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!

Championship Brisket

Competition BRISKET



 Whole brisket, 15-16lbs. untrimmed (and still in cryovac)
Use fresh, not frozen
Brand “Creek Stone Farms” in Kansas City
Creek Stone Farms created a facility to sell their meat to Japan
types of meat they have
Prime or Choice
upper Choice is called “Master Chef”
lower Choice is called “Chef Table”
Brisket is aged for 14 days from creek stone farm


Age his brisket for up to 50 days past the kill date (by wet aging it in the cryovac it comes in) at a temperature between 30-39 degrees (in bottom of the fridge)
When dime sized air bubbles form in the cryovac, it is aged about 30 days
When nickel sized air bubbles form in the cryovac, it is aged about 35 days
When quarter sized air bubbles form in the cryovac, it is aged about 45 days
The smell of an aged brisket is a musky  cheddar smell (sour sharp smell means  and you want to puke , it has gone bad)
Aging tenderizes the beef and concentrates the beef flavor
I do not believe in dry aging
If you break the cryovac do not age it

 Look for a whole brisket that has a thick, flat triangular shape to it.
Thickness of flat in middle is the real key.  The thicker the better.

If mixed per instruction it thickens as it sits (this is not good)

Trimming the whole brisket:
Trims the whole brisket on Thursday night since you are allowed to trim your meats prior to a competition.
Trims out the large pocket of fat and the glob between the point and the flat

Then takes a big 6-7 “ slice from the corner of the flat parallel to the grain so that he knows how the grain runs
After trimming, the point is almost separated from the flat   Do this because after it is cooked he then just slides his huge brisket knife under the point and runs it horizontally so that he can easily separate the point from the flat.
Completely trims the point, and plans to use it for burnt end chunks.  When this comes out good it really comes out good
Do not trim any of the fat off the flat
The discoloration on the side of the brisket is where the meat hits the bone. It is not a problem and does not trim it off.

Injection of FAB B Lite:
Injects with the grain. 
Do not pull the needle out as he injects (like Chris Lilly preaches)
Inject mostly in the flat and only a little in the point
Timing:
Inject four hours before he puts the meat on the fire (about ten ounces of injection for one whole brisket).

Starts cooking the brisket right from the fridge (Do not let his brisket first come to room temp).
Wraps brisket in double foil at 7:00 A.M. to finish the cooking
Rub:
Sprinkle on Williams Fajita Rub on both sides (only a little, like salting a steak)
Heavily seasons both sides with Smokin’ Guns Hot Rub (putting more seasoning on the fat side) (about 1-1 ¼ cups per brisket)
Let it sit uncovered for 4 hours in an Cambro with an ice tray in the top of it

Cooking Process:
At 7:00 A.M. the brisket temps were 178 and 195.
At 7:00 A.M. he wrapped the briskets.  Poured ½ cup of the Beer Mop (recipe from Smoke & Spice cookbook) on each brisket (fat side up).  He then wrapped them in double foil, fat side up, tightly so they don’t steam.  Seal them tightly or you will have an issue
At 10:40 A.M. the brisket temps were 202 degrees, so he pulled them off the pit.
Pull brisket off the pit  Open the foil until it stops steaming and when you can only feel a low level of residual heat when holding your hand slightly above the brisket.   Then re-wraps the brisket.  He claims that this method alleviates moisture loss in the brisket when it gets sliced!
At around 11:00 A.M. … In a small loaf pan,  then covered the bottom with a little apple juice and then poured regular Blues Hog on top to come up to about 2/3rds of the way up the sides.  Put this in the smoker and let it heat up for an hour.  Puts in the apple juice to simply thin out the Blues Hog.  Use this sauce to finish off his ribs and his brisket
Cutting and Presentation
Brisket rested for 3 ½ hours in cambro.
Place it carefully on the cutting board flat side down, point side up.  He pulled slightly on the point and ran his knife parallel to the cutting board from the point to the end of the flat to separate the two pieces.  This allows him to clearly see the grain on the flat for slicing purposes.

Trimmed up the flat.
Sauced the top of the flat with the straight Blues Hog and apple juice.
 Sliced the flat at this point.
then flipped the sliced brisket over so the outside was now on the top.  He sauced the top.
 trimmed the whole edge of the flat so it was uniform and would fit in the box nicely.
 Make thick slices of the point so that they could be pulled into cubes for the box.  He did not cook the point anymore for the chunks.
Hold the sliced flat together until the very end.
Stacked the point chunks horizontally from left to right along the back of the box.
Take each flat slice and dusted each with powdered Smokin Guns Hot Rub.
Put shingled the slices horizontally from top to bottom under the point chunks, and put as many in as would fit in the box.    
Taste Test



member since 2005

member since 2005