Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Barbecue, sides, + free draft beers from 5:30 to 8:00 p.m.

Combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar in a bowl. Pat the brisket dry with paper towels. Spread yellow mustard over all surfaces of the brisket to act as a binder, then rub the seasoning mixture evenly over both sides, pressing it into the meat.

Prepare the rub and brisket

Preheat your smoker to 225°F (107°C). If using a charcoal grill, set up for indirect heat and place a drip pan under where the brisket will sit. Add hickory or oak wood chunks to the coals or smoker box. Ensure you can maintain a steady 225°F–250°F (107°C–121°C).

Set up smoker / grill

Place the brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches about 165°F (74°C). This will take roughly 4–6 hours for a 5 lb brisket but monitor with a reliable probe thermometer. Every 45–60 minutes, spritz the brisket lightly with apple juice to maintain moisture and help develop bark.

Smoke the brisket

When the internal temp reaches ~165°F (74°C) and bark is set, wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Return to the smoker and continue cooking until the internal temperature reaches 200°F–203°F (93°C–95°C) and the probe slides in with little resistance (another 2–4 hours depending on size).

Wrap and finish

Remove the wrapped brisket and let rest in a cooler or warm place for at least 1 hour (up to 2 hours) to redistribute juices. Unwrap, reserve any accumulated juices. Slice brisket against the grain into 1/4-inch thick slices. If desired, warm the optional barbecue sauce and brush lightly on slices before serving or serve sauce on the side.

Rest and slice

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce and smoked paprika in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 6–8 minutes to meld flavors, then taste and adjust salt or sweetness. Keep warm until ready to brush on brisket or serve on the side.

In a large bowl combine shredded green and red cabbage and shredded carrots. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat thoroughly. Chill at least 30 minutes to let flavors marry. Taste before serving and adjust salt or sugar to preference.

Preheat oven to 350°F (175°C). In an oven-safe skillet or sauté pan cook diced bacon over medium heat until most fat has rendered and pieces are crisp, about 6–8 minutes. Remove some excess fat if there's more than 2 tablespoons. Add chopped onion and sauté until translucent, about 4 minutes.

Cook bacon and aromatics

Add drained beans to the skillet with bacon and onions. Stir in brown sugar, ketchup, yellow mustard, apple cider vinegar and smoked paprika. Season with salt and black pepper. Bring to a gentle simmer on the stove for 2–3 minutes, then transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes until bubbly and slightly thickened. Stir before serving and garnish with reserved crisp bacon if desired.

Assemble and bake

Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats so it gets very hot. In a mixing bowl whisk together cornmeal, flour, baking powder, sugar and salt. In another bowl whisk milk, egg and melted butter until combined. Pour wet ingredients into dry and stir just until combined; do not overmix.

Prepare batter

Carefully remove hot skillet from oven and add vegetable oil or 1 tablespoon butter to coat bottom. Pour batter into skillet and return to oven. Bake 18–22 minutes until top is golden brown and a toothpick comes out clean. Let cool 5 minutes, then run a knife around edge and invert or serve directly from skillet with butter.

Bake in hot skillet

Plate sliced brisket with a scoop of baked beans and a serving of coleslaw. Add a wedge or piece of cornbread and garnish with pickles or pickled jalapeños and chopped parsley. Offer warmed barbecue sauce on the side and pour draft beers for guests between 5:30 and 8:00 p.m. Enjoy responsibly.

beef brisket (trimmed)

kosher salt

coarse black pepper

paprika

garlic powder

onion powder

brown sugar

yellow mustard (as binder)

apple juice (for spritz)

wood chips or chunks (hickory or oak)

ketchup

apple cider vinegar

Worcestershire sauce

hot sauce

smoked paprika

green cabbage (shredded)

red cabbage (shredded)

carrots (shredded)

mayonnaise

sugar

salt

black pepper

canned navy or great northern beans (drained)

bacon (diced)

onion (finely chopped)

yellow mustard

yellow cornmeal

all-purpose flour

baking powder

milk

large egg

butter (melted)

vegetable oil (for skillet)

pickles or pickled jalapeños

fresh parsley (chopped)

butter (for cornbread serving)

draft beer (free during event)

Grand Champion meal

Make Grand Champion Meal Recipe in just 10h . Barbecue, sides, + free draft beers from 5:30 to 8:00 p.m.

Grand Champion meal

Descriptors

Tasting Notes

Food Pairings

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