BBQ Connection LLC

Championship BBQ Catering at it's BEST!

Charlottesville, VA.

Only ChampionshipBBQ Catering Company!!!!!!
We are a Championship BBQ Catering Company (period!). BBQ Connection LLC  the BestChampionship onsite BBQ Catering Company in the area. Our Pit Master has spent the last 10 Ten years competing for throughout the country and perfecting his art.  The Pigs on the Run BBQCompetition team have won over a 100 top ten trophies in the country and recently finished in the Top 50 in the country in BBQ! We live and breathe BBQ!

Our pit masters do not just cook the area's best BBQ; they create a BBQ experience! From the smells in the air to the many trophies won.  The BBQ ConnectionCatering Company brings more to the table than just great food.  We cook fresh on site Traditional Barbecue, not that "stuff" that has been reheated or prepared off site days before your event.

Over 100 years of traditional artisan outdoor cooking, passed down from generation to generation in the backwoods of Va.

We also cater in Northern Virginia, Richmond, Staunton, Harrisonburg, Waynesboro VA. and all over the country! A travel fee will be assessed outside Charlottesville area.

 A proven winner: 4 x Grand Championships, 5 x state championships, Invited to the American Royal and the Jack Daniels twice. Over 100 top ten awards

We'll respond with a free, no-obligation job estimate and ideas that come from years (and thousands of miles) of experience!
 If you desire a truly memorable meal to which nothing else will compare, please give   Teresa call at 434 842 2000.

Charlotteville's BEST Championship BBQ!

Competition Scrutchfield brisket Technique:

1 Cup c&h Sugar

1 Cup Non-Iodized Table Salt

½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.

several hours, or slightly warmed

5 Tablespoons + 1 Teaspoons Chili Powder

2 Tablespoons + 2 Teaspoons Ground Cumin

4 Teaspoons MSG (Accent)

4 Teaspoons Cayenne Pepper

4 Teaspoons Black Pepper freshly ground (important)

4 Teaspoons Garlic Powder

4 Teaspoons Onion Powder



Use Prime Beef if ya can get it.

rub that's heavy in garlic and pepper, Seasoned about three hours before.

Smoke 8-10 hours at 225 until internal temp is 165-170.

Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.

After 165+ put brisket in foil and cook at 300 till internal temp reaches 205

put it away in an insulated environment (I use a sleeping bag at contests)
still wrapped in foil for several hours to allow it to still cook.

Slice 1/2" thick.


ON BBQ Smoker Make Coals hot at 10PM

11:00 p.m add wood chunks

briskets on at 12:00 midnight at 220 degrees

5:00 a.m. measured internal temp, 150.

8:00 am 160

9:00 am 165.

At (165) wrap brisket in boat of foil. Fat side down I place the brisket

on 4 layers of foil each layer large enough to wrap the brisket fully one

time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"

grill, coals on one side, meat on the other,

10:00 am. Internal temp 190

10:30 am 205.

By this time there is a substantial amount of drippings in

the bottom of the boat and they a mildly boiling.

Wrap the package back up quickly,

put in an insulated environment like a ice cooler,

no ice of coarse! until turn in time

2:00 when opened the steam still rolls out!
member since 2005

member since 2005