 6th in pork!!  Keep up the good work and thanks for your continued patronage!

Congratulations to Brian Roseman and BBQ team Maximum Loin for placing 1st in the Great American BBQ Festival with our Akaushi brisket!!!  Looks amazing guys, keep up the good work!!!

Join us in congratulating Randy Robinett and BBQ team R Butts R Smokin for getting Overall Grand Champion in the Raytown BBQ Cookoff!!!!!  Keep up the good work guys!!

Join us in congratulating Troy Heitmeyer and Smokin' T's BBQ team for taking 2nd place in the brisket category out of 34 teams in the Redneck BBQ competition in Sikeston, MO. 

Larry Shirley and "Boy's Night Out" BBQ team took 4th place in the pulled pork category at the American Royal BBQ competition with Paradise Locker Meats' boston butts.  Way to go guys!!!!

There are a few differences when smoking wagyu briskets compared to angus or hereford briskets.

1. The wagyu will cook faster.  Heat will transfer faster through fat than through meat and with the intense marbling that the wagyu carries it will warm faster than your standard briskets.  You will have to use your own judgement as far as cooking time goes but you can use this as a base to start - at 220 degrees a 11 lb brisket will take approximately 6-9 hrs to smoke and cook fully, depending on the outside temperature and weather.