American Food BBQ!! ???? DRY RUB RIBS + America’s Best Pulled Pork!! | JL Smokehouse!!
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JL SMOKEHOUSE BBQ - Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ ( where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona
As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce.
I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down - never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq.
“Put Some South in Your Mouth!!” - JL Smokehouse!!
It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it.
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How to Smoke a Pork Butt & Beef Tri-Tip | Oklahoma Joe’s Bronco | Baker’s BBQ | #bbq #pork #beef
Pork butt was smoked 10 hours over cherry wood and was shook down in Baker’s BBQ Competition Rub. smoked it at approximately 265* to an internal temperature of 210* (usually go to 203* but had to go higher on this butt to get it probe tender) and probe tender. Wrapped it in heavy duty foil once the bark was set to my liking (approximately 190* internal).
Beef Tri-Tip was smoked over cheery wood at approximately 265* for approximately 5 hours to an internal temperature of 201*. Wrapped it once the bark was set (approximately 165* internal) in butcher paper smothered with beef tallow.
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Smoked Tri Tip Recipe: How to smoke a Tri Tip on a offset smoker
Today I share my Smoked Tri Tip recipe. I’ll take you through the process of how to smoke this tri tip on my offset smoker and give some helpful bbq tips along the way. Please don’t forget to like and SUBSCRIBE!!
Twitter: @bbq_jb
Email: coachjb75@gmail.com
#TriTip #SmokedTriTip #offsetsmoker
Smoked Tri-Tip and Brisket
My take on how to trim, rub, and smoke tri-tip and brisket. Feel free to ask questions or comment below, and if you like what you see, like and subscribe. Ring the bell to be notified when new videos post, we'll be trying to upload every Tuesday and Friday.
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