Rotate your phone for full version
BBQ Smokers, Pig Roasters, Chicken Cookers, and Grills From Meadow Creek


I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

The Handbook for Choosing Your Meadow Creek Smoker or Grill

This full-color guide is packed with charts, photos, and articles to help you determine if Meadow Creek is a good fit for you and choose the model that fits your presentation, cooking style, menu, and crowd size goals.

First Name

What You'll Get

Share with your friends:

Posts Tagged ‘how to smoke a brisket’

Real Barbecue Secrets for Cookin’ Up Winners

Thursday, December 23rd, 2010

Are you trying to learn authentic barbecue, the low and slow kind? There are some excellent websites and forums out there where you can learn a lot about real barbecue for free.

But sometimes it’s a whole lot easier when you can sit down and get the lessons in a systematic way.

That’s what Bill Anderson has done for you. His famous book, Competition BBQ Secrets, is a step-by-step guide on authentic, low and slow barbecue. He shows you how to slow smoke ribs, chickens, pork butts, and beef brisket.

I own this book myself and highly recommend it. It’s written in a down-to-earth style, with a clear intention to help you quickly learn how to cook competition style barbecue.

Bill and his team have learned the hard way—by experience. Today they are raking in money from prizes and ranking high in professional competitions. In other words, he knows what he’s talking about.

Whether you’re into competitions or just want to cook outrageous barbecue for family and friends, Competition BBQ Secrets is for you.

Here are some of the topics Bills covers in Competition BBQ Secrets:

  • Types of smokers on the market
  • How to light and manage your fire
  • Types and flavors of wood
  • How to brine
  • How to marinate and inject
  • What sauces and rubs to use (free recipes)
  • How to smoke chicken
  • How to trim spareribs
  • How to smoke pork ribs
  • How to smoke pork butts
  • How to smoke a beef brisket
  • How to smoke a turkey
  • An introduction to barbecue competitions

Maybe you’ll have some extra time this weekend to sit down and relax. It would be a great time to pick up Bill’s book and prepare yourself for the coming barbecue season. Even if you’ve got quite a bit of experience, you can always learn a new tip here and there.

If you buy the eBook, you can download it instantly and read it today!

Click here to learn more.

Happy holidays!


PS. It’s no secret that the links above are affiliate links to Bill’s website. If you click on my link and buy the eBook, I will get part of the profits. However, that’s beside the point. I am excited about sharing Bill’s book with you, regardless of whether I make a nickel or not. Oh, and by the way, you might not win a single competition or make a dime in competing. But you’ll certainly get some good advice.

How to Smoke a Brisket and Free Brisket Rub Recipe

Saturday, June 6th, 2009
Sliced Smoked Brisket

Sliced Smoked Brisket

One of our goals here at Yoder’s Smoky Mountain Barbecue is to help barbecue enthusiasts and caterers enjoy easy and profitable barbecues for years to come.

We want to help you experience the delicious adventure of slow cooking and grilling, whether it’s for your family, friends, or customers.

As promised, I just wrote a new article on how to smoke brisket in an offset barbecue smoker. It will help you smoke a tender and delicious brisket even if you’ve never smoked a brisket before. I have also included an expert brisket rub recipe you can use to make your own homemade rub!

If you have questions about smoking a brisket, make sure you read my article. It’s not as hard to smoke beef brisket as you might think!

Brisket Recipe: How to Smoke a Beef Brisket

If this is helpful, please leave a comment on this blog post and let me know.  :)

Or become a fan of my Facebook page and upload a photo of your latest BBQ. Once you are a fan of my page, you will need to type a comment in the “What’s on your mind” box, and then you will see a “Photos” link to upload a photo.

I hope you enjoy your brisket smoke and don’t forget to tell me how it went.


Credit Cards We Accept
Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Catererssorry, too much risk). Please realize that we (Yoders Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure youre smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethicshonesty, diligence, and fairness. Whether its a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.