Frequently Asked Questions

The path to great BBQ often begins with a question. Find answers to the questions posed below in our Frequently Asked Questions section. Still can’t find your answer? Get in touch and perhaps we can add your question to our list.


Yes, but we have a minimum age of 12, and each person who attends must have registered and paid for the class.

Nothing to worry about.  We teach how to smoke the perfect meats on every type of smoker. The key areas we cover are temperature control, smoke profiles, meat trimming and prep, rub mixes, slicing and so much more that the information you learn is great regardless of the cooking chamber.  We all own and know how to cook on ceramic, offset, vertical and pellet-fed smokers.

All of our classes held at a host brewery include your first beer on us (Over 21 – Valid ID required).  You do not have to be of drinking age to attend.  And we can find soda or water to drink.

We hold special pitmaster classes for ribs (RibsU), turkey (TurkeyU), chicken (ChickensU) and WildGameU. SeafoodU is currently in development.  Watch for those special courses on this registration page.

Sure. Happy to do that for company outings, bachelor(ette) parties, birthdays, you name it.  Call our main line to negotiate the best deal you can, or email tiffany@brisketu.com.  We’ve done dozens and dozens of great private events.

We are a small group of smokers (the pit kind), ranchers, ad guys, BBQ judges, and pit gurus that decided there was nowhere to simply learn the best way to smoke a brisket.  So we created a place for folks to gather and learn in a fun and intimidation-free environment. We have years of experience, and want to share it.  We hope to see you and count you among our pitmaster friends.

Cancellations by BrisketU, get your money back 100%.  It rarely happens, and we always offer to slide you up to a future date of your convenience.

We have everything you need, including a Pit-Side Pocket Guide and pencils.

No.

In our classes, you will get to sample the end product.  If you think you’ll get hungry soaking in all that smoky goodness during the class, relax.  We typically serve up some juicy snacks like beef/pork coarse ground sausage.