Phoenix Food Blog

By Wynter Holden

Independence Day is fast approaching, and no doubt you're either looking forward to attending someone else's barbecue party or planning a menu for your own grilled feast. If you're in the latter category -- or are kind enough to offer up your grilling skills for a friend or family member's barbecue -- we've got some helpful tips from Tad Peelen, co-owner of Joe's Real BBQ in Gilbert.

Courtesy of Joe's Real BBQ

Mmm...lip smackin' good BBQ.

"When thinking BBQ, think 3 things, " says Peelen. "Meat, Smoke, and Time."
 

• Start with something like a whole brisket. (Don't even think about cutting away the outer fat.  That is going to serve to moisten during smoking.) Rub the entire brisket liberally with your favorite combination of spices.

• Courtesy of Joe's Real BBQ

   Using wood chunks or chips will add great flavor. We use pecan, but others can also produce great tasting meat.  Since you are probably cooking with gas or charcoal, adding wood to the mix might be a new thing for you. Soak wood chunks or chips in water for at least 30 minutes.

• Watch the Heat! If using a gas grill, you probably only want one burner on. Put your meat at the opposite end of the grill. You may have to open the lid often to keep the temps down, even with just one burner on. Those using charcoal need to open the grill [and] as time passes, add charcoal. Again, you will want your meat at the opposite end of the grill from your charcoal. (Have the kids do a little backyard camping so they can add charcoal every few hours while you sleep.)
• Be patient! Unlike grilling, your goal here is to keep the temperature low for a long time. If you could cook the entire time at 200-225 degrees that would be great. Check it once in a while, but a whole brisket being cooked with indirect heat can take upwards of 8 hours to perfect. You want the internal temperature of the meat to get to about 195 degrees.
• When it's done, slice the meat thinly, trying to get some of the "top" and bottom in each serving.

 

Courtesy of Joe's Real BBQ

Don't forget to add the BBQ sauce, which should be slathered on liberally near the end of the process. We can't guarantee 100% success if you follow Tad's tips, but considering that Joe's has been in business for over 10 years, you've got a pretty good shot at impressing your guests with some of the best homemade 'cue they've ever had.