If there’s smoke…well, we’ll be there to cook with it. Our Mishima Reserve BBQ Cut Trio – Tri Tip, Brisket, and Back Ribs – are exceptional for competitions and backyard pit masters alike.
- All BBQ starts with the rub – check out our all-purpose Chuck Roast Rub which is featured in Pure Food. Season the fully-thawed beef at least 4 hours prior to cooking to allow the seasoning to fully penetrate the meat.
- Remove the beef from your refrigerator 1-2 hours prior to cook time, depending on the size of the cut, to allow it to come up to room temperature. Set the smoker to the desired temperature.
- Keep a spray bottle of 100% pure, organic apple juice on hand to spray the meat down a bit and develop rich, carmelized flavors and color.
- Keep a close eye on temperatures and be mindful of carryover cooking – cooking does not stop in the BBQ – the meat will increase in temperature once you remove it. Don’t mess around - use a high-quality instant read thermometer such as the Thermapen Mk4.
- It’s important that the meat rests under a loose, aluminum foil tent after it is removed from the oven to allow the juices to redistribute. If given the time to rest, the meat will lose less juice when sliced resulting in juicier and tastier portions.