Lunchbreak: Real Urban Barbecue – BBQ Tips!

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Real Urban BBQ


For smoking meats it is all about low and slow, start at 200 degrees and gradually bring it up to 250 degrees over a period of 12 to 15 hours.

When cooking with charcoal, be sure to light the coals and let them burn off all the fluids and chemicals before cooking.  You want to cook with white coals at about 400 degrees.

When barbecuing steaks, burgers, etc. cook with the lid on to prevent flare ups for a better tasting finished product.

To enhance the flavors of your meats, use fruit woods for poultry items and hickory or mesquite woods for meats such as Brisket, Ribs and Pork.

Makes one dozen beef meatballs

6 slices uncooked bacon (cut in 1/2)
barbecue sauce like Real Urban BBQ Original Sauce
1 dozen toothpicks (soaked in water)

Wrap 1/2 slice of bacon around meatball, use toothpick to secure. Smoke over hickory for 2 hours. Toss smoked meatballs in Real Urban BBQ Original Sauce and caramelize in oven at 350 degrees for 10 minutes.

Brisket Chili
Makes 1 gallon

1 green pepper
1 red pepper
1 onion
1 jalapeno
51 oz. whole peeled tomatoes
1/2 cup dark chili
1/2 cup paprika
4 oz. beef base
4 oz tomato paste
5 lb brisket or Burnt Ends

Dice peppers, onion and jalapeno. Sauté in oil. Put tomatoes in stockpot, puree. Add sautéed items and remaining ingredients. Simmer for 1 hour. Garnish with onions, shredded cheddar, sour cream & oyster crackers.

Smoked Brisket
Any smoker will work. Wood, charcoal, Green Egg

Season both sides with rub. Smoke fat side up: 6 hours at 198, then another 8 hours at 250. Reach internal temp of 198 – 205. Cool 2 hours prior to cutting. Always cut against the grain

You can also cook brisket on a regular grill, in the oven, or there are even some crock pot methods.

Burnt Ends

Start with your smoked brisket. Remove deckle and trim fat (deckle is the top portion of the brisket). Re-season with rub. Re-smoke for 3-4 hours until outside gets crispy. Remove from smoker, cut into cubes



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