34 BBQ Teams have registered for the 2015 Ohio Smoked Meat and BBQ Festival scheduled October 16th and 17th. Come on down to Nelsonville, Ohio and “Sling Your Meat!” Next week is coming up fast. Find out who will be the 2015 Grand Champion!
Welcome to our new website. Please take a look around and learn about our competition.
We are gearing up for the 19th Ohio Smoked Meat and BBQ Festival which will be held on October 16 and 17, 2015 on the streets of downtown Nelsonville, Ohio. Professional BBQ teams from around the world come to compete in this Kansas City Barbecue Society sanctioned fall classic.
9 teams are currently registered to compete for the grand prize. So when you think of BBQ in Ohio, think of October in Nelsonville and show up and “Sling Your Meat!”
How to Smoke a Beef Brisket
A beef brisket can be a challenge to smoke, but quite a delight to master and enjoy. Here are some basic instructions to help you smoke a tender and delicious brisket in a barbecue smoker, even on your first try.
- Choose a brisket between 7–11 pounds. The best brisket to smoke is one that’s fresh and the highest quality possible and hasn’t been frozen. You can freeze it after purchase, if needed.
- Spices for brisket rub.
- Wood and charcoal.
Make the Brisket Rub
Remember, keep it simple. One of the most popular and easiest rubs is a 50/50 blend of kosher salt and course black pepper. Remember the idea is to compliment the beef flavor of the meat. If you must, the addition of cumin, paprika, garlic powder or chili powder is ok. Just keep it simple.
Fire Up the Smoker
Use either charcoal or wood, or a combination of both. The more wood you use the more smoke you will have and the harder it will be to keep your meat light. Get your smoker running at 225–250 degrees F. You will want to maintain this temperature throughout the entire smoke.
Prepare the Brisket for the Smoker
If your brisket was frozen, thaw it and remove it from any wrapping.
The fat cap should be around 1/4″ thick. The fat cap will help tenderize the meat during the smoke, but if it’s too thick, trim the fat down to let more smoke penetrate into the meat on that side. Liberally apply your rub all over the brisket and rub it into the meat.
Smoke the Brisket
Now you are ready to smoke your brisket. The smoker is up to temperature and your brisket is rubbed down and ready to go.
Place the brisket on your smoker grate and close it up for the long smoke.
Once the internal temperature reaches 165–170 degrees, the meat starts to get tender. Leave the brisket in the smoke for 4 hours, and then wrap the entire brisket in aluminum foil or butcher paper for 3–4 hours. This little trick is a big help in getting the meat tender, especially for beginners.
The brisket is done when your probe thermometer easily slides into the meat and the internal temperature reaches 185 degrees F.
Remove and Enjoy
Once the brisket is done, put the brisket in an insulated ice chest lined with towels aluminum foil. Close it for a couple hours or until you are ready to eat. The meat will hold its heat for hours in the chest, and the brisket will become even more tender.
Use a sharp knife to slice the brisket against the grain rather than along the grain. Slice pieces that are about the width of a pencil.
Smoked brisket is delicious with any of your favorite side dishes. Serve your family and friends with a meal like this and they will be back for more!
REGISTRATION FOR THE SMITHFIELD®GREAT RIB RIVALRY IS NOW OPEN!
Enter your team to compete for a sponsorship package worth over $20,000 and for the proud title of Smithfield 2016 Rib Team of the Year.
Each month, we’re awarding nearly $2,000 in prizes to the top 5 entries in the online contests.
Your team will receive a competitor kit full of great Smithfield gear just for registering!
The contest begins April 1st! All teams must pay a $50 registration fee to enter the contest and receive a competitor kit.
Register at http://www.ribrivalry.com/
The Nelsonville Area Chamber of Commerce is proud to sponsor the 19th Annual “Ohio Smoked Meat and Barbecue Festival”, on October 16th and 17th on the historic Nelsonville Public Square.
The “Ohio and Smoked Meat and Barbeque Festival” originated in 1996 as the first official state of Ohio championship for smoked meat and BBQ, proclaimed by the governor of Ohio. The competition is sanctioned by the Kansas City Barbecue Society. Professional competitive BBQ teams from around the world will be competing in the following categories; chicken, pulled pork, pork ribs and beef brisket.
Teams will be cooking on both the 16th and the 17th with judging on the afternoon of the 17th. The teams will be competing for $10,000 in total cash prizes with the Grand Champion bringing home $2500.
Information on the festival and daily entertainment is available at the Nelsonville Area Chamber of Commerce’s website, http://www.nelsonvillechamber.com, or the festival’s website http://www.ohiobbq.org. You can also follow the competition on Facebook and Twitter.
2015 is a year that is sure to prove the BARBECUE SPIRIT is alive and well in Nelsonville. So come on down to the Public Square in Nelsonville, Ohio October 16 & 17, 2015 and experience Ohio Barbecue at its finest.
Congratulations Chix, Swine and Bovine BBQ for winning GRAND CHAMPION at 2014 Ohio Smoked Meat and BBQ Festival with a score of ***705.1544!!!
Congratulations Historic BBQ for winning RESERVE GRAND CHAMPION at 2014 Ohio Smoked Meat and BBQ Festival with an overall score of 689.6568!