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Brisket 101
October 26 @ 11:00 am - 1:00 pm
$50.00
Ever wished you could reproduce the rich, smoky flavor and juicy bite of the best smoked brisket you’ve eaten? You can, and it’s not as hard as you think.
Your passport to delicious brisket success is the Brisket 101 class, happening in a few weeks at our store in Bensalem, PA.
Watch and listen as our guest pitmaster divulges the insider tricks competition pros use to cook legendary briskets. Plus, taste the amazing difference between regular brisket and full blood Australian Wagyu!
Your teacher is Dante Cimino, competition pitmaster and founder of the Sasquatch Inferno barbecue comp team, formerly known as Dante’s Inferno. SmokeN' Dudes is proud to be a Sasquatch Inferno sponsor. And you'd be hard-pressed to find somebody who knows brisket better than Dante.
Brisket is Dante's highest-ranked category on the competition circuit. And at the end of this month, 30 lucky students will get direct access to his brisket secrets.
Find out from Dante—
- Why choosing the right brisket matters
- The right way to prep and trim your brisket
- How to use heat and smoke to melt tough connective tissue and make your brisket tender and juicy
- How to choose and apply seasonings to get the specific outcome you want
- How to make sure your finished brisket looks as amazing as it tastes
With a class this small, you'll be up close, personal, and interactive. You'll find Dante more than happy to answer whatever questions you came with.
If you love eating great brisket—and you’d like to have your questions answered by true brisket pro—this class is for you.
You can sign up on our website, by phone at 215-752-5500, or in person at the Smoke’n Dudes store.
But class size maxes out at 30 seats. When they're gone, they're gone. Don’t wait too long and kick yourself afterward!
Time: 11 am to 1 pm Saturday, October 26th, 2024
Location: 3720 Bristol Pike Bensalem, PA 19020
Parking: In front and behind the store (more space behind than in front)
Tickets: $50
Grab your ticket before before we sell all thirty. And get ready to start serving brisket your guests will tell all their friends about.