Brisket [Whole 12-15 lb.]
Smoke Temp 200° | Internal Temp 195° | Cook Time 13-15 hrs. | Rest Time 2 hrs.
Turkey Breast [Whole 4-6 lb.]
Smoke Temp 235° | Internal Temp 140° | Cook Time 1:45-2:30 | Rest Time 1 hr.
Pork Shoulder [Whole 6-8 lb.]
Smoke Temp 235° | Internal Temp 205° | Cook Time 11-12 hrs. | Rest Time 1 hr.
Schulte’s Rope Sausage
Smoke Temp 235° | Internal Temp 155° | Cook Time 1-1 ½ hrs. | Rest Time 30 minutes
Baby Back Ribs
Smoke Temp 235° | Cook Time 3-4 hrs. | Cook until ribs bones feel loose when slab is bent in half (NOT fall off the bone)
We use hickory wood for everything we do. Traditionally smoked foods are smoked with wood that is plentiful in local area. Hence we use hickory.
Control your temperature, use lots of smoke, and have a good meat thermometer.
Apply your favorite rub before you smoke. Keep it simple with salt & pepper or have fun add your favorite seasonings. There are no rules. A BBQ competition secret, sprinkle your rub on right before you serve your meat.
We use a mop (vinegar, rub, sugar, etc.) for our ribs to baste right before we pull them out.
Put your mop in a spray bottle and mist everything before you serve.
Available at Sweet Smoke BBQ everyday!
Chef John Biggs
John’s focus is simple… LOCAL, FRESH, DELICIOUS food.
At Sweet Smoke our BBQ meats are smoked low and slow and are all fresh daily. Come on in for some fast/friendly service, great tunes and delicious BBQ!
127 E. High Street, JCMO
Mon-Sat 11:00 a.m. – 9:00 p.m.
Sunday 11:00 a.m. – 6:00 p.m.